Steak Fajitas

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Juicy strips of marinated steak, tender-crisp peppers and onions, warm tortillas, and a cool drizzle of tangy crema—these steak fajitas taste like your favorite Tex-Mex restaurant, but they’re easy enough to pull off on a busy weeknight. Everything cooks in a hot skillet, so you get that irresistible sizzle and char without ever firing up the grill.

Whether you’re feeding a hungry family or hosting friends for game night, this recipe is a crowd-pleaser. Set out the sizzling pan in the center of the table with a stack of warm tortillas and plenty of toppings, and let everyone build their own. It’s interactive, colorful, and so satisfying.

What Cut of Steak Works Best for Steak Fajitas?

For classic steak fajitas, you want a cut that cooks quickly and stays tender when sliced thin. Flank steak and skirt steak are both excellent choices because they’re flavorful, nicely marbled, and soak up the marinade beautifully. Sliced against the grain after cooking, they turn out juicy and tender instead of chewy.

If you can’t find flank or skirt, thinly sliced sirloin or flat iron steak also work well. The key is to avoid very thick cuts and to cook the meat hot and fast so you get a nice sear on the outside while keeping the inside tender and pink.

Ingredients for Steak Fajitas

Flank or skirt steak – The star of the show, this cut delivers rich beefy flavor and stays tender when marinated and sliced against the grain.

Olive oil – Helps carry the spices, keeps the steak juicy, and prevents the meat and veggies from sticking to the pan.

Fresh lime juice – Adds bright, zesty acidity that tenderizes the steak and gives the fajitas their signature tang.

Soy sauce – Deepens the savory flavor of the marinade and adds a little extra umami and saltiness.

Garlic – Fresh minced garlic infuses the steak and vegetables with warm, aromatic flavor.

Ground cumin, chili powder, smoked paprika, and dried oregano – This spice mix brings that classic Tex-Mex flavor, a bit of smokiness, and gentle heat.

Kosher salt and black pepper – Essential for seasoning every layer so the steak and vegetables don’t taste flat.

Red and green bell peppers – Sweet, colorful peppers add crunch, juiciness, and that classic fajita look.

Yellow onion – Caramelizes in the hot pan and brings savory sweetness that balances the charred steak.

Flour tortillas – Soft, warm tortillas are the vehicle that holds all that saucy steak and veggies together.

Sour cream or Mexican crema – Adds a cool, creamy contrast to the hot, smoky steak.

Fresh cilantro – Sprinkled on at the end, it adds fresh, herbal brightness to every bite.

Shredded cheese, avocado, and lime wedges – Optional but highly recommended toppings to make your fajitas feel restaurant-level at home.

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How To Make the Steak Fajitas

Step 1: Marinate the Steak

In a medium bowl, whisk together olive oil, lime juice, soy sauce, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Add the thinly sliced steak and toss to coat every piece. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

Step 2: Prep the Veggies

While the steak marinates, slice the bell peppers and onion into thin strips so they cook quickly and evenly. Keep them roughly the same size as the steak strips so everything fits nicely inside the tortillas.

Step 3: Sear the Steak

Heat a large cast-iron or heavy skillet over medium-high heat until very hot. Add a drizzle of olive oil, then spread the marinated steak in a single layer. Let it sear undisturbed for a couple of minutes so it develops a good crust, then stir and cook until the pieces are just cooked through but still tender. Transfer the steak and any juices to a plate and tent loosely with foil.

Step 4: Sauté the Peppers and Onions

In the same skillet, add a little more oil if needed, then toss in the sliced peppers and onion. Season lightly with salt and pepper. Cook, stirring often, until the veggies are tender-crisp with a few charred edges. You want them soft enough to bite through but not mushy.

Step 5: Combine and Warm Through

Return the cooked steak and its juices to the skillet with the peppers and onions. Toss everything together over medium heat for a minute or two so the flavors mingle and the steak warms back through.

Step 6: Warm the Tortillas

While the fajita mixture is finishing, warm the tortillas. You can toast them in a dry skillet for 20–30 seconds per side, wrap them in foil and heat in a low oven, or microwave them in a damp paper towel until soft and pliable.

Step 7: Build and Garnish the Fajitas

Fill each warm tortilla with a generous spoonful of steak and veggies. Top with a dollop of sour cream or crema, a sprinkle of shredded cheese, fresh cilantro, and avocado slices if using. Finish with a squeeze of fresh lime juice and serve immediately.

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Serving and Storing Steak Fajitas

Steak fajitas are at their best right out of the skillet, when the meat is sizzling and the peppers are still a little crisp. Serve the skillet straight to the table on a trivet with a stack of warm tortillas and small bowls of toppings so everyone can customize their own.

If you have leftovers, let the steak and veggies cool completely, then transfer them to an airtight container and refrigerate for up to 3 days. Reheat in a hot skillet with a splash of water or broth to keep everything moist. Store tortillas separately at room temperature (if unopened) or in a zip-top bag so they don’t dry out.

What to Serve With Steak Fajitas?

Mexican Rice

Fluffy, seasoned Mexican rice makes a perfect base for soaking up extra fajita juices and turns dinner into a more filling plate.

Refried or Black Beans

Creamy refried beans or simply seasoned black beans bring extra protein and fiber, and they pair beautifully with the smoky steak.

Fresh Pico de Gallo or Salsa

A bright, chunky pico de gallo or your favorite salsa adds freshness and a little kick that cuts through the richness of the meat.

Chips and Queso

Crispy tortilla chips with warm queso dip turn fajita night into a full Tex-Mex feast and are always a hit with kids and adults.

Simple Green Salad

A crisp green salad with a lime vinaigrette helps balance the meal and adds a fresh, crunchy side that comes together in minutes.

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Want More Tex-Mex Dinner Ideas?

If you love these steak fajitas, you’ll probably enjoy a few more bold, saucy favorites from the Savor Queen kitchen:

• Garlic Butter Steak Bites – A Flavorful and Juicy Delight for bite-size steak pieces seared in rich, garlicky butter.
• Tex-Mex Salad when you want all those zesty fajita flavors in a crunchy, colorful salad bowl.
• Philly Cheese Steak Quesadillas for melty, griddled tortillas packed with cheesy steak and peppers.
• Chicken Taco Casserole when you’re craving a cozy, bake-and-serve Tex-Mex dinner for the whole family.

Save This Pin For Later

Save this juicy steak fajitas idea to your favorite Pinterest board so it’s easy to find the next time a sizzling weeknight craving hits.

Tried it with a twist? Maybe extra jalapeños, a drizzle of spicy crema, or corn tortillas instead of flour? I’d love to hear how it turned out—drop your tips or questions in the comments below.

Need more inspiration? Explore my daily kitchen creations on SavorQueen.com over on Pinterest. Your next favorite dinner might be waiting there: https://www.pinterest.com/mydelicioushomerecipes/.

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