These flavorful steak fajitas are going to be the star of your weeknight dinner lineup. With strips of juicy steak and roasted peppers and onions, the meal looks gourmet but takes about 20 minutes to assemble. The trick to these fajitas is to use the right kind of meat – we recommend flank steak for this recipe, and our DIY fajita seasoning will make it even tastier.
For more Mexican-inspired recipes, try ours Mexican Street Corn Salad or us Easy Slow Cooker Chili-Lime Mexican Shredded Beef.
Why our recipe?
- Less than 30 minutes for a restaurant-worthy fajita.
- Everything is cooked in one skillet, so cleanup is very easy!
- Our DIY Seasoning allows you to control the spices and give the best taste.
Fajitas are always a fan favorite, and these steak fajitas are no exception. They're easily customizable to fit your family's palate and feature perfectly seasoned steak that melts in your mouth. The cleanup is as easy as the prep—it's all cooked in one skillet, and all you need to do is chop up the veggies and meat. While store-bought fajita seasoning mix may seem more convenient, our DIY seasoning is worth the extra step and packs a real flavor punch. Sour cream, guacamole, and cilantro all make great toppers for these fajitas. Because of how easy and tasty this dish is, you're sure to come back to it again and again!
Material notes
- Steak: We recommend using flank steak, but skirt steak and sirloin steak also work. Cutting your steak against the grain is also very important! For more details on how to do this, see our steak section below.
- Pepper: You can use any color bell pepper you like in this recipe, so go with whatever you and your family like.
- Red Onion: We like to use a red onion in this recipe, but white or yellow are also good options.
- mushroom: White button and cremini mushrooms are always great for sautéing. Almost any type of mushroom will work, though, so feel free to use any leftover mushrooms you have on hand.
- Worcestershire Sauce: It adds an extra shot of flavor, making the steak extra delicious.
- Lime: You'll need about two limes for this recipe, but bottled lime juice will work in a pinch!
- Tortillas: Any tortilla will work for this recipe, so you can find the size and brand your family likes best. 8-inch tortillas are typically fajita-sized.
Steak option
Flank steak is our top choice for fajitas because it's fatty, flavorful, and cooks quickly. When properly prepared and sliced against the grain, it becomes tender and juicy, making it perfect for fajitas. However, you still have options.
Ribeye steak: For a more bouncy and flavorful fajita, ribeye can be used. It's a leaner cut, which means it will be extra juicy and flavorful.
Skirt steak: Like flank, skirt steak is another popular cut of fajitas. It has a slightly beefier flavor but can be a bit tough, so be sure to slice it thinly and against the grain.
Sirloin steak: If you're looking for a more tender option, sirloin is a great choice. It has a nice balance of flavor and tenderness.
Pro tip: cut against the grain!
One of the most important parts of preparing your steak fajitas is how you cut the steak itself. Cutting steak against the grain is an important part of tenderizing the meat. Cutting against the grain breaks up the steak's tissue and makes it melt in your mouth. Otherwise, it may end up being chewed.
Fortunately, it's a pretty simple process. If you look at your flank steak, you'll see lines running across the meat. Don't cut the meat parallel to these lines – instead, cut perpendicular to the lines to get a tender, juicy steak.
Warming Tortillas
The general preference is used Fajita TortillasWhich are 6-inch flour tortillas, because they're the perfect size to hold all those delicious fillings. They are usually warmed up for serving.
To heat the tortillas on the stovetop: Heat a dry skillet over medium-high heat and sear each tortilla until soft and lightly charred, about 30 seconds per side.
To heat the tortillas in the microwave: Stack tortillas on damp paper towels and microwave in 20-second increments until warm.
To heat the tortillas in the oven: Wrap a stack of tortillas in aluminum foil and heat in a 350°F oven for 10-15 minutes.
Storage and reheating instructions
Keep in fridge Leftovers in an airtight container for up to five days.
to freeze Store leftovers in an airtight container or resealable plastic freezer bag. Thaw overnight in the fridge.
Reheat Microwave portions on high in 30-second increments.
More easy Tex-Mex dinner ideas…
Watch the video below Where Rachel walks you through each step of this recipe. Sometimes it helps to have a visual, and we've always got you covered with our cooking show. You can find the complete collection of recipes youtube, Facebook pageOr here on our website with their respective recipes.
