Our Steak Fajita Recipe is so easy to make at home! Marinated, sliced steak with charred peppers and onions piled into charred tortillas. A fun and delicious dinner that everyone loves.
For this steak fajita recipe, we’re using our Fiesta Steak Marinade that has lots of fresh garlic, lime juice and cilantro. All perfect flavors for a delicious Tex-Mex dinner!
Why You’ll Love Our Steak Fajita Recipe
Listen guys, we know that going out to your favorite Mexican restaurant and getting that sizzling hot skillet of steak or chicken fajitas is pretty much the best thing ever. Believe me, we feel you.
But if you want to make a Steak Fajita Recipe at home, this recipe is going to be the closest that you’re going to get to that restaurant quality meal. Of course, you can use this same marinade and swap out chicken or shrimp – or a combo of all three!
We have tons of tips and tricks for making these fajitas taste the best, but if you want to get started now, just scroll down to the recipe card at the bottom of the post.
Ingredients For The Marinade
- Olive Oil: Olive oil helps to tenderize the steak, and adds flavor.
- Garlic: Fresh garlic is best. We like to use a larger chop so that it will easily wipe of the steak before searing.
- Cumin: Cumin adds a smoky, earthy flavor and it’s often found in Mexican and Tex-Mex cooking.
- Fresh Lime Juice: Lime juice adds flavor and also helps to tenderize the steak.
- Salt & Pepper: Kosher salt and black pepper, but you can also use crushed red pepper flakes.
- Cilantro: We add the cilantro whole instead of chopping it so it’s easy to remove. Since we’re searing the steak in a hot skillet, we don’t want anything burning on the steak.
How To Make Steak Fajitas
Start by slicing and marinating a flank steak, skirt steak or hanger steak. Slicing the meat first helps the marinade flavor the meat in a shorter amount of time, if needed. If you don’t have time to marinate the steak, you can generously season your steak with our homemade Fajita Seasoning instead. Season it whole, cook and then slice and serve.
- Marinate the and Cook Steak: Start by making our Fiesta Marinade. It’s a simple marinade recipe with big, bold flavors. We like to slice the steak before adding it to the marinade for maximum flavor and a nice char on the steak.
- Sear the Beef: Remove the steak from the marinade and dab dry with paper towels. Add the beef to a hot skillet with oil and sear on both sides until brown. Remove the steak to a plate and cover to keep warm.
- Cook the Vegetables: Add the onions and peppers to the same skillet with a little more oil. Season with salt and pepper and cook for 7-8 minutes until the vegetables have softened.
- Combine and Serve: Add the steak back to the skillet and toss together with the peppers and onions. Serve in charred, warm flour tortillas with all your favorite toppings.
Best Steak For Fajitas
Our preference is flank steak, skirt steak or hanger steak. All of these cuts will provide tender, flavorful steak that’s perfect for making fajitas.
You can, of course, use other types of steak, too. Sirloin would be good as well but can tend to be tougher, especially with a quick cook recipe like this one. If using sirloin, make sure to slice it very thin before marinating.
Variations
You can easily swap out chicken or shrimp for this steak fajita recipe, too. If you’re using shrimp, be sure to keep the marinating time to just about an hour. Of course, you’ll keep the shrimp whole, but you can slice the chicken into strips just as you would the steak.
Or you can keep it vegetarian by omitting the meat and adding more vegetables! Mushrooms, zucchini, eggplant, fresh spinach and different types of peppers would all be delicious.
How Do You Serve Fajitas?
Grab flour tortillas, a few limes, sour cream and some of our homemade guacamole. Pile the steak and vegetables into warm, charred tortillas and top with your favorite toppings.
If you have a gas stove and you can put a nice char on your tortillas like we did here. Alternately, you can heat up a non stick or cast iron skillet and get the same results. This warms up the tortillas but also adds a delicious char for that restaurant quality flavor.
Can I Make Steak Fajitas Ahead Of Time?
Definitely! This is such an easy diner recipe that you can really have it done in about 15 minutes. However, if you’re like me and just have most of your energy during the day, or need to meal prep for the week, these steak fajitas can easily be made ahead of time.
The microwave will do the trick just fine as far as reheating, but you can also grab a portion of the steak, onions and peppers and reheat them in a hot skillet to get that same sizzling effect!
Looking For More Recipes With Steak?
- Sheet Pan Steak Dinner
- Philly Cheesesteak Sliders
- Garlic Parmesan Steak Bites
- Pepper Steak
- Steak Fajita Fried Rice
Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
You'll also sign up to get new recipes in your inbox.
Steak Fajita Recipe
- Prep Time: 8 hours (for marinating)
- Cook Time: 15 minutes
- Total Time: 8 hours 15 minutes
- Yield: 6 Servings 1x
Print Recipe
Pin RecipeYou don’t need to head out to a restaurant to make delicious Steak Fajitas right at home! The marinade for the steak is one of our favorites, and after marinating this dinner recipe can be on the table in 15 minutes!
Ingredients
- Fiesta Steak Marinade
- 2 pounds flank steak, skirt steak or hanger steak
- 2 tablespoons olive oil, divided
- 3 bell peppers, sliced
- 1 large red onion, halved and sliced
- Kosher salt and fresh black pepper to taste
- Flour tortillas for serving
Instructions
- Whisk the ingredients together for the marinade. Slice the steak into thin strips and add it to a glass dish or a resealable bag along with the marinade and toss to coat. Marinate the steak for at least 8 hours or up to overnight. If you don’t have time for a marinade, season the steak liberally with our homemade Fajita Seasoning, grill or cook in a grill pan or skillet, let rest and then slice.
- Remove the steak from the marinade and place on paper towels. Use the paper towels to dry most of the marinade from the steak and set aside.
- Heat a large skillet over medium-high to hight heat, depending on what type of skillet that you’re using (see note). Add 1 tablespoon of the oil to the skillet along with the peppers and onions and then season with salt and pepper to taste. Cook for 7-8 minutes until the vegetables have softened and they have a slight char. Remove the peppers and onions from the skillet to a bowl and cover with foil to keep warm.
- Carefully wipe out the skillet and add the other tablespoon of olive oil. Make sure that the skillet is hot again before adding the steak, then add the steak in a single layer, being careful not to crowd the pan. (You might need to do this in two batches depending on how big your skillet is.) Brown the steak for just a minute or two on both sides and then add the peppers and onions back to the skillet. Stir to combine and serve with flour tortillas (see note).
Recipe Notes
- A cast iron skillet will handle high heat, as a good quality stainless steal skillet will. If you’re using a non stick pan, stick to a medium to medium high heat.
- Char the flour tortillas right on your gas stove to get a good color and flavor. If you don’t have a gas stove, add the tortillas to a dry skillet and toast on both sides.
- Alternately, you can marinate and grill the flank steak whole and then slice into thin strips.
- Category: Dinner
- Method: Stove Top
- Cuisine: American
