steak fajitas on black plate close up

Steak Fajita Recipe

  • Author: Dan
  • Prep Time: 8 hours (for marinating)
  • Cook Time: 15 minutes
  • Total Time: 8 hours 15 minutes
  • Yield: 6 Servings 1x

You 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!



  • Fiesta Steak Marinade
  • 2 pound 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


  1. 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.
  2. 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.
  3. 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.
  4. 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