There’s nothing quite like the sound and smell of a sizzling platter of steak fajitas. That feeling of a fun, customizable meal, filled with tender steak, sweet peppers, and onions, can now be yours any night of the week. This easy weeknight steak fajitas recipe brings all that vibrant, restaurant-style flavor right to your kitchen in less than 30 minutes.
This isn’t just a recipe; it’s an experience. We’re using a simple but powerful marinade and a few key cooking techniques to ensure the steak is tender and juicy, the vegetables are perfectly crisp-tender, and the whole dish comes together in a single pan. It’s the perfect way to turn an ordinary Tuesday into a festive family dinner.
Why You’ll Love This Recipe
- Lightning Fast: From start to finish, this meal is on the table in about 25 minutes, making it a perfect solution for busy schedules.
- Bold, Authentic Flavor: A simple homemade seasoning blend gives you that classic Tex-Mex taste without any artificial ingredients.
- One-Pan Wonder: Everything—from the steak to the peppers and onions—cooks in one skillet, which means minimal cleanup.
- Totally Customizable: Fajitas are all about making it your own! The recipe is a great base, and everyone can add their favorite toppings.
- A Fun Meal: Building your own fajitas is a fun, interactive way to eat, making dinner a hit with both kids and adults.
Ingredients
For the Steak & Veggies
- 1 1/2 lbs (680 g) flank or skirt steak
- 1 large yellow onion, cut into thin strips
- 2 large bell peppers, one red and one green, seeded and cut into thin strips
- 1 tbsp (15 ml) olive oil
For the Marinade
- 2 tbsp (30 ml) olive oil
- Juice of 1 large lime (about 2 tbsp or 30 ml)
- 2 cloves garlic, minced
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional, for heat)
For Serving (Choose your favorites!)
- 8-10 small flour or corn tortillas, warmed
- Salsa
- Sour cream or Greek yogurt
- Guacamole or sliced avocado
- Shredded cheese
- Chopped fresh cilantro
- Extra lime wedges
Equipment
- Large skillet or cast-iron pan (12-inch or larger)
- Large bowl or a resealable plastic bag
- Cutting board and sharp knife
- Measuring cups and spoons
Step-by-Step Instructions
- Marinate the Steak: Slice the flank or skirt steak into thin strips, about 1/4-inch (0.6 cm) thick, going against the grain. In a large bowl or a resealable plastic bag, whisk together all the marinade ingredients: 2 tbsp olive oil, lime juice, minced garlic, and all the spices. Add the sliced steak and toss to coat evenly. Let it marinate for at least 10 minutes while you prep the vegetables. For a deeper flavor, you can marinate for up to 2 hours in the refrigerator.
- Sauté the Vegetables: Heat 1 tbsp of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 5-7 minutes, until they are tender-crisp and have a nice char on the edges. Remove the vegetables from the pan and set them aside.
- Cook the Steak: Turn the heat up to high. Add the marinated steak strips to the hot skillet in a single layer. Don’t overcrowd the pan—you may need to cook in two batches. Cook for 2–3 minutes per side until they have a nice sear and are cooked through to your liking (medium-rare to medium is best for tenderness).
- Combine and Serve: Once the steak is cooked, return the sautéed peppers and onions to the pan. Toss everything together to combine and heat through, about 1 minute.
- Warm the Tortillas: While the steak is cooking, you can warm your tortillas. Wrap them in a damp paper towel and microwave for 30–60 seconds, or heat them directly over a gas burner or in a dry pan until lightly charred and pliable.
- Assemble and Enjoy: Bring the skillet right to the table! Serve the hot steak and vegetable mixture with the warm tortillas and your favorite toppings.
Substitutions and Variations
- Meat: This recipe is fantastic with chicken breast or shrimp. For chicken, cut it into strips and cook for 4–6 minutes until cooked through. For shrimp, add them after the peppers and cook for just 2–3 minutes until pink and opaque.
- Vegetarian/Vegan: You can easily make this vegetarian! Use firm tofu, sliced portobello mushrooms, or a combination of mushrooms, onions, and peppers. Marinate the mushrooms just as you would the steak.
- Make it Spicier: Add a finely chopped jalapeño or serrano pepper along with the onions and bell peppers. You can also add more cayenne pepper to the seasoning blend.
- Extra Flavor: For a smoky kick, cook the steak and veggies on a grill instead of a skillet! You’ll get that great char and smoky flavor.
Pro Tips and Common Mistakes to Avoid
- Slice Against the Grain: This is the most important tip for tender steak. Slicing against the grain (perpendicular to the muscle fibers) shortens those fibers, making the cooked steak much easier to chew and more tender.
- Don’t Overcrowd the Pan: Cooking the steak in a single layer in a hot pan is key to getting a good sear. If you pile it all in at once, it will steam instead of brown, and you’ll miss out on that delicious crust.
- Use a Cast-Iron Skillet: While any large skillet will work, a cast-iron pan holds heat incredibly well and gives you a fantastic sear, just like they do in restaurants.
- Don’t Skip the Rest: While not as critical for thin strips, letting the steak rest for even a minute before serving can help the juices redistribute, keeping the meat juicy and flavorful.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can slice the steak and make the marinade up to a day in advance. Store them separately in airtight containers in the refrigerator. You can also slice the peppers and onions ahead of time.
- Storage: Let any leftovers cool completely before storing them in an airtight container in the refrigerator for up to 3–4 days.
- Freezing: You can freeze the cooked steak and vegetable mixture in a freezer-safe bag or container for up to 1 month. Thaw overnight in the refrigerator before reheating.
- Reheating: To reheat, a skillet is best. Add the mixture to a hot pan with a splash of water or broth to prevent it from drying out. Reheat over medium heat until warmed through, about 5 minutes. You can also microwave individual portions.
Serving Suggestions
The sky’s the limit when it comes to serving fajitas! Set out a platter of the hot steak and veggies and a variety of toppings in small bowls so everyone can build their perfect meal. You can serve it with a side of Mexican rice or a simple black bean salad for a complete and festive spread.
Approximate Nutrition
- Yields: 4 servings
- Serving Size: Approximately 1 cup of filling
- Calories: 450 kcal
- Protein: 35 g
- Fat: 25 g
- Carbohydrates: 20 g
Note: These are approximations and can vary based on specific ingredients and brands used. Does not include toppings or tortillas.
FAQs
Q: What’s the best cut of steak for fajitas?
A: Flank steak and skirt steak are the traditional choices. They have a great beefy flavor and a looser muscle grain that becomes tender when sliced correctly. Don’t use a super-thick steak like ribeye—it won’t get tender quickly.
Q: How do I get that restaurant-style sizzle?
A: The secret is using a pan that holds high heat, like a cast-iron skillet, and getting it very hot before you add the steak. Cook the meat in a single layer so it sears instead of steams. When you bring the skillet to the table, the residual heat will create that wonderful sizzle.
Q: Can I cook this on a grill?
A: Yes, absolutely! Grill the bell peppers and onions in a grill basket until tender-crisp. Grill the whole flank steak for 4-5 minutes per side (for medium-rare), then let it rest before slicing against the grain. Combine everything and serve.
Q: Can I prepare the fajitas ahead of time for a party?
A: You can prep all the ingredients and make the marinade up to 24 hours in advance. For the best flavor and texture, we recommend cooking the steak and veggies just before serving.
Q: Why do I need to slice the steak against the grain?
A: Cutting against the grain shortens the long muscle fibers in the steak. This makes the meat much more tender and easier to chew, especially for tougher cuts like flank and skirt steak.
Printable Recipe Card: Easy Weeknight Steak Fajitas
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
Servings: 4
Ingredients:
- Steak & Veggies: 1 1/2 lbs flank/skirt steak, 1 large onion, 2 bell peppers, 1 tbsp olive oil.
- Marinade: 2 tbsp olive oil, juice of 1 lime, 2 cloves garlic minced, 1 1/2 tsp chili powder, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp garlic powder, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp cayenne (optional).
- For Serving: tortillas and your favorite toppings.
Instructions:
- Slice steak against the grain into thin strips. Mix marinade ingredients in a bowl. Add steak and toss to coat. Marinate for at least 10 minutes.
- Heat 1 tbsp oil in a skillet over medium-high heat. Sauté sliced peppers and onions for 5-7 mins until tender-crisp. Remove from pan.
- Increase heat to high. Cook steak strips in a single layer for 2-3 mins per side until seared. Cook in batches if needed.
- Return vegetables to the pan and toss with steak to combine.
- Serve sizzling hot with warm tortillas and your favorite toppings.
Easy Weeknight Steak Fajitas
Equipment
- Large skillet or cast-iron pan
- large bowl or resealable plastic bag
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 1 1/2 lbs flank or skirt steak, thinly sliced against the grain
- 1 large yellow onion, sliced into strips
- 2 large bell peppers (red & green), sliced
- 1 tbsp olive oil (for sautéing)
- 2 tbsp olive oil (for marinade)
- 2 tbsp lime juice (from 1 lime)
- 2 cloves garlic, minced
- 1 1/2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 8-10 small flour or corn tortillas, warmed
- Optional toppings: salsa, sour cream, guacamole, cheese, cilantro, lime wedges
Instructions
- Slice steak against the grain into thin strips. In a bowl, mix marinade ingredients (2 tbsp olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, garlic powder, salt, pepper, cayenne). Toss steak in marinade. Let sit at least 10 minutes (up to 2 hours).
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add onion and bell peppers. Cook 5–7 minutes until tender-crisp and slightly charred. Remove and set aside.
- Increase heat to high. Add marinated steak in a single layer (cook in batches if needed). Sear 2–3 minutes per side until browned and cooked to desired doneness.
- Return peppers and onions to the skillet. Toss with steak for 1 minute to combine and heat through.
- Warm tortillas in the microwave (wrapped in a damp towel) or directly over a gas flame. Serve steak and veggies hot with tortillas and toppings.
