This post may contain affiliate links. Please read my disclosure policy.

Steak Fajitas Recipe – Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! Made with beef, peppers, onions and served with a stack of warm tortillas and condiments. They are always a favorite! 

Steak Fajitas Recipe - Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! //

Hey friends! I hope you are having a wonderful week so far!

Have you felt a little busier, a little more rushed and even a little too hot to spend a long time in the kitchen every evening making supper? Well, me too! Since Sam’s started back to school, I’ve been finishing up some things for my cookbook, and Bart’s been busy at work…so we’ve been burning candles at both ends!

So I just knew this Steak Fajita Recipe would be just the dish for time-crunched suppers! It is easy and delicious and is a life-saver on rushed nights like we all have from time to time! My Chicken Fajitas are another family favorite meal for times like this. Both are just as perfect on the weekends to serve family and friends for a casual meal everyone enjoys.

Steak Fajitas Recipe

I like to take this amazing steak fajitas recipe even a little further in the time-saving and easy-peasy department. I like to prep it the night before when I know I’m going to serve it the next day.

Steak Fajitas Recipe - Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! //

Ready for my tip?

How to Make Steak Fajitas with Meal Prep Tips:

My steak fajitas recipe is perfect for easy meal prep to make weeknight meals even easier!

To meal prep my steak fajitas, I slice my peppers and onion and make my marinade.

Then, I place the veggies in one bag, the steak in another bag, add this tasty marinade to each bag, then zip it all up tight and give it a shake.

Next, I put it all in the fridge to marinate in these delicious spices overnight!

It’s ready in minutes when I cook it for supper the next evening.

Can’t beat that for quick and easy!

Steak Fajitas Recipe - Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! //

Here’s my family favorite Steak Fajita Recipe. I hope it helps you with supper when you are short on time. Most of all, I hope you love it as much as we do!

4.94 from 30 votes

Steak Fajitas Recipe

Skillet 25 mins

Steak Fajitas Recipe - Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! //
Prep Time 10 mins
Cook Time 15 mins
Servings 6
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
Steak Fajitas Recipe – Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! Made with beef, peppers, onions and served with a stack of warm tortillas and condiments. They are always a favorite!


  • 2 pounds skirt, flank, sirloin, or hanger steak sliced into ½ inch strips
  • 1 red pepper deseeded and sliced into thin strips
  • 1 green or yellow pepper deseeded and sliced into thin strips
  • 1 medium onion peeled and sliced into thin strips
  • 3 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon chili powder
  • 1 teaspoon ground cumin
  • pinch cayenne pepper
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 cloves garlic minced
  • 6-8 tortillas warmed

Optional garnish:


  • Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ of the marinade over steak, ⅓ of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
  • When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
  • Serve with warm tortillas and desired optional garnishes.

Nutritional Information

Calories: 380kcal | Carbohydrates: 19g | Protein: 35g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 485mg | Potassium: 670mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 43.7mg | Calcium: 75mg | Iron: 3.8mg

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!

Share it with the world!

Robyn xo

Steak Fajitas Recipe - Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! Made with beef, peppers, onions and served with a stack of warm tortillas and condiments. They are always a favorite! //

Beef Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. We have a mexican resturant here in DeSoto Mo. Koyal’s. They make a Steak Jalisto. It has mushrooms and a thin cheese sauce. It is similar to this one. Have to try it.

  2. I tried this recipe, and it was very good! Thank you for posting it.

    I added cilantro to the veggies (and a few mushrooms I had on hand. I did not save any marinade– there wasn’t really enough.

    The only change I’ll make next time I make it is to add more salt.

  3. I had all the ingredients on hand with the exception of the lime juice.   It turned out so good!   I love being able to prep the meat & veggies the night before and having dinner ready in minutes the following day.  And, did I mention that it was really good?  😉  Thank you for sharing your recipe!

    1. I had leftover sirloin steak and veggies from another meal. I sliced the steak very thin and sliced the veggies into smaller straps. Because everything was already cooked, I added my leftovers to a cast iron skillet, brushed it all over with your marinade and heated on medium high heat until it was heated through and sizzling. It was delicious!

  4. I don’t care for fajitas, but this recipe is the best and easiest!  My hubby smokes this in a black iron pan on the charcoal grill.  But we did not like the hanger steak…way too tough!
    And leftovers are great!  🤤👍🏻

  5. There is no ther liquid but the oil and lime juice. How is that supposed to cover all the ingredients and have left over marinade 

    1. This is my concern too. I just threw it in the fridge now but it really doesn’t feel like enough marinade at all. I didn’t even leave any reserve marinade because I felt like it needed to be mor won the meat and veggies. None left over. 

    2. I am searching for what I missed as there is nowhere near enough in my bowl. How is that supposed to be divided into thirds. It would only be about 2 tablespoons. 

    3. Very good recipe! The only change I made was to double up the marinade I felt like there wasn’t enough & I did save a bit to brush over the meat. My husband absolutely loved it. We cooked this on the grill it definitely will be our go to fajita marinade. I already had meat thawed when I seen it was recommended to marinade over night i had enough time to marinade 5 hours & it was so flavorful & fabulous!

  6. Made these tonight.  They were awesome!!! Love that this is delicious and healthy.  Will definitely make again.  

  7. I am a find whatever in the fridge cook but this recipe really rocks I had flank steak when I rushed to marinated every in 1 hour every one at home loved it thank you so much, will keep you in my phone for future recipes good job🍽️

    1. I am so happy you enjoyed it, Lucy! I hope you find many more recipes to enjoy in the future too! Thanks so much!!! xo

  8. I fixed it last week and enjoyed it so much I wanted to make it again. . . .I couldn’t find your recipe and used another (I was very disappointed in the second recipe). So glad I found yours again! Needless to say I have saved it for future use!

  9. Good recipe and good flavor. When I make it again, I will double the amount of veggies. also found the marinade was stretched pretty thin, I would double that next time as well.

  10. OMG, delicious! I agree with others that there isn’t enough marinade so I doubled it and added a little more olive oil. Definitely will be making this again.

  11. Made the “single man” version today by cutting the recipe in half and making a few minor changes. First, I increased the veggies because I like peppers/onions. The marinade amount didn’t look to be near enough, so I doubled it and used half for the veggies and the other half for the steak (used skirt steak). After the overnight chill, I put my trusty cast iron to work. YUMMY! This was my first attempt at fajitas and I’m glad I chose your recipe. It is now bookmarked and will use it again.

    1. Donald,
      I’m glad this recipe was a hit for your first time making fajitas! Sounds like you found a way to make this for one!

  12. Made this tonight with homemade tortilla’s. Doubled the oil and tripled the lime juice. It was really delicious and will certainly make it again.

    1. I made this last week and everyone loved it! I have friends coming this weekend so I’m going to try the recipe using chicken breast instead! Thanks!

  13. First off, made this last night and it was delicious. Thank you kindly for such a nice treat.

    There are several comments regarding the amount of marinade the recipe yields. *In my opinion* the amount is right because too much lime will start to cook the meat (as it would in a ceviche) especially if you marinade overnight and because you don’t want to dump over moist veggies and meat into the skillet as they’ll steam/braise instead of sear, especially as the ingredients shed water. Just saying.

    If you want to play with the recipe, which is always fun to do, I would suggest starting with the amounts and/or types of spices. Maybe also add a pinch of nutmeg and cinnamon or a teaspoon of barely crushed coriander seeds (put some in a sandwich bag and hit it once with the bottom of a skillet).

    Thank you again!

    1. Thanks, Bill. I’ve found that amount of marinade is the right amount for me and my family, too.

  14. Read the comments and then put it together for my wife and me. I did double the marinade and it worked out fantastic! We haven’t used flank steak in the past but this was very tasty and with the marinade tenderized it nicely. Recipe was easy and went together quickly. We’ll use this recipe again.

    1. Thanks, Donna. I’ve found that amount of marinade is the right amount for me and my family but this is a recipe you can make to suit your family’s tastes.

  15. I’ve made this with both steak and chicken. Superb. But I always triple the marinade. In fact, I just put this in the fridge tonight to make tomorrow.

  16. Made it already a few times, everyone loves it. Very flavorful. It’s a favorite at home, we make it using the flank steak, delicious.

  17. I can hardly wait to try this recipe because of the shortened prep and cooking tim‼️😍… TFS‼️💯 Jackie From Houston 👍🏾

  18. WOW! AMAZING! These fajitas tasted like they were from a restaurant! My husband absolutely loved them as well. This one is a staple in my recipes now. Next time I invite family members this will be the dish I will be serving so they can be amazed! Thank you so much!!!! Soo delicious and full of flavor! Also best part quick and easy to make!!

    1. Thank you, Mabel. I love that I can make these for my family whenever they want it and we don’t have to go out to a restaurant.

  19. Love this recipe!! I double the recipe. I do not divide the marinade into thirds. I double the marinade for vegetables then double again for steak, and then double again for marinade for after veggies and steak are cooked to add a little if needed. Thanks for the great recipe!!!

  20. Just Delicious made last night for my hubby he loved them! Made them with Torillaland tortillas better than going out to eat SOOO GOOD! Can this exact recipe be used to make with chicken tenders?

  21. I am giving this recipe 5 stars all day. It is so delicious. It’s a must try. The flavor is amazing, just right about the amount and everything. It’s very quick to make. The house smells so good. I baked mine in a sheet pan in the oven @ 400 for 30 min. You’ll feel like you’re eating in a Restaurant. This is a great recipe for all seasons. Thanks so much for this delicious recipe. Can’t wait to try more of your recipes 😀

  22. Very good I used a t bone steak I had on hand. The seasonings were perfect. I will never buy a package of fajita seasoning again.

  23. Now that I made these once, they are a weekly menu item! My husband recommends having them every chance he gets! We absolutely love them!

    1. I love when one of my recipes become a favorite at someone else’s house. Thanks, Morgan!

    1. I haven’t tried it that long, Sue. Let me know how it works out for you.

  24. I made this recipe in March and am making it again tonight for Cinco de Mayo 🙂 and only used 3/4 lb of sirloin which was very tender. This was for just 2 people. I used a red bell pepper and a green bell pepper and one medium sweet Maui onion. I think the flavors are wonderful. I am glad I made a full recipe of the marinade, I think if you are serving more people and using over 1 lb of meat you should triple the marinade recipe. And extra fresh squeezed limes. Anyway, it was super easy to prep and I marinated a few hours (not overnight). It’s a healthy and low carb meal as well. (Maybe not the flour tortillas but, OK.). Thank you so much this is a SAVE and it is better than restaurant quality. A true gem in my cookbook.

    1. Thank you so much, Julia. I’m thrilled this recipe is a favorite of yours.

  25. A perfect recipe for a flat griddle on the backyard gas BBQ. But I have to admit, I cheated, because I buy packages of frozen peppers and onions, and thaw them while in the marinade. Everyone sells the package’s of tri-pepper and onion nowadays (Birdseye, Trader Joe’s, Kroeger) and they have good prices when bell peppers are sometimes $$$, but you want them. It saves a step or two, and no-one would ever know. This version has great proportions of spices/flavor.

  26. This recipe is the best!! I followed Kelly’s recommendation and doubled it for the meat and the veggies. Absolutely the best. I grilled on a charcoal grill. Unbelievable. This is hands down the best fajitas Ive ever had!! Thanks!! I had to review it again because i forgot to give it 5 stars. But honestly, i give it 10 stars!! And this will be a staple in my house!!!

  27. Wow ! I made this last night and YUMMY !! My 16 year old son said we need to put this in our regular meal rotation! I said ” I AGREE”

  28. Is this enough marinade? Only 4 tablespoons of liquid (olive oil and lime juice) doesn’t seem especially when divided 3 ways.

    1. Cathy, I’ve found that amount of marinade is the right amount for me and my family. I hope you enjoy.

  29. This was a perfect marinaid. I doubled the recipe and used 1/2 on the veggies. I did not follow the instruction for the meat. I used meat rub and grilled petite sirlion, sliced it up and placed a deep baking sheet on the grill where I mixed and sauteed using the other half of the marinaid. Perfect amount of heat. My best ever.

  30. The family loved it! I heard lots of Mmmms as they gobbled it up. I used about 1 1/2 lbs of beef for this and it seemed about right.