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!
Looking for more quick and easy dinner recipes? I think you’ll love my chicken parmesan, beef tacos, beef enchiladas, and easy steak bites to name a few.
This Steak Fajita Recipe is the perfect 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 favorite family 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 further in the time-saving and easy-peasy department. I like to prep it the night before when I know I will serve it the next day.
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! Here’s how to meal prep my steak fajitas:
- Slice peppers and onion and make the marinade.
- Place the veggies in one zip-top bag and the steak in another. Add 1/3 of the marinade to each bag, seal it, and turn the bag to make sure that all of the ingredients are coated with the marinade.
- Put it all in the refrigerator to marinate overnight. Refrigerate the remaining marinade.
- It’s ready in minutes when I cook it for supper the next evening.
Now that is perfect for a quick and easy dinner!
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!
Steak Fajitas Recipe
Ingredients
- 2 pounds skirt, flank, sirloin, or hanger steak , sliced into 1/2 inch strips
- 1 red pepper, deseeded and sliced into thin strips
- 1 bell 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 ground black pepper
- 2 cloves garlic, minced
- 6-8 tortillas, warmed
Instructions
- 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 1/3 of the marinade over steak, 1/3 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
This is my “go to” recipe for fajitas. But I normally triple the marinade and add about a pound of shrimp and 1 sliced chicken breast to the beef and 2 diced habanero peppers to the bag of peppers and onions.
Thanks, Wesley. This sounds great with the added chicken and shrimp.
This is a great recipe! Always been a huge fan of fajitas and this recipe delivers!!
Thanks so much, Kevin. So glad you like them.
DELICIOUS! My family never eats anything I cook, but they loved this! Big win! Thanks for the recipe!
So happy your family loved this recipe, Kim.
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.
Thanks, Mike. So glad everyone loved it.
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.
Is this enough marinade? Only 4 tablespoons of liquid (olive oil and lime juice) doesn’t seem especially when divided 3 ways.
Cathy, I’ve found that amount of marinade is the right amount for me and my family. I hope you enjoy.
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”
Thanks, Meg. I always love it when my son loves one of my meals, too.
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!!!
Thanks so much, Mike. So glad this recipe works so well for you.
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.
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.
Thank you so much, Julia. I’m thrilled this recipe is a favorite of yours.