Steak Fajitas Recipe
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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
These fajitas were amazingly delicious!
I’m so glad you enjoyed them, Rosalinda. Thanks!
My god these are AMAZING!! Made it with Bavette steak…. Omg. I feel like a 5 star chef! Way better than any steak fajitas I’ve had at a restaurant. The meat is a wonderful texture and has excellent flavor. Make sure you use a really really big pan or 2 pans, otherwise the steak will cook in its own juice instead of getting a nice sear.
Ashley, thanks so much. It sounds like you love this recipe as much as my family does.
We loved it!
Where is the nutritional information?
The nutritional information is at the bottom of the recipe under Nutritional Information, Torsten. I’m sorry you missed it.
I made this once before and the flavors were great. VERY good, actually. But I found that even dividing the marinade in half rather than thirds I still had a hard time getting all of the meat and all of the veggies in contact with the marinade. So this time, I’m cooking for just two. I halved the meat and veggies, but doubled the marinade. Marinade overkill!!! But at least everything comes in contact with the marinade easily. Next time will probably use the whole about of meat and veggies and double the marinade. Fixing tonight and KNOW it’s going to be great!
Just made this for my Father. I’ve never even had fajitas. Oh my gosh!! They were wonderful! I used chuck steak, cause that’s what I had. I cooked them whole instead of cutting them first. I had salsa that I had made yesterday and squeezed lime on them. Thank so much for this recipe I’ll keep in the rotation!
I’m so glad you enjoyed the fajitas, Cindy. Thanks!
Can you prepare your vegetables and steak in the bags with marinate and then freeze them?
I would not freeze the vegetables and meat with the marinade, Karen. The meat and vegetables could become mushy.
Wow!! Easy and excellent. Can’t wait to make it again. Sooo good.
These were awesome! Followed exactly. The flavor was terrific. Made for 2 teenage boys and company. Boys said they wanted it in rotation👍🏻. I cook on Wed for friends family who I live with..
I have learned when teenage boys like a meal, you have a winner. I’m so glad your teenagers loved these fajitas, Cali.
Super flavors! I don’t usually review recipes, but this one was spot on. Great seasonings and proportions of all ingredients.
Thanks so much, Verna!