Celebrate Taco Tuesday with this quick and easy steak fajita recipe that melts in your mouth. Pick your favorite toppings, add a big scoop of sour cream, and serve everything with warm taco tortillas.
Pair it with a bowl of Lime Cilantro Rice and some fresh Pico De Gallo on the side for a delicious and complete meal.
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Easy Steak Fajita Recipe
You'll love this easy fajita recipe because it takes only 30 minutes to make and has delicious beef with yummy peppers and onions all wrapped in a soft tortilla! Don't miss my chicken fajita variation too.
Try more tacos like my 5 Minute Tuna Tacos, Chicken Tacos, Sweet Potato Tacos or try this Taco Board.
Best Steak for fajitas?
The best steak for fajitas includes skirt steak, flank steak, and sirloin. Skirt steak is the traditional choice, known for its rich flavor.
Flank steak is ideal for thin strips, while sirloin works well for larger pieces, though you may need to trim the fat and adjust cooking time.
Other Steak Fajita Ingredients
- Steak fajita marinade - Use your favorite spices or a store-bought fajita mix. Marinate the steak and add just salt and black pepper for delicious fajitas.
- Fajita veggies - Use a mix of red, yellow, and green bell peppers. Add spicy peppers (remove seeds first) or mild green Poblano peppers, which hold their shape when cooked.
- Onion - Use brown/yellow onions, cut into ½-inch slices. Red onions can be used too, but avoid overcooking them.
- Spices and flavors - Use cumin, chili or cayenne pepper, onion, and garlic (fresh or powdered). Add smoked paprika for a smoky flavor. For convenience, use store-bought spice mixes: Fajita, Burrito or Taco seasoning mix (Old El Paso is a great choice).
Do You Cook The Whole Steak For Fajitas?
When preparing steak for fajitas, you can choose either to cook the whole steak first and then slice it, or to slice the steak into strips before cooking.
Both methods have their advantages:
🥩 Cooking the Whole Steak First:
Advantages:
- Easier to achieve even cooking.
- Juicier and more flavorful strips since the steak has been cooked whole.
😴 Resting Time: If cooking the whole steak, resting is important to maintain juiciness.
🗡️ Slicing the Steak First:
Advantages:
- Faster cooking time.
- More surface area for seasoning and marinades, which can enhance flavor.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Easy Steak Fajita Recipe
- Prepare the marinade: In a medium bowl whisk all fajita seasoning/marinade ingredients. (Reserve about 2 tablespoons of marinade for the veggies.)
- Marinate the steak: Place the steak strips and toss to coat with the marinade. Let the steak marinate for at least 30 minutes to 2 hours. If you're short on time, even a quick 30-minute marinate will work.
- Marinate the vegetables: In a separate, small bowl toss the bell peppers and onions with the marinade. Cover and refrigerate for 30 in to an hour. Alternatively, sealable plastic bags can be used here as well.
- Cook: In a large skillet over medium-high heat, add cooking oil (I like to use olive oil), and once heated cook the veggies until softened but still crisp. About 5 minutes. Set aside.
- Wipe the skillet if needed, add more oil and cook the steak strips for 5-6 minutes. They will cook very fast as they are small and cut into strips.
- Return the veggies to the pan and combine everything. Taste for seasoning, drizzle with lime juice to taste right before serving.
- Warm tortillas: Warm the flour tortillas or taco shells one by one in a separate dry pan until they begin to char (this will happen very fast, about 30 seconds per side on medium-high heat). Wrap them in foil to keep warm until ready to use.
- Assemble and Serve: Serv steak fajita tacos with sour cream, lime wedges, fresh sliced green onions, fresh cilantro, more cayenne, and freshly cracked black pepper, avocados, shredded cheese.
Steak Cooking Temperatures
Here's my chart for the cooking temperatures. I recommend having a kitchen thermometer on hand as everyone's stovetops are different.
If you want to cook the whole steak and then cut intro strips, choose the right temperature for your steak according to this guide:
- Medium rare: 145 Fahrenheit (soft and pink center)
- Medium: 160 Fahrenheit (soft but with less pink or lighter pink in the center)
- Well Done: 170 Fahrenheit (chewy, firm, and no pink center)
These temperatures more apply when cooking the whole steak and then slicing into thin strips.
Meat Swap
This recipe is just as delicious when made with chicken. For a vegetarian twist, swap out the meat for hearty Portobello mushrooms or tofu.
Tips
- Marinating: Marinate steak for 1-2 hours or just 30 minutes if you're short on time.
- Cutting: Slice steak against the grain for tender pieces.
- Vegetables: Cook veggies until crisp or softer if you prefer; thinner strips cook faster.
- Chicken Fajitas: Use boneless chicken breast or thighs, cut into strips. Cook for 2-3 minutes per side until internal temperature reaches 165°F.
- Fish Fajitas: Use large, deveined shrimp for tacos. Cook shrimp quickly for a tasty alternative. If you love seafood like me, be sure to try these delicious dinner recipes next: Shrimp Scampi, Air Fryer Tuna Steak, Pan Seared Ahi Tuna Tacos With Mango Salsa.
- Fajita Seasoning: Make extra seasoning to add later or serve as a dip. Adding water to the skillet and simmering can make the dish juicier.
What To Serve With Steak Fajita Recipe?
Serve steak fajitas with warm tortillas, guacamole, fresh tomato salsa, sour cream, shredded cheese, and lime wedges.
Add sides like Mexican rice, black beans, or a fresh salad for a complete meal. Grilled corn or a simple corn salad also pairs well with fajitas.
Freezing And Storing Instructions
- Store any leftovers in an airtight container in the fridge for 2-3 days.
- The marinade can be made a week in advance and stored the same way separately from anything.
- Once cooked, the steak fajita mix can be frozen but I don't recommend it. The steak will not have the right texture and flavor once thawed from frozen. Raw steaks on the other side, if handled properly and fresh can be frozen for many months in advance.
Before You Go
If you found this post helpful, I'd love to hear from you! Leave a comment below and let me know your thoughts, questions, or experiences. Your feedback helps me create content that truly serves this wonderful community. ❤️
Recipe Card
Easy Steak Fajita Recipe With The BEST Marinade
Ingredients
Method
- Prepare the marinade: In a medium bowl whisk all fajita seasoning/marinade ingredients. (Reserve about 2 tablespoons of marinade for the veggies.)4 tablespoon cooking oil, 1 ½ tablespoon lime juice, 1 teaspoon ground cumin, ½ teaspoon cayenne pepper, ½ teaspoon salt, 2 cloves garlic, ¼ teaspoon black pepper
- Marinate the steak: Place the steak strips and toss to coat with the marinade. Let the steak marinate for at least 30 minutes to 2 hours. If you're short on time, even a quick 30-minute marinate will work.1 pound skirt flank, sirloin, or hanger steak
- Marinate the vegetables: In a separate, small bowl toss the bell peppers and onions with the marinade. Cover and refrigerate for 30 in to an hour. Alternatively, sealable plastic bags can be used here as well.3 red bell peppers, 1 medium brown onion
- Cook: In a large skillet over medium-high heat, add cooking oil and once heated cook the veggies until softened but still crisp. About 5 minutes. Set aside.
- Wipe the skillet if needed, add more oil and cook the steak strips for 5-6 minutes. They will cook very fast as they are small and cut into strips.
- Return the veggies to the pan and combine everything. Taste for seasoning, drizzle with lime juice to taste right before serving.
- Warm tortillas: Warm the flour tortillas or taco shells one by one in a separate dry pan until they begin to char (this will happen very fast, about 30 seconds per side on medium-high heat). Wrap them in foil to keep warm until ready to use.4 tortillas, 1 bunch of fresh cilantro or parsley, ½-1 cup sour cream or creme Fraiche
- Assemble and Serve: Serve steak fajita tacos with sour cream, lime wedges, fresh sliced green onions, fresh cilantro, more cayenne, and freshly cracked black pepper, avocados, shredded cheese.
Nutrition
Notes
Choosing Beef for Fajitas
- Best Cuts: Skirt steak, flank steak, or sirloin.
- Lean Options: Choose lean meat for a healthier choice.
- Easy Handling: Flank steak is great for thin strips.
- Larger Strips: Sirloin steak works well but needs trimming and adjusted cooking time.
Cooking the Steak
- Ideal Doneness: Medium rare.
- Temperature Guide: Use a kitchen thermometer.
- Medium rare: 145°F (soft and pink center)
- Medium: 160°F (soft with a little pink)
- Well Done: 170°F (firm, no pink)
Storing and Reheating
- Leftovers: Store in an airtight container in the fridge for 2-3 days.
- Marinade: Can be made a week ahead and stored separately.
- Freezing: Cooked steak fajitas don't freeze well. Raw steaks can be frozen for months if handled properly.
- Make Extra Sauce: Reheat leftover marinade for dipping or add water to the skillet and simmer for juicier fajitas.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Easy Steak Fajita Recipe: FAQs
Marinate the steak in spices and citrus juice to tenderize it. Cut the steak into slices against the grain and don't overcook it.
Fajitas are made with a specific cut of beef that is marinated, usually grilled, and served hot in a pan. The meat is cut against the grain into thin slices and served with cooked vegetables, condiments, and tortillas on the side.
No, fajitas and tacos are not the same. Fajitas use marinated, grilled meat served with veggies and tortillas on the side. Tacos use small tortillas filled with various ingredients like meat, veggies, and condiments, served open-faced or folded.
The best cut of meat for fajitas is skirt steak or flank steak. These cuts are well-suited for fajitas as they are flavorful and can be cooked quickly.
The key to making tender fajitas on the stove is to ensure you slice the steak against the grain and cook it quickly over high heat. This method helps in retaining the tenderness of the meat.
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julia
An easy and quick weeknight dinner idea!