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Easy Restaurant-Style Steak Fajitas

Close-up of seasoned steak fajitas mixed with vibrant red, green, and yellow bell peppers and onions on a white plate.
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Make steak fajitas that taste like they came from your favorite Mexican restaurant. This recipe uses a simple marinade for juicy steak and cooks quickly in a skillet for that classic sizzling finish, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
  • 1/4 cup lime juice (freshly squeezed preferred)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 large yellow onion, sliced
  • 2 large bell peppers (one red, one green), sliced
  • 8 small flour tortillas, warmed
  • Toppings: sour cream, shredded cheese, salsa, guacamole

Instructions

  1. Combine the sliced steak with lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper in a bowl. Mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for the best flavor.
  2. Heat 1 teaspoon of olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers.
  3. Add half of the marinated steak to the hot skillet in a single layer. Cook for 2-3 minutes per side until browned and cooked through. Remove the steak from the skillet and set aside. Repeat with the remaining steak.
  4. Add the remaining 1 teaspoon of olive oil to the same skillet. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are tender-crisp and slightly charred.
  5. Return all the cooked steak to the skillet with the vegetables. Toss everything together for 1 minute to reheat. You want the mixture to sizzle when you serve it.
  6. Serve the sizzling steak and vegetable mixture immediately with warm tortillas and your choice of toppings.

Notes

  • For the best ‘sizzling’ effect, use a cast-iron skillet and let it get very hot before adding the vegetables and steak back in.
  • If you prefer a sheet pan method, toss the marinated steak and sliced vegetables with 2 tablespoons of olive oil and roast at 400°F (200°C) for 15-20 minutes, until the steak is done.
  • Use flank steak or skirt steak for the most tender results when making these juicy steak fajitas.

Nutrition

Find it online: https://yummagnet.com/steak-fajitas-juicy-flavor-secret/