Here’s a classic, flavorful Steak Fajitas recipe — tender strips of steak, sautéed peppers and onions, all wrapped in warm tortillas. Quick, fresh, and perfect for weeknight dinners or entertaining.

🥩 Steak Fajitas

Ingredients (Serves 4)

For the Steak Marinade

1 lb flank steak or skirt steak
3 tbsp olive oil
2 tbsp lime juice
2 cloves garlic, minced
1 tsp chili powder
1 tsp ground cumin
1/2 tsp smoked paprika
Salt & pepper, to taste

For the Veggies

1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 large onion, sliced
1–2 tbsp olive oil
Salt & pepper

For Serving

Flour or corn tortillas, warmed
Optional toppings: sour cream, guacamole, salsa, shredded cheese, lime wedges, chopped cilantro

👩‍🍳 Instructions

1. Marinate the steak

Combine olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper.
Coat the steak in the marinade and let sit at least 30 minutes (or up to 2 hours) in the fridge.

2. Cook the veggies

Heat 1–2 tbsp olive oil in a large skillet or cast-iron pan over medium-high heat.
Add onions and bell peppers, season with salt and pepper.
Sauté 5–7 minutes until slightly charred but still crisp-tender. Remove from pan and set aside.

3. Cook the steak

Increase heat to high.
Add steak to the same skillet and sear 3–4 minutes per side (for medium-rare; cook longer if desired).
Let steak rest 5 minutes, then slice thinly against the grain.

4. Assemble fajitas

Place sliced steak and sautéed veggies in warm tortillas.
Add your favorite toppings like sour cream, guacamole, or cheese.
Squeeze fresh lime juice over the top.

✨ Tips for Perfect Steak Fajitas

High heat = great sear and flavor.
Slice against the grain to keep steak tender.
Marinate for at least 30 minutes — this adds flavor and tenderizes.
Optional smoky flavor: finish with a quick broil or char on a grill pan.

I can also give you a sheet-pan version where the steak and veggies cook together for a quick, easy cleanup fajita dinner.

steak fajitas