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Best Steak Fajitas Quick

Section: Satisfying Main Dishes for Every Occasion

Enjoy flavorful steak fajitas featuring thinly sliced flank steak marinated with smoky spices and lime. The steak is seared to perfection, paired with caramelized bell peppers and onions that add sweetness and depth. Served on warm tortillas with your favorite toppings, these fajitas offer a customizable and satisfying meal perfect any time of year. Quick to prepare, they bring bold, fresh flavors that will delight your taste buds.

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A woman wearing a chef's hat and apron.
Recipe Author Maria
Updated as of Mon, 30 Jun 2025 11:50:21 GMT
A plate of food with a steak fajita. Bookmark
A plate of food with a steak fajita. | foodbymary.com

This steak fajita recipe makes the best steak fajitas with thinly sliced steak, caramelized peppers and onions on warmed tortillas and all the fixings.

It's Steak Fajita time in the Chili Pepper Madness kitchen today, my friends. Would you care to join me?

I love steak fajitas any time of the year. They're quick and easy to make, and they always satisfy.

Plus, you can really customize them and spice them up as much as you'd like with all of your favorite toppings and fixings.

There are a few ways to make steak fajitas, but for this recipe, I'm using a fajita marinade with loads of spices that infuses the steak with lots and lots of flavor.

I go with flank steak, which cooks up quickly, has a nice chew to it, and lots of steak flavor.

Sear it up in pan and serve it with thinly sliced peppers and onions that are caramelized, making them tender and delicious.

Top it all off with your favorite toppings and BOOM! Talk about satisfaction. I think you're going to love these as much as we do.

Definitely a favorite in our home.

Let's talk about how to make steak fajitas, shall we?

Steak Fajitas Ingredients

  • Steak Fajita Marinade:
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice and 1 teaspoon lime zest
  • 2 tablespoons water
  • 3 cloves garlic, minced or garlic powder
  • 1 teaspoon smoked paprika or sweet paprika
  • 1 teaspoon ancho chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Hot sauce optional for spice factor
  • Steak Fajitas:
  • 1.5 pounds flank steak or skirt steak
  • 2 tablespoons olive oil for cooking
  • 3 bell peppers, assorted colors, thinly sliced
  • 1 jalapeno pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 8 flour tortillas or corn tortillas as preferred
  • Fixings as desired: chopped tomatoes, pico de gallo, guacamole or avocado slices, hot sauce, shredded cheese, chili flakes, fresh cilantro, sour cream

How to Make Steak Fajitas

Make the Marinade:
Whisk all marinade ingredients together in a large bowl until combined.
Marinate the Steak:
Add flank steak and marinate at least 30 minutes or overnight in refrigerator for deeper flavor.
Sear the Steak:
Heat cast iron skillet over medium-high heat with olive oil. Remove excess marinade and cook steak 3-4 minutes per side to desired doneness, about 135°F for medium rare.
Rest the Steak:
Remove steak and let rest on cutting board to retain juices.
Cook the Peppers and Onions:
Add oil if needed to skillet. Cook peppers and onions 10 minutes until caramelized and softened, stirring occasionally.
Slice the Steak:
Slice steak thinly against the grain. Return slices to skillet to warm through.
Serve the Steak Fajitas:
Warm tortillas and top with steak, peppers, onions, and desired fixings. Serve immediately.
A delicious steak fajita meal with onions, peppers, and beans. Bookmark
A delicious steak fajita meal with onions, peppers, and beans. | foodbymary.com

Recipe Tips & Notes

Turn the marinade into a sauce by heating it in a saucepan for several minutes. Bring to a boil, then simmer 5 minutes. Thicken with 1 teaspoon cornstarch if desired. Serve alongside fajitas.

Flank steak is ideal; skirt steak or ribeye are good alternatives. Try grilled tri-tip steak fajitas for variation.

A delicious steak fajita with onions and peppers. Bookmark
A delicious steak fajita with onions and peppers. | foodbymary.com

Serving Steak Fajitas

Serve with warmed tortillas, Mexican rice, and refried beans. Try toppings such as spicy guacamole, pico de gallo, salsa roja, salsa verde, creamy jalapeno sauce, and salsa macha.

Storage

Store leftovers in a sealed container in the refrigerator for up to 5 days. Reheat gently in a pan and serve on fresh warmed tortillas.

That's it, my friends. I hope you enjoy. Let me know how it turns out and if you decide to spice it up!

Frequently Asked Questions

→ What cut of steak is best for fajitas?

Flank steak is ideal due to its quick cooking time and flavor, but skirt steak and other cuts like ribeye or flat iron can also be used.

→ How do I marinate the steak for maximum flavor?

Use a marinade with lime juice, garlic, smoked paprika, ancho chili powder, cumin, and other spices. Marinate at least 30 minutes or overnight for deeper flavor.

→ How are the peppers and onions cooked?

They are thinly sliced and caramelized in a pan until tender and sweet, which complements the savory steak.

→ Can fajita marinade be used as a sauce?

Yes, by heating the marinade in a saucepan, bringing it to a boil, then simmering and optionally thickening with cornstarch.

→ How should leftovers be stored?

Store leftover fajitas in a sealed container in the refrigerator for up to 5 days and reheat gently in a pan before serving.

Steak Fajitas Thin Slices

Tender steak with caramelized peppers and onions served on warm tortillas with fresh toppings.

Prep Time
15 minutes
Cooking Time
25 minutes
Overall Time
40 minutes
Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Medium Effort

Cuisine: Mexican

Serves: 4 Serving Size (8 tortillas served)

Dietary Options: ~

What You’ll Need to Cook

→ Steak Fajita Marinade

Ingredient 01 3 tablespoons olive oil
Ingredient 02 2 tablespoons fresh lime juice
Ingredient 03 1 teaspoon lime zest
Ingredient 04 2 tablespoons water
Ingredient 05 3 cloves garlic, minced
Ingredient 06 1 teaspoon smoked paprika
Ingredient 07 1 teaspoon ancho chili powder
Ingredient 08 1/4 teaspoon cayenne pepper
Ingredient 09 1 teaspoon onion powder
Ingredient 10 1 teaspoon dried oregano
Ingredient 11 1 teaspoon ground cumin
Ingredient 12 1 teaspoon salt
Ingredient 13 1/2 teaspoon black pepper
Ingredient 14 Hot sauce, optional, to taste

→ Steak Fajitas

Ingredient 15 1.5 pounds flank steak (or skirt steak)
Ingredient 16 2 tablespoons olive oil, for cooking
Ingredient 17 3 bell peppers, thinly sliced, assorted colors
Ingredient 18 1 jalapeno pepper, thinly sliced
Ingredient 19 1 large onion, thinly sliced
Ingredient 20 8 flour tortillas (or corn tortillas as preferred)
Ingredient 21 Fixings: chopped tomatoes, pico de gallo, guacamole, shredded cheese, sour cream, fresh cilantro, spicy chili flakes, hot sauce

Steps to Prepare

Step 01

Whisk olive oil, lime juice, lime zest, water, garlic, smoked paprika, ancho chili powder, cayenne, onion powder, oregano, cumin, salt, pepper, and optional hot sauce in a large bowl until well combined.

Step 02

Place flank steak in marinade, cover, and refrigerate for at least 30 minutes or overnight for enhanced flavor.

Step 03

Heat cast iron skillet over medium-high heat with olive oil. Remove excess marinade and cook steak 3-4 minutes per side to desired doneness (135°F for medium rare).

Step 04

Transfer steak to cutting board and let rest for 5 minutes to retain juices.

Step 05

In the same skillet, add oil if needed. Sauté bell peppers, jalapeno, and onions for about 10 minutes until caramelized and tender, stirring occasionally.

Step 06

Slice steak thinly against the grain. Return slices to skillet to warm through.

Step 07

Warm tortillas and layer with steak, peppers, onions, and desired fixings. Serve immediately.

Extra Cooking Tips

  1. Transform marinade into sauce by boiling and simmering for 5 minutes; thicken with cornstarch if desired.
  2. Flank steak offers quick cooking and great flavor; skirt steak or ribeye are good alternatives.
  3. Leftovers store well refrigerated up to 5 days; reheat gently before serving.

Must-Have Tools

  • Cast iron skillet
  • Mixing bowl
  • Sharp knife
  • Cutting board

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains gluten if flour tortillas are used; substitute with corn tortillas for gluten-free option.

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 520
  • Fats: 25 grams
  • Carbs: 35 grams
  • Proteins: 38 grams