Steak Fajitas Recipe (2024)

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.

Steak Fajitas Recipe (1)

This Steak Fajita Recipe is the perfect dish for time-crunched suppers! It is easyand deliciousand is a life-saver on rushednights 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 acasual 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 whenI know I will serve it the next day.

Steak Fajitas Recipe (2)

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.
  • Placethe 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 inthe refrigerator to marinateovernight. 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!

Steak Fajitas Recipe (3)

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 (4)


Steak Fajitas Recipe

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!

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6


  • 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

Optional garnish:

  • sour cream
  • Guacamole
  • salsa


  • 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.


Calories: 380kcal | Carbohydrates: 19g | Protein: 35g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 485mg | Potassium: 670mg | Fiber: 1g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 43.7mg | Calcium: 75mg | Iron: 3.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Robyn xo

Steak Fajitas Recipe (5)

Categorized as:30 Minutes or Less Recipes, All Recipes, Beef Recipes, By Cooking Style, Cooking, Dinner Recipes, Game Day Recipes, Recipes, Skillet Recipes

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Steak Fajitas Recipe (2024)


What is the best steak for fajitas? ›

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

How do you cook fajita meat so it's tender? ›

Tricks to Tender Fajita Meat
  1. Cut the Beef Against the Grain. Slicing meat against the grain helps tenderize it. By looking closely at the steak, you'll be able to see the direction the grain is running. ...
  2. Marinade with an Acid. Acids like citrus juice or vinegar tenderize meat by breaking down its fibers.
Feb 2, 2024

Do you cut steak before marinating fajitas? ›

Fajita meat is marinated and grilled before it is cut into strips and served. The best way to get a tender slice of meat is to cut perpendicular to (across) the grain of the meat. Sometimes the grain is not straight across the whole piece of meat and can change direction several times, presenting a challenge.

How much meat do you need for fajitas per person? ›

Fajitas start with the meat: You'll need 1/4 pound of boneless, skinless chicken breast, chicken cutlets or skirt steak for each person. If you're using chicken breasts, pound them until they're about 1/2 inch thick; if you're using skirt steak, cut each steak in half so that it fits easily in your skillet.

How long should I marinate steaks? ›

How long to marinate your steak depends on the size and variety of the cut you're using. Thinner cuts, such as skirt or flanks steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).

What cut of meat do Mexican restaurants use for fajitas? ›

"We use tenderloin for our fajitas," said Joe T.'s owner, Jody LanCarte. I was shocked. Christine Lopez Martinez, the manager of Matt's Rancho Martinez in Dallas, another restaurant with great fajitas, said Matt's uses the same cut. "We use beef tenderloins," she said.

Is it better to cut fajita meat before cooking? ›

Slicing the meat will allow you to develop better flavor on more seared surfaces, though. And the marinade will be more effective and will be absorbed a bit more into the meat (with more surface area), thereby somewhat offsetting the moisture loss during cooking.

How do you make a juicy steak? ›

As I said, the best way to get sizzling steaks on the outside and juicy, buttery steak on the inside is to first sear the steaks over a hot, high flame, then move the steaks over to a cooler, unlit portion of the grill to finish cooking via indirect heat.

How do you tenderize steak? ›

Prepare a bed of *coarse sea salt or kosher salt the size of your steak. Place the meat on the bed and completely cover it with kosher or coarse sea salt. You can rub it in or just let it sit for approximately **15 minutes (or up to 45 minutes for thicker cuts).

Can you use McCormick fajita seasoning as a marinade? ›

McCormick Culinary Fajita Marinade & Seasoning Mix's uniform texture is perfect for marinating protein and infusing signature flavor before grilling, broiling or roasting.

Do you wipe marinade off steak before cooking? ›

Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.

Do I need to marinate my steak before cooking? ›

In most cases, you'll want to skip the steak marinade unless you buy budget-friendly cuts. More expensive steaks, like ribeye, strip steak, and filet mignon, end up juicy and tender without the help of a marinade.

How many people does 1 pound of fajita feed? ›

I like to always say it's about one pound per three people...but let's be honest, I can almost eat a whole pound by myself lol.

What is the most tender meat for fajitas? ›

I would choose skirt or flank steak as being best cut for fajita.

How many pounds of fajita do I need for 6 people? ›

Just to be safe I alway go with the 1/2lb per person.

What steak do most Mexican restaurants use? ›

In restaurants, skirt steak is the preferred cut for carne asada. But at home, you might notice that skirt steak is never as tender as it is in restaurants. That's because restaurants buy skirt steaks pre-marinated and tenderized using a special process from commercial meat processors.

What cut of meat is used traditionally for a fajita plate? ›

Steak Fajitas: While skirt steak is the traditional cut of meat used in fajitas, other cuts of steak can also be used, such as flank steak or sirloin steak. The steak is marinated in a mixture of lime juice, garlic, and spices, then grilled with onions and peppers.

What is the best cut of meat for skirt steak? ›

There are two types of skirt steak: inside and outside. The inside skirt comes from the transverse abdominal muscle and is rather tough; the more desirable outside skirt comes from the diaphragm and is quite tender.


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