Print

Easy Restaurant-Style Skillet Steak Fajitas

Close-up of juicy steak fajitas mixed with vibrant red and green bell peppers and onions on a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make juicy, flavorful steak fajitas quickly in a skillet. This recipe uses a simple marinade for tender meat and cooks fast for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large yellow onion, sliced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 cloves garlic, minced
  • 1/4 cup fresh lime juice
  • 1 tablespoon Worcestershire sauce
  • Tortillas, for serving
  • Optional toppings: sour cream, salsa, guacamole, shredded cheese

Instructions

  1. In a medium bowl, combine the sliced steak with 1 tablespoon of olive oil, salt, pepper, chili powder, cumin, smoked paprika, cayenne pepper (if using), minced garlic, lime juice, and Worcestershire sauce. Toss well to coat. Marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  2. Heat 1 tablespoon of olive oil in a large, heavy skillet (cast iron works best) over medium-high heat until shimmering.
  3. Add half of the marinated steak strips to the hot skillet in a single layer. Cook for 2 to 3 minutes per side until browned and cooked through. Remove the steak from the skillet and set aside.
  4. Add the remaining steak to the skillet and cook in batches if necessary to avoid crowding, which prevents browning. Remove the cooked steak and set aside with the first batch.
  5. Add the sliced onions and bell peppers to the same skillet. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are tender-crisp and slightly charred.
  6. Return all the cooked steak to the skillet with the vegetables. Toss everything together for 1 minute to reheat the steak and combine the flavors.
  7. Serve immediately with warm tortillas and your choice of toppings.

Notes

  • For the best ‘sizzling’ effect, use a cast iron skillet and make sure it is very hot before adding the steak.
  • If you prefer a less intense flavor, reduce the chili powder to 2 teaspoons.
  • You can substitute flank steak with skirt steak for a slightly richer flavor.

Nutrition

Find it online: https://spoonsprout.com/steak-fajitas-juicy-30-minutes/