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GET IT NOWSteak fajitas are one of my go-to dishes at Mexican restaurants, because I get plenty of protein and veggies, and the meal doesn’t feel too heavy. Unsurprisingly, the best ones I’ve ever had were in Mexico, but I’ve never met a fajita I didn’t like! And you know I love creating my favorite Mexican recipes at home, so I had to make my own steak fajita recipe. Just like my chicken fajitas, it’s super easy and packed with flavor. Make it with me for a quick dinner!
Why You Need My Steak Fajita Recipe
- Perfect flavor and texture – You’ll love the juicy, tender steak seasoned with my homemade fajita seasoning for the ultimate flavor punch, combined with the crunch of bell peppers and onions.
- Simple ingredients – My steak fajita recipe uses just a few basic ingredients that you probably already have in your kitchen, making it both easy and budget-friendly.
- Quick and easy – You don’t have to use a marinade (though I have that option if you want to), so the whole thing only takes about 15 minutes! It’s perfect for busy weeknights.
- Versatile meal – Steak fajitas will be a dinner hit with your family! But you can also use the leftovers in salads, wraps, or even in an omelette for breakfast.
Ingredients & Substitutions
Here I explain the best ingredients for my steak fajita recipe, what each one does, and substitution options. For measurements, see the recipe card.
The Best Steak For Fajitas:
You can make this with flank steak or sirloin steak, but I’ve been obsessed with skirt steak lately, especially outside skirt steak. It’s incredibly juicy and tender. You can read more about the differences in my skirt steak recipe post.
Skirt steak is typically thinner than flank or sirloin (mine was 1/2 inch thick this time), so if you use one of the other cuts (which are typically an inch thick), it’ll just take a bit longer to cook.
Other Ingredients:
- Fajita Seasoning – I make my fajita seasoning mix with chili powder, sea salt, garlic powder, onion powder, paprika, cumin, dried oregano, cayenne pepper, and sometimes a dash of Besti. Since it already contains salt and has some heat, the salt and pepper in my steak fajita recipe (below) is just for the veggies. If you use store-bought seasoning and it’s unsalted, add a teaspoon of salt to the steak as well.
- Olive Oil – For cooking the steak and veggies. You can easily swap it for avocado oil or your favorite cooking oil.
- Bell Peppers – I went with red and yellow bell peppers, but you can use green, orange, or even purple, which I just recently learned about.
- Onion – I used a white onion this time because that’s what I had on hand, but I’ve made these steak fajitas with red and white onions, too. All kinds taste great.
- Sea Salt & Black Pepper
- Lime Wedges – I love these for serving, but they are optional.
VARIATION: Make a steak fajita marinade!
When I have time for a marinade rather than the dry seasoning, I whisk together 1/4 cup olive oil, 1/4 cup freshly squeezed lime juice, and 2 tablespoons of the same fajita seasoning above. You can marinate the steak for up to 24 hours.
How To Make Steak Fajitas
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the steak. Season both sides with fajita seasoning, and use your hands to rub it in.
- Sauté the veggies. Heat olive oil in a large cast iron skillet over medium-high heat. Add the bell peppers and onions, season with salt and pepper, and sauté until soft and browned. Transfer the veggies to a plate and cover to keep warm.
- Cook the steak. Drizzle a little more oil into the skillet, then add the steak. Sear, flipping every 30-60 seconds, until golden brown and done to your liking (see my time and temp chart below).
- Combine. After resting, thinly slice the steak against the grain and add it to the pan with the veggies. Serve your beef steak fajitas with a squeeze of lime juice.
Steak Time Chart
How long your steak fajitas take to cook depends on the steak thickness and how you like it. I recommend using an instant read thermometer to get it just right — check often especially for thinner steaks. In case you don’t have one, I tested cook times for different steak thicknesses for you:
| Desired Doneness | ½” Thick Cook Time | 1” Thick Cook Time | Internal Temperature |
|---|---|---|---|
| Rare | 2-3 minutes | 3-4 minutes | 120 degrees F |
| Medium Rare | 3-4 minutes | 5-6 minutes | 130 degrees F |
| Medium | 4-5 minutes | 7-8 minutes | 140 degrees F |
| Medium Well | 5-6 minutes | 9-10 minutes | 150 degrees F |
| Well Done | 6-7 minutes | 11-12 minutes | 160 degrees F |
*Note: These are the total cook times, not per side. The target temperature above is when you’d remove the steak from the pan. It will rise another 5 degrees as it rests.
My Recipe Tips
- Cut the steak to fit your pan. Skirt steak, especially outside skirt steak, is often too long to fit in the pan whole. I usually cut it crosswise into 2 pieces to make it fit, though sometimes it’s already pre-cut from the store.
- Pick the right skillet. I love my 11-inch cast iron skillet for this recipe, because I can cook both pieces of steak simultaneously and it gets me that perfect sear. Plus, it’s yellow and so pretty to take the steak fajitas straight to the table!
- Preheating your pan is important. It’s a must to get a good sear and prevents sticking. I check that it’s hot enough by adding a drop of water — it’s ready if it sizzles away immediately.
- Flip the steak frequently. This helps it cook more evenly, and faster, too. It also reduces the chance of overcooked spots, especially for thinner steaks.
- Wipe your skillet well if you’ll be combining the veggies and beef in the pan at the end. If you don’t, your veggies will pick up steak remnants from the bottom of the pan.
- If you’re serving your steak fajitas straight from the skillet, make sure you place the steak on top of the vegetables and not touching he pan. Otherwise, it can overcook from the residual heat. You can also just transfer to a serving plate to avoid this issue altogether, but I think it looks so pretty in the pan. 😉
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the fridge for up to 3-4 days.
- Meal prep: I like to cook steak fajitas fresh when possible, but I often chop the veggies in advance. You can pre-cook too, though, for quick lunches. The veggies just won’t be as crisp anymore, and you have to be careful not to overcook the steak when reheating.
- Reheat: I actually prefer to reheat in my air fryer, because it doesn’t dry out the steak as much as other methods. But you can also sizzle the steak fajitas in a skillet again.
- Freeze: After cooling, transfer the steak and veggies to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Ideas
You probably know the basic way to serve steak fajitas, but I actually have a few different ways I serve them. Try the classic way, and then maybe one of my others:
- Tortillas – I prefer to enjoy steak fajitas is with corn tortillas, though I’ve been known to eat them on their own, too. You can also use my healthier almond flour tortillas.
- Toppings – Don’t forget the fajita toppings! Add a dollop of sour cream, some pico de gallo or fresh salsa (in my picture above), a sprinkle of shredded cheese and/or fresh cilantro, and I highly recommend some creamy guacamole. The more, the merrier!
- Bowls – Try them as a topping on my taco bowl instead of the taco meat! You can use white or brown rice, cauliflower rice, or even my cilantro lime cauliflower rice as the base. A dollop of taco slaw on top is amazing, too.
- Salad – Serve up these skirt steak fajitas with a side salad, or swap the taco meat in my taco salad with these instead.
Steak Fajitas (20-Min Recipe)
My 20-minute steak fajitas recipe makes a fast, flavorful meal! Juicy, tender steak, bell peppers, onions, and easy seasoning make it a hit.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the steak dry with paper towels. Season both sides with fajita seasoning, and use your hands to rub it in. Set aside.
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Heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat, until it slides around the pan easily when tilted. Add the bell peppers and onions, and season with salt and pepper. Sauté for 4-5 minutes, stirring occasionally but not constantly, until soft and browned. Transfer the veggies to a plate and cover to keep warm.
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Add the remaining tablespoon of oil to the skillet, still at medium-high heat. Add the steak and sear, flipping every 30-60 seconds, until golden brown and done to your liking.
For 1/2 inch thick steaks, sear for a total of 2-3 minutes for rare, 3-4 minutes for medium rare, 4-5 minutes for medium, 5-6 minutes for medium well, or 6-7 minutes for well done.
For 1-inch-thick steaks, sear for a total of 3-4 minutes for rare, 5-6 minutes for medium rare, 7-8 minutes for medium, 9-10 minutes for medium well, or 11-12 minutes for well done.
I recommend using a meat thermometer to check: 120 degrees F for rare, 130 degrees F for medium rare, 140 degrees F for medium, 150 degrees F for medium well, or 160 degrees F for well done.
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Remove the pan from heat and transfer the steak to a plate or cutting board. Tent with foil, and let it rest for 5 minutes.
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Wipe the skillet with paper towels and add the vegetables back in. After the steak is done resting, slice it thinly against the grain and add to the pan with the vegetables. Serve your steak fajitas with a squeeze of lime juice.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup, or 1/4 of entire recipe
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Steak Fajitas
Gratitude Moment
I’ve visited Mexico almost every year since I was a kid and have had my share of fajitas in many places, but the best steak fajitas I’ve had were on actually on a “work trip” there in 2023. My husband and I went on a retreat with other online business owners, and were lucky enough that they decided to host it in Mexico! It was the perfect combo of work and play.
This is us at dinner on the beach there. I love traveling, so I’ll be honest, I’m very grateful that my work sometimes takes me to fun places like this. And the food always inspires me to create my own versions. Steak fajitas were an easy one, not only because they are simple, but also because Mexican cuisine is in my top 3 favorites.
What’s your favorite type of cuisine? Let me know in the comments below!
8 Comments
Mendy Stockwell
0This fajita recipe was fire! I didn’t buy a big enough steak, (my brain wasn’t engaged that day 😂) so I did it chipotle style with cauliflower rice. The meat was so tender & had great flavor!
Maya | Wholesome Yum
0I’m so glad you liked these, Mendy! Chipotle style sounds amazing, so sounds like a happy accident. 🙂
Steve and Deb Williams
0Thanks so much for sharing this easy and delicious recipe! My daughter’s pregnant and was craving fajitas. I made them using Flank steak… She enjoyed them so much. I made your super Fajita Seasoning in double amounts for easy quick dinners… she asked for fish or shrimp fajitas next week 😉
Russ
0I am a newbee cook, recently retired and cooking for invalid wife. This was easy to do and delicious. Thanks for your help.
Carole Ryan
0These look so good. I have the ingredients on my grocery shopping list.
I was raised in Minnesota so love your website and recipes.
I’ll let you know how they turn out.
Maya | Wholesome Yum
0Aww, thank you Carole! Yes, please let me know how they turn out!
Zel
0The steak was tender and flavorful, and the peppers and onions were perfectly cooked. I followed the recipe and used skirt steak, The seasoning was just right, and adding lime juice really made the dish pop. I served it with tortillas and homemade guacamole, and it was a big hit with everyone.
Megan
0The skirt steak was incredibly flavorful with the fajita seasoning, and the bell peppers and onions were nice. I loved the idea of serving it with lime wedges. To save time, I chopped the veggies in advance, which made dinner prep super quick. Reheating leftovers in the air fryer kept the steak juicy and delicious. This dish has become a new family favorite, and I can’t wait to try the marinade variation next time!