Steak Fajitas Recipe
Mexican-American · Main course · 25 min total
Sizzling steak strips with bell peppers and onions, served in warm tortillas with classic toppings for a quick and flavorful weeknight dinner.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 1 lb flank steak or skirt steak
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 2 bell peppers (mixed colors), sliced
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small flour tortillas
- Optional toppings: sour cream, salsa, guacamole, shredded cheese, lime wedges
Instructions
- Slice the steak against the grain into thin strips, about 1/4-inch thick. Season with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over high heat. Add the steak strips in a single layer and cook without stirring for 2 minutes, until browned. Flip and cook another 1-2 minutes for medium-rare. Transfer to a plate.
- Reduce heat to medium-high and add remaining 1 tablespoon oil. Add onion and bell peppers; cook, stirring occasionally, until softened and charred, about 4-5 minutes. Add garlic, chili powder, cumin, and paprika; cook 1 minute more.
- Return steak to the skillet and toss with vegetables. Cook for 1 minute to reheat. Remove from heat.
- Warm tortillas in a dry skillet or microwave. Fill each tortilla with steak and pepper mixture. Serve with desired toppings.
Tips
- Marinate the steak in lime juice, oil, and spices for 30 minutes for extra flavor.
- Leftover fajita filling can be stored in the fridge for up to 3 days and reheated in a skillet.
- To make it gluten-free, use corn tortillas instead of flour.
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