Print

Juicy Restaurant-Style Steak Fajitas (Easy Skillet Recipe)

Close-up of sliced, grilled steak served next to colorful sautéed onions and bell peppers for steak fajitas.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make steak fajitas that taste straight from a Mexican restaurant! This recipe delivers tender, juicy marinated steak and sizzling peppers and onions for a flavorful weeknight dinner.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced
  • 3 cloves garlic, minced
  • 1/4 cup beef broth or water
  • For serving: warm flour tortillas, sour cream, salsa, guacamole, shredded cheese

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together the lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne pepper (if using).
  2. Add the sliced steak to the marinade, toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, for the best flavor.
  3. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering. This high heat helps achieve that restaurant sizzle.
  4. Remove the steak from the marinade, letting excess drip off. Add the steak to the hot skillet in a single layer (work in batches if necessary to avoid overcrowding the pan). Cook for 2-3 minutes per side until browned and cooked through to your liking. Remove the steak from the skillet and set aside.
  5. Add the sliced onions and bell peppers to the same skillet. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender-crisp.
  6. Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
  7. Pour in the beef broth or water to deglaze the pan, scraping up any browned bits from the bottom. Let this simmer for about 1 minute.
  8. Return the cooked steak to the skillet with the vegetables. Toss everything together briefly to reheat the steak and coat it in the pan juices.
  9. Serve immediately with warm tortillas and your favorite toppings for a complete Tex Mex steak dinner.

Notes

  • For the best flavor, use flank steak or skirt steak, and slice it thinly against the grain after it has rested slightly out of the refrigerator.
  • If you want a true ‘sizzling’ effect when serving, transfer the finished fajita mixture to a hot cast-iron skillet right before bringing it to the table.
  • This recipe is great for meal prep; store the steak and vegetable mixture separately from the tortillas.

Nutrition

Find it online: https://spoonfulsnap.com/steak-fajitas-easy-restaurant-style-recipe/