This Steak Fajitas Recipe is a sizzling, flavor-packed dinner made with tender, juicy steak strips, colorful bell peppers, and onions tossed in a bold fajita seasoning. Quick, fresh, and perfect for busy weeknights, it’s an easy family favorite that tastes just like your favorite Mexican restaurant at home.
Servings:Â 6
Ingredients
- For the steak & veggies
- 1 lb 450 g flank steak or skirt steak, thinly sliced against the grain
- 1 tablespoon olive oil
- 1 red bell pepper thinly sliced
- 1 green bell pepper thinly sliced
- 1 yellow onion thinly sliced
- For the seasoning
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- To finish & serve
- Juice of ½ lime
- 8 small flour or corn tortillas warmed
- Optional toppings: sour cream fresh cilantro, sliced avocado, salsa
Instructions
-
Season the steak
-
In a bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
-
Toss the sliced steak with the seasoning until evenly coated.
-
Cook the vegetables
-
Heat olive oil in a large skillet over medium-high heat.
-
Add the sliced peppers and onion and cook for 3–4 minutes, stirring, until just tender but still slightly crisp.
-
Transfer the vegetables to a plate.
-
Sear the steak
-
In the same hot skillet, add the seasoned steak in a single layer.
-
Cook for 2–3 minutes per side (working in batches if needed) until nicely browned and cooked through.
-
Combine & finish
-
Return the peppers and onions to the skillet.
-
Toss everything together and cook for about 1 minute.
-
Squeeze fresh lime juice over the top and gently stir.
-
Serve
-
Spoon the steak and veggie mixture into warm tortillas and add your favorite toppings.