Learn how to make the most delicious and juicy steak fajitas with this easy 30-minute recipe. Perfect for a quick and flavorful dinner!
I love making these for busy weeknights or even a casual dinner with friends. They’re always a hit and come together so easily!
Why you'll love this recipe
- Restaurant-style flavour at home: My simple homemade marinade gives the steak this amazingly bold flavour without any fancy ingredients.
- Ready in just 30 minutes: This is quick to prep, quick to cook and super satisfying.
- Perfectly tender steak every time: With the right cut and cooking method, you’ll get juicy steak in every bite.
Ingredients and substitutions
- Steak – You can substitute with flank steak, skirt steak, sirloin, or even chicken breast or thighs for a lighter option.
- Bell peppers – Use any combination of colours; frozen pepper strips work in a pinch.
- Red onion – Substitute with yellow or white onion if needed, or shallots for a milder flavour.
- Garlic – Fresh is best, but garlic paste or pre-minced garlic works too.
- Fresh cilantro – Optional garnish; can be swapped with parsley or omitted.
- Lime – Fresh lime adds brightness, but bottled lime juice will also work.
- White vinegar – Can be replaced with apple cider vinegar or more fresh lime juice for acidity in the marinade.
- Fajita seasoning – Use store-bought or make your own.
- Soy sauce – For marinade depth; swap with tamari for gluten-free or coconut aminos for soy-free.
- Tortillas – Use flour tortillas or swap them for corn tortillas for a gluten-free option. Lettuce wraps can work if you want something low-carb.
- Cheddar cheese – Any melty cheese works like mozzarella, marble or Monterey Jack. Use dairy-free shreds if needed.
- Sour cream – Swap with Greek yogurt or a dairy-free alternative.
- Guacamole – Use store-bought or homemade; avocado slices also work.
- Salsa – Any salsa (including pico de gallo) will do—try a spicy, roasted or mango salsa for variety.
How to make steak fajitas
Step 1: Make the marinade.
Whisk together olive oil, fajita seasoning, lime juice, soy sauce, vinegar, salt, pepper and garlic.
Step 2: Marinate the steak.
Marinate the steak and let sit for up to 24 hours.
Step 3: Sear the steak.
Cook the steak, then set aside.
Step 4: Cook the vegetables.
Sauté the peppers and onions. Add in the leftover marinade and cook for another minute.
Step 5: Slice the steak.
Slice up your steak against the grain.
Step 6: Warm the tortillas and serve.
Heat the tortillas, then load them up with the steak and veggie mixture. Garnish with cilantro, lime and any extra toppings you love.
Recipe Tips & Variations
Here are a few simple tips to help you get the most flavour and the perfect texture every time!
- Preheat your tortillas: Warm tortillas are easier to fold and won’t tear when filled.
- Don’t skip the marinating time: Even just 15 minutes helps tenderize the steak and infuse it with flavour. For best results, marinate for a few hours or overnight.
- Slice against the grain: Cutting the steak this way makes it more tender and easier to chew.
- Use a hot pan: A high heat gives the steak a quick sear and helps the veggies char without overcooking.
- Let the steak rest before slicing: Resting helps the juices redistribute, keeping the steak juicy.
Frequently asked questions
What cut of steak is best for fajitas?
Flank steak, skirt steak or striploin work well. Look for well-marbled cuts that stay tender when sliced thin against the grain.
Can I grill the steak instead of using a pan?
Yes! Grilling gives great flavour. Just cook the steak over high heat for 3–4 minutes per side, then slice and serve with sautéed veggies.
How do I make sure my fajita meat is tender?
Marinate the steak for at least 15 minutes to help break down the muscle fibres, and always slice it thinly against the grain after cooking. Avoid overcooking the meat. High heat for a short time gives you the best sear while keeping the inside juicy and tender. Letting the steak rest before slicing also helps lock in moisture.
What to serve with this dish
These steak fajitas are filling on their own, but you can easily build out your meal with a few simple sides and toppings:
- Cilantro lime rice or Mexican-style rice
- Homemade guacamole
- Your favourite salsa
- Corn on the cob or grilled veggies
- Tortilla chips and queso
How to store and reheat
Storing: Store steak and veggies in separate containers in the fridge for up to 4 days. Keep tortillas and toppings separate.
Reheating: Reheat in a skillet over medium heat for 3–4 minutes or in the microwave until warmed through. Add a splash of water if needed.
Freezing: Freeze cooked steak (without veggies) for up to 3 months. Freeze tortillas separately if desired. Thaw in the fridge overnight, then reheat in a skillet or microwave until heated through.
More Mexican-inspired recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan on packing steak fajitas as your weekly lunches.
- I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
- Use these Ziploc bag holders for an easier way to marinate.
The Best Steak Fajitas Recipe
Ingredients
- 2 tbsp olive oil divided
- 1 tbsp fajita seasoning
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp vinegar
- 1/4 tsp each salt & pepper
- 2 cloves garlic minced
- 1 lb skirt steak
- 1 red onion sliced
- 2 bell peppers any colour, sliced
- 1 cup cheddar cheese grated
To serve
- Cilantro
- Lime wedges
- Corn or flour tortillas
- Guacamole
- Salsa
- Sour cream
Instructions
- Mix half the olive oil, along with the fajita seasoning, lime juice, soy sauce, vinegar, salt & pepper and garlic together in a small bowl.
- Pour marinade over steak in a resealable plastic bag or in a large bowl and let marinate for 15 minutes (or up to 24 hours in advance). Meanwhile, slice peppers and onions, grate cheese and chop cilantro if using.
- Heat a large skillet over medium-high heat. Add steak, retaining marinade inside the bag/bowl, and cook for 2 minutes per side. Remove from heat and let rest for 5-10 minutes before cutting across the grain.
- Heat the remaining olive oil in the same large skillet over high heat. Add the onions and bell peppers, sauteeing for 2-3 minutes until tender and slightly charred. Add in the remaining steak marinade, cooking another minute. Add your cut up steak, then remove from heat and sprinkle cheese overtop.
- Meanwhile, heat tortillas in the oven or microwave for a couple of minutes so they're soft and pliable.
- Serve fajitas over tortillas if desired, garnishing with cilantro, lime and any other accompaniments you'd like! Enjoy 🙂
Comments & Reviews
Katie Didow says
These are so easy but so delicious!