Steak Fajitas Recipe – Steak fajitas make a quick and easy meal perfect for weeknight suppers or weekend celebrations! Made with beef, peppers, onions and served with a stack of warm tortillas and condiments. They are always a favorite!
Looking for more quick and easy dinner recipes? I think you’ll love my chicken parmesan, beef tacos, beef enchiladas, and easy steak bites to name a few.
This Steak Fajita Recipe is the perfect dish for time-crunched suppers! It is easy and delicious and is a life-saver on rushed nights like we all have from time to time! My Chicken Fajitas are another favorite family meal for times like this. Both are just as perfect on the weekends to serve family and friends for a casual meal everyone enjoys.
Steak Fajitas Recipe
I like to take this amazing steak fajitas recipe even further in the time-saving and easy-peasy department. I like to prep it the night before when I know I will serve it the next day.
How to Make Steak Fajitas with Meal Prep Tips:
My steak fajitas recipe is perfect for easy meal prep to make weeknight meals even easier! Here’s how to meal prep my steak fajitas:
- Slice peppers and onion and make the marinade.
- Place the veggies in one zip-top bag and the steak in another. Add 1/3 of the marinade to each bag, seal it, and turn the bag to make sure that all of the ingredients are coated with the marinade.
- Put it all in the refrigerator to marinate overnight. Refrigerate the remaining marinade.
- It’s ready in minutes when I cook it for supper the next evening.
Now that is perfect for a quick and easy dinner!
Here’s my family favorite Steak Fajita Recipe. I hope it helps you with supper when you are short on time. Most of all, I hope you love it as much as we do!
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Steak Fajitas Recipe
Ingredients
- 2 pounds skirt, flank, sirloin, or hanger steak , sliced into 1/2 inch strips
- 1 red pepper, deseeded and sliced into thin strips
- 1 bell pepper, deseeded and sliced into thin strips
- 1 medium onion, peeled and sliced into thin strips
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- pinch cayenne pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 2 cloves garlic, minced
- 6-8 tortillas, warmed
Instructions
- Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour 1/3 of the marinade over steak, 1/3 of marinade over vegetables and reserve the remaining marinade in the jar for using when cooking the steak fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
- When ready to cook, heat a large skillet over medium-high heat. Pour the vegetables into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add steak strips to the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet along with the reserved marinade.
- Serve with warm tortillas and desired optional garnishes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
I feel like I must be missing something. I read your comment about pouring off the marinade after your meat and veggies have been marinating a couple of hours. But I only see 4 TBS of liquid (oil + lime juice) in the recipe and with only about 1.5TBS of liquid to cover 2 pounds of steak or 2 peppers and an onion, I don’t have any loose liquid in either the meat or the veggies. I had to agitate both in order to try and coat everything with the little bit of marinade the recipe seemed to call for. I’ll be cooking this tonight so I’m hopeful everything will turn out great, but just wondering – what am I missing?
I have the same question as David – is this really enough marinade? I just prepped everything – but I ended up using all the marinade for marinating. 😀
It is for me but you can double if you want. Thanks
NEED TO ADD WHAT TYPE AND SIZE OF TORTILLA TO USE! FLOUR OR CORN, 6″ 8 ” 10 ” WHAT IS TYPICAL? OF COURSE EVERYONE HAS OPTION TO CHANGE BUT WHAT IS TRADITIONAL?
Cynthea, I use flour tortillas for my fajitas. While flour tortillas are the most commonly used, you can use corn tortillas if you prefer. I typically use an 8-inch tortilla for the steak fajitas but you can use any size you want. I hope this helps.
Do you pour off the marinade for both the steak and the veggies prior to cooking?
Kelly, I just take the steak and veggies out of the marinade and then cook. I hope you enjoy.
Absolutely delicious and easy to make. My family night was a success because of the meal.
The fajitas were wonderful! I like the marinating flavor and the abundance of vegies. My son, who doesn’t usually like vegies, even commented on them. I used the pre-cut fajita meat at the grocery store, which made the recipe even quicker to make.
Nancy, you know your dish is a hit when your son likes it. At least, that is the way it is at my house.
I am giving this one a try for the first time. Though I am a bit short of time, I was wondering if this exact recipe can be done in a slowcooker so I can utilize the downtime for other things that I need to do. Thank you.
Grace, I have not tried cooking this in the slow cooker. I pour off the marinade after the meat and vegetables have been marinating a few hours. Just let me know how it turns out if you do try it in the slow cooker.
This was wonderful. my boyfriend actually asked for another one. Thanks so much for a great dinner!
Thanks, Robin. I’m happy that you enjoyed the steak fajitas.
Very easy to make
Taste was excellent
It is a keeper
Sue, thank you. So glad you enjoyed these steak fajitas.
Delicious! Easy to follow recipe. The fajitas were flavorful and my family loved it! I marinated the meat for 2 hours. Thank you!
Thanks, Norma, I’m so glad you enjoyed these fajitas. They are a hit around my house, too.
So simple but delicious. Guests are still raving about them.
Thanks, JD. I’m thrilled that everyone loved the fajitas.
Hello, I was wondering if the marinated meat could simply be cooked with veggies at the same time, and if so, would it affect the taste of the fajita?
Diego, I think you could cook them at same time without it affecting the taste. Just remember it takes longer for the meat to cook than the vegetables.