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Use various cuts of meat to make homemade sizzling homemade Steak Fajitas. These were marinated in an easy fajita seasoning blend with oil and lime juice and then seared in a screaming hot cast iron pan with peppers and onions. Serve with warm tortillas, sour cream, and guacamole for a fantastic meal. This recipe is also fantastic as a make ahead dinner if you are doing meal prep!
Why this recipe is so great:
- Restaurant taste – If you’ve only ever ordered fajitas in a restaurant, they’re actually incredibly easy to make at home and taste, dare I say, better than what you’d get in a restaurant. Why? Because you can control the flavors, ingredients, quality, and doneness.
- Make it ahead of time – If you’ve got a busy week, you can slice and marinate the meat ahead of time and stick it in the freezer. Then, on the day you plan on making the steak fajitas, you can slice the peppers and onions in the morning so everything is ready to cook when you get home in the evening.
- Easy to customize – You can make this fajita recipe with other cuts of steak or you can substitute other proteins like chicken or shrimp. You can also adjust the types and quantities of the vegetables, however what I recommend works great!
Exact quantities are listed in the recipe card below, but here is a summary.
- Steak – I used flat iron steak, but there are many other cuts that will work equally well.
- Fajita seasoning blend – You can buy a jar at the store, but I much prefer to make my own. This seasoning blend not only tastes amazing with a secret ingredient, but it helps thicken the sauce.
- Oil and lime juice help marinade and tenderize the meat
- Bell peppers and onions – because you can’t have amazing steak fajitas without them!
How to make steak fajitas:
Detailed step by step instructions are listed in the recipe card below, but here is a summary.
- Slice the steak: Always slice against the grain and make sure they are of even thickness.
- Marinade: Combine the fajita seasoning with the oil and a lime juice in a resealable bag. Mix them together and then add the sliced steak to coat.
- Sear vegetables: Working with a screaming hot pan, you’ll sear the vegetables in a bit of oil.
- Set vegetables aside: Once they start to brown and are slightly tender but still firm, place them in a clean bowl.
- Sear steak: Add the steak and all of the marinade to the hot pan and sear the meat.
- Combine: Once the meat is done, add the peppers and onions back to the pan, toss to combine, and serve sizzling hot.
Recipe tips for perfect results:
- Prepare ingredients: This is a fast cooking recipe, so you won’t want to be doing any prep work while it is cooking. Be sure to not only have all of the fajita ingredients ready to cook, but have the tortillas warm and toppings ready to serve before you start cooking.
- Get the best sear: When making steak fajitas, you want both the meat and the vegetables to have a wonderful sear, but you don’t want to overcook them so that the meat is tough and the peppers and onions are too soft. To do this, make sure the pan is extremely hot and you only stir them occasionally to prevent burning.
Serve these fajitas with:
- Guacamole, salsa, and guacamole
- Instant Pot Charro Pinto Beans
- Spanish Rice or Cilantro Lime Rice
- Try making my friend Courtney’s homemade Flour Tortillas
- And to drink, a strong classic Margarita, Virgin Mango Lime Margarita, Beer Margarita, or a refreshing Blended Watermelon Margarita
If you’ve made this or any other recipe on my site, let me know in the comment section how it turned out. I love hearing from my readers!
- 1.5 pounds flat iron steak sliced into thin strips against the grain (can also use flank, hanger, skirt, or sirloin steak, etc.)
- 2 Tablespoons fajita seasoning blend
- 1 lime juiced
- 3 Tablespoons olive oil avocado oil works well too
- 1 Tablespoon water
- 1 Tablespoon avocado oil can substitute with any kind of oil that can tolerate high heat
- 2 large bell peppers stem and seeds removed, sliced into strips (can use red, yellow, orange, green, or a combination)
- 1 large yellow onion thinly sliced
- Combine the fajita seasoning blend with the lime juice, olive oil, and water in a resealable plastic bag. Squeeze bag to mix well. Add thinly sliced steak and squeeze the bag to distribute the marinade over the steak. Squeeze all of the air out of the bag, seal well, and refrigerate at least an hour or up to overnight. This can also be frozen at this time if making as a meal prep option.
- Using a large skillet (cast iron preferred), heat over high heat with avocado oil. When oil begins to soak, add sliced peppers and onions. Stir well to coat in oil and then allow the vegetables to sear, only tossing every so often to prevent burning. Once the peppers and onions have seared nicely but are still pretty firm, transfer them to a separate bowl.
- Add marinated steak along with all of the marinade to the hot pan. Use tongs to separate the meat. Again, only stir every so often to prevent burning. You want the meat to sear if possible. After about 5-10 minutes depending on the thickness of your slices, the meat should be done. Reduce heat, add seared vegetables, toss to combine, and serve hot.
Nutrition information is automatically calculated, so should only be used as an approximation.