Easy Beef Steak Fajitas

If you’re craving big, bold flavors but don’t want to spend all night in the kitchen, these sizzling steak fajitas are the perfect solution. They come together quickly, but feel like something you’d order at your favorite Tex-Mex spot, tender slices of steak, caramelized onions, colorful peppers, and all the smoky spices you love. It’s one of those meals that makes the whole kitchen smell amazing and gets everyone excited to gather around the table.

Whether you’re piling them into warm tortillas or serving the steak and veggies over rice or greens, this is a weeknight dinner you’ll want to make again and again.

Step-by-Step Instructions

1. Heat your pan.
Set a heavy skillet, cast iron is ideal over high heat. Once it’s hot, add a little oil to get things sizzling.

2. Season the steak.
Rub your favorite fajita spices onto both sides of the steak. The heat will help the spices sear right into the meat, forming a delicious crust.

3. Sear the steak.
Lay the steak in the hot skillet and let it cook undisturbed for a few minutes per side. You’re looking for a deep brown sear and your preferred doneness. Once it’s done, transfer it to a plate and let it rest so the juices stay inside.

4. Cook the veggies.
In the same skillet, lower the heat and add a little more oil. Toss in the onions and garlic first, letting them soften and get fragrant. Then add the sliced peppers and cook until they reach your desired tenderness some like them crisp, others prefer them soft and silky.

5. Slice the steak.
Once the steak has rested, slice it thinly against the grain or chop it into bite-size pieces. This step makes a big difference in how tender it feels.

6. Combine and serve.
Mix the steak back in with the veggies, let everything warm through for a minute, and serve immediately with your favorite fajita fixings.

Tips for Perfect Fajitas

• Slice against the grain. This keeps tougher cuts tender and easy to bite into.
• Don’t skip the resting time. It may be tempting, but a few minutes of resting makes all the difference.
• Use high heat for the steak. The hotter the pan, the better the sear and the more flavor you’ll lock in.
• Prep ahead. Slice the veggies the night before so dinner comes together even faster.
• Customize the heat. Add your favorite hot sauce, smoked paprika, or a pinch of cayenne if you love spicy food.

FAQ

1. What’s the best cut of steak for fajitas?
Sirloin works beautifully, but skirt and flank steak are classic choices just be sure to slice them thinly.

2. Can I make this recipe ahead of time?
Yes! Cook the steak and vegetables, store them separately, and reheat in a skillet when you’re ready to serve.

3. How do I keep the steak tender?
A hot skillet, a good sear, slicing against the grain, and letting the meat rest all help ensure tenderness.

4. Can I make these fajitas without a cast-iron pan?
Absolutely! any large skillet works. Cast iron just gives you the best sear.

5. What toppings go best with steak fajitas?
Classic favorites include sour cream, guacamole, salsa, shredded cheese, lime wedges, and warm tortillas.

Sizzling Steak Fajitas: Ready in 30 Minutes!

Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

• 2 tbsp olive oil, divided
• 1.25 pound sirloin steak (or skirt steak or flank steak)
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 large sweet onion, sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• Salt and pepper, to taste

Instructions

Heat a large cast iron skillet over high heat and then add 1 tablespoon olive oil.
Mix the steak seasonings (cumin, chili powder, paprika, cayenne pepper, salt, and pepper) together in a small bowl and then sprinkle it on both sides of the steak.
Add the steak to the hot skillet and sear on both sides for 3-5 minutes, or until it browns and reaches desired doneness (about 3 minutes on each side for medium rare). Transfer to a plate and set aside while cooking the onions and bell peppers to allow the meat to rest before slicing.
Using the same skillet, reduce the heat to medium and add 1 tablespoon olive oil.
Sauté the sliced onions and minced garlic for 1-2 minutes, just until the onions start to soften and the garlic is fragrant. Then add the sliced bell peppers and continue to sauté for an additional 2-3 minutes, until it reaches desired doneness. Remove from the heat and set aside.
Once the steak has finished resting, slice it into thin strips or chop it into bite sized pieces. Mix it in with the sautéed onions and bell peppers. Serve immediately with your favorite fajita toppings!

Nutrition

Calories: Approx. 450 kcal Protein: 35g Carbs: 20g Fat: 25g