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I’ve been testing this steak fajita recipe with different cuts, spice tweaks, and prep shortcuts — and this version is the one I’ll keep making. It’s bold, savory, and comes together fast, without relying on a heavy marinade.
I used ribeye here for a richer flavor, but flank or skirt steak works just as well. The homemade seasoning mix adds depth and a little heat, and the quick marinade helps everything sear beautifully in one pan. Serve it with warm tortillas (or even better, homemade corn tortillas), a spoonful of fire-roasted salsa, and a side of guacamole for a satisfying meal.
What you’ll need
Here’s what you’ll need to make bold, savory steak fajitas at home.
- Steak: I used ribeye for extra richness, but flank or skirt steak works just as well. Just make sure to slice it thinly across the grain after cooking if you’re not pre-slicing.
- Bell peppers: A mix of red, yellow, and green adds both color and sweetness. They soften and char beautifully in the pan.
- Onion: I went with a yellow onion for its natural sweetness, but red or white would also work.
- Olive oil: You’ll need a little for the marinade and a little for cooking — it helps everything sear nicely and keeps the steak juicy.
- Worcestershire sauce: Adds umami and helps the seasoning cling to the meat. Soy sauce works too, if that’s what you have on hand.
- Lime juice: Optional, but a quick squeeze adds brightness and works well if you’re marinating ahead of time.
Steak fajita seasoning: No store-bought seasoning required. I’ve listed the exact ingredients below. For more details on how I tweak the mix depending on the protein, check out my homemade fajita seasoning.
- Chili powder, smoked paprika, cumin: These give the seasoning its bold, smoky base — earthy and full of flavor.
- Garlic powder & onion powder: A dry way to layer in savory depth without adding moisture.
- Salt & black pepper: I keep it simple — just enough to season the steak well and balance the spice.
- Coriander: Adds a subtle earthiness that ties the whole blend together.
- Dried oregano & cayenne: Optional, but I include both for gentle heat and a little herbal warmth.
- Cornstarch: This helps the steak develop a golden crust when seared — completely optional, but worth trying.
- Sugar: Just a touch helps with browning and balances out the spices.
See printable recipe card below for the full ingredients list and quantities.
How to make
1. Mix the seasoning: In a small bowl, combine all the dry spices with the Worcestershire sauce, lime juice, and oil. Mix into a thick paste.
2. Marinate the steak: Add the steak to a zip-top bag or shallow dish. Pour in the marinade and massage to coat evenly. Cover or seal and refrigerate for at least 1 hour, or overnight.
3. Slice the vegetables: Thinly slice the bell peppers and onion. Set them aside — we’ll cook them after the steak in the same pan to soak up the flavor.
4. Cook the steak: Heat a large skillet or grill pan over medium-high heat. Add a bit of oil and sear the steak until it reaches your preferred doneness. I tested it both medium-rare and well-done — cook it just how you like it. Transfer to a plate to rest.
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85. Deglaze with lime: While the pan is still hot, squeeze in half a lime. Let it bubble and scrape up any browned bits — this adds incredible flavor to the vegetables.
6. Cook the vegetables: Add the sliced peppers and onions to the same pan. Sauté until just tender and lightly charred, stirring occasionally.
7. Slice the steak and combine: Slice the rested steak thinly against the grain. Return it to the pan with the vegetables and toss everything together to warm through.
8. Serve and enjoy: Serve with warm tortillas and your favorite toppings like guacamole, salsa, pico de gallo, or sour cream. Leftovers can be stored in the fridge for up to 3 days and reheated in a pan or microwave.
Recipe tips
- Choose the right cut: I used ribeye for a richer bite, but flank or skirt steak are great options too — just be sure to slice them thinly against the grain after cooking to keep them tender.
- Don’t skip the marinating time: Even 1 hour helps the flavors soak in, but overnight is even better if you have time.
- Pan or grill — both work: I used a hot skillet to build flavor and catch the drippings, but these cook beautifully on a grill, too.
- Cook to your preference: I tested both medium-rare and well-done. Just keep an eye on the thickness and use a thermometer if needed.
- Let the steak rest: A few minutes of resting before slicing makes a big difference — it keeps the juices where they belong.
More Mexican-inspired meals
If you try this steak fajitas recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Steak Fajitas
Equipment
- Large skillet or grilled pan
- Zip-top bag or a shallow dish
Ingredients
For the Steak Fajitas:
- 2 lbs steak flank, skirt or ribeye
- 3 bell peppers
- 1 large onion
- 2 tbsp olive oil divided (1 tbsp for marinade, 1 tbsp for cooking)
- 1 tbsp Worcestershire sauce
- 2 tbsp lime juice divided (1 tbsp for marinade, 1 tbsp for deglazing)
For the Seasoning Blend:
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- ½ tsp ground coriander
- ¼ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 tsp cornstarch
- ½ tsp sugar
Instructions
- Mix the seasoning in a small bowl with the Worcestershire sauce, lime juice, and oil to form a thick paste.
- Add the steak to a zip-top bag or shallow dish. Pour in the marinade and massage to coat evenly. Refrigerate for at least 1 hour or overnight.
- Slice the bell peppers and onion and set them aside.
- Heat a large skillet or grill pan over medium-high heat. Add a little oil and sear the steak until cooked to your preferred doneness. Let it rest for 5 minutes.
- While the steak rests, squeeze half a lime into the hot pan to deglaze, scraping up any browned bits.
- Add the sliced peppers and onion to the same pan. Sauté until just tender and lightly charred.
- Slice the rested steak thinly against the grain and return it to the pan with the veggies. Toss to combine and warm through.
- Serve hot with tortillas and your favorite toppings.
Notes
- If using flank or skirt steak, slice it thinly against the grain after cooking for the most tender results.
- Soy sauce can be used instead of Worcestershire — it adds a similar depth of flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We loved these at home! So yummy and easy to make.
So happy you liked it 🙂
I love this steak fajitas! Will be making this tonight!
I hope you liked it!