Go Back
–+ servings
Top view of steak fajitas in a black cast iron skillet, square photo with garnishes on the side.
Print Recipe
5 from 2 votes

Steak Fajitas

Make the best juicy steak fajitas with bold homemade seasoning, tender ribeye (or flank steak), and colorful bell peppers — all cooked in one pan for an easy, flavor-packed meal.
Prep Time5 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Main
Cuisine: Mexican
Diet: Gluten Free
Freezer friendly: Yes (steak + marinade only)
Shelf life: 3 Days
Servings: 6
Author: Samira

Equipment

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.
Check the post for more tips.

Nutrition

Calories: 389kcal | Carbohydrates: 8g | Protein: 31g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 92mg | Sodium: 322mg | Potassium: 608mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2112IU | Vitamin C: 79mg | Calcium: 30mg | Iron: 3mg