Print

Restaurant-Style Skillet Steak Fajitas

Close-up of perfectly cooked steak fajitas featuring sliced steak, sautéed onions, and colorful bell peppers.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tender, juicy steak fajitas with vibrant peppers and onions in a skillet for a bold, restaurant-quality meal perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced
  • Optional: Tortillas, sour cream, salsa, guacamole for serving

Instructions

  1. Combine the sliced steak with lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Mix well to coat the steak.
  2. Cover the bowl and marinate the steak in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
  3. Heat 1 teaspoon of the remaining olive oil in a large skillet or cast iron pan over medium-high heat until shimmering.
  4. Add half of the marinated steak to the hot skillet in a single layer. Cook for 2 to 3 minutes per side until browned and cooked through. Remove the steak from the skillet and set aside.
  5. Add the remaining 1 teaspoon of olive oil to the skillet. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are tender-crisp and slightly charred.
  6. Return the cooked steak to the skillet with the vegetables. Toss everything together for 1 minute to heat through.
  7. Serve the sizzling steak fajita mixture immediately with warm tortillas and your preferred toppings.

Notes

  • For the best ‘sizzling’ effect, use a cast iron skillet and ensure it is very hot before adding the steak and vegetables.
  • If you prefer a slower method, you can cook the steak and vegetables in batches to avoid overcrowding the pan, which steams the meat instead of searing it.
  • Use flank steak or skirt steak for the most authentic texture in your steak fajitas.

Nutrition

Find it online: https://tastethisplate.com/steak-fajitas-recipe-easy-skillet-dinner/