What the heck is this?
There is something magical about a sizzling plate of beef fajitas. The smell of caramelized onions, smoky seared peppers, and juicy steak hits you even before the plate lands on your table. This beef fajita recipe brings that same restaurant-quality flavor straight to your home kitchen without the need for a fancy grill or special equipment. Juicy, flavorful steak, a vibrant mix of peppers and onions, and a quick marinade are all you need to make the best fajitas of your life. Whether you are cooking for family, friends, or just craving something amazing for dinner, this recipe is simple, fast, and unbelievably satisfying.
Why You’ll Love This Recipe
This beef fajita recipe nails that perfect balance of bold, smoky flavor and tender, juicy texture. It is beginner-friendly yet impressive enough for entertaining. The marinade does all the heavy lifting, infusing the steak with deep, savory flavor in as little as 30 minutes. A quick sear in a blazing hot skillet gives you that signature char and keeps the beef juicy inside. Plus, it is endlessly customizable. Pile your fajitas high with guacamole, salsa, sour cream, cheese, or keep them fresh and simple with just a squeeze of lime. These beef fajitas are perfect for busy weeknights, meal prepping for the week, or throwing a fiesta that everyone will remember.
The Good Stuff You’ll Need
1 1/2 pounds skirt steak or flank steak
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 large red bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
Flour tortillas for serving
Optional toppings: guacamole, salsa, sour cream, shredded cheese, jalapeños, chopped cilantro
Let’s Do This
Step 1: Make the Marinade
In a medium bowl, whisk together olive oil, lime juice, soy sauce, Worcestershire sauce, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. This marinade is packed with flavor and will tenderize the steak while infusing it with a smoky, slightly tangy profile.
Step 2: Marinate the Steak
Place the steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, making sure it is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 8 hours. The longer it marinates, the deeper the flavor will be. If you are tight on time, even a short 30-minute soak will make a big difference.
Step 3: Heat Up the Skillet
When you are ready to cook, heat a large cast-iron skillet or heavy-bottomed pan over high heat. Let it get very hot, almost smoking. A super hot skillet is key to getting that perfect sear on your steak without overcooking the inside.
Step 4: Sear the Steak
Remove the steak from the marinade and pat it dry with paper towels. This step is important because excess moisture will steam the meat instead of searing it. Drizzle a little oil into the hot skillet and carefully lay the steak in. Sear for about 3 to 4 minutes per side for medium-rare, adjusting depending on the thickness of your cut. You are looking for a deep brown crust but still juicy inside.
Step 5: Rest and Slice
Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute throughout the meat, so they do not all spill out when you slice it. After resting, slice the steak thinly against the grain. Cutting against the grain shortens the muscle fibers, making each bite incredibly tender.
Step 6: Sauté the Vegetables
While the steak rests, add the sliced peppers and onions to the same skillet you used for the meat. There will be delicious browned bits left in the pan, and you want to scoop up all that flavor. Cook the veggies over medium-high heat for about 4 to 6 minutes, stirring occasionally, until they are tender-crisp and slightly charred around the edges. You do not want them too soft; they should still have a little bite.
Step 7: Bring It All Together
Once the peppers and onions are cooked, you can either toss the sliced steak back into the skillet to mingle with the veggies or keep them separate for serving. Warm your tortillas either wrapped in foil in the oven, directly over a gas flame for a little char, or quickly in a dry skillet.
Serving Suggestions
Load up each tortilla with slices of juicy steak, colorful peppers and onions, and any toppings you love. Some classic choices are guacamole, salsa, sour cream, shredded cheese, jalapeño slices, and fresh chopped cilantro. Serve with a side of Mexican rice, refried beans, or a simple green salad with a citrusy vinaigrette. A squeeze of fresh lime over the top brightens all the flavors and ties everything together beautifully.
Switch It Up
Try different cuts of beef like sirloin or ribeye if you prefer. Add mushrooms or zucchini to the veggie mix for extra flavor and nutrition. Make it spicy by adding a sliced jalapeño or a pinch of red pepper flakes to the marinade. Swap out tortillas for lettuce wraps if you want a low-carb option. For an extra layer of smoky flavor, grill the steak over charcoal instead of searing in a pan.
Make-Ahead Tips
You can marinate the steak up to 24 hours ahead of time for maximum flavor. Slice all the peppers and onions a day in advance and store them in an airtight container in the fridge. When it is time to cook, everything will be ready to go, and dinner can be on the table in about 20 minutes. You can also pre-cook the steak and veggies, store them separately, and quickly reheat them when you are ready to serve.
Questions People Actually Ask
Q: Can I cook the steak on a grill instead of in a pan? Yes, grilling is a fantastic option. Preheat the grill to high heat and cook the steak for about 3 to 4 minutes per side for medium-rare. Let it rest before slicing. Q: What is the best way to slice steak for fajitas? Always slice thinly against the grain. This shortens the muscle fibers and ensures the steak is tender instead of chewy. Q: How do I keep the steak from drying out? Avoid overcooking. Aim for medium-rare to medium, and do not skip the resting step before slicing.
Print
Best Beef Fajita Recipe (For Juicy Steak Fajitas)
- Total Time: 35 minutes
- Yield: About 6 servings 1x
Description
There is something magical about a sizzling plate of beef fajitas. The smell of caramelized onions, smoky seared peppers, and juicy steak hits you even before the plate lands on your table. This beef fajita recipe brings that same restaurant-quality flavor straight to your home kitchen without the need for a fancy grill or special equipment. Juicy, flavorful steak, a vibrant mix of peppers and onions, and a quick marinade are all you need to make the best fajitas of your life. Whether you are cooking for family, friends, or just craving something amazing for dinner, this recipe is simple, fast, and unbelievably satisfying.
Ingredients
1 1/2 pounds skirt steak or flank steak
1/4 cup olive oil
1/4 cup fresh lime juice (about 2 limes)
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 large red bell pepper, thinly sliced
1 large yellow bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
1 large onion, thinly sliced
Flour tortillas for serving
Optional toppings: guacamole, salsa, sour cream, shredded cheese, jalapeños, chopped cilantro
Instructions
In a medium bowl, whisk together olive oil, lime juice, soy sauce, Worcestershire sauce, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. This marinade is packed with flavor and will tenderize the steak while infusing it with a smoky, slightly tangy profile.
Place the steak in a large zip-top bag or shallow dish. Pour the marinade over the steak, making sure it is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes and up to 8 hours. The longer it marinates, the deeper the flavor will be. If you are tight on time, even a short 30-minute soak will make a big difference.
When you are ready to cook, heat a large cast-iron skillet or heavy-bottomed pan over high heat. Let it get very hot, almost smoking. A super hot skillet is key to getting that perfect sear on your steak without overcooking the inside.
Remove the steak from the marinade and pat it dry with paper towels. This step is important because excess moisture will steam the meat instead of searing it. Drizzle a little oil into the hot skillet and carefully lay the steak in. Sear for about 3 to 4 minutes per side for medium-rare, adjusting depending on the thickness of your cut. You are looking for a deep brown crust but still juicy inside.
Transfer the cooked steak to a cutting board and let it rest for 5 to 10 minutes. Resting allows the juices to redistribute throughout the meat, so they do not all spill out when you slice it. After resting, slice the steak thinly against the grain. Cutting against the grain shortens the muscle fibers, making each bite incredibly tender.
While the steak rests, add the sliced peppers and onions to the same skillet you used for the meat. There will be delicious browned bits left in the pan, and you want to scoop up all that flavor. Cook the veggies over medium-high heat for about 4 to 6 minutes, stirring occasionally, until they are tender-crisp and slightly charred around the edges. You do not want them too soft; they should still have a little bite.
Once the peppers and onions are cooked, you can either toss the sliced steak back into the skillet to mingle with the veggies or keep them separate for serving. Warm your tortillas either wrapped in foil in the oven, directly over a gas flame for a little char, or quickly in a dry skillet.
Notes
Load up each tortilla with slices of juicy steak, colorful peppers and onions, and any toppings you love. Some classic choices are guacamole, salsa, sour cream, shredded cheese, jalapeño slices, and fresh chopped cilantro. Serve with a side of Mexican rice, refried beans, or a simple green salad with a citrusy vinaigrette. A squeeze of fresh lime over the top brightens all the flavors and ties everything together beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~300 calories
- Protein: ~25g