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Easy Restaurant-Style Skillet Steak Fajitas

Close-up of sizzling steak fajitas with sliced peppers and onions served hot in a cast iron skillet.
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Make juicy, flavorful steak fajitas right in your skillet that taste just like your favorite Mexican restaurant. This recipe focuses on a simple, bold marinade for tender steak and quick cooking for a perfect 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 dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 large yellow onion, sliced
  • 2 bell peppers (any color), sliced
  • 2 cloves garlic, minced
  • 1/4 cup beef broth or water
  • Warm flour or corn tortillas, for serving
  • Optional toppings: sour cream, shredded cheese, salsa, guacamole

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together the lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper.
  2. Add the sliced steak to the marinade, toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for the best flavor.
  3. Heat 1 teaspoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
  4. Remove the steak from the marinade, letting excess drip off. Cook the steak in a single layer (work in batches if necessary to avoid crowding the pan) for 2-3 minutes per side until nicely browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
  5. Add the remaining 2 teaspoons of olive oil to the same skillet. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 5-7 minutes until they begin to soften and char slightly.
  6. Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
  7. Pour in the beef broth or water to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
  8. Return the cooked steak to the skillet with the vegetables. Toss everything together quickly to reheat the steak and coat it in the pan juices.
  9. Serve immediately with warm tortillas and your favorite toppings for that classic sizzling fajita experience.

Notes

  • For the best texture, slice your steak against the grain after it has rested slightly.
  • If you want an extra sizzle when serving, heat your serving skillet or cast iron pan in the oven at 400°F for 10 minutes before adding the cooked steak and vegetables back in.
  • This recipe is great for meal prep; store the steak and vegetable mixture separately from the tortillas.

Nutrition

Find it online: https://recipesfleet.com/steak-fajitas-easy-restaurant-style-recipe/