These tasty steak fajitas are about to become the star of your weeknight dinner. With strips of juicy steak and sautéed peppers and onions, the meal looks gourmet but only takes about 20 minutes to assemble. The trick to making these fajitas is to use the right type of meat: we recommend flank steak for this recipe, and our DIY fajita seasoning will make it even more delicious.
For more Mexican-inspired recipes, try our Mexican Corn Salad or our Slow Cooker Mexican Chili Lime Shredded Beef.
Because our recipe
- Less than 30 minutes for a restaurant-worthy fajita.
- Everything cooks in one pan, so cleanup is super easy!
- Our DIY seasoning allows you to control the spices and give the best flavor.
Fajitas are always a fan favorite, and these steak fajitas are no exception. They’re easily customized to fit your family’s palate and feature a perfectly seasoned steak that melts in your mouth. The cleanup is as simple as the preparation: everything cooks in one pan, and all the vegetables and meat need to be sliced. While it might seem more convenient to buy a fajita seasoning mix from the store, our DIY seasoning is worth the extra step and packs a real punch of flavor. Sour cream, guacamole and cilantro are great toppings for these fajitas. Considering how easy and flavorful this meal is, you’ll be sure to return to it again and again!
Notes on ingredients
- Steak: We recommend using flank steak, but skirt steak and sirloin steak are also good. It is also very important to cut the steak against the grain! For more details on how to do this, see our steak section below.
- Peppers: You can use any color of peppers you like in this recipe, so choose what you and your family like best.
- Red onion: We prefer to use a red onion in this recipe, but white or yellow are also good options.
- Mushrooms: Button and cremini mushrooms are always great to sauté. However, any variety of mushrooms will do, so feel free to use any leftover mushrooms you may have on hand.
- Worchestershire sauce: This adds a little extra flavor, making the steak even tastier.
- Files: You’ll need about two limes for this recipe, but bottled lime juice will work in a pinch!
- Tortilla: Any tortilla will work for this recipe, so you can get the size and brand that your family likes best. 8-inch tortillas are the typical fajita size.
Steak options
Flank steak is our top choice for fajitas because it’s lean, flavorful, and cooks quickly. When prepared correctly and cut against the grain, it becomes tender and juicy, making it perfect for fajitas. However, you still have options.
Ribeye steak: For a more bougie and indulgent fajita, you can use ribeye. It’s a fattier cut, which means it will be juicier and more flavorful.
Skirt steak: Similar to flank steak, skirt steak is another popular cut for fajitas. It has a slightly more robust flavor but can be a little tougher, so be sure to slice it thinly and against the grain.
Sirloin: If you’re looking for a more tender option, sirloin is a great choice. It has a good balance between flavor and tenderness.
Pro Tip: Cut against the grain!
One of the most important parts of making steak fajitas is how you cut the steak itself. Cutting the steak against the grain is a crucial part of tenderizing the meat. Cutting against the grain breaks down the texture of the steak and makes it melt in your mouth. Otherwise it may be rubbery.
Luckily, this is a pretty simple process. If you look at your flank steak, you will see lines running through the meat. Don’t cut the meat parallel to these lines, instead cut perpendicular to the lines for a tender, juicy steak.
Warming tortillas
The typical choice is to use fajita tortillaswhich are 6-inch flour tortillas, as they are the perfect size to hold all those delicious fillings. They are also generally reheated for serving.
To reheat tortillas on the stovetop: Heat a dry skillet over medium-high heat and heat each tortilla for about 30 seconds per side until soft and slightly charred.
To heat tortillas in the microwave: Stack tortillas between moist paper towels and microwave in 20-second increments until heated through.
To reheat tortillas in the oven: Wrap a stack of tortillas in aluminum foil and heat in a 350°F oven for 10 to 15 minutes.
Instructions for storage and heating
Refrigerate leftovers in an airtight container for up to five days.
Freeze remaining portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.
Heat Microwave portions on full power in 30-second increments.
Other simple Tex-Mex dinner ideas…
Watch the video below where Rachel will walk you through each step of this recipe. Sometimes it helps to have a visual idea and we always have you covered with our cooking program. You can find the complete collection of recipes on YouTube, Facebook pageor right here on our website with the corresponding recipes.
