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These quick and easy Steak Fajitas are packed with flavor from fresh garlic, onions, colorful peppers, and a perfectly seasoned sauce. It’s a delicious dinner ready in under half an hour and cooked all in one skillet! Our fajitas recipe steak edition guarantees a restaurant-quality meal right at home.

Steak fajitas with onions and peppers in a black cast iron skillet set on a table with lime, cilantro, and guacamole.

If you’re looking for an easy and quick dinner option that’s both satisfying and full of flavor, these Steak Fajitas are the answer. The best part? You don’t need to marinate the meat, which means you can have this delicious meal on the table in no time.

With thinly sliced steak, colorful bell peppers, and onions, this recipe is a breeze to prepare. Searing the meat over high heat ensures it stays tender, and the homemade spice blend adds a perfect balance of savory and zesty flavors.

Whether cooking for a busy weeknight dinner or hosting a casual get-together, these Steak Fajitas are a fuss-free option that will leave everyone craving seconds.

Next time you’re craving something yummy but are short on time, try more of my quick dinners, like this cheesy Pizza Noodle Bake, impressive Garlic Butter Shrimp Scampi made in just 10 minutes, or my easy Instant Pot Spaghetti and Meatballs!

Ingredient Notes

Labeled ingredients needed to make homemade steak fajitas.
  • Bell peppers: Use a combination of colorful bell peppers (red, green, yellow, or orange) for a visually appealing and flavorful mix. Slice them into thin strips so they will cook quickly and uniformly.
  • Onion: Use a sweet onion like Vidalia, yellow, or red onion for a mild and slightly sweet flavor. If your family doesn’t like the bite of an onion, you can substitute by adding onion powder to the seasoning mix.
  • Garlic: Fresh garlic cloves are best. You can mince or finely chop them for the recipe. Adjust the quantity to your taste. If you’re in a pinch, use garlic powder instead.
  • Oil: Use avocado oil or another high-heat oil with a mild taste to saute the veggies and meat.
  • Beef: This recipe calls for 2 pounds of beef, perfect for making fajitas. Choose a tender cut of beef for fajitas, such as flank steak or skirt steak. You can also use sirloin or ribeye if preferred. Slice it thinly against the grain for tender results.
  • Broth and cornstarch: You’ll use these ingredients to make a sauce. Beef broth or chicken broth works well. Cornstarch will help thicken the sauce.
  • Lime: Freshly squeezed lime juice adds a bright, citrusy flavor to the fajitas. I usually use one for this recipe, but you can always have another lime cut in wedges for serving or add more juice to taste when cooking.
  • Sugar: A small amount of sugar balances the flavors in the sauce. I use white granulated sugar, but you can also use brown sugar or honey.
  • Homemade spice blend: Season the sauce, beef, and peppers with smoky and slightly spicy seasonings, like ground cumin, paprika, chili powder, kosher salt, and ground black pepper.
  • Fresh herbs: Garnish the final dish with a dash of fresh cilantro chopped finely.

Variations and Substitutions

  • Choose Your Favorite Bell Peppers: Adjust the bell peppers to your liking. For instance, if you prefer red over yellow bell peppers, use more red and omit the yellow.
  • Protein Options: Instead of beef, you can use chicken, shrimp, or even tofu for a different twist on fajitas. Adjust the cooking time accordingly based on your choice of protein.
  • Switch the Broth: If preferred, use vegetable, chicken, or another broth as the sauce base for an interesting flavor twist.
  • Spice Level: Adjust the level of spiciness to your liking by increasing or decreasing the amount of chili powder or using different types of chili peppers. You can also add hot sauce or red pepper flakes for more heat.
  • Low-Carb Fajitas: if you’re watching your carb intake, serve the fajita filling in low-carb tortillas, a lettuce wrap, over a bed of lettuce for a fajita salad, or use cauliflower rice as a base for a low-carb fajita bowl.
  • Vegetarian/Vegan Fajitas: Skip the meat and make vegetarian or vegan fajitas using plant-based proteins like seitan, tempeh, or jackfruit. You can also load up on extra veggies like mushrooms, zucchini, or broccoli.

How To Make the Best Steak Fajitas Recipe

There is no need to spend time on marinated steak for fajitas in this recipe. The meat marinates right in the pan – I’ll show you how!

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Prepare the ingredients

Start by getting all those colorful veggies sliced evenly, the garlic minced, the lime juiced, the cilantro chopped,  and the spices ready to measure. 

A wooden cutting board with veggies chopped along with a lime juiced and prepped for steak fajitas, .

Step 2 | Saute the veggies

Now, grab a large skillet and set it over medium-high heat, adding the green, yellow, and red bell peppers, onion, minced garlic, and oil. Stir and heat the ingredients for about 10 minutes or until the veggies are softened and desired crispness.

TIP: Remember you can cook the veggies to your desired char and doneness. Leave them in a little longer to those nice blackened marks if you want to. If you do this, add in the garlic a little bit later. It doesn’t take long for the garlic to cook.

Then, take out a spatula, remove the peppers and onions from the skillet, and set them aside for later in the recipe.

Step 3 | Cook the meat

Time to add the thin strips of meat and cook for about 3-5 minutes or until it is cooked to your liking. Then, add the peppers and onions back into the cast-iron skillet.

If you want the meat more charred on the outside. Start with less meat in the skillet and work in batches.

A skillet with sliced skirt steak added and then cooked.

Step 4 | Make the fajita sauce

Now, let’s make the flavorful fajita sauce! First, add the cornstarch to the beef broth in a small bowl, mixing it to make a slurry to help thicken the sauce.

Adding cornstarch, beef broth, and lime juice to steak fajita mixture.

Add it to the skillet with the beef and veggies, along with the freshly squeezed lime juice, sugar, cumin, paprika, chili powder, salt, pepper, and cilantro.

Continue stirring the ingredients until the sauce is nice and thick.

Spices added to steak fajita mixture and tossed to combine and let thicken.

Step 4 | Garnish and serve!

Finally, remove the recipe from the heat and top it with more cilantro if you’d like. Let the dish cool for just a minute, then dig on in!

Tips

  • Meat Slicing: Cut the steak thinly against the grain when slicing it. This ensures that the meat will be tender and easy to chew.
  • Don’t Overcrowd the Pan: Make sure not to overcrowd the pan when cooking the steak. Cook it in batches if necessary to avoid steaming the meat, which can make it tough.
  • Food Safety– Beef is considered safe when it reaches 145 degrees F. Use a meat thermometer inserted into the thickest part of the meat to accurately measure the internal temperature before moving on with the recipe.
  • Thicken the Sauce– Continue to cook the sauce at a lower temperature for longer or add more cornstarch to the broth mixture to achieve an extra thick sauce.
  • Thin the Sauce– Alternatively, reduce the cornstarch you add to the recipe or increase the broth if you want the sauce to be thinner.

See? There is no need to marinate these steak fajitas when the meat is cooked in the bits and flavor from the veggies, and then you pour that deliciously glossy sauce all over with the tang of the lime juice and all the fragrant spices. There is plenty of flavor to spare!

Steak, peppers and onions cooked in fajita seasoning in a skillet.

Recipe FAQs

What are the best garnishes for fajitas?

Top this delicious dish with refried beans, black beans, guacamole, sour cream, avocado slices, fresh salsa, sweet roasted corn, pico de gallo, cilantro, or other toppings usually accompanying tacos and similar Tex-Mex recipes. For a tasty Resturant-Style Salsa, check out my recipe!

What kind of steak is used for fajitas?

A common cut of meat for fajitas and stir fry is flank steak. However, skirt steak, sirloin, or ribeye are other tender cuts that are also excellent options. For the best results, you want to avoid beef that quickly becomes dry.

Do you slice fajita meat before or after cooking?

Either way, you’ll produce delicious steak fajitas! For this recipe, I wanted it to be made quickly and for all sides of the slices to absorb the flavors. So, I sliced mine first. However, some cook the steak whole before slicing.

Storage

Refrigerate: Keep leftover fajitas fresh by placing them in an airtight container to chill in the fridge for up to five days. Then, reheat the recipe by microwaving it or tossing it back in the pan over medium heat until warmed through. 

Freeze for Long-term Storage: You can also freeze fajita steak! Store the leftovers for no longer than three months in an airtight container in the freezer. When ready to serve, let the dish thaw overnight in the fridge, then heat it the next day.

Two steak fajitas served in corn tortillas on a black plate.

What to Serve with Easy Steak Fajitas

These steak fajitas are delicious when bundled up in warm tortillas topped with salsa, cheese, sour cream, and more of your favorite toppings. Use corn tortillas or flour tortillas– Whichever you prefer!

And for more Mexican flavors, serve alongside Restaurant-Style Refried Beans or Charro Beans. This recipe is also delicious with a refreshing side salad, Easy Instant Pot Mexican Rice. or these sweet and crisp Air Fryer Corn Ribs.

Finish the meal off with Mexican Fruit Salad and a Sweet Lime Yogurt Dip.

Flavorful and Fun Tex-Mex Recipes

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Steak fajitas in a cast iron skillet.
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Quick Steak Fajitas Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
Servings: 6 servings
Author: Nikki Lee
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These easy Steak Fajitas are packed with flavor from fresh garlic, onions, colorful peppers, and a perfectly seasoned sauce– It’s a delicious dinner ready in under half an hour!

Equipment

Ingredients 

  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons avocado oil
  • 2 pounds skirt steak, flank, sirloin, or ribeye
  • ¼ cup beef broth
  • 1 tablespoon cornstarch
  • 1 each lime, juiced
  • 1 teaspoon white granulated sugar
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • ½ teaspoon chili powder
  • ½ teaspoon coarse kosher salt
  • ½ teaspoon ground black pepper
  • 3 tablespoons chopped cilantro

Instructions

  • Prepare onions and peppers by slicing into thin slices. Juice a large fresh lime.
  • In a large skillet over medium-high heat, add the peppers, onion, minced garlic, and olive oil. Stir until cooked, about 10 minutes. Remove the peppers and onions from the skillet and set aside.
  • In the same skillet add the sliced steak. Cook for 3-5 minutes or just until cooked through.
  • Next, add the peppers and onions back into the skillet along with the steak.
  • Add the beef broth to a small bowl or measuring cup. Add the cornstarch until combined to make a slurry. Pour into the skillet. Then add lime juice to the skillet.
  • Add the sugar, cumin, paprika, chili powder, salt, black pepper, and cilantro to the skillet and stir until steak, bell peppers, and onions are coated.
  • Stir until the sauce is thick.
  • Remove from the heat. Top with more cilantro (optional). Serve and enjoy.

Notes

  • Meat Slicing: Cut the steak thinly against the grain when slicing it. This ensures that the meat will be tender and easy to chew.
  • Don’t Overcrowd the Pan: Make sure not to overcrowd the pan when cooking the steak. Cook it in batches if necessary to avoid steaming the meat, which can make it tough.
    STORAGE:
    Refrigerate:     Keep leftover fajitas fresh by placing them in an airtight container to chill in the fridge for up to five days. Then, reheat the recipe by microwaving it or tossing it back in the pan over medium heat until warmed through. 
    Freeze for Long-term Storage: You can also freeze fajita steak! Store the leftovers for no longer than three months in an airtight container in the freezer. When ready to serve, let the dish thaw overnight in the fridge, then heat it the next day.

Nutrition Information

Serving: 1serving Calories: 307kcal (15%) Carbohydrates: 8g (3%) Protein: 34g (68%) Fat: 16g (25%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 95mg (32%) Sodium: 337mg (15%) Potassium: 617mg (18%) Fiber: 2g (8%) Sugar: 3g (3%) Vitamin A: 979IU (20%) Vitamin C: 80mg (97%) Calcium: 27mg (3%) Iron: 3mg (17%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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Nikki Lee author of Soulfully Made in the kitchen serving cupcakes.

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Nikki Lee. Here at Soulfully Made you will find delicious, home-cooked, easy recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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