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Easy Restaurant-Style Skillet Steak Fajitas

Close-up of sizzling steak fajitas featuring strips of seasoned beef mixed with vibrant red, green, and yellow bell peppers and onions.
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Make steak fajitas that taste straight from a Mexican restaurant! This recipe focuses on a flavorful marinade and quick skillet cooking for juicy steak and sizzling vegetables, perfect for a 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 red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large yellow onion, 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. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
  2. Heat 1 teaspoon of the remaining olive oil in a large skillet or cast-iron pan over medium-high heat until it shimmers. This high heat helps achieve that restaurant sizzle.
  3. Remove the steak from the marinade, letting excess drip off. Add half of the steak to the hot skillet in a single layer. Cook for 2 to 3 minutes per side until nicely browned and cooked through. Do not overcrowd the pan; work in batches. Remove the cooked steak and set it aside.
  4. Add the remaining olive oil to the skillet. Add the sliced bell peppers and onions. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are tender-crisp and slightly charred.
  5. Return all the cooked steak to the skillet with the vegetables. Toss everything together for 1 minute to heat through.
  6. Serve immediately with warm tortillas and your favorite toppings. Give yourself kudos for making this incredible Tex Mex steak dinner!

Notes

  • For the best ‘sizzling’ effect, use a cast-iron skillet and let it get very hot before adding the steak.
  • If you prefer a slower method, you can use the Crockpot Steak Fajitas method by cooking the marinated steak and vegetables on low for 4-6 hours, then briefly searing the vegetables separately for texture.
  • This recipe is great for meal prep; store the steak and vegetables separately and reheat just before serving.

Nutrition

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