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Restaurant-Style Skillet Steak Fajitas

A close-up shot of perfectly cooked steak fajitas featuring strips of seasoned steak mixed with sautéed red and green bell peppers and onions.
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Make juicy, flavorful steak fajitas that taste just like your favorite Mexican restaurant. This recipe focuses on a great marinade and quick skillet cooking for a sizzling weeknight dinner.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
  • 1/4 cup lime juice (freshly squeezed is best)
  • 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 (one red, one green), 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, fresh cilantro

Instructions

  1. Combine the steak strips with lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper in a bowl. Mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor.
  2. Heat 1 teaspoon of olive oil in a large skillet or cast iron pan over medium-high heat until shimmering. Add half of the sliced onions and peppers. Cook for 4 to 5 minutes until they start to soften and char slightly. Remove the vegetables from the skillet and set them aside.
  3. Add the remaining 2 teaspoons of olive oil to the hot skillet. Add the marinated steak strips in a single layer, avoiding overcrowding the pan. Cook for 2 to 3 minutes per side until nicely browned and cooked through to your desired doneness. Remove the steak and set it aside with the vegetables.
  4. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the beef broth or water to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce slightly, about 1 minute.
  5. Return the cooked steak and vegetables to the skillet. Toss everything together quickly to reheat and coat with the pan juices.
  6. Serve immediately while sizzling hot with warm tortillas and your favorite toppings.

Notes

  • For the best ‘sizzling’ effect, use a cast iron skillet and let it get very hot before adding the steak.
  • If you are making this for a crowd, cook the steak in batches to prevent steaming, which keeps the meat juicy.
  • You can substitute flank steak with skirt steak or even sirloin for this recipe.

Nutrition

Find it online: https://tasteportfolio.com/steak-fajitas-recipe-easy-skillet-sizzling/