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Easy Skillet Steak Fajitas: Restaurant-Style Flavor Tonight

Close-up of juicy steak fajitas strips mixed with vibrant red, yellow, and green bell peppers and onions in a savory sauce.
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Make juicy, restaurant-style steak fajitas right in your skillet. This recipe features a simple marinade for tender flank steak and cooks quickly, making it perfect for a flavorful 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 large bell peppers (any color), sliced
  • 2 cloves garlic, minced
  • 1/4 cup beef broth or water
  • For serving: warm tortillas, sour cream, salsa, guacamole, cilantro

Instructions

  1. Combine the sliced steak 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 best flavor.
  2. Heat 1 tablespoon of olive oil in a large skillet or cast iron pan over medium-high heat until shimmering.
  3. Remove the steak from the marinade, letting excess drip off. Add the steak to the hot skillet in a single layer (work in batches if necessary to avoid crowding the pan, which steams the meat). Cook for 2 to 3 minutes per side until nicely browned and cooked through to your preference. Remove the steak from the skillet and set aside.
  4. Add the sliced onions and bell peppers to the same skillet. Cook, stirring occasionally, for 5 to 7 minutes until they begin to soften and char slightly.
  5. Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
  6. 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.
  7. 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.
  8. Serve immediately with warm tortillas and your favorite toppings for a sizzling Tex Mex steak dinner experience.

Notes

  • For the best ‘sizzling’ effect, use a cast iron skillet and ensure it is very hot before adding the steak.
  • If you prefer a sheet pan steak fajitas method, toss the marinated steak and vegetables with 2 tablespoons of olive oil and roast at 400 degrees F for 15-20 minutes.
  • For Crockpot Steak Fajitas, place all ingredients except the broth/water and serving items into the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Drain excess liquid before serving.

Nutrition

Find it online: https://afripaket.com/easy-steak-fajitas-restaurant-style-flavor/