These steak fajitas are made with tender strips of savory beef and sautéed veggies seasoned with our quick homemade fajita seasoning. Move over pizza night, hello Tex-Mex night!
What are Steak Fajitas?
Steak fajitas are a version of the popular Tex-Mex fajita. A classic fajita is a combination of sautéed meat, peppers, and onions, most often served inside a corn or flour tortilla. In this recipe, the steak is seasoned with our crazy good fajita seasoning whose cast of characters include garlic powder, salt, chili powder, ground cumin, and more.
Steak Fajitas Video
Choosing the Best Cut of Steak for Fajitas
There are so many different cuts of steak that it can be hard to choose the best one for your steak fajitas. Here are five popular steak cuts that we’ve ranked from most to least preferred to help you determine the best option for your fajitas.
- Ribeye: This popular cut is known for its rich, buttery flavor and tender texture. It’s our favorite! We also like using ribeye to make ribeye in a cast iron skillet. If you have leftover meat from the cast iron ribeye, use it to make these fajitas!
- Flank: Flank steak is very lean, but it can be tough if prepared poorly. This steak is best when allowed to marinate. We love it because of how lean it is. We often use flank to make carne asada, so split up the meat and make two separate dishes from one cut of meat!
- New York strip: This cut has an intense, beefy flavor. It is simultaneously firm and tender, so it has a great bite and chew to it.
- Skirt: Skirt steak is one of the most flavorful but fattier parts of the cow. Skirt steak absorbs the flavors of a marinade very well.
- Sirloin steak: This cut is very lean, resulting in a less-tender, but still flavorful piece of meat.
How to Make a Steak Fajita
For uber quick steak fajitas, cut your steak into thin strips, julienne the peppers, and cut the onions. This recipe moves quickly, so it’ll help to have these ingredients prepped before starting to cook!
- Season the steak: Season the steak strips with our amazing fajita seasoning.
- Cook the steak: Cook the steak strips on an oiled and preheated cast iron skillet over medium high heat. Cook for 3-5 minutes until the strips are golden-brown. Remove meat and set aside in a different bowl.
- Sauté the veggies: Add one tablespoon of olive oil and sauté the vegetables until softened and slightly golden.
- Combine: Add the steak back into the pan with the veggies and toss together. Serve and enjoy!
Hot tip: A good skillet is key to making great steak fajitas. Here’s our favorite!
Tips for the Best Steak Fajita
Don’t settle for mediocre steak fajitas when you can achieve excellence. Here are tips on how to make your steak fajitas the best!
- Cut veggies equally: For evenly cooked veggies, cut them to approximately the same size. Use the color of bell peppers you like most!
- Briefly freeze the steak: To make it easier to slice the steak into thin strips, freeze the steak for a brief 15 minutes. You won’t regret it.
- Avoid overcrowding the pan: Allow room between the steak pieces when sauteéing in the pan. If the pieces are packed too tightly, they will overcook and become tough without reaching the perfect golden color and crispy exterior. Cook in two batches if needed.
- Cut against the grain: Steak is more tender and less chewy when it is cut against the grain. Cutting against the grain means to cut through the muscle fibers that run through the meat, making the fibers shorter. A sharp knife is essential to cutting steak easily. Here’s our all-time favorite set of knives.
- Marinate for longer (optional): For even more flavor, marinate the meat in the fajita seasoning for longer. Alternatively, add fajita seasoning to the veggies as they cook. For a more tender meat, add a dash or two of lemon or lime juice to the marinade to serve as a meat tenderizer. If you marinade the strips prior to cooking, make sure to pat them dry with a paper towel before sauteéing to ensure that they turn a golden-brown color.
Serving Your Steak Fajita
As a Classic Fajita
Steak fajitas are classically served inside of corn tortillas or in homemade flour tortillas. Inside the tortilla, the steak and pepper mixture is topped with your choice of dip, sauce, or condiment. Let your family pick their favorite toppings from an array of options including sour cream, pico de gallo, creamy tomatillo dressing with fresh cilantro, guacamole, and/or salsa. Don’t forget to squeeze in a little bit of lime juice for a citrusy tang and top with shredded cheese for added flair.
Transform Into A Burrito Bowl
Alternatively, transform your kitchen into Chipotle and serve your steak fajita as part of a burrito bowl. Use the same fillings and toppings as you would for a classic fajita with the addition of refried beans, cilantro lime rice, Mexican corn salad, or black bean and corn salsa. Who needs to go out to a restaurant when you can have it at home?
Make Ahead, Storage, and Reheating Tips
If you haven’t tried meal prepping, these steak fajitas are the perfect start. Steak fajitas keep very well in the fridge or freezer and they reheat well (even in the microwave!) — making them a perfect make-ahead or meal prep option.
- Refrigerator: To store up to four days, place fajita leftovers in an airtight container in the fridge.
- Freezer: To store leftovers for up to two months, freeze in an airtight container. Make sure to fully thaw in the fridge before reheating.
- Reheating: For a quick reheat, place fajitas in the microwave for a minute or two, or until heated through. Alternatively, reheat in a skillet over medium heat or in the oven for about ten minutes at 350°F. Avoid overheating as this causes the meat to overcook and become more tough.
Why are my steak fajitas tough?
The steak in steak fajitas can become tough if it comes from a tough or lean cut of beef, if the meat was cut in the wrong direction, or if it was overcooked. For a tender steak, always cut against the grain and avoid overcooking the meat as this dries it out.
What’s the difference between fajita and taco seasoning?
Fajita and taco seasoning contain many of the same spices, except taco seasoning typically contains onion powder. In most cases, you can substitute one seasoning for the other.
Does the steak need to be marinated in steak fajitas?
Steak does not need to be marinated to taste good in steak fajitas. Simply season the meat with fajita seasoning right before cooking, or marinate the steak in the seasoning for at least 30 minutes prior to cooking for a stronger flavor.
Is the steak cut before or after cooking the steak fajita?
Typically, the steak is cut into long strips prior to cooking. This way, each strip gets a flavorful and crispy char on its edge.
More Mexican-Flavored Dishes
- Carne Asada Street Tacos – Marinated beef with cilantro, avocado, onion and Cotija cheese
- Chicken Quesadillas– Chicken, cheese, and peppers placed in a tortilla
- Air Fryer Tortilla Chips – Homemade 3-ingredient tortilla chips
- Chicken Tostada Salad – baked tortilla bowl stuffed with veggies and ground chicken
- Cut steak into thin strips.
- Preheat your skillet with 1 tbsp of oil on medium high heat. Add the steak and seasoning, cook until it's golden brown for about 3-5 minutes. Remove from the pan and set aside.
- Julienne bell peppers and cut onions into half rings. Add 1 tbsp of oil and sauté all the veggies until they are slightly golden.
- Add steak back into the pan. Toss everything together. Serve and enjoy!