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Restaurant-Style Skillet Steak Fajitas

Close-up of perfectly cooked steak fajitas featuring sliced steak, vibrant red and green bell peppers, and caramelized onions on a white plate.
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Make steak fajitas that taste like they came from your favorite Mexican restaurant. This recipe uses a flavorful marinade and a hot skillet to achieve tender, juicy steak and perfectly charred vegetables for a quick 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 cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion, sliced
  • 2 bell peppers (one red, one green), sliced
  • Tortillas and desired toppings (salsa, sour cream, guacamole)

Instructions

  1. Combine the steak strips, lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper (if using), 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 olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering.
  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 2-3 minutes per side until browned and cooked through. Remove the steak from the skillet and set aside. Repeat with the remaining steak.
  4. Add the remaining 1 teaspoon of olive oil to the skillet. Add the sliced onions and bell peppers. 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 reheat.
  6. Serve immediately with warm tortillas and your favorite toppings for that classic sizzling fajita experience.

Notes

  • For the best ‘sizzling’ effect when serving, place the cooked steak and vegetables on a cast-iron platter and place it over a small burner or in a very hot oven just before bringing it to the table.
  • If you prefer a slower cooking method, you can use the Crockpot Steak Fajitas method: combine the marinated steak, sliced peppers, and onions in the slow cooker and cook on low for 4-6 hours. Shred the steak before serving.
  • Use flank steak or skirt steak for the most authentic texture in these steak fajitas.

Nutrition

Find it online: https://cravybite.link/steak-fajitas-easy-restaurant-style-recipe/