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Restaurant Style Skillet Steak Fajitas in 30 Minutes

Close-up of perfectly grilled, sliced steak fajita mixed with colorful sautéed bell peppers and onions on a white plate.
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Make juicy, flavorful steak fajitas in a single skillet. This easy recipe uses a simple chili lime marinade to achieve authentic Tex-Mex flavor quickly, perfect for a weeknight dinner.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, sliced against the grain
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced
  • Warm flour or corn tortillas for serving
  • Optional toppings: sour cream, salsa, guacamole

Instructions

  1. Combine the olive oil, lime juice, minced garlic, cumin, chili powder, oregano, salt, and pepper in a bowl. This is your best steak fajita marinade.
  2. Place the sliced steak into the marinade, toss to coat completely, and let it rest for at least 15 minutes while you prepare the vegetables.
  3. Heat 1 tablespoon of the remaining marinade or fresh oil in a large cast-iron skillet over medium-high heat until it is hot and shimmering.
  4. Add the sliced steak to the hot skillet in a single layer, avoiding overcrowding. Cook for 2 to 3 minutes per side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set it aside on a plate.
  5. Add the sliced onions and bell peppers to the same skillet. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are tender-crisp and slightly charred.
  6. Return the cooked steak to the skillet with the vegetables. Toss everything together for about 1 minute to heat through.
  7. Serve the sizzling steak fajita mixture immediately with warm tortillas and your favorite toppings for a complete Tex Mex steak dinner.

Notes

  • For the juiciest steak fajitas, make sure your skillet is very hot before adding the meat.
  • You can prepare the marinade and slice the vegetables up to a day ahead to make this a truly quick weeknight meal.
  • This recipe works well for gluten free fajitas if you use corn tortillas or serve the filling over rice.

Nutrition

Find it online: https://mdlatdmm.com/steak-fajita-restaurant-style-skillet-recipe/