Easy Steak Fajitas are a favorite in our house. They’re packed with bold, smoky flavor with just a hint of spice and fairly quick to prepare for a weeknight meal. We love to serve them with pan seared tortillas, but you can easily make this a low-carb recipe by substituting a lettuce wrap for the tortilla.
Mexican inspired food is a staple in our house. Whether it’s Easy Taco Meat, Chicken Enchilada Casserole, or Slow Cooker Carnitas; I just love the spice profile in these foods. Plus, they’re easier to make than you might think. Just a bit of vegetable chopping, and you’re off and running (or eating).
Did I mention that these homemade Steak Fajitas are prepared in one skillet? Less dishes to clean is always a win in my book. There you have it: easy to make, delicious to eat, and simple to clean up. They just may become a staple in your meal rotation, too.
FAQS:
Flank or skirt steak are the most traditional options, but I’ve also used NY strip or ribeye. When using flank or skirt steak in particular, make sure to cut against the grain to ensure the meat is tender.
Absolutely! In fact, I often do this. Rarely do I finish a whole steak when we grill them. I simply slice the leftover steak into strips, then freeze in an airtight container until ready to use. Do note, that we cook our steaks to a medium-rare temperature, so the strips do reheat well in the skillet without over cooking.
Of course. Chicken strips also make excellent fajitas as do shrimp. Simply substitute chicken or shrimp for the steak. You’ll want to make sure to add the shrimp towards the end of the recipe so they don’t get overcooked.
STEAK FAJITA INGREDIENTS:
- Steak: Skirt or flank steak or most commonly used.
- Peppers: I like to use both red and green. You can also add in some spicier peppers for more heat if you desire.
- Onion: Either yellow or red onion works great in this recipe.
- Garlic: We love garlic and often use more than a recipe calls for. If you’re not a fan, simply omit.
- Spices: Sure, you can use a store-bought package in a pinch, but I really love to use my homemade dual purpose fajita/taco blend that I always keep on hand.
HOW TO PREPARE EASY SKILLET STEAK FAJITAS:
- Begin by mixing together the seasonings. (I usually make a double batch and store it in an airtight container in my pantry.) Set the spice mixture aside.
- Next, slice the peppers, onion, and steak into strips. Mince the garlic cloves.
- Heat a drizzle (about two tablespoons) of avocado oil in a large skillet over medium-high heat, and add the peppers and onions. Stir frequently until beginning to soften, about five minutes.
- Add the steak, minced garlic, and about three tablespoons of the spice mixture to the skillet, and cook about three minutes to sear the steak. Mix in about a third cup of water. Stir well to coat all the meat and veggies.
- Turn the heat down to simmer, and continue to cook, stirring occasionally for about fifteen more minutes. This last step simply infuses the meat with the spices.
- If serving with tortillas, heat a dry skillet over medium heat, then heat a tortilla on each side until it browns slightly. Serve warm with the fajita mixture.
Sauté the peppers and onions. Add the seasoning. Mix in the steak and minced garlic.
SERVING SUGGESTIONS:
- Serve with a side of Mexican Black Beans.
- Whole30: Serve the fajitas in a lettuce wrap with slices of avocado.
- Topping ideas: diced tomatoes, cheese (such as cheddar, Manchego, or Cotija), sour cream, avocado, avocado crema, guacamole, cilantro
- Tortillas: Use either flour or corn tortillas. Do make sure to heat them in a dry skillet to develop some color and flavor.
- Serve over rice and beans for a delicious fajita bowl.
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INGREDIENT SUBSTITUTIONS:
- Turn up the heat a bit if you’d like by adding diced jalapeño or increasing the chipotle powder.
RECIPE NOTES:
I like to use a dry cast iron skillet to heat the tortillas.
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Easy Steak Fajitas
Easy One Skillet Steak Fajitas are packed with bold, smoky flavor with just a hint of spice and fairly quick to prepare for a weeknight meal. We love to serve them with pan seared tortillas, but you can easily make this a low-carb recipe by substituting a lettuce wrap for the tortilla.
Ingredients
- 1 pound steak
- 2 large bell peppers
- 1 poblano pepper (optional)
- 1 medium red onion
- 3 cloves minced garlic
- 2 tablespoons avocado oil
- 3 tablespoons fajita seasoning
Instructions
- Begin by mixing together the seasonings. (I usually make a double batch and store it in an airtight container in my pantry.) Set the spice mixture aside.
- Next, slice the peppers, onion, and steak into strips. Mince the garlic cloves.
- Heat a drizzle (about two tablespoons) of avocado oil in a large skillet over medium-high heat, and add the peppers and onions. Stir frequently until beginning to soften, about five minutes.
- Add the steak, minced garlic, and about three tablespoons of the spice mixture to the skillet, and cook about three minutes to sear the steak. Mix in about a third cup of water. Stir well to coat all the meat and veggies.
- Turn the heat down to simmer, and continue to cook, stirring occasionally for about fifteen more minutes. This last step simply infuses the meat with the spices.
- If serving with tortillas, heat a dry skillet over medium heat, then heat a tortilla on each side until it browns slightly. Serve warm with the fajita mixture.
- Add any toppings you desire, such as: diced tomatoes, cheese (such as cheddar, Manchego, or Cotija), sour cream, avocado, avocado crema, guacamole, cilantro.
Notes
- I like to make a double or triple batch of the seasoning so that I always have some on hand in the pantry. Simply store in a small mason jar.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 432Total Fat 26gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 17gCholesterol 67mgSodium 1572mgCarbohydrates 20gFiber 7gSugar 4gProtein 32g
Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.
sharron craner
GOING TO MAKE THIS TOMORROW BUT WILL PUT EVERYTHING TOGETHER AND LET IT MARINATE FOR A COUPLE OF HOURS THEN STIR FRY IT UP.
Inspired Fresh Life
I hope you enjoy it, Sharron. Fajitas are a favorite in our house.
Cathy
I made this a few days ago. I used sliced frozen green pepper ( from my garden) and fresh red peppers. The consistency was soft but good flavor