These flavorful steak fajitas are about to be the star of your weeknight dinner lineup. With strips of juicy steak and sautéed peppers and onions, the meal looks gourmet but only takes about 20 minutes to put together. The trick to these fajitas is using the right kind of meat—we recommend flank steak for this recipe, and our DIY fajita seasoning will make it even more delicious.

For more Mexican-inspired recipes, try our Mexican Street Corn Salad or our Easy Slow Cooker Chili-Lime Mexican Shredded Beef.

Why Our Recipe

  • Less than 30 minutes for a fajita worthy of a restaurant.
  • Everything cooks in one skillet, so cleanup is super easy!
  • Our DIY seasoning lets you control the spice and give the best flavor.
A close up of strips of cooked steak and colorful bell peppers cooked together.

Fajitas are always a fan favorite, and these steak fajitas are no exception. They are easily customizable to fit your family’s palate and feature perfectly seasoned steak that melts in your mouth. The cleanup is just as easy as the prep—it all cooks in one skillet, and all your veggies and meat need to be sliced. While it might seem more convenient to buy a fajita seasoning mix from the store, our DIY seasoning is worth the extra step and packs a real flavor punch. Sour cream, guacamole, and cilantro all make great toppers for these fajitas. With how easy and flavorful this meal is, you’ll be sure to come back to it again and again!

Ingredient Notes

An overhead view of raw and fresh ingredients to make steak fajitas.
  • Steak: We recommend using flank steak, but skirt steak and sirloin steak also work. It’s also very important to cut your steak against the grain! For more details on how to do that, see our steak section below.
  • Bell peppers: You can use any color of bell peppers that you like in this recipe, so go with whatever you and your family like best.
  • Red onion: We prefer to use a red onion in this recipe, but white or yellow are also good options.
  • Mushrooms: White button and cremini mushrooms are always great for sautéeing. Just about any variety of mushrooms will work, though, so feel free to use up any leftover mushrooms you might have on hand.
  • Worcestershire sauce: This adds an extra shot of flavor, making the steak extra savory.
  • Limes: You’ll need about two limes for this recipe, but bottled lime juice will work in a pinch!
  • Tortillas: Any tortillas will work for this recipe, so you can get the size and brand that your family likes best. 8-inch tortillas are the typical fajita size.

Steak Options

Flank steak is our top choice for fajitas because it’s lean, flavorful, and cooks quickly. When prepared properly and sliced against the grain, it becomes tender and juicy, making it perfect for fajitas. However, you’ve still got options.

Ribeye steak: For a more bougie and indulgent fajita, ribeye can be used. It’s a fattier cut, which means it will be extra juicy and flavorful.

Skirt steak: Similar to flank, skirt steak is another popular cut for fajitas. It has a slightly beefier flavor but can be a bit tougher, so be sure to slice it thinly and against the grain.

Sirloin steak: If you’re looking for a more tender option, sirloin is a great choice. It has a nice balance of flavor and tenderness.

Pro Tip: Cut Against the Grain!

One of the most important parts of preparing your steak fajitas is how you cut the steak itself. Cutting the steak against the grain is a crucial part of making the meat tender. Cutting against the grain breaks up the tissue in the steak and lets it melt in your mouth. Otherwise, it could end up chewy.

Thankfully, this is a pretty simple process. If you look at your flank steak, you’ll see lines running across the meat. Don’t cut the meat parallel to those lines—instead, cut perpendicular to the lines to get tender, juicy steak.

A close up of flour tortillas filled with steak fajitas on a plate.

Warming Tortillas

The typical choice is to use fajita tortillas, which are 6-inch flour tortillas, as they are the perfect size for holding all those delicious fillings. They are also typically warmed up for serving.

To warm tortillas on the stovetop: Heat a dry skillet over medium-high heat and warm each tortilla for about 30 seconds per side until soft and lightly charred.

To warm tortillas in the microwave: Stack tortillas between damp paper towels and microwave in 20-second increments until warmed through.

To warm tortillas in the oven: Wrap a stack of tortillas in aluminum foil and heat in a 350°F oven for 10-15 minutes.

Storage and Reheating Instructions

Refrigerate leftovers in an airtight container for up to five days.

Freeze leftover portions in an airtight container or resealable plastic freezer bag. Thaw in the refrigerator overnight.

Reheat portions in the microwave on high in 30-second increments.

More easy Tex-Mex dinner ideas…

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Page, or right here on our website with their corresponding recipes.