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This flank Steak Fajita Recipe is an easy, no-fuss dinner recipe that is ready in just minutes and tastes amazing! Perfect for the whole family, serve it on tortillas, over a salad, with rice, or even stuffed in a baked sweet potato.
Sometimes I need a fast dinner, and steak is quickly becoming my secret best friend. I love working with flank steak in particular because it only takes a couple of minutes to cook on each side.
This beef fajitas recipe is made with just 6 ingredients, most of which are pantry staples. I always have bell peppers, onions, taco seasoning, and olive oil on hand. All I had to do was pick up the steak and a little cilantro to put this together, and my kids loved it.
If you love steak recipes, try out my Philly cheese steak recipe or my steak salad recipe. Don’t like beef? Try out our Sheet Pan Chicken Fajita Recipe.
Recipe Overview
Tips: Before you get started
- Cut the flank steak against the grain to make the steak less tough. This shortens the beef fibers and makes chewing much easier.
- Cook the flank steak to medium-rare for the most tender texture. A well-done steak will be chewy and harder to break down.
- Use any color of bell pepper you prefer! If you’re not a fan of green bell peppers, stick to red, yellow, and orange.
- Make it spicy: add in some cayenne pepper or some hot chili powder.
- Serve with an easy guacamole recipe, salsa, chopped fresh cilantro, pico de gallo, sour cream, shredded cheese, and a squeeze of fresh lime juice!
Ingredients for Beef fajitas and subtitutes
Below is a list of ingredients you will need to make these beef fajita recipes. Full measurements are listed further down below in the recipe card.
- Steak: Flank steak is perfect for this recipe, although you can substitute skirt steak if needed. Cut the meat against the grain and cook it until medium-rare for the most tender bite!
- Bell peppers: Any color of bell peppers will be great in this beef fajita recipe. I opted for green, yellow, and red, but if you don’t like green, you can add orange or an extra of the other two colors.
- Onion: I had a white onion on hand, so I sliced that up and tossed it in. Yellow or red onions are also good options if that’s what you have in your pantry.
- Olive oil: I like Olive oil or avocado oil is perfect for sautéing the veggies and searing the meat.
- Taco seasoning: I eat some form of tacos with flour tortillas every week, so I always have a huge jar of taco seasoning in my pantry. Wholesalers like Sam’s and Costco have the big tubs, as well as Amazon. You can make homemade taco seasoning as well.
- Cilantro: This ingredient is optional, but I love to sprinkle chopped cilantro over my fajitas. It really elevates the flavor and adds a burst of freshness.
How to make Steak Fajitas
Here’s how you can make this steak fajita recipe perfectly each time. I also have a video tutorial for you to follow.
1️⃣ Cook the steak
Begin by heating 1 tablespoon of oil in a large cast-iron skillet or any skillet of your choice over medium-high heat.
Next, add the steak in a single layer. I cook the steak in batches to avoid overcrowding the pan. Then, sprinkle with 1 tablespoon of taco or fajita seasoning. Cook the flank steak for around 1-2 minutes per side, until medium-rare. Set aside.
✏️ Try not to overcook the steak so they don’t come out dry and hard. You can cut them into strips, thinner, or smaller bites.
2️⃣ Stir Fry the veggies
To the same skillet, add the remaining oil and stir-fry the veggies for 3-4 minutes. Stir in the remaining taco seasoning and toss to combine. Cook for another minute if needed.
✏️ You can cook the veggies based on how you like them. Some like to cook them till they are somewhat soft, and some like them more on the hard and crunchy side.
3️⃣ Combine steak with the veggies
Remove from heat and return the steak; stir to combine. Serve in corn tortillas if desired, sprinkled with fresh cilantro and toppings of choice.
✏️ I love a little salsa, guacamole, cheese, and sour cream!
Frequently Asked Questions
Wondering what steaks to use for fajitas? Flank steak is the best cut of beef for fajitas as it is more tender and tastes very beefy compared to other steak cuts. Skirt steak is also a good option, although it may be slightly tougher.
Yes. For this steak fajitas recipe, I slice the steak into strips, cutting against the grain before cooking the meat. This helps with the texture and makes it easier to chew.
This is quite simple. Either use store-bought taco or fajita seasonings to cut down on time and ingredients or if you prefer to make your taco seasoning at home you can as well. You can do this two ways, place the steak strips in a bowl, toss the seasonings on the steak, and let it sit and marinate for 30 minutes in the fridge. Or, once the steak is being cooked in the skillet, pour the seasoning over the cooked steak and let it simmer for another 1-2 minutes.
Two great tips for making sure your steak fajita meat is as tender as possible are, firstly, cut the meat against the grain. This shortens the tough fibers making the meat much easier to chew. Secondly, cook the meat to medium-rare instead of well-done. Well-done meat tends to be dry and more difficult to chew, whereas medium-rare is juicy and tender.
Yes. You can use chicken, shrimp, or even salmon bites (just cut the salmon into bite-sized pieces before you pan-sear them).
You can cook some other veggies with the bell peppers if you like. Some great options are broccoli florets, Brussels sprouts, green beans, or zucchini.
Storing and Reheating
- Store any leftovers from this steak fajitas recipe in the fridge for up to 4 days. You may freeze for up to 3 months.
- Reheat leftover beef fajitas in the microwave for 60-90 seconds or a pan on the stove with a bit of oil.
Easy Steak Fajita Recipe
Video
Equipment
- Chef's knife
- cutting board
- Cast Iron Skillet
Ingredients
- 2 pounds flank steak, sliced
- 3 bell peppers, seeded and sliced
- 1 large onion, sliced
- 2 tablespoons olive oil, divided
- 2 tablespoons taco seasoning, or fajita seasoning
- 1/2 bunch cilantro, chopped
Instructions
- Heat 1 tablespoon of the 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add the 2 pounds flank steak in a single layer (cook in batches if needed to avoid overcrowding the pan), and sprinkle with 1 tablespoon of the 2 tablespoons taco seasoning.
- Cook for around 1-2 minutes per side. Set aside.
- To the same skillet, add the remaining oil and stir-fry the veggies( 3 bell peppers sliced, and 1 large onion, sliced) for 3-4 minutes.
- Stir in the remaining taco seasoning. Mix to combine.
- Remove from heat and return the steak; stir to combine.
- Serve in corn tortillas if desired with toppings of choice like 1/2 bunch cilantro chopped.
Notes
- Cut the flank steak against the grain to make the steak less tough. This shortens the beef fibers and makes chewing much easier.
- Cook flank steak to medium-rare for the most tender texture. A well-done steak will be chewy and harder to break down.
- Use any color of bell pepper you prefer! If you’re not a fan of green bell peppers, stick to red, yellow, and orange.
- Store any leftovers from this steak fajita recipe in the fridge for up to 4 days.
- Reheat them in the microwave or in a pan on the stove with a bit of oil.
- Serve with guacamole, salsa, chopped fresh cilantro, and a squeeze of fresh lime!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with steak fajitas
- Homemade Dinner Rolls
- Cilantro Lime Rice
- Cauliflower Mash
- Healthy Mashed Potatoes
- Instant Pot Sweet Potatoes
- Plain White Rice
- Cilantro Lime Cauliflower Rice
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Also, if you try this steak fajita recipe and you like it, leave me some feedback in the comments section below. Don’t forget to rate the recipe, too! I would love it if you shared it with friends and family.
I love your Chicken fajitas, now I wanna try with steak 🙂 I was wondering, can I leave the steak marinating sone hours in a ziploc like in the chicken recipe?
Yes you sure can
Delicious!!! Making this again soon. You will not be disappointed