When my kids were little, they would eagerly watch me cook, and fajitas were always a family favorite. I remember the first time I made them—there were veggies flying everywhere, and I ended up with more splashes of marinade on myself than the pan! But it was all worth it when we sat around the table, wraps in hand, laughter filling the air as we personalized our fajitas with all our favorite toppings. That, to me, is what cooking is all about.
This recipe is perfect for a weeknight dinner when time is short, but it can also work for a fun family gathering or taco night with friends. It’s so simple; you’ll have a fantastic meal on the table in no time! So, roll up your sleeves, grab those ingredients, and let’s create some delicious memories together over these easy steak fajitas. Your family is going to love them, just like mine does!
How to Make Steak Fajitas
Ingredients
- 2 pounds of skirt, flank, sirloin, or hanger steak, cut into 1/2 inch strips
- 1 red bell pepper, seeded and sliced thin
- 1 green bell pepper, seeded and sliced thin
- 1 medium onion, peeled and sliced thin
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- A pinch of cayenne pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 6-8 tortillas, warmed
- Sour cream, for serving
- Guacamole, for serving
- Salsa, for serving
Directions
Start by placing your steak strips into a resealable plastic bag. In a separate bag, do the same with the sliced bell peppers and onion. For the marinade, grab a jar with a tight lid and combine olive oil, lime juice, chili powder, cumin, cayenne, salt, black pepper, and minced garlic. Shake it up until everything is well mixed.
Pour a third of this marinade over your steak and another third over the veggies, saving the last third in the jar for later. Seal both bags tight and pop them in the fridge. Let them marinate for at least an hour, but if you have time, overnight is best for rich flavor.
When you’re ready to feast, heat a large skillet over medium-high. Toss in the veggies and sauté for about five minutes until they’re tender-crisp. Remove the vegetables from the pan and set them aside. Now it’s time for the steak—add those strips to the pan and cook until they’re fully done, which should take about seven to ten minutes. Once the steak is ready, return the veggies to the skillet and stir in the reserved marinade.
Warm up your tortillas and serve them with all the fixings like sour cream, guacamole, and salsa. Your family will be happy to dig in!
Storing Suggestion
To store any leftovers, allow the fajita mixture to cool completely, then transfer them to an airtight container. They will stay fresh in the refrigerator for up to three days. You can reheat the fajitas in a pan or microwave before serving again.
Cooking Tips
To enhance the dish, consider marinating the steak overnight for maximum flavor. You can also add your family’s favorite veggies like zucchini or mushrooms to the mix for extra nutrition. If you prefer less heat, reduce the cayenne pepper amount.
Serving Suggestions
These steak fajitas shine with an array of toppings! Serve them with fresh lime wedges, shredded cheese, or diced tomatoes. A side of Mexican rice or a simple salad pairs well, and don’t forget a refreshing drink, such as iced tea or a light beer!
Ingredient Substitutions
If you’re out of steak, chicken or shrimp can easily be used instead. For a vegetarian take, substitute the protein with marinated tofu or tempeh. You can also replace the tortillas with lettuce wraps for a low-carb option.
Seasonal Variations
In the summer, add fresh corn or summer squash for a seasonal twist. During fall, consider including roasted sweet potatoes or butternut squash. These vegetables add a touch of sweetness and pair well with the spices.
Allergen Information
This recipe contains common allergens like soy if using soy sauce in the marinade and dairy in toppings. Check ingredient labels carefully, and consider using dairy-free alternatives for sour cream and cheese to accommodate any dietary restrictions.
FAQ
Can I use a different cut of meat for fajitas?
Absolutely! While skirt steak is traditional, other cuts like flank, sirloin, or even chicken and shrimp work wonderfully. Just adjust the cooking time accordingly, as different meats have varying cook times for optimal tenderness.
How can I make these fajitas spicier?
If you want to turn up the heat, try adding sliced jalapeños or a dash of hot sauce to the marinade. You can also increase the cayenne pepper for extra spice in the seasonings. Adjust to your family’s spice tolerance!
Is this recipe suitable for meal prep?
Yes! This recipe is perfect for meal prep. You can marinate the steak and veggies ahead of time and store them separately in the fridge. Cook them fresh when you’re ready to eat. It makes weeknight dinners super easy!
What are the best toppings for steak fajitas?
When it comes to toppings, the more, the merrier! Sour cream, guacamole, salsa, shredded cheese, and fresh cilantro are all wonderful options. You could also add chopped onions or pico de gallo for extra flavor and freshness.
Can I freeze steak fajitas?
Yes, you can freeze cooked fajitas! Just let them cool completely, then pack them into airtight freezer-safe containers. They can last up to three months in the freezer. Reheat thoroughly before serving.
What side dishes pair well with steak fajitas?
Steak fajitas go well with a variety of side dishes. Consider serving them with Mexican rice, black beans, or a light salad. For a fun touch, you could even serve tortilla chips with salsa as an appetizer!
Steak Fajitas
Ingredients
- 2 pounds skirt, flank, sirloin, or hanger steak (cut into 1/2 inch strips)
- 1 red bell pepper (seeded and sliced thin)
- 1 green bell pepper (seeded and sliced thin)
- 1 medium onion (peeled and sliced thin)
- 3 tablespoons olive oil
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- a pinch of cayenne pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 2 cloves garlic (minced)
- 6-8 tortillas (warmed)
- sour cream
- guacamole
- salsa
Instructions
- Begin by placing the steak in a resealable bag. In another bag, combine the sliced peppers and onion.
- In a jar with a tight lid, mix the olive oil, lime juice, chili powder, ground cumin, cayenne pepper, salt, black pepper, and minced garlic. Shake until blended.
- Pour one-third of the marinade over the steak and another third over the vegetables. Keep the remaining marinade in the jar for later use. Seal both bags and refrigerate for at least one hour, or up to overnight.
- When you’re ready to cook, heat a large skillet over medium-high heat. Add the vegetables and sauté until they are tender-crisp, about 5 minutes. Transfer the veggies to a plate and add the steak strips to the same skillet. Cook until the steak is thoroughly done, approximately 7-10 minutes.
- Return the vegetables to the skillet, adding the reserved marinade. Serve the fajitas with warm tortillas and your choice of garnishes.
