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Easy Skillet Steak Fajitas for a Restaurant-Style Weeknight Dinner

Close-up of sizzling steak fajitas with colorful peppers and onions in a black cast iron skillet.
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Make flavorful, juicy steak fajitas in a single skillet. This recipe focuses on a simple marinade for tender flank steak and quick cooking for a satisfying Tex-Mex meal.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced
  • 2 cloves garlic, minced
  • 1/4 cup beef broth or water
  • Warm flour or corn tortillas, for serving
  • Optional toppings: sour cream, salsa, guacamole, shredded cheese

Instructions

  1. Combine the sliced steak with lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, oregano, salt, and pepper in a bowl. Mix well to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
  2. Heat 1 teaspoon of the remaining olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
  3. Remove the steak from the marinade, letting excess drip off. Add the steak to the hot skillet in a single layer (work in batches if necessary to avoid crowding the pan). Cook for 2 to 3 minutes per side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
  4. Add the remaining 2 teaspoons of olive oil to the same skillet. Add the sliced onions and bell peppers. Sauté for 5 to 7 minutes until they begin to soften and char slightly.
  5. Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
  6. Pour in the beef broth or water to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce slightly for about 1 minute.
  7. Return the cooked steak to the skillet with the vegetables. Toss everything together briefly to heat through.
  8. Serve the sizzling steak fajita mixture immediately with warm tortillas and your choice of toppings.

Notes

  • For the best texture, slice the steak against the grain after it has rested slightly following cooking.
  • If you prefer a sheet pan method, spread the marinated steak and vegetables on a baking sheet and roast at 400°F (200°C) for 12-15 minutes, tossing halfway through.
  • Marinating the steak is key to achieving juicy steak fajitas with restaurant-style flavor.

Nutrition

Find it online: https://pureplatepath.com/easy-steak-fajitas-restaurant-style-recipe/