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Easy Steak Fajitas come together fast with simple, fresh ingredients, including onion, peppers, salsa, pre-grilled steaks, and smoky, savory seasonings.
The magic of easy steak fajitas is that you just prepare the options, and they get to build their own meals on their plates. One might LOVE salsa while another won’t think of touching sour cream and a third likes a big pile of it all. With this meal, they can customize it *just* to their liking, and that’s a mom win, if you ask me. Plus, these fajitas are simply delish for adults, too!
Other easy options with a grilled steak are Cheese Steak Sandwiches and my favorite Steak Tostadas, both a great! So throw a few extra steaks on the grill next time you are out cooking and make these the next day.
Table of Contents
Why You’ll Love This Recipe
- Totally Customizable: Everyone gets to select from all the options( like salsa and sour cream) for a personalized meal.
- Quick and Flavorful Meal: With the pre-cooked steak, it takes just a few minutes to grill the peppers and onions before you’re ready to eat.
- Tex-Mex Goodness: Serve with tortillas, salsa, lime juice, and sour cream for a complete Tex-Mex experience.
- Delicious Leftovers: The steak and grilled veggies are just as fantastic the next day!
Recipe Ingredients
- Olive Oil
- Salsa
- Onion
- Bell Peppers: any color will work
- Steak: pre-grilled and sliced
- Chili Powder
- Smoked Paprika
- Cumin
- For Serving: 1 batch chunky fresh salsa, sour cream, lime wedges, tortillas, or anything else you like
See the recipe card for full information on ingredients and quantities.
Popular Substitutions and Variations
- Chicken or Shrimp Substitute: Instead of steak, use thinly sliced chicken breasts or shrimp as the protein. Marinate and grill for a lighter variation that still packs plenty of flavors.
- Vegetarian Option: Swap the steak for a mix of bell peppers, onions, mushrooms, and zucchini. Sauté these vegetables with fajita seasoning for a hearty vegetarian version.
- Low-Carb Version: For a low-carb alternative, skip the tortillas and serve the fajita mixture over a bed of leafy greens like spinach or romaine lettuce, or in a bowl with cauliflower rice as the base.
- Spicy Mango Salsa Addition: Add a sweet and spicy twist by serving the fajitas with a mango salsa. Combine diced mango, red onion, jalapeño, cilantro, and lime juice for a refreshing and vibrant topping.
How To Make Steak Fajitas
Step #1. In a large skillet over medium heat, sauté the onion in oil and salsa for about 3 minutes. Add the bell pepper and continue to cook until the bell peppers are tender-crisp and the onions are soft, adding more salsa as needed to prevent sticking
Step #2. Incorporate the cooked steak into the skillet, stirring to evenly distribute. Continue heating until the steak is thoroughly warmed.Sprinkle chili powder, paprika, cumin, and salt over the steak and vegetables. Add water and stir everything together, ensuring the spices are well mixed with the ingredients
Step #3. Allow the mixture to simmer for 1 to 2 minutes or until the water has evaporated. Adjust the salt according to taste.
Step #4. Serve the fajita mixture hot over warm tortillas, garnished with fresh salsa, sour cream, and a squeeze of lime.
Recipe FAQs
Skirt steaks are traditionally used to make fajitas, but it’s really up to your preference. If you like flank, it’s also a good option because it’s generally more tender, but not quite as flavorful. You can use any steak you like in this recipe — or, heck, even chicken or pork!
Fajita meat is often grilled before it’s cut into thin strips. I usually grill a steak the night before I want to make fajitas, and then it’s ready to slice and mix with my fajita spices and veggies when I want to prep, heat, and serve it.
The fajita meat-veggie mixture will store well in your fridge for a couple of days. Simply reheat it in a skillet over medium heat to get it hot and ready to go in your tortilla.
I like making the steak ahead of time, usually the night before on the grill. That way, you just slice it, heat it in a pan, and mix it with a few other ingredients to get rich, flavorful, and easy fajitas in nearly no time!
What goes well with steak fajitas?
A nice thing about fajitas is that it’s a pretty full meal in itself! You’ve got protein, vegetables, and carbs… What more could you ask for?! But of course, Tex-Mex always pairs well with chips and salsa, beans, Spanish rice, and lots of lime juice!
Expert Tips
- For the best flavor, marinate your steak for at least 2 hours or overnight in a mixture of lime juice, garlic, cumin, chili powder, and olive oil. This not only tenderizes the steak but also infuses it with rich Tex-Mex flavors.
- When preparing the steak, slice it against the grain. This means cutting perpendicular to the muscle fibers, making the meat more tender and easier to chew, enhancing the overall texture of your fajitas.
- Cook the bell peppers and onions on medium-high heat to achieve a charred, smoky flavor while keeping them crisp. This technique adds depth to the fajitas and mimics the traditional method of cooking on a cast iron skillet or grill.
- After grilling or cooking the steak, let it rest for about 5 to 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring that every bite is juicy and flavorful.
- For the best experience, warm your tortillas before serving. You can do this in a dry skillet, on a grill, or in the microwave wrapped in a damp paper towel. Warm tortillas are more pliable and will enhance the taste of your fajitas.
More Beef Recipes To Consider
Beef Recipes
Steak Carnitas Meat in the Crock-Pot
15-Minute Recipes
Cornbread Waffles with Chili – 15 Minute Dinner Idea
Beef Recipes
Quick and Easy Chili Recipe
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Easy Steak Fajitas
Ingredients
- 1 tablespoon olive oil
- 1/4 cup salsa
- 1 medium onion, thinly sliced
- 1 to 2 bell peppers, sliced
- 1 pound steak, grilled and sliced against the grain into 1/4-inch pieces
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 cup water
- For serving: 1 batch chunky fresh salsa,, sour cream, lime wedges, tortillas
Instructions
- In a large skillet over medium heat, saute the onion with the oil and salsa.
- After about 3 minutes, add the bell pepper, and cook until bell peppers are tender crisp and onions are soft. If the veggies start to stick the the pan before they are done, add a little more salsa.
- Add the cooked steak, and heat through.
- Add the chili powder, paprika, cumin, salt, and water to the skillet, and stir to combine.
- Simmer for 1 to 2 minutes, until the water evaporates. Adjust salt to taste.
- Serve over warm tortillas with fresh salsa, sour cream, and a squeeze of fresh lime.
Notes
- When preparing the steak, slice it against the grain. This means cutting perpendicular to the muscle fibers, making the meat more tender and easier to chew, enhancing the overall texture of your fajitas.
- Cook the bell peppers and onions on medium-high heat to achieve a charred, smoky flavor while keeping them crisp. This technique adds depth to the fajitas and mimics the traditional method of cooking on a cast iron skillet or grill.
- After grilling or cooking the steak, let it rest for about 5 to 10 minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring that every bite is juicy and flavorful.
- For the best experience, warm your tortillas before serving. You can do this in a dry skillet, on a grill, or in the microwave wrapped in a damp paper towel. Warm tortillas are more pliable and will enhance the taste of your fajitas.
i found a recipe online that isn’t too bad…uses vinegar & soy sauce I think…it marinates for 30mins. we love faijitas too. I can’t wait for peppers to go back on sale! I bought some of that cheap steak too-I’ve been cooking it like a roast in an onion gravy mix packet (with the amount of water called for) and it is yummy! (or I have a recipe called swiss steak that uses tomatoes & onions that is yummy too.