Easy steak fajitas come together fast with simple, fresh ingredients, including onion, peppers, salsa, pre-grilled steaks, and smoky, savory seasonings.
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.