This Steak Fajitas recipe is an easy weeknight dinner made with steak, onions, peppers, and a tasty steak fajita marinade.
It costs $13.67 to make these fajitas. The recipe makes four servings for a total of $3.41 per serving.
Fajitas make a perfect weeknight dinner when you need a homecooked meal on the table but don’t have a lot of time for cooking. They are also great for the weekend when entertaining or sitting down for a family dinner.
Steak Fajitas are always a crowd favorite because they are so customizable. Set out the toppings, guacamole, pico de gallo, sour cream, shredded cheese, cilantro, and lime wedges, and everyone gets to pick all of them or just the ones they like best. So simple!
Thin slices of beef with loads of peppers and onions are wrapped inside a warm tortilla. What’s not to love?!
The secret to these Steak Fajitas is in the marinade. Do not skip this step! The homemade marinade flavors the meat and tenderizes it, creating a perfect melt in your mouth strips of steak.
This Steak Fajita Recipe is a classic recipe using fresh ingredients that will quickly move to the top of your menu rotation.
Ingredients and Estimated Cost
Per Serving Cost: $3.41
Recipe Cost: $13.67
- 1 pound sirloin steak – $8.44
- 3 small bell peppers – $1.74
- 1 yellow onion – $0.62
- 2 Tablespoons vegetable oil – $0.06
- 2 teaspoons lime juice – $0.04
- 1 ½ teaspoons ground cumin – $0.04
- 1 teaspoon smoked paprika – $0.43
- 2 large garlic cloves – $0.10
- ¼ teaspoon chili flakes – $0.02
- ½ teaspoon salt – $0.01
- ¼ teaspoon black ground pepper – $0.01
- 1 Tablespoon olive oil – $0.08
- 8 tortillas – $2.08
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Steak Fajitas
- First, chop the veggies and set them aside.
- Next, add all of the marinade ingredients to a bowl or Ziploc bag and mix. Keep two tablespoons set aside for the veggies.
- Cover the steak in the marinade and chill in the fridge for at least 30 minutes.
- Preheat the skillet with one tablespoon of vegetable oil.
- Sear the steak for four minutes on both sides. Place the steak on a cutting board, sprinkle it with sea salt, and let it rest.
- Add one more tablespoon of vegetable oil to the skillet and then add the vegetables, as well as the two tablespoons of marinade. Cook the veggies until softened and then remove from heat and season with salt and pepper.
- Finally, cut the steak into ½ inch strips.
- Place the steak in the skillet.
- Serve with tortillas and desired toppings.
***For complete recipe instructions, see the recipe card below.
- Instead of sirloin steak, you can use flank or skirt steak.
- Instead of the spices listed for the steak fajita marinade, you can use a store-bought fajita mix.
Storage and Serving Tips
SERVE: You can leave the fajitas out for about two hours before they need to be covered and refrigerated.
STORE: Place leftover steak fajitas in an airtight container and store in the refrigerator for 2-3 days.
FREEZE: I do not recommend freezing the fajitas because the cooked veggies will be limp once reheated, and the shrimp will be rubbery.
- Cutting board
- Chef’s knife
- Measuring spoons
- Mixing spoon
I prefer to use sirloin steak when making fajitas. However, you can also use flank or skirt steak.
Let the steak sit in the marinade for at least thirty minutes up to two hours. The marinade helps tenderize the steak as it breaks down the muscle and protein in the meat, which makes the meat tough.
More Mexican Recipes
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- Shredded Beef Enchiladas
- One-Pot Chicken Burrito Bowls
- Stovetop Chicken Fajitas
- Crock Pot Green Chile Pinto Beans
- Easy Mexican Rice
- Picadillo Tacos
MEAT AND VEGETABLES:
- 1 pound sirloin steak at least 1 inch thick
- 3 small bell pepper at least 2 different colors, cut into ½ inch thick strips
- 1 yellow onion cut into ½ inch thick strips
- 2 Tablespoons vegetable oil for cooking
- Sea salt
STEAK FAJITA MARINADE:
- 2 teaspoon lime juice
- 1 ½ teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 large garlic cloves minced
- ¼ teaspoon chili flakes or more depending on how spicy you’d like it
- ½ teaspoon salt
- ¼ teaspoon black ground pepper
- 1 Tablespoon olive oil
- 8 tortillas
- diced avocado optional
- shredded cheese optional
- chopped fresh cilantro optional
- lime wedges optional
PREPARE THE VEGETABLES:
- Prepare the veggies on a separate plate so they are ready when you need them.
MAKE THE STEAK FAJITA MARINADE:
- In a large shallow dish (or ziplock bag) mix all the marinade ingredients.
- Reserve 2 tablespoons for the vegetables later in the recipe.
- Coat the steak with the marinade and allow it to marinate for 30 minutes or for up to 2 hours in the refrigerator.
- Bring the steak to room temperature for 20 minutes before cooking.
- Heat a cast-iron skillet or grill pan over medium-high heat with 1 tablespoon of vegetable oil.
- Sear the steak for 4 minutes on both sides to achieve medium-rare temperature and 1 minute on both of its sides/edges using kitchen thongs to hold the steak.*** See the notes below for internal temperatures for the steak and desired doneness.
- Transfer the steak to a cutting board, sprinkle with sea salt and let it rest while you cook the vegetables.
- Wipe the skillet and add the remaining 1 tablespoon of vegetable oil.
- Cook the veggies on medium-high heat along with the reserved 2 tablespoons of marinade.
- Cook the vegetables until just softened.
- Remove the skillet from the heat and season with salt and pepper.
- Cut the steak into at least ½ inch strips. Add them to the skillet with the vegetables.
- Serve with tortillas, avocado, shredded cheese, cilantro, and lime wedges.
- Depending on how you like your steak, the cooking temperatures generally are:
- Medium rare: 145 Fahrenheit (soft and pink center)
- Medium: 160 Fahrenheit (soft but with less pink or lighter pink in the center)
- Well done: 170 Fahrenheit (chewy, firm, and no pink center)