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Restaurant-Style Skillet Steak Fajitas

Close-up of perfectly cooked steak fajitas with colorful bell peppers and onions in a dark skillet.
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Make steak fajitas that taste like they came from your favorite Mexican restaurant. This recipe focuses on a flavorful marinade for tender steak, quickly cooked with colorful peppers and onions for a sizzling weeknight dinner.

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
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large green bell pepper, sliced
  • 1 large red bell pepper, sliced
  • 1 large yellow onion, sliced
  • Optional: Tortillas, sour cream, salsa, guacamole for serving

Instructions

  1. Combine the sliced steak with lime juice, 1 tablespoon of olive oil, minced garlic, cumin, chili powder, smoked paprika, oregano, salt, and pepper in a bowl. Mix well to coat. Cover the bowl and marinate the steak 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. Add half of the marinated steak strips to the hot skillet in a single layer. Cook for 2-3 minutes per side until browned and cooked through. Remove the steak from the skillet and set aside on a plate.
  4. Add the remaining 1 teaspoon of olive oil to the skillet. Add the sliced bell peppers and onions. Cook, stirring occasionally, for 5-7 minutes until the vegetables are tender-crisp and slightly charred.
  5. Return all the cooked steak to the skillet with the vegetables. Toss everything together for 1 minute to heat through.
  6. Serve the sizzling steak fajitas immediately with warm tortillas and your preferred toppings.

Notes

  • For the best ‘sizzling’ effect, use a cast iron skillet and make sure it is very hot before adding the steak and vegetables.
  • If you prefer a sheet pan method, toss the marinated steak and vegetables with 2 tablespoons of oil and roast at 400°F (200°C) for 12-15 minutes, until steak is done.
  • If you need a quick weeknight dinner, marinating for 30 minutes is sufficient.

Nutrition

Find it online: https://cookingbymia.com/steak-fajitas-recipe-juicy-quick-skillet/