These Steak Fajitas are one of my favorite ways to bring restaurant-quality flavor right into my own kitchen. Marinated in a zesty blend of lime juice, garlic, and savory sauces, the steak turns out tender and packed with flavor. When I pair it with sizzling peppers and onions wrapped in warm tortillas, I’ve got a meal that’s fresh, fast, and always satisfying.
Why You’ll Love This Recipe
I love this recipe because it’s quick, full of bold flavor, and easy to prep ahead. The marinade takes simple ingredients and transforms the steak into something truly mouthwatering. Whether I’m cooking for a weeknight dinner or a casual get-together, these fajitas are always a hit. Plus, I can customize the toppings however I like.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- Sliced steak (such as flank, skirt, or sirloin)
- Sliced bell peppers (any color)
- Sliced onion
- Tortillas (flour or corn, warmed)
Directions
- I start by whisking together the olive oil, lime juice, soy sauce, Worcestershire sauce, and minced garlic in a bowl to make the marinade.
- I place the sliced steak in the marinade, cover it, and let it sit in the fridge for at least 30 minutes. If I have time, I marinate it for a few hours to deepen the flavor.
- When I’m ready to cook, I heat a large skillet over medium-high heat. I add the steak slices and cook them until they’re nicely browned and cooked to my preferred doneness. Then I remove them and set them aside.
- In the same skillet, I sauté the sliced bell peppers and onions until they’re tender and slightly charred, about 5–7 minutes.
- I return the cooked steak to the pan, stir everything together, and let it all heat through for a minute or two.
- I serve the fajita mixture hot in warm tortillas with any toppings I like—sour cream, guacamole, cheese, or salsa.
Servings and timing
This recipe serves about 4 people and takes around 45 minutes total—30 minutes for marinating and 15 minutes to cook and assemble.
Variations
- I sometimes add a sprinkle of chili powder, cumin, or smoked paprika to the marinade for extra spice.
- For a low-carb option, I skip the tortillas and serve the fajita mix over a bed of lettuce or cauliflower rice.
- When I want extra veggies, I add mushrooms or zucchini to the skillet.
- I’ve also made this with chicken or shrimp instead of steak for a different twist.
- A squeeze of fresh lime over the top before serving really brightens the flavors.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. I reheat the steak and veggies in a skillet over medium heat until warmed through. Microwaving works too, but I prefer the stovetop to preserve the texture. The mixture also makes great fajita bowls or wraps the next day.
FAQs
What cut of steak works best for fajitas?
I usually use flank or skirt steak because they’re flavorful and cook quickly. I just make sure to slice against the grain for tenderness.
Can I grill the steak instead of cooking it in a skillet?
Yes, grilling adds a delicious smoky flavor. I sear the steak over high heat, then slice and mix it with sautéed peppers and onions.
How long should I marinate the steak?
At least 30 minutes, but if I plan ahead, I marinate it for up to 4 hours for deeper flavor. I try not to exceed 8 hours, as the acid can start to break down the meat too much.
Can I make this ahead of time?
Yes, I often prep the marinade and slice the veggies ahead. I store everything in the fridge and cook it fresh when ready to serve.
What toppings go well with steak fajitas?
I love adding sour cream, guacamole, shredded cheese, salsa, pico de gallo, or jalapeños for an extra punch of flavor.
Conclusion
These Steak Fajitas are everything I want in a weeknight meal—fast, flavorful, and fun to eat. Whether I’m feeding my family or entertaining friends, this dish brings bold taste and sizzling energy to the table. With just a handful of ingredients and a hot skillet, I get a restaurant-style meal that’s easy to make and impossible to resist.
PrintSteak Fajitas
These Steak Fajitas are packed with bold, zesty flavor thanks to a lime and garlic marinade. Combined with sautéed peppers and onions, and served in warm tortillas, they make a quick, satisfying meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 lb sliced steak (flank, skirt, or sirloin)
- 2–3 bell peppers, sliced
- 1 large onion, sliced
- Flour or corn tortillas, warmed
Instructions
- Whisk together olive oil, lime juice, soy sauce, Worcestershire sauce, and garlic in a bowl.
- Place sliced steak in the marinade, cover, and refrigerate for at least 30 minutes (up to 4 hours).
- Heat a large skillet over medium-high heat. Cook steak slices until browned and cooked to preferred doneness. Remove and set aside.
- In the same skillet, sauté bell peppers and onion for 5–7 minutes until tender and slightly charred.
- Return steak to skillet, stir to combine, and cook for 1–2 more minutes until heated through.
- Serve hot in warm tortillas with your favorite toppings.
Notes
- Add chili powder, cumin, or smoked paprika to the marinade for more spice.
- Serve over lettuce or cauliflower rice for a low-carb version.
- Include mushrooms or zucchini for extra vegetables.
- Swap steak for chicken or shrimp as a variation.
- Top with fresh lime juice to enhance flavor before serving.
Nutrition
- Serving Size: 1 serving (without toppings)
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
