Print

Restaurant-Style Skillet Steak Fajitas

Close-up of sizzling steak fajitas with sliced red and green peppers and onions in a black cast iron skillet.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make juicy, restaurant-quality steak fajitas in a single skillet. This recipe focuses on a flavorful marinade for tender steak and quick cooking for a satisfying 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
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 large yellow onion, sliced
  • 2 bell peppers (one red, one green), sliced
  • 2 cloves garlic, minced
  • 1/4 cup beef broth or water
  • Warm flour or corn tortillas for serving
  • Optional toppings: sour cream, shredded cheese, salsa, guacamole

Instructions

  1. Prepare the marinade: In a bowl, whisk together the lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, oregano, salt, pepper, and cayenne pepper.
  2. Add the sliced steak to the marinade, toss to coat completely, cover, and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.
  3. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
  4. Remove the steak from the marinade, letting excess drip off. Cook the steak in a single layer without crowding the pan (cook in batches if necessary) for 2 to 3 minutes per side until browned and cooked to your preferred doneness. Remove the steak from the skillet and set aside.
  5. Add the sliced onions and bell peppers to the same skillet. Cook for 5 to 7 minutes, stirring occasionally, until they begin to soften and char slightly.
  6. Add the minced garlic to the vegetables and cook for 1 minute until fragrant.
  7. Pour in the beef broth or water to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1 minute.
  8. Return the cooked steak to the skillet with the vegetables. Toss everything together to combine and heat through for about 1 minute.
  9. Serve immediately with warm tortillas and your favorite toppings for that classic sizzling fajita experience.

Notes

  • For the best flavor, use flank steak or skirt steak and slice it thinly against the grain before marinating.
  • If you want an extra sizzling presentation, serve the fajita mixture directly in a hot cast-iron skillet.
  • Marinating time is key for juicy steak fajitas; aim for at least 30 minutes.

Nutrition

Find it online: https://mayaplate.com/steak-fajitas-restaurant-style-skillet-recipe/