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Easy Skillet Steak Fajitas: Restaurant-Style Flavor in Minutes

Close-up of perfectly cooked steak fajitas strips mixed with vibrant red, yellow, and green bell peppers and onions.
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Make restaurant-style steak fajitas tonight with this easy skillet recipe. You get juicy, flavorful steak and sizzling peppers and onions with minimal cleanup, perfect for a quick 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 garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large yellow onion, sliced
  • 2 bell peppers (any color), sliced
  • Optional: Tortillas, sour cream, salsa, guacamole for serving

Instructions

  1. Combine the sliced steak with lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper in a bowl. Toss to coat. Let the steak marinate for at least 15 minutes, or up to 4 hours in the refrigerator.
  2. Heat 1 teaspoon of the remaining olive oil in a large skillet or cast iron pan over medium-high heat until hot.
  3. Add half of the marinated steak strips to the hot skillet in a single layer. Cook for 2 to 3 minutes per side until browned and cooked through. Remove the steak from the skillet and set it aside on a plate.
  4. Add the remaining 1 teaspoon of olive oil to the skillet. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are tender-crisp and slightly charred.
  5. Return the cooked steak to the skillet with the vegetables. Toss everything together for 1 minute to heat through and combine the flavors.
  6. Serve immediately with warm tortillas and your favorite toppings for that classic sizzling fajita experience.

Notes

  • For the best flavor, use flank or skirt steak and slice it thinly against the grain.
  • If you want a more intense ‘sizzle,’ use a cast iron skillet and let it get very hot before adding the steak in batches.
  • You can substitute the skillet method with a sheet pan: spread the marinated steak and vegetables on a baking sheet and roast at 400°F (200°C) for 12 to 15 minutes.

Nutrition

Find it online: https://completelyyummy.com/steak-fajitas-juicy-restaurant-style-recipe/