Fajita Recipe

Make those sizzling restaurant fajitas at home! It may seem intimidating, but this fajita recipe couldn’t get any easier.

This restaurant-style fajita recipe is made in about 30 minutes! Be sure to check out our Fajita Marinade and Fajita Seasoning as well!

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Who doesn’t love fajitas?

Have you ever been to a Mexican restaurant where they bring out a sizzling fajita platter with perfectly seasoned meat and steaming vegetables?

It may sound impossible, but you can easily make this fajita recipe at home, and it’s SO much easier than you think.

What’s to love:

• Cooks quickly. It will take less than 35 minutes (minus marinating time).
• Simple ingredients. Don’t be intimidated by the long list of ingredients, most of them are common spices you already have on hand!
• Ample veggies. Between the meat, veggies, and Flour Tortillas, you’ve got a well-rounded Mexican meal.
• Double it. I love making extra to use in other dinners like Burrito Bowls or on top of a salad.

And while we love steak fajitas, we equally love our pan-fried Chicken Fajita recipe AND our Sheet Pan Chicken Fajitas!

Fajita Ingredients

• canola oil – or avocado oil 
• Worcestershire sauce
• fresh lime juice – or bottled juice
• orange juice – or pineapple juice
• chopped fresh cilantro
• minced garlic
• chili powder
• ground cumin
• coriander
• salt
• smoked paprika
• garlic powder
• ground black pepper
• red pepper flakes
• skirt steak – Classic beef fajitas are typically made with skirt steak but can be made with flank steak (or even chicken). In any case, marinate the meat to tenderize and add flavor.
• red bell pepper
• green bell pepper
• yellow bell pepper
• Anaheim or poblano pepper
• yellow onion

How to Make Fajitas

1. MARINATE. In a large Ziploc bag, mix the marinade and add steak. Marinate in the fridge for at least 2 hours, up to 9 hours. 
   • Remove the steak and pat dry.
2. COOK. In a large skillet or dutch oven set over medium-high heat, add 1 tablespoon oil. Add the steak to the skillet and cook on each side for about 5 minutes or until a nice thick crust forms on each side.
3. REST. Remove the steak from the skillet and transfer it to a cutting board. Tent with foil and let rest while cooking the vegetables.
4. VEGGIES. Add the remaining 2 tablespoons of oil to the skillet. Add the peppers, onion, and salt. Cook, stirring occasionally, for about 6-10 minutes, or until the veggies are soft and tender. 
5. SERVE. Remove the foil from the steak. Cut the steak against the grain into thin slices. Toss with veggies and serve immediately.

Toppings + Storing

• STORE leftover steak fajita recipe in the fridge in an airtight container for up to 5 days.
• REHEAT. Toss the meat and veggies in a skillet over medium heat for 3-4 minutes until heated throughout. Leftover fajitas make awesome quesadillas, fajita bowls, or fajita burritos!

Serve Fajitas with:

Homemade Spanish Rice Recipe

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How to Make Guacamole

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Homemade Salsa

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5 from 17 votes

Fajita Recipe

By: Lil’ Luna

Make those sizzling restaurant fajitas at home! It may seem intimidating, but this fajita recipe couldn't get any easier.

Servings: 6

Prep: 15 minutes mins

Cook: 20 minutes mins

Marinade Time: 2 hours hrs

Total: 2 hours hrs 35 minutes mins

Ingredients 

1x2x3x

For the marinade:

• ▢ 6 tablespoons canola or avocado oil divided
• ▢ 1 tablespoon Worcestershire sauce
• ▢ ¼ cup fresh lime juice
• ▢ ¼ cup orange or pineapple juice
• ▢ ¼ cup chopped cilantro
• ▢ 2 cloves minced garlic
• ▢ 2 teaspoons chili powder
• ▢ 2 teaspoons cumin
• ▢ 1 teaspoon coriander
• ▢ 1 ½ teaspoons salt
• ▢ 1 teaspoon smoked paprika
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon ground black pepper
• ▢ ⅛ teaspoon red pepper flakes
• ▢ 2 pounds skirt or flank steak

For the vegetables:

• ▢ 1 red bell pepper, sliced into strips
• ▢ 1 green bell pepper, sliced into strips
• ▢ 1 yellow bell pepper, sliced into strips
• ▢ 1 Anaheim or poblano pepper, sliced into very thin strips
• ▢ 1 yellow onion, sliced into strips
• ▢ 1 pinch salt

Instructions 

For the marinade:

• In a large Ziploc bag (or shallow baking dish about the size of your steak), add 3 tablespoons of olive oil and the remaining liquid ingredients and seasonings/spices. Toss or whisk to combine. 
• Add the steak and cover with marinade. Marinate in the fridge for at least 2 hours, up to 9 hours. 
• Remove the steak and pat dry.
• In a large skillet or dutch oven set over medium-high heat, add 1 tablespoon of the remaining oil. Add the steak to the skillet and cook on each side for about 5 minutes or until a nice thick crust forms on each side.
• Remove the steak from the skillet and transfer it to a cutting board. Tent with foil and let rest while cooking the vegetables.

For the vegetables:

• While the steak rests, add the remaining 2 tablespoons of oil to the skillet. Add the peppers, onion, and salt. Cook, stirring occasionally, for about 6-10 minutes, or until the veggies are soft and tender. 
• Remove the foil from the steak. Cut the steak against the grain into thin slices. Toss with veggies and serve immediately.

Video

Nutrition

Calories: 395kcal, Carbohydrates: 12g, Protein: 34g, Fat: 23g, Saturated Fat: 4g, Cholesterol: 90mg, Sodium: 630mg, Potassium: 914mg, Fiber: 3g, Sugar: 4g, Vitamin A: 2485IU, Vitamin C: 110.8mg, Calcium: 88mg, Iron: 4.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.