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Easy Restaurant-Style Skillet Steak Fajitas

Close-up shot of sizzling steak fajitas with colorful bell peppers and onions in a cast iron skillet.
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Make juicy, restaurant-quality steak fajitas right in your kitchen. This recipe focuses on a simple marinade for tender flank steak and quick cooking in a skillet for that classic sizzling flavor.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, thinly sliced against the grain
  • 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
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large yellow onion, sliced
  • Optional: Tortillas, sour cream, salsa, guacamole for serving

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together the lime juice, 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, oregano, salt, pepper, garlic powder, and onion powder.
  2. Add the sliced steak to the marinade, toss to coat completely, and cover the bowl. Refrigerate for at least 30 minutes, or up to 4 hours, for the best flavor.
  3. Heat 1 teaspoon of the remaining 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 (work in batches if necessary to avoid crowding the pan) for 2 to 3 minutes per side until nicely browned and cooked to your preference. Remove the steak from the skillet and set aside.
  5. Add the remaining 2 teaspoons of olive oil to the same hot skillet. Add the sliced peppers and onions.
  6. Sauté the vegetables for 5 to 7 minutes, stirring occasionally, until they are tender-crisp and slightly charred.
  7. Return the cooked steak to the skillet with the vegetables. Toss everything together for 1 minute to reheat.
  8. Serve immediately with warm tortillas and your favorite toppings for that authentic, sizzling fajita experience.

Notes

  • For the best ‘sizzling’ effect, use a cast-iron skillet and ensure it is very hot before adding the vegetables and steak back in.
  • If you are meal prepping, store the steak and vegetable mixture separately from the tortillas.
  • You can substitute flank steak with skirt steak for a slightly richer flavor.

Nutrition

Find it online: https://flavorvista.com/steak-fajitas-easy-restaurant-style-skillet-home/