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Easy Restaurant-Style Skillet Steak Fajitas

Close-up of sizzling steak fajitas featuring strips of seasoned steak, red and green bell peppers, and onions on a white plate.
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Make juicy, flavorful steak fajitas quickly using a simple marinade and a hot skillet for that classic sizzling restaurant taste.

Ingredients

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  • 1.5 lb flank steak, thinly sliced against the grain
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large yellow onion, sliced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons olive oil (for marinade)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 12 small flour tortillas

Instructions

  1. Combine lime juice, 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, and cayenne pepper in a bowl. Add the sliced steak and toss to coat. Marinate for at least 30 minutes or up to 4 hours in the refrigerator.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Add the sliced onions and bell peppers. Cook, stirring occasionally, for 5 to 7 minutes until tender-crisp. Remove vegetables from the skillet and set aside.
  3. Add the remaining 1 tablespoon of olive oil to the hot skillet. Remove the steak from the marinade, letting excess drip off, and add it to the skillet in a single layer (cook in batches if necessary to avoid crowding).
  4. Cook the steak for 2 to 3 minutes per side until browned and cooked to your desired doneness. Season with salt and pepper.
  5. Return the cooked vegetables to the skillet with the steak. Toss everything together for 1 minute to heat through.
  6. Warm the tortillas according to package directions, usually by wrapping them in a damp paper towel and microwaving briefly or heating them directly on a dry skillet.
  7. Serve the steak and vegetable mixture immediately with the warm tortillas.

Notes

  • For extra sizzle, serve the steak and vegetables directly in a cast-iron skillet placed on a trivet at the table.
  • If you prefer skirt steak, use the same cooking times as flank steak.
  • Add a splash of water or beef broth to the skillet at the end if you want more sauce for your fajitas.

Nutrition

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