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Sliced steak on a cutting board next to a bowl of bell peppers and onions.
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5 from 3 votes

Steak Fajitas

This classic Steak Fajitas recipe is easy to prepare and a great choice for the grill or stovetop! A homemade spice mix adds authentic Tex-Mex flavor to strips of seared steak and colorful bell peppers and onions.
Prep Time30 mins
Cook Time22 mins
Marinate/Rest40 mins
Total Time1 hr 22 mins
Course: Main Course
Cuisine: Mexican, Tex Mex
Servings: 8
Calories: 370kcal


Smoky Fajita Seasoning Mix

  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • teaspoons smoked paprika
  • 1 teaspoon fine grain sea salt
  • 1 teaspoon brown sugar
  • ½ teaspoon onion powder
  • ½ teaspoon granulated garlic or garlic powder
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper or to taste

Steak Fajitas

  • 2 pounds beef flank or skirt steak
  • 1 lime
  • 6 tablespoons olive oil divided, or as needed
  • 3 bell peppers cut into thin 2-inch strips (I used red, yellow and green)
  • 1 medium yellow onion halved and sliced into thin 2-inch strips

For the Rest:

  • flour tortillas (6-inch)
  • pico de gallo
  • chopped fresh cilantro
  • sour cream


For the Smoky Fajita Seasoning Mix

  • Combine all the spices in a small bowl and set aside.

For the Grilled Steak

  • Place the steak on a large sheet of foil large enough to enclose it and use paper towels to pat both sides dry. Measure out 4 tablespoons of the seasoning mix and place it in a small bowl with 4 tablespoons olive oil and the juice from ½ a lime. Mix to combine and then smear the mixture over both sides of the beef. Enclose the beef in the foil and refrigerate for at least 30 minutes or up to two hours.
  • Preheat your outdoor grill. Grill the beef for about 8 to 11 minutes per side or until the internal temperature reaches 140 degrees F. Watch it closely and check towards the end of the cooking time as the temperature can begin to rise quickly. Transfer the beef to a cutting board and tent with foil to keep it warm. Allow it to rest for 10 minutes before slicing.
  • Slice the beef against the grain into thin strips about 2- to 3-inches long. Squeeze the remaining half of the lime over the beef strips.

For the Fajitas Veggies

  • While the grilled steak is resting, heat the remaining 2 tablespoons olive oil in a large, deep skillet over MEDIUM heat. Add the peppers and onions. Cook, stirring for 5 to 6 minutes until tender. Add the reserved seasoning mix and cook, stirring, for another 2 or 3 minutes to bring out the flavor of the spices. Remove the skillet from the heat.

For the Tortillas

  • Toast tortillas in a dry skillet over MEDIUM-HIGH heat for about 30 seconds per side.

Assemble the Fajitas

  • Layer the toasted tortillas with a few strips of steak, some fajita veggies, and the toppings of your choice.

Alternate Skillet Method

  • If your steak is too large to fit in your skillet in one piece, slice it in half crosswise against the grain (you shouldn't need to do this if you have a 12 to 14-inch skillet).
  • Add 2 tablespoons olive oil to a large skillet and place over MEDIUM heat. When hot, add the steak and cook for about 4 to 5 minutes per side or until the internal temperature reaches 140 degrees F. Transfer the steak to a cutting board and tent with foil to keep warm. Allow it to rest for 10 minutes before slicing.
  • Wipe the skillet down and follow as directed above to cook peppers and onions in the same skillet.


  • The seasoning mix can be prepared in advance and stored on a cool, dry pantry shelf in an airtight container, like a mason jar. I often double or triple the amounts so I can keep this mix stocked in my pantry.
  • Dry spices can lose potency over time so for the best quality, I recommend using spice mixes like this one within a year.


Calories: 370kcal | Carbohydrates: 22g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 578mg | Potassium: 597mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1914IU | Vitamin C: 60mg | Calcium: 75mg | Iron: 4mg