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Easy Restaurant-Style Skillet Steak Fajitas

Close-up of perfectly cooked steak fajitas with colorful peppers and onions on a white plate.
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Make tender, juicy steak fajitas with bold, restaurant-quality flavor right in your skillet. This recipe focuses on a simple marinade and quick cooking for a satisfying weeknight dinner.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large yellow onion, sliced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • For serving: warm flour tortillas, sour cream, salsa, avocado or guacamole

Instructions

  1. Combine the sliced steak with 1 tablespoon of olive oil, lime juice, cumin, chili powder, smoked paprika, garlic powder, oregano, salt, and pepper in a bowl. Mix well to coat the steak. Let the steak marinate for at least 15 minutes while you prepare the vegetables.
  2. Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
  3. Add the sliced onions and bell peppers to the hot skillet. Cook, stirring occasionally, for 5 to 7 minutes until the vegetables are tender-crisp and slightly charred. Remove the vegetables from the skillet and set them aside on a plate.
  4. Increase the heat to high. Add the marinated steak strips to the hot, empty skillet in a single layer if possible; work in batches if necessary to avoid overcrowding the pan. Cook for 2 to 3 minutes per side until the steak is browned and cooked to your preferred doneness. You want a good sear for that ‘sizzling’ effect.
  5. Return the cooked vegetables to the skillet with the steak. Toss everything together for 1 minute to reheat.
  6. Serve the sizzling steak fajitas immediately with warm tortillas and your favorite toppings.

Notes

  • For the best flavor, use flank steak or skirt steak and slice it thinly against the grain.
  • If you prefer a softer vegetable texture, cook the peppers and onions for an extra 3 minutes before removing them from the pan.
  • To achieve maximum sizzle when serving, place the finished fajita mixture onto a hot cast iron platter just before bringing it to the table.

Nutrition

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