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The Ultimate Restaurant-Style Skillet Steak Fajitas (Ready in 30 Minutes)

Close-up of sizzling steak fajitas with colorful bell peppers and onions in a dark skillet.
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Make flavorful, juicy steak fajitas right in your skillet that taste just like your favorite restaurant. This easy recipe uses a simple marinade and cooks fast, making it perfect for a weeknight Tex-Mex dinner.

Ingredients

Scale
  • 1.5 lbs skirt steak or flank steak, sliced against the grain into thin strips
  • 1/4 cup lime juice (about 2 limes)
  • 2 tablespoons olive oil, divided
  • 1 tablespoon Worcestershire sauce
  • 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 large onion, sliced
  • 2 bell peppers (any color), sliced
  • 2 cloves garlic, minced
  • For Serving: Warm tortillas, salsa, sour cream, guacamole

Instructions

  1. Prepare the marinade: In a bowl, whisk together the lime juice, 1 tablespoon of olive oil, Worcestershire sauce, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
  2. Add the sliced steak to the marinade, toss to coat completely, and let it rest for at least 15 minutes while you prepare the vegetables. For best flavor, marinate for up to 4 hours in the refrigerator.
  3. Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the remaining 1 tablespoon of olive oil.
  4. Add the sliced onions and bell peppers to the hot skillet. Cook for 5 to 7 minutes, stirring occasionally, until they begin to soften and char slightly.
  5. Add the minced garlic to the vegetables and cook for 1 minute until fragrant. Remove the vegetables from the skillet and set them aside on a plate.
  6. Increase the heat to high. Remove the steak from the marinade, letting excess drip off, and place the steak strips in the hot, empty skillet in a single layer if possible. Do not overcrowd the pan; cook in batches if necessary to achieve a good sear.
  7. Cook the steak for 2 to 3 minutes per side until nicely browned and cooked to your preferred doneness.
  8. Return the cooked vegetables to the skillet with the steak. Toss everything together quickly to reheat. This final toss creates the classic sizzling effect.
  9. Serve the sizzling steak fajitas immediately with warm tortillas and your favorite toppings.

Notes

  • For the best ‘sizzling’ restaurant effect, serve the fajitas directly from the hot cast-iron skillet placed on a trivet.
  • If you want to use the slow cooker method, combine the steak, marinade, and sliced vegetables, and cook on low for 4 hours. Drain off excess liquid before serving.
  • Skirt steak is traditional, but flank steak works well too. Slice it thinly across the grain for maximum tenderness.

Nutrition

Find it online: https://cookerycourier.com/steak-fajitas-recipe-30-minutes/