Mexican-Style Steak Fajitas are tender, flavorful, and surprisingly easy to make at home.
Marinated steak is seared to perfection alongside sweet bell peppers and onions, then wrapped in warm tortillas for a meal that feels like a restaurant favorite.
Great for weeknights or casual gatherings, they’re quick to prep and fun to serve. Set up a DIY fajita bar or keep things simple—either way, they’re a crowd-pleaser. With bold flavor and minimal fuss, it’s a recipe you’ll turn to again and again.
Why You’ll Love This Recipe
These steak fajitas are bursting with authentic flavor, thanks to a quick marinade made with lime juice, garlic, and spices that tenderizes the meat and infuses every bite with boldness.
They come together in under 40 minutes, including prep, making them a great choice for busy weeknights. Plus, they’re totally customizable—add jalapeños for spice, load them up with veggies, or serve everything over rice for a fajita bowl.
It’s a crowd-pleasing, family-friendly dish that’s just as good as your favorite restaurant version.
What You’ll Need
For the Marinade:
- 1½ lbs flank steak or skirt steak, thinly sliced against the grain
- 2 tablespoons olive oil
- Juice of 2 limes
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Fajitas:
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 large yellow onion, sliced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Warm flour or corn tortillas
Optional Toppings:
- Sour cream
- Guacamole or sliced avocado
- Salsa or pico de gallo
- Shredded cheese
- Fresh cilantro
- Lime wedges
Pro Tips
- Slice your steak thinly against the grain for the most tender texture.
- Don’t skip the marinade—even 30 minutes makes a big difference in flavor.
- Use a hot cast iron skillet or grill pan to get that delicious char on the meat and veggies.
- Cook in batches if needed to avoid overcrowding the pan, which can steam the food.
- Serve right off the heat for maximum sizzle and impact!
Tools You’ll Need
- Cutting board and sharp knife
- Mixing bowl
- Cast iron skillet or large sauté pan
- Tongs or spatula
- Measuring spoons and small bowls
- Aluminum foil or tortilla warmer
Substitutions & Variations
Low-Carb Option: Skip the tortillas and serve the fajita filling in lettuce wraps or over cauliflower rice.
Vegan Version: Use sliced portobello mushrooms or tofu in place of steak.
Spicy Fajitas: Add sliced jalapeños or a dash of cayenne to the marinade.
No Lime? Use lemon juice or a splash of vinegar for acidity.
Extra Veggies: Zucchini, mushrooms, and corn all work great in fajitas.
Make-Ahead Tips
- Marinate the steak up to 24 hours in advance and store it in the fridge.
- Pre-slice peppers and onions a day ahead and refrigerate in an airtight container.
- Leftover cooked steak and veggies reheat well for meal-prepped fajita bowls.
How to Make Mexican-Style Steak Fajitas
Step 1: Marinate the Steak
In a large bowl or zip-top bag, mix together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add the steak and toss to coat. Marinate in the fridge for at least 30 minutes, or up to 24 hours.
Step 2: Sauté the Vegetables
In a large cast iron skillet over medium-high heat, heat 1 tablespoon olive oil. Add sliced peppers and onions, season with salt and pepper, and sauté for 5–7 minutes until tender-crisp. Remove from skillet and set aside.
Step 3: Cook the Steak
Increase heat to high. Add the marinated steak in a single layer and cook for 2–3 minutes per side until browned and cooked to your liking. Return the vegetables to the skillet and toss to combine.
Step 4: Warm the Tortillas
Wrap tortillas in foil and warm in a low oven, or heat them one at a time in a dry skillet until soft and pliable.
Step 5: Assemble and Serve
Serve steak and peppers in warm tortillas with your favorite toppings—guacamole, sour cream, salsa, or fresh cilantro. Add a squeeze of lime to finish!
Leftovers & Storage
- Store leftover steak and veggies in an airtight container for up to 4 days.
- Reheat in a skillet or microwave with a splash of water to keep it juicy.
- Use leftovers in rice bowls, quesadillas, salads, or even omelets!
- Tortillas are best served fresh but can be wrapped and stored in the fridge for 2–3 days.
Recipe FAQ
1. What cut of steak works best for fajitas?
Flank steak and skirt steak are the top choices—they’re flavorful and tender when sliced thin against the grain. Sirloin can also work well if that’s what you have on hand.
2. How long should I marinate the steak?
Marinate for at least 30 minutes to let the flavors soak in. For best results, marinate up to 24 hours in the fridge. The lime juice helps tenderize the steak while adding bold flavor.
3. Can I make these fajitas ahead of time?
Yes! You can prep the marinade, steak, and sliced veggies up to a day in advance. Cook everything fresh or store leftovers for quick fajita bowls or wraps later in the week.
4. How do I keep the steak tender?
Slice it thinly against the grain and avoid overcooking. A quick sear over high heat keeps it juicy and flavorful.
5. What are the best toppings for steak fajitas?
Popular options include guacamole, sour cream, shredded cheese, salsa, and lime wedges. You can also try hot sauce, pickled onions, or sliced jalapeños for extra kick.
Sizzling, Satisfying, and Always a Hit
These Mexican-Style Steak Fajitas are the kind of meal that brings people together. They’re festive, flavorful, and completely customizable.
Whether you’re feeding picky eaters or a hungry crowd, fajitas are a guaranteed way to make everyone happy—especially when they’re this easy to make at home.
Try them out and leave a comment with your favorite toppings or any delicious variations you came up with. Let the fajita fun begin!