These easy steak fajitas are made with sirloin steak. Ready in about 30 minutes, they are wonderfully flavorful and surprisingly easy to make.
I adore Mexican food. The flavors are so bold! I enjoy recipes such as jalapeno poppers, keto nachos, and slow cooker carnitas. These fajitas are another great Mexican recipe that I make often. The spice mix is delicious! Plus, this is such an easy recipe. It's ready fast, making it the perfect choice for a weeknight dinner.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Seasoning mix: Salt and pepper, chili powder, smoked paprika, garlic powder, dried oregano, and red pepper flakes.
- Bell peppers: It's fun to use different colors.
- Onion: Thinly sliced. You can use a yellow or white onion.
- Top sirloin steak: You can buy top sirloin and slice it yourself or buy beef strips such as those sold by Whole Foods or Wild Fork Foods.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the spices in a small bowl, then divide them in half. Cook the vegetables with half the spices until tender, then remove them to a plate.
In the same skillet, cook the beef strips with the remaining spices.
Add the vegetables back and cook everything together until heated through. Serve immediately.
These were fantastic! I used fresh peppers instead of frozen because I think they taste better. The steak was tender and seasoned nicely. Next time I'll add a few squeezes of fresh lime juice to kick things up a notch, but these are great as they are.
Rebekah McGuire
Read more comments
These were fantastic! I used fresh peppers instead of frozen because I think they taste better. The steak was tender and seasoned nicely. Next time I'll add a few squeezes of fresh lime juice to kick things up a notch, but these are great as they are. Recipe Tip
You can make your life easy, as I do in the video below, by using a package of frozen sliced bell peppers. They add extra liquid to the dish, but I haven't found that to be an issue. If using them, you can add a cornstarch slurry at the end of cooking to thicken those liquids.
The only caveat: frozen peppers won't look as pretty as fresh. See the two photos below? The first shows the dish made with fresh peppers, and the second with frozen. You can see that the fresh peppers are more vibrant and colorful.
Recipe FAQs
Traditionally, you would use skirt steak or flank steak. However, both of these cuts are tough, so they should be marinated before cooking.
To make this a quick and easy recipe, I prefer to use top sirloin, which is tender enough to allow me to cook it without marinating it first. It's important to use top sirloin and not bottom sirloin, which is a tough cut.
Marinating the steak helps to tenderize it. But if you use top sirloin strips, you can skip the marinade.
Simply season the beef and vegetables and saute them quickly, and the fajitas will turn out just as delicious and flavorful as if you'd made the dish with marinated beef.
If you're willing to use beef tenderloin in this recipe, it will turn out even more tender. But it's obviously an expensive cut of beef, and most would feel it's better served as steak.
I do. Pre-slicing the meat allows the seasoning to coat it well, resulting in a highly flavorful dish. It also allows for faster cooking.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Gently reheat them in the microwave at 50% power. You can also freeze the cooled leftovers for up to three months.
Serving Suggestions
Steak fajitas are traditionally served with flour tortillas. But you can also serve them on a bed of cauliflower rice, sautéed spinach, shredded lettuce, or you can use lettuce wraps.
Alternatively, serve them on a plate with a fork and a knife. That's what I usually do.
You can top the fajitas with delicious toppings such as guacamole (or sliced avocado), sour cream, salsa, and shredded cheese.
Recipe Card
Easy Steak Fajitas Recipe
Video
Ingredients
Seasoning mix:
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes
Fajitas:
- 3 large bell peppers - cut into thin strips; or 1 pound of frozen sliced bell peppers
- 1 large onion - thinly sliced; 8 ounces
- 2 pounds top sirloin steak - cut into thin strips; not bottom sirloin
- 2 tablespoons avocado oil
Optional, for thickening the juices:
- 1 tablespoon cornstarch - if using frozen peppers
Instructions
- Mix the spices and divide them between two small bowls. Half will season the veggies, and the second half will season the meat.
- Heat the oil in a large, deep skillet over medium-high heat. Add the bell peppers, onions, and half the spices. Cook, stirring often, until just tender, about 5 minutes. Remove the vegetables to a plate.
- Add the steak slices and the remaining spices to the same skillet. Stir-fry just until no longer raw, 3-4 minutes. The beef doesn't need to be fully cooked at this point. It will finish cooking when you add back the vegetables.
- Return the vegetables to the skillet. Stir-fry everything together until heated through, 1-2 more minutes.At this point, if you have a lot of liquids in the skillet (this happens when using frozen peppers) and you'd like to thicken them, you can reduce the heat to medium and stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water). Keep cooking until the liquids thicken, about 1 more minute. But this is optional and unnecessary if using fresh peppers.
- Serve immediately.
Notes
- The nutrition info doesn't include cornstarch or toppings.
- Traditionally, you would use a skirt or flank steak, but those require marinating. To make this a quick and easy recipe, I prefer to use top sirloin (not bottom sirloin), which is tender enough to allow me to cook it without marinating it first.
- You can keep the leftovers in an airtight container in the fridge for up to 4 days. Gently reheat them in the microwave at 50% power. You can also freeze the leftovers for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kristine says
It was great - will definitely make again.
Vered DeLeeuw says
Wonderful, Kristine! Thank you very much for the review.
Jeff Jennings says
This is an excellent recipe. I have been making these for several weeks now and really enjoy them. Thanks for sharing this recipe!
Vered DeLeeuw says
You're very welcome, Jeff! Thank you for taking the time to write a review.
Daryl says
These were fantastic! I used fresh peppers instead of frozen because I think they taste better. The steak was tender and seasoned nicely. Next time I'll add a few squeezes of fresh lime juice to kick things up a notch, but these are great as they are. I reviewed them on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews and opinions. These deserve 20 stars!
Vered DeLeeuw says
Thank you for the detailed review, Daryl. A squeeze of fresh lime juice sounds amazing.
Stephanie says
My family loved it—even my daughter.
Vered DeLeeuw says
Wonderful, Stephanie! I'm so glad. I know firsthand how hard it is to please everyone.
Vicki Hughes says
Great recipe. Came out just right.
Vered DeLeeuw says
Glad you liked it, Vicki!
Theresa Clark says
This is exactly what I was after. Authentic and delicious, plus easy.
Vered DeLeeuw says
I'm delighted you enjoyed this recipe, Theresa!
Carson says
Literally the best steak fajita recipe. I tried making a different recipe just to try it, and it was nowhere near as good as this recipe! It makes a lot, so not sure how it says four servings, it’s more like 8-10 servings.
Also, I would recommend adding another 1-2 peppers for a total of 4-5 peppers. I also add in a cut-up jalapeño pepper.
Vered DeLeeuw says
So glad you like this recipe, Carson! Adding a jalapeño pepper sounds like an excellent idea.