Steak fajitas are delicious and surprisingly easy to make. You can keep them low-carb by simply avoiding the tortillas.
Intensely flavorful and spicy but not too hot, these fajitas are ready fast. I make them often because they are so easy to make and so very tasty, and my entire family enjoys them.
The seasoning mix that I use is marvelous, and it adds wonderful flavor to the beef and to the vegetables.
The ingredients you’ll need
The list of ingredients for making steak fajitas is simple. Yes, you need quite a few spices. But the flavor is well worth it! Here’s what you’ll need (the exact measurements are listed in the recipe card below):
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, and it makes the dish so pretty.
Onion: Thinly sliced. You can use either yellow onion or white onion.
Sirloin steak: Sometimes I buy the pre-sliced strips sold in trays at the supermarket. But it’s easy to slice it yourself.
Olive oil: My favorite cooking oil. But if you’d rather use an oil with a higher smoke point, you can use avocado oil instead.
How to make steak fajitas
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Your first step is to mix the spices together in a small bowl.
Next, season the sliced peppers and onions with half of the spice mix.
Now season the sliced beef with the remaining half of the spice mix.
Cook the vegetables in olive oil, then remove them to a plate.
In the same skillet, cook the beef, then add the vegetables back and cook until heated through.
How do you make the meat tender?
Marinating the steak helps to tenderize it. But if you use top sirloin strips, which are not super tender but also not very tough, you can actually skip the marinade.
Simply season the beef and the vegetables well, saute them quickly, and the steak fajitas will turn out just as delicious and flavorful as if you’ve made it with marinated beef.
And if you’re willing to use beef tenderloin in this recipe, it will turn out even more tender.
Keeping it low-carb
I used to think that Mexican food had to be high in carbs. Tortillas, rice and beans (plus corn) seemed to be an integral part of this tasty cuisine. But then I discovered fajitas. Boom!
These days, when I go out to a Mexican restaurant, I ask for a fajita mix – beef, chicken, and shrimp. Hold the tortillas, beans and rice.
I also ask for extra sour cream, cheese, and guacamole. It’s a full, satisfying, delicious meal. And it’s low in carbs and gluten-free.
How to serve steak fajitas?
The classic choice would be flour tortillas (possibly low carb). But for a low carb and gluten-free option, you can serve them on a bed of cauliflower rice or shredded lettuce.
But it’s not really necessary. They are great served on a plate and eaten with a fork and a knife. And that’s how I usually serve them.
What about leftovers?
If you have any leftovers, they keep well in the fridge for 3-4 days in an airtight container. Gently reheat them the microwave on 50% power prior to serving.
A chicken alternative
Personally, I am partial to beef. But if you’d rather use chicken, check out this easy recipe for super tasty chicken fajitas!
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- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 3 large bell peppers, cut into thin strips
- 1 large onion, thinly sliced
- 1.5 lb. sirloin steak, cut into thin strips (I buy mine pre-cut)
- 2 tablespoons olive oil
- In a small bowl, mix together the seasoning ingredients.
- Place the sliced vegetables in a large bowl. Sprinkle with half the seasoning mix. Use your clean hands to rub the spices into the vegetables.
- Place the steak slices in a medium bowl. Sprinkle with the remaining seasoning mix. Use your clean hands to rub the spices into the meat.
- Heat the olive oil in a large, deep skillet over medium-high heat, about 2 minutes. Add the bell peppers and the onion. Cook, stirring often, until just tender, about 5 minutes. Remove the vegetables to a plate.
- Add the steak slices to the same skillet. Stir-fry just until no longer raw, 2-3 minutes.
- Return the vegetables to the skillet. Stir-fry everything together 1-2 more minutes, just until heated through.
- Spoon the fajitas into warm tortillas, or skip the starch as I do and and serve the fajitas in bowls, drizzled with the yummy pan juices, and topped (if you wish) with salsa, guacamole, sour cream and/or shredded cheddar.