Simple, Delicious Steak Fajitas

A Bold & Zesty Journey: Spicy Steak Fajitas

If Tex-Mex is your love language and sizzling steak with vibrant peppers makes your mouth water, you’re in the right place. This Spicy Steak Fajitas recipe brings big flavor, juicy steak, and just the right amount of heat. Let’s get cooking!

Simple & Crowd-Pleasing Steak Fajitas

This easy recipe delivers restaurant-style steak fajitas at home—and trust us, everyone will be coming back for more.


Ingredients

IngredientAmount
Lime juice1/4 cup
Soy sauce1/4 cup
Olive oil2 tbsp
Garlic cloves, minced3
Chili powder1 tbsp
Ground cumin1 tsp
Paprika1 tsp
Dried oregano1 tsp
SaltTo taste
Black pepperTo taste
Flank steak, thinly sliced1 lb
Vegetable oil2 tbsp
Large onion, thinly sliced1
Bell peppers, sliced2
Flour tortillasAs needed
Shredded cheeseOptional
Sour creamOptional
GuacamoleOptional
SalsaOptional

Instructions

1. Flavorful Marinade

A good marinade makes all the difference. In a bowl, mix together:

  • Lime juice
  • Soy sauce
  • Olive oil
  • Minced garlic
  • Chili powder
  • Ground cumin
  • Paprika
  • Dried oregano
  • Salt and pepper

Place the steak in a resealable bag, pour in the marinade, seal tightly, and refrigerate for at least 2 hours to allow the flavors to soak in.


2. Cooking the Steak & Veggies

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the marinated steak and cook until nicely browned and cooked to your preference. Remove from the skillet and set aside.

Add the remaining oil to the same skillet. Sauté the sliced onion and bell peppers until soft and lightly caramelized. Return the steak to the pan, toss everything together, and cook for about 1 more minute.


3. Assemble & Serve

Warm the flour tortillas until pliable. Fill them with the steak, onions, and peppers. Finish with your favorite toppings like shredded cheese, sour cream, guacamole, or salsa.

Roll them up and enjoy your Spicy Steak Fajitas! Serve alongside Mexican rice and refried beans for a hearty, satisfying meal.

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