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30-Minute Skillet Steak Fajitas: Restaurant Flavor, One Pan!

A close-up of perfectly cooked steak fajita strips mixed with sautéed red, green, and yellow bell peppers and onions.
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Make restaurant-style steak fajitas tonight using this easy recipe. Juicy flank or sirloin steak, colorful peppers, and onions cook quickly in one skillet. The zesty lime-chili marinade ensures tender meat. This recipe is perfect for fast weeknight dinners and results in minimal cleanup.

Ingredients

Scale
  • 1.5 lbs flank steak or sirloin steak, sliced against the grain
  • 1 tablespoon olive oil, plus more for cooking
  • 1 large red bell pepper, sliced
  • 1 large green bell pepper, sliced
  • 1 large yellow onion, sliced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh lime juice (about 2 limes)
  • 2 tablespoons olive oil (for marinade)
  • 1 teaspoon honey or brown sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 8–10 small flour tortillas, warmed
  • Toppings: sour cream, salsa, guacamole, shredded cheese

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together 1/4 cup lime juice, 2 tablespoons olive oil, honey, oregano, chili powder, cumin, paprika, garlic powder, salt, pepper, and red pepper flakes if using.
  2. Marinate the steak: Place the sliced steak in a resealable bag or bowl. Pour half of the marinade over the steak, toss to coat, and let it rest for at least 15 minutes while you prepare the vegetables. Reserve the remaining half of the marinade for the vegetables.
  3. Cook the vegetables: Heat 1 tablespoon of olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Add the sliced peppers and onions. Cook, stirring occasionally, for 5 to 7 minutes until they are tender-crisp and slightly charred. Remove the vegetables from the skillet and set them aside.
  4. Sear the steak: Add the remaining 1 tablespoon of olive oil to the same hot skillet. Add the marinated steak strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Cook for 2 to 3 minutes per side until the steak reaches your desired doneness and has good sear marks.
  5. Combine and finish: Return the cooked vegetables to the skillet with the steak. Pour the reserved marinade over the steak and vegetables. Cook for 1 minute, stirring constantly, until the sauce thickens slightly and everything is heated through.
  6. Serve immediately: Serve the sizzling steak fajitas hot with warm tortillas and your choice of toppings.

Notes

  • For the juiciest steak, slice the meat against the grain after cooking.
  • If you prefer grilling, marinate the steak as directed and grill over medium-high heat until done, then slice and toss with the charred vegetables.
  • If you do not have flank steak, skirt steak or sirloin steak work well for this recipe.

Nutrition

Find it online: https://hearthbite.com/steak-fajita-30-minute-skillet-recipe/