introduction
Steak Fajitas are a quick, tasty meal you can make at home. This dish has warm tortillas, sliced steak, and cooked peppers and onions. If you want another simple fajita idea for a weeknight, see this sizzling fajitas weeknight fiesta for more tips.
why make this recipe
You should make this recipe because it is fast and full of flavor. It uses few ingredients and cooks quickly. You can change toppings to suit your taste. It feeds a small family or a group with little work.
how to make Steak Fajitas
Heat the skillet and cook the steak first. Let the steak rest so it stays juicy. Cook the peppers and onions in the same skillet for more flavor. Slice the steak against the grain and mix it with the vegetables. Warm the tortillas and fill them with the steak mix. For another beef dinner idea, you can look at the Amish Hamburger Steak Bake for variety.
Ingredients :
- 1 pound steak (flank or skirt)
- 1 bell pepper (sliced)
- 1 onion (sliced)
- 2 tablespoons olive oil
- 1 tablespoon fajita seasoning
- Tortillas
- Sour cream, guacamole, and salsa (optional for serving)
- 1 cup Mexican yellow rice (for serving)
Directions :
- Heat olive oil in a skillet over medium-high heat.
- Season the steak with fajita seasoning and cook for 3-4 minutes on each side until desired doneness.
- Remove the steak from the skillet and let it rest.
- In the same skillet, add the sliced bell pepper and onion, cooking until softened, about 5 minutes.
- Slice the steak against the grain and return it to the skillet to combine with the vegetables.
- Serve in warm tortillas with your choice of sour cream, guacamole, and salsa alongside Mexican yellow rice.
how to serve Steak Fajitas
Warm the tortillas before serving. Place the steak and veggies in the center of each tortilla. Add sour cream, guacamole, and salsa to taste. Serve with a cup of Mexican yellow rice on the side. This mix goes well with many sides and extras.
how to store Steak Fajitas
Cool the steak and vegetables to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat in a skillet over medium heat until hot. Do not keep at room temperature for more than two hours.
tips to make Steak Fajitas
- Cut the steak thin and slice against the grain to keep it tender.
- Use a hot skillet to get a good sear on the steak.
- Let the steak rest before slicing to keep juices inside.
- For a low-carb option, swap the tortillas for lettuce wraps; see this low-carb Philly cheesesteak casserole for ideas on low-carb beef dishes.
variation (if any)
- Use chicken instead of steak for chicken fajitas.
- Add different peppers like poblano or jalapeño for more heat.
- Try different seasonings or make your own fajita mix with chili powder, cumin, garlic powder, and paprika.
- Serve with cheese, pico de gallo, or lime wedges for extra flavor.
FAQs
Q: What cut of steak is best for fajitas?
A: Flank or skirt steak works best. They slice well and have good flavor.
Q: How do I keep steak tender?
A: Cook quickly on high heat, then rest and slice against the grain.
Q: Can I make this ahead?
A: Yes. Cook the steak and vegetables, cool, and store in the fridge. Reheat before serving.
Q: Can I freeze the cooked steak?
A: Yes, freeze in a sealed container for up to 2 months. Thaw in the fridge before reheating.
Conclusion
For another trusted version with tips and photos, you can visit Steak Fajitas Recipe – Add a Pinch.
Steak Fajitas
Ingredients
Method
- Heat olive oil in a skillet over medium-high heat.
- Season the steak with fajita seasoning and cook for 3-4 minutes on each side until desired doneness.
- Remove the steak from the skillet and let it rest.
- In the same skillet, add the sliced bell pepper and onion, cooking until softened, about 5 minutes.
- Slice the steak against the grain and return it to the skillet to combine with the vegetables.
- Serve in warm tortillas with your choice of sour cream, guacamole, and salsa alongside Mexican yellow rice.