A homemade spice blend and killer marinade infuses flavor into thin cut steak for these fast and easy homemade steak fajitas made in the skillet.
Laurie McNamara’s blog Simply Scratch reminds us that no matter how busy life gets, sometimes we just need to slow down and take the time to cook a proper meal, like these onion and sweet bell pepper topped Steak Fajitas.
There’s simply nothing like a true homemade meal. Especially one void of preservatives and artificial ingredients, yet simple enough to entice all levels of home cooks.
Needless to say, when we found out she was publishing her first book, Simply Scratch: 120 Wholesome Homemade Recipes Made Easy we were thrilled, because this girl knows how to cook.
Her Skirt Steak Fajitas recipe at the bottom of this post was one of the first to catch our eye. And here’s why…
Simply Scratch Steak Fajitas
Laurie shares in her book that this steak fajitas recipe was one of her go-to, no-fail recipes in the early years of her marriage. Back then she used frozen, pre-cooked chicken strips and frozen fajita vegetables to get this on the table. Totally acceptable, but not really homemade.
These days, Laurie creates her fajitas from scratch, natch!
These homemade fajitas are absolutely incredible. I’ve never been one to order fajitas at my favorite Mexican joint (I’m more about the chili rellenos and enchiladas) but after tasting these, I am a certified fajita loving convert. At least in my own homemade kitchen.
We had leftovers after dinner and my husband put them to work the next morning when he made himself a version of a Machaca burrito. He chopped up the leftovers, scrambled them with egg and threw them in a tortilla with some cheddar cheese. Holy crap.
This is the way to leftover!
What’s in These Steak Fajitas?
The key to this dish’s amazing flavor is the incredibly flavorful and balanced homemade steak fajita seasoning Laurie shares in her book. Its combination of spice, salt, and heat infuses the meat in just 30 minutes for a surprisingly deep flavor in such a short amount of time. I can’t wait to try the mix with tacos, too.
In addition to the homemade steak fajita seasoning, you’ll need:
- Olive oil
- Fresh cilantro
- Skirt steak
- Sweet onion
- Kosher salt
- Bell peppers
- Flour tortillas
Freshly sliced peppers and onions are hallmarks of fajitas. Laurie recommends red and orange bell peppers. I of course added a few extra just because I am a huge fan of the veggie component of any dish.
How to Make Steak Fajitas
You’ll first need to whisk together the steak fajita marinade. It’s a simple combination of homemade steak fajita seasoning, olive oil, fresh garlic, and fresh cilantro. Whisk that all together and let the steak marinate for at least 30 minutes.
Then, heat a cast iron skillet over medium-high heat and melt the butter in it. Add the sliced onion and season it with kosher salt, and cook until the edges of the onion are a lovely golden color. Add the sliced bell peppers and continue cooking until they’ve reached your preferred texture.
Transfer the veggies to a separate dish, then sear the steak on both sides for roughly three to four minutes. Once seared, place the steak on a cutting board and slice into thin strips. Return the steak to the skillet (including any juices that have accumulated on the cutting board), squeeze a little lime juice over top, and continue cooking a few minutes longer.
I like to serve up my homemade fajitas with avocado that’s been mashed with kosher salt and lime juice, plus a sprinkle of Cotija cheese.
What’s the Best Steak for Fajitas?
Laurie’s original recipe calls for using skirt steak but skirt steak was a little difficult for me to find so instead I used hanger steak. Flank steak would also make a fine substitution but will cost you more at the register.
Do I Have to Use a Cast Iron Skillet?
No, but if you have a cast iron skillet you should definitely use it. The benefit of using cast iron is that it conducts heat evenly. If you don’t have a cast iron skillet, you can use a regular skillet.
Can I Add Other Veggies to the Fajitas?
Of course! Bell peppers and sweet onion are the traditional fajita vegetables, but you’re welcome to throw in anything you have on hand. It’s your kitchen, after all!
Can I Make These Steak Fajitas in Advance?
Homemade fajitas are best enjoyed right away as the steak loses its juiciness over time. However, if you have leftovers or you want to meal prep these fajitas, I recommend storing all the components separately and assembling the fajitas when you’re ready to eat them.
What to Serve with Steak Fajitas
Not sure what to serve with these homemade beef fajitas? Any Mexican side dish will go perfectly with them. A few of my favorite things to serve with these skirt steak fajitas are:
- Tortilla chips and Pico de Gallo
- Hatch Chile Salsa Verde
- Avocado Salsa Verde
- Southwest Quinoa and Grilled Corn Salad
- Rice and beans
- Mexican Coleslaw
Tips for Making the Best Steak Fajitas
Steak is the main protein in this homemade version of the popular Mexican dish, but Laurie assures us this recipe is equally as delicious with boneless, skinless chicken breast as well.
After you’ve seared the steak, let it rest on the cutting board for a good 5 to 8 minutes before slicing it. This gives the juices time to to redistribute throughout the meat and makes for better fajitas.
Finally, feel free to use corn tortillas instead of flour if you need to make this recipe gluten-free. Just keep in mind that corn tortillas crumble more easily than flour, so you may want to double up on them to hold the homemade fajita filling securely.
More Easy Mexican Recipes You’ll Love
- Easy Shredded Chicken and Zucchini Tacos
- Beef and Butternut Squash Enchiladas
- Just Like Taco Bell Tacos
- Salsa Verde Chicken Enchilada Casserole
- Slow Cooker Smoky Pulled Pork Tacos
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
The Best Steak Fajitas
Homemade Fajita Seasoning Blend:
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon sugar
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 1 clove garlic , minced
- 1 the full amount of the recipe Fajita seasoning above
- ¼ cup + 1 tablespoon extra-virgin olive oil , divided
- ¼ cup fresh cilantro leaves , chopped, plus more for serving
- 1 ½ pounds hanger, skirt or flank steak , halved crosswise
- 2 tablespoons butter
- 1 sweet onion , halved and sliced vertically
- ½ teaspoon kosher salt
- ½ red bell pepper , seeded and sliced into strips
- ½ orange bell pepper , seeded and sliced into strips
- 2 wedges of lime
- 1 avocado , pitted and smashed
- 16 warm flour tortillas
For the Homemade Fajita Seasoning Blend
- Combine all the ingredients in a small bowl. Store in an airtight container for up to 6 months.
For the Steak Fajitas
- In a shallow bowl, combine the garlic, fajita seasoning, ¼ cup olive oil, and cilantro. Toss the steak to coat in the marinade, cover and marinate for 30 minutes.
- Meanwhile, heat a 12-inch cast-iron skillet over medium-high heat. Place the butter, 1 tablespoon olive oil, and onion in the skillet. Season with the salt, stir, and cook until the edges of the onion are deeply golden yet still a bit firm, about 10 minutes.
- Add the peppers and cook for 5 to 8 minutes more, depending on how done you prefer them. Transfer the onion and peppers to a small dish.
- Working in two batches, sear the steak on both sides for 3 to 4 minutes on each side. Transfer to a cutting board and let rest for 5 to 8 minutes before slicing into thin strips.
- Return the strips and any juices from the cutting board to the skillet, squeeze in the juice from the lime wedges, and cook for 3 to 4 minutes more. Remove from the heat and tent with aluminum foil to keep warm.
- Serve on warm tortillas. Garnish with smashed avocado that's been mixed with a sprinkle of kosher salt and a squeeze of fresh lime juice. Top with Cotija cheese and more cilantro if desired.
More Steak Recipes to Try
- Marinated Flank Steak with Asian Chimichurri Sauce
- Sirloin Steak Sandwiches with Horseradish Sauce
- Grilled Steak Tacos
- Montreal Steak and Peppers Kebabs
- Grilled Skirt Steak with Chimichurri
Visit Laurie and her blog at Simply Scratch. Purchase her book Simply Scratch: 120 Wholesome Homemade Recipes Made Easy.
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These fajitas are amazing! I used top sirloin and it was so tender and flavorful. This will definitely be my new go to fajita recipe!
Heidi, good lord! These fajitas were delicious. I served them on La Tortilla Factory low carb tortillas with sharp cheddar, fresh tomato and lots of lime and Tapatillo sauce. You NEVER disappoint.
Ashley @ Foodie Crush
Thanks so much, Courtney!
I used your recipe for basic, then added shredded cheese, sour cream and chopped tomatoes..so delicious!! Thanks for the great instructions and photos.
Ashley @ Foodie Crush
Ashley @ Foodie Crush
How can I make the spice blend without it being spicy? I don’t want to use cumin, cayenne pepper, or chili powder. they are too hot for me. should I just add extra onion and garlic powder? or more fresh garlic? ginger powder? maybe brown sugar?
Hi Robin, try it with just the cumin and onion powder and omit the cayenne and chili powder.
What a Great recipe!! I had to use Sirloin, but it was delicious! I doubled the spice mix and will try it on some steaks very soon! Thank you for your inspiration.
Is it ok to marinate over night with this recipe?
i would also like to know how much Fajita seasoning blend do you use in the receipt for the Fajitas? it just calls for 1 receipt
Use the whole amount of seasoning made.
One of the best recipes out there! I’ve made this several times for catering events and every single time people rave about it!
This looks amazing.
When I make the seasoning do I put the entire batch of the seasoning mix in or just a teaspoon? It does not say, it just says to put in the recipe “recipe fajita seasoning.”
how much of the seasoning am I supposed to use?
When I made this, I thought the meat had a bland flavor. I followed the directions.
Maybe it should marinate over night instead of just a half hour.
Hmmm Paul. I’ve made this several times and it always has perfect flavor to my taste. Maybe your meat is a thicker cut so it isn’t penetrating as much?
Do you have to use a cast iron skillet?
Oh. My. Goodness. I never thought I would be able to make restaurant-style fajitas at home and now I have! You’re so right about the spice recipe. Definitely a keeper. I’m going to have to make these again with chicken. Thanks for the recipe!
OOooo baby so simple but so delish! Definitely will have to try soon!
Is the meat tender enough with only a 30 minute marinade? I thought these cuts of meat needed at least overnight.
If you slice the skirt steak across the grain it will be tender – even without marinating. If you cut it with the grain it will always be chewy. Same goes for flank steak I think.
Yes Sam, you’re correct!
Oh dear me Heidi! These fajitas look phenomenal! Thank you so much for making and sharing a recipe and for your support of my book… it truly means the world to me! XO!!
Laura (Tutti Dolci)
What killer fajitas, I need these to be dinner tonight!
Love your blog! I have made many of your recipes and am never disappointed.
Under “For the Steak Fajitas” section, you may want to fix the typos in paragraph 3.
Thanks for a terrific blog!
Thanks for the heads up about the type-os. It looked like a different language! :) So glad you enjoy the recipes, that is the best thing to hear on a Monday morning.