Type Of Beef For Fajitas


The type of beef for fajitas will vary depending upon the region, whether it is cooked or not, and if it is grilled or broiled. Tenderloin or filet mignon are the best cuts for this dish because the meat is naturally soft and tender.

The type of beef for fajitas depends on two factors: how you want the meat cooked and whether or not you have a cut that can be in-house marinated. The following guide will help you determine which beef cuts to use:


You know those sizzling fajitas you see at restaurants? You can make them at home! It may seem intimidating, but these steak fajitas couldn’t get any easier!


Have you ever been to a restaurant where they bring out a fajita platter, still sizzling, with perfectly seasoned meat and steaming vegetables, all to wrap up in a warm tortilla?

I know it sounds impossible, but you can easily make those fresh steak fajitas at home, and it’s SO much easier than you think.

It will take less than 35 minutes (minus marinating time). Don’t be intimidated by the long list of ingredients either—most of them are common spices you already have on hand!

We haven’t met a person who doesn’t love these delicious fajitas!!

And while we love this steak version, we equally love our pan-fried Chicken Fajitas AND our Sheet Pan Chicken Fajitas as well!


CUT OF MEAT. Classic fajitas are typically made with skirt steak, however, they can be also made with flank steak (or even chicken). Both cuts of meat need to be marinated in order to tenderize the meat and add flavor.

MARINATING. The secret to getting flavorful and juicy meat is marinating the steak for at least 2 hours, or up to 9 hours. Yes, you will have to plan ahead, but it’s worth it! NOTE: marinating the meat in citrus for too long can chemically cook or break down the fibers in the meat, so just be careful. Timing is key 🙂

COOKING. Once the meat has been marinated, pat it dry with paper towels and heat up a large skillet. I prefer using a dutch oven or cast iron skillet. The bigger, the better. When your skillet is nice and hot, add the oil. Make sure to use an oil with a high smoke-point. For this particular recipe I’d suggest using canola or avocado oil.

Cook the steak over medium-high heat for about 5 minutes on each side. We eat our meat medium-well, so I tend to cook in slightly longer than most. You can also use an instant-read thermometer to check for doneness (I pull it from the stove at about 158 degrees).


Serve your steak fajitas on flour tortillas and garnish with your favorite toppings – some of our favorites include:

  • Chopped cilantro
  • Sour cream
  • Guacamole
  • Salsa
  • Cilantro Ranch
  • Cheese
  • Lettuce
  • Lime wedges


Why is letting meat rest so important? Let the meat rest on a cutting board and tent (or loosely cover) with aluminum foil.

This allows the fibers in the meat to relax and widen, which makes it possible for all of that juiciness or moisture to be reabsorbed and redistributed throughout the meat. Don’t want tough, chewy steak? Then let it rest!

Cooking the veggies: While the steak is resting, add the remaining oil to the pan. Toss in the bell peppers, Anaheim or poblano chili, and onion. Toss to coat, then add a pinch or two of salt. This will help sweat the veggies.

In essence, it helps remove the moisture more quickly and tenderizes them faster.

It will take a good 6-10 minutes for the veggies to cook. Again, we tend to go a little longer here too because our kids like soft veggies (or at least they notice them less ?).

Once the veggies are tender, slice the steak against the grain. This will leave you with tender, fall-apart pieces of steak. Toss the steak with the veggies or serve separately.


STORING + REHEATING. If you have any leftover steak fajitas, you can store them in the fridge in an airtight container up to 5 days.

Reheating leftover steak fajitas is no problem! You can toss the meat and veggies in a skillet over medium heat for 3-4 minutes until heated throughout. Leftover fajitas make awesome quesadillas, fajita bowls, or fajita burritos!

Steak fajitas may seem intimidating, but with a little bit of planning they’re a breeze to make! Everyone will fall in love with these simple, yet incredibly flavorful steak fajitas!


You know those sizzling fajitas you see at restaurants? You can make them at home! It may seem intimidating, but this steak fajita recipe couldn’t get any easier!

CourseMain Course


Prep Time15 minutes

Cook Time20 minutes

Marinade Time2 hours

Total Time35 minutes


Calories395 kcal


For the marinade:

  • ▢6 tbsp. canola or avocado oil, divided
  • ▢1 tbsp. Worcestershire sauce
  • ▢1/4 c. fresh lime juice
  • ▢¼ c. orange or pineapple juice
  • ▢¼ c. chopped cilantro
  • ▢2 cloves minced garlic
  • ▢2 tsp. chili powder
  • ▢2 tsp. cumin
  • ▢1 tsp. coriander
  • ▢1 ½ tsp. salt
  • ▢1 tsp. smoked paprika
  • ▢1/2 tsp. garlic powder
  • ▢1/2 tsp. ground black pepper
  • ▢1/8 tsp. red pepper flakes
  • ▢2 lb. skirt or flank steak

For the vegetables:

  • ▢1 red bell pepper, sliced into strips
  • ▢1 green bell pepper, sliced into strips
  • ▢1 yellow bell pepper, sliced into strips
  • ▢1 Anaheim or poblano pepper, sliced into very thin strips
  • ▢1 yellow onion, sliced into strips
  • ▢1 pinch salt


For the marinade:

  • In a large ziploc bag (or shallow baking dish about the size of your steak), add 3 tablespoons of olive oil and the remaining liquid ingredients and seasonings/spices. Toss or whisk to combine. 
  • Add the steak, cover with marinade. Marinate in the fridge for at least 2 hours, up to 9 hours. 
  • Remove the steak and pat dry.
  • In a large skillet or dutch oven set over medium-high heat, add 1 tablespoon of the remaining oil. Add the steak to the skillet and cook on each side for about 5 minutes or until a nice thick crust forms on each side.
  • Remove the steak from the skillet and transfer it to a cutting board. Tent with foil and let rest while cooking the vegetables.

For the vegetables:

  • While the steak rests, add the remaining 2 tablespoons of oil to the skillet. Add the peppers, onion and salt. Cook, stirring occasionally, for about 6-10 minutes, or until the veggies are soft and tender. 
  • Remove the foil from the steak. Cut the steak against the grain into thin slices. Toss with veggies and serve immediately.

Nutrition Facts

Steak Fajitas Recipe

Amount Per Serving

Calories 395Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 4g25%

Cholesterol 90mg30%

Sodium 630mg27%

Potassium 914mg26%

Carbohydrates 12g4%

Fiber 3g13%

Sugar 4g4%

Protein 34g68%

Vitamin A 2485IU50%

Vitamin C 110.8mg134%

Calcium 88mg9%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.


Tender and Juicy Steak Fajitas with Peppers and Onions

These easy Steak Fajitas are so tender and juicy, they practically melt in your mouth! Stuffed in flour tortillas and topped with peppers and onions for a classic Mexican meal.

Serve these flavorful steak fajitas with traditional Mexican sides, like Mexican Rice, Refried Beans and Mexican Street Corn Salad.

an overhead shot of sliced steak and peppers in a skillet, surrounded bu salsa, avocado and tortillas

Easy Steak Fajitas

Fajitas are an excellent option for a kicked up taco night! Traditionally steak fajitas are made from a thin, marinated steak and stuffed into tortillas. Toppings include sauteed or grilled onions and bell peppers. We also add things like sour cream, guacamole and pico de gallo.

You can marinate the meat for up to 24 hours, so it’s super easy to prep this meal ahead of time and just grill it up. It’s ready to serve in just 20 minutes if you do the marinade ahead of time.

How to Make Steak Fajitas

Steak Fajitas can be grilled on an outdoor grill or in a cast iron skillet on your stove so you can make them year round. All you need to do is marinate the meat ahead of time, at least an hour or up to 24 hours. When it’s time for cooking the steak, you’ll grill the meat, then saute onions and peppers in a skillet over medium high heat while the steak rests. Then comes the really fun part – slice the steak into thin strips and stuff them inside warm flour tortillas and chow down!

Fajita Seasoning

Homemade seasonings taste fresher than store-bought and are really easy to make. I usually have all of these ingredients in my pantry already!

Fajita seasoning - separated by ingredients on a plate in one image and mixed in a jar in the other.
  • Chili powder
  • Cumin
  • Paprika
  • Garlic powder
  • Onion powder
  • Salt
  • Cayenne pepper

You can play around with the amounts a little bit – like if you want more heat, add more cayenne and for a more smoky flavor add more paprika. I love garlic so I’ll usually up the amount of garlic powder just a little bit. You can also adjust the salt for a little more control on the amount of sodium.

Steak Marinade

  1. Make the marinade. Whisk together canola or olive oil, lime juice, minced garlic and fajita seasoning.
  2. Massage the meat. Place the flank steak into a gallon size resealable bag with the marinade and massage into the meat. Make sure that the meat is completely coated, then open the bag slightly and press out as much air as possible and reseal.
  3. Refrigerate. Place the bag in a large dish to help catch any leaks and pop it in the fridge. You want to marinate at least an hour but 30 minutes would still give you a good flavor. If I’m home, I’ll flip the bag over a couple of times to make sure all the liquid is evenly distributed, but this isn’t necessary.
a collage of two images sowing steak in a bag with marinade and cooking in a skillet

Helpful Tips and FAQs

  • Fajitas are great for meal prep – store steak and veggies in containers and pull them out for a delicious lunch during the week.
  • Storage: Keep leftovers in an airtight container in the fridge for up to 4-5 days. Enjoy cold, like on top of a salad, or warmed gently on the stovetop.
  • Pro tip: Reheat steak with a little butter to keep it from drying out.

Steak Fajitas

Marinated and grilled steak with onions and peppers stuffed into warm flour tortillas.

PREP TIME10 mins

COOK TIME17 mins

TOTAL TIME1 hr 27 mins

COURSEMain Course


SERVINGS10 fajitas


Ingredients  1x2x3x

Fajita seasoning:

  • 3 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper

Steak Marinade:

  • 2 tablespoons canola oil
  • 3 cloves garlic minced
  • 1 lime
  • 1 1/2 pounds flat iron steak


  • Canola or vegetable oil
  • 1 red bell pepper seeded and cut into strips
  • 1 yellow bell pepper seeed and cut into strips
  • 1 red or white onion cut into strips
  • 1 lime
  • Salt
  • 10 small flour tortillas
  • Optional toppings: sour cream, shredded cheese, diced tomato, cilantro, avocado, lime wedges


Fajita Seasoning and Marinade

  • In a small bowl, combine fajita seasoning. Set aside.
  • In another small bowl, whisk together 2 tablespoons of fajita seasoning with 2 tablespoons of oil, minced garlic and the juice of 1 lime. Place flank steak into a resealable bag and pour marinade in, massaging into the meat to evenly coat. Let marinate for 1 hour, or longer in the refrigerator. (If refrigerated, let meat sit at room temperature 30 minutes prior to cooking).

For Stovetop Steak

  • Heat a tablespoon of oil in a large cast iron or other heavy bottomed skillet or grill pan. Wipe most of the marinade off of the meat and sprinkle with salt and place in the pan. Cook for about 3 minutes per side, flipping once, for medium rare or 5-6 minutes for well done. Transfer to a plate to rest and tent with foil.

For Grilled Steak

  • Preheat an outdoor grill to medium high heat. Grill steak, flipping once, about 4-5 minutes per side for medium rare. Transfer to a plate and tent with foil to rest while you cook the veggies on the stovetop.

Fajita Assembly

  • Add a tablespoon of oil to the skillet, then add the vegetables. Seasoning with remaining fajita seasoning (about ¾ tablespoon) and a pinch of salt. Cook 5-7 minutes or until desired tenderness is reached. Squeeze lime juice over the veggies and toss.
  • Slice steak against the grain. Warm tortillas in the microwave or char on the stovetop. Fill with sliced steak, veggies and desired toppings. Serve with lime wedges.


  • Storage: Keep leftovers in an airtight container in the fridge for up to 4-5 days. Enjoy cold, like on top of a salad, or warmed gently on the stovetop.
  • Pro tip: Reheat steak with a little butter to keep it from drying out.
  • When slicing the steak, cut against the grain.


Serving: 1fajitaCalories: 232kcalCarbohydrates: 20gProtein: 16gFat: 9gSaturated Fat: 3gCholesterol: 45mgSodium: 385mgPotassium: 367mgFiber: 2gSugar: 3gVitamin A: 695IUVitamin C: 42mgCalcium: 51mgIron: 3mg

Leave a Reply

Your email address will not be published. Required fields are marked *

TheSuperHealthyFood © Copyright 2022. All rights reserved.