These fajitas were gobbled up quicker than anything I’ve ever made before – that’s saying a lot because I feel like I’m ALWAYS cooking. And these make A LOT, enough to feed 4-5 people!

We enjoyed them in tortillas the first day and turned them into Chipotle-style fajitas bowls for lunch the next day, and we still had some leftovers! And nope, I’m not even complaining about them.

I’ll definitely be making these over and over again on repeat.

Ingredients

2 pounds sirloin steak, cut into thin strips
1 red bell pepper thinly sliced
1 yellow bell pepper thinly sliced
1 green bell pepper thinly sliced
1 large yellow onion, thinly sliced
1 tbsp lime juice
½ teaspoon chili powder
⅛ teaspoon cayenne pepper
2 minced garlic cloves
2 cups Mexican blend cheese, grated
6 to 8 tortillas

How To Make Spicy Steak Fajitas

Step 1: In a zip lock bag, place the sliced steak, spices, lime juice and olive oil

Step 2: Seal bag, shake to coat steak pieces

Step 3: Add the peppers and onions to the bag and close the bag

Step 4: Shake the bag again to coat the vegetables

Step 5: Add 1 tablespoon of olive oil to a skillet and add the ingredients from the bag to the heated skillet.

Step 6: Cook until the vegetables are just tender and the steak is done. Serve with warm tortillas, sprinkle with grated cheese and your choice of optional toppings.

Tips:

Select the Right Cut of Steak: Use a tender cut of beef for fajitas, such as skirt steak, flank steak, or ribeye. Marbling in the meat helps with flavor and tenderness.

Marinate for Flavor: Marinating the steak is essential. Prepare a marinade with ingredients like lime juice, olive oil, garlic, cumin, chili powder, and paprika. Marinate the steak for at least 30 minutes, but longer is even better for maximum flavor.

Thin Slicing: After marinating, slice the steak thinly against the grain. This helps ensure that the meat is tender and easy to chew.

Prep the Peppers and Onions: Slice bell peppers and onions into thin strips. You can use various colors of bell peppers for a vibrant and flavorful mix.

Sear the Steak: Cook the steak over high heat to get a nice sear and retain its juices. Cook for a few minutes per side until it’s medium-rare or to your desired level of doneness.

Don’t Overcrowd the Pan: When cooking the peppers and onions, avoid overcrowding the pan. Cook them in batches if necessary to ensure they caramelize and don’t steam.

Spice Level: Adjust the spiciness to your liking. If you prefer milder fajitas, reduce the amount of chili powder or skip the jalapeños.

Warm Tortillas: Heat the tortillas before serving. You can warm them in a dry skillet, the oven, or the microwave. Warm tortillas are more pliable and enjoyable to eat.

Serving Suggestions: Serve your fajitas with a variety of toppings like salsa, guacamole, sour cream, grated cheese, and chopped cilantro. You can also add a squeeze of fresh lime juice for a zesty touch.

FAQs:

1. Can I use a different protein?

Yes, you can use chicken, shrimp, or even tofu as a substitute for steak if you prefer. Adjust the cooking time accordingly.

2. How should I store leftover fajitas?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat them in a skillet or microwave when ready to eat.

3. Can I make fajitas in advance?

You can prepare the marinade and slice the vegetables in advance, but it’s best to cook the steak and vegetables just before serving to maintain their freshness and texture.

4. What type of tortillas should I use?

Flour tortillas are commonly used for fajitas, but you can use corn tortillas for a gluten-free option. Choose the ones you prefer.

5. How can I make fajitas less spicy?

To reduce the spiciness, you can use less chili powder and omit the jalapeños. You can also serve a milder salsa or sour cream as a topping to balance the heat.

6. Can I make fajitas on a grill?

Absolutely! You can grill the steak, peppers, and onions for a smoky flavor. Just be sure to marinate the steak as usual and adjust the cooking time on the grill.

7. What’s the best way to slice the steak for fajitas?

Slice the steak thinly against the grain to ensure tenderness. Cutting it against the grain shortens the muscle fibers, making it easier to chew.