If you’re ready to tweak your typical Taco Tuesday, it’s time to add these Beef Fajitas to your cooking radar. The best thing about this fajita recipe is that it’s really simple to make and takes no time at all. After marinating the steak, dinner can be on the table in about 30 minutes. I can’t tell you how many times I’ve whipped up this tasty dinner for a quick and easy weeknight dinner recipe.
And since I get to use my cast iron skillet to cook up this tasty dish, I know that it’s going to be packed full of so much flavor, too. I like to use a variety of peppers and onions but you can easily add other vegetables as well.
If you’re ready to give your mouth a truly tasty treat, it’s time to get this simple Beef Fajitas recipe a try.
Easy Beef Fajitas
I grew up eating a lot of Mexican food and tacos for dinner, and while I still love them, I’ve found that I’m truly a fajita fan. What’s there not to like when every single bite is perfectly portioned with meat and veggies? And if you’re a spice fan like me, don’t forget to add on the spicy toppings, too. You can’t believe how many different ways you can change up the taste of these fajitas all by adding in a little bit of spice or heat.
How To Cut Steak For Fajitas
For this recipe, I have cooked the whole skirt steak first, then cut the meat against the grain after it has cooked. When cutting skirt steak, or flank steak, for fajitas, cutting against the grain is what makes the steak so tender and delicious. Cutting the same direction will result in tough and chewy steak strips. Also, make certain that you’re not only cutting the strips of meat thin enough but that you’re making them manageable as well.
How To Make Beef Fajitas Tender
The easiest way to tenderize fajita meat is to marinate it. Also, cutting it into strips before cooking, instead of leaving it whole, is also another easy way to marinate the steak. The marinade will help to make the steak more tender. Just make sure not to cook the meat as long as you would a whole steak otherwise it can become too done.
What are some hot toppings to add to fajitas?
Many people just think about salsa when it comes to adding spice to fajitas but there is so much more to it than that. Adding on some diced fresh jalapenos, some spicy chilis, or even some ghost pepper as well can be a great way to add a bit of heat to your fajitas.
What To Serve with Beef Fajitas
- Fresh Spicy Guacamole: Guacamole is great to serve with beef fajitas. It’s so good and made with the freshest ingredients, and the taste is amazing!
- Crock Pot Spicy Charro Beans: If you love beans, this charro bean recipe is scrumptious and a perfect side dish to serve with bee fajitas.
- Spicy Salsa Verde Rice: This rice side dish recipe is full of flavor with a little kick to it. If spicy is not your thing, just switch out the jalapenos for diced green chilies and adjust the seasonings.
- Cilantro Lime Rice with Black Beans and Corn: Adding black beans and corn with this cilantro lime rice recipe makes a delicious tasting dish that would be delicious to serve with beef fajitas.
Can you use corn tortillas for this recipe?
You can if you want, but there’s nothing quite like that soft tortilla that the beef fajitas have to offer. Corn tortillas can be great but for classic fajitas, there’s nothing like good old flour tortillas.
Can Fajitas Be Made Low carb?
If you take away the flour tortillas, that would be the easiest way to make these low carb. Removing the flour tortilla and making a fajita bowl is a great lower carb option for sure. There are many people who will do this because they can’t eat flour or because they’re trying to lose weight. Plus, a fajita bowl is still a super delicious meal that is certain to be filling as well.
How do you reheat fajita meat?
The key to reheating leftovers is that you want to do it low and slow. You have to be careful when you’re reheating the meat because you don’t want to overcook it and make it tough and chewy. Low and slow is the key to warming up this leftover meat.
The next time that you’re craving a totally simple dinner and are looking for an easy recipe, you really can’t pass up on this one. The more you make these beef fajitas, the more you’re going to love them.
You just might add these Beef Fajitas to your monthly meal plan rotation!
Ingredients Needed To Make Beef Fajitas
- Skirt steak or Flank steak
- Green, red, orange and yellow bell pepper
- Onion
- Cumin
- Chili powder
- Garlic salt
- Pepper
- Red crushed peppers
- Flour tortillas
- Vegetable oil
- Fresh lime juice
(Actual measurements in the recipe card below.)
How To Make Beef Fajitas On The Stove
- Add cumin, chili powder, garlic salt, pepper and red crushed peppers to a large sealable baggie. Seal and shake to mix.
- Pour in lime juice and shake until combined.
- Place skirt steak into baggie, seal, shake and place in fridge for 4+ hours, turning baggie over a couple times while marinating.
- Using a large cast iron skillet, heat skillet over medium high heat and add 2 tablespoons of oil to pan.
- Once oil is hot, add bell peppers and onions. Toss with tongs and cook until peppers are tender but still a bit crispy, approximately 6-8 minutes. Remove to a plate and set aside.
- Add remaining 2 tablespoons of oil to pan and once oil is hot, remove steak from baggie and place in hot skillet. Discard liquid.
- Cook the meat for 4-6 minutes per side for medium.
- Remove from skillet and place on plate, cut into thin strips, against the grain, and either place back into skillet along with peppers and onions, stir to combine or serve individually with other ingredients.
- Place fajitas into warm tortillas and top with (optional), guacamole, charro beans, sour cream, cilantro, Pico de Gallo.
Try These Delicious Beef Fajitas Today
Here are a few more delicious Mexican recipes that can be found on the blog:
- 2 lbs skirt steak
- 1 each green, red, orange and yellow bell peppers, stem, seeds removed and cut into thin strips
- 1 large onion, cut into thin strips
- 4 tbsp vegetable oil, divided
- 8-10 flour tortillas
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic salt
- ½ tsp black pepper
- ½ tsp red crushed peppers
- ⅓ cup fresh lime juice
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Add cumin, chili powder, garlic salt, pepper and red crushed peppers to a large sealable baggie. Seal and shake to mix.
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Pour in lime juice and shake until combined.
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Place skirt steak into baggie, seal, shake and place in fridge for 4+ hours, turning baggie over a couple times while marinating.
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Using a large cast iron skillet, heat skillet over medium high heat and add 2 tablespoons of oil to pan.
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Once oil is hot, add bell peppers and onions. Toss with tongs and cook until peppers are tender but still a bit crispy, approximately 6-8 minutes. Remove to a plate and set aside.
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Add remaining 2 tablespoons of oil to pan and once oil is hot, remove steak from baggie and place in hot skillet. Discard liquid.
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Cook the meat on medium high for 4-6 minutes per side for medium.
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Remove from skillet and place on plate, cut into thin strips, against the grain, and either place back into skillet along with peppers and onions, stir to combine or serve individually with other ingredients.
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Place fajitas into warm tortillas and top with (optional), guacamole, charro beans, sour cream, cilantro, Pico de Gallo.
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
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