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Easy Steak Fajitas Recipe
5 from 102 votes

Easy Steak Fajitas Recipe

Easy Steak Fajitas use thinly sliced top sirloin steak paired with bell peppers and onions, all seasoned with a chili and smoked paprika spice mix. The meat and vegetables cook quickly in a skillet with avocado oil, producing tender beef strips and flavorful, slightly softened veggies. Optionally, cornstarch can thicken skillet juices for a saucier finish. This recipe yields a satisfying, warm fajita filling suitable for tortillas or bowls.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 420 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Seasoning mix:
  • 1 teaspoon salt sea salt
  • ¼ teaspoon black pepper
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon oregano dried
  • ½ teaspoon red pepper flakes
Fajitas:
  • 3 bell pepper cut into thin strips; or 1 pound of frozen sliced bell peppers, large
  • 1 onion thinly sliced; 8 ounces, large
  • 2 pounds sirloin steak cut into thin strips; not bottom sirloin, top
  • 2 tablespoons avocado oil
Optional, for thickening the juices:
  • 1 tablespoon cornstarch if using frozen peppers

Instructions

    Cup of Yum
  1. In a small bowl, mix together the seasoning ingredients. You can mix them in two separate bowls - half will season the veggies, and the second half will season the meat.
  2. Heat the oil in a large, deep skillet over medium-high heat. Add the bell peppers, onions, and half the spices. Cook, stirring often, until just tender, about 5 minutes. Remove the vegetables to a plate.
  3. Add the steak slices and the remaining spices to the same skillet. Stir-fry just until no longer raw, 3-4 minutes. The beef doesn't need to be fully cooked at this point. It will finish cooking when you add back the vegetables.
  4. Return the vegetables to the skillet. Stir-fry everything together until heated through, 1-2 more minutes.At this point, if you have a lot of liquids in the skillet (this happens when using frozen peppers) and you'd like to thicken them, you can reduce the heat to medium and stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water). Keep cooking until the liquids thicken, about 1 more minute. But this is optional and unnecessary if using fresh peppers.
  5. Serve immediately.

Notes

  • Top sirloin is chosen for tenderness without needing marination, simplifying prep time.
  • Leftovers keep in an airtight container in the fridge for up to 4 days; reheat gently at 50% microwave power.
  • You can freeze leftovers for up to 3 months for extended storage.

Nutrition Information

Serving 0.25recipe Calories 420kcal (21%) Carbohydrates 14g (5%) Protein 52g (104%) Fat 16g (25%) Saturated Fat 4g (20%) Sodium 750mg (31%) Fiber 4g (16%) Sugar 7g (14%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 420

% Daily Value*

Serving 0.25recipe
Calories 420kcal 21%
Carbohydrates 14g 5%
Protein 52g 104%
Fat 16g 25%
Saturated Fat 4g 20%
Sodium 750mg 31%
Fiber 4g 16%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.