Beef

Best Juicy Steak Fajitas

By Samira Kazan

published June 17, 2025

I’ve been testing this steak fajita recipe with different cuts, spice tweaks, and prep shortcuts — and this version is the one I’ll keep making. It’s bold, savory, and comes together fast, without relying on a heavy marinade.

I used ribeye here for a richer flavor, but flank or skirt steak works just as well. The homemade seasoning mix adds depth and a little heat, and the quick marinade helps everything sear beautifully in one pan. Serve it with warm tortillas (or even better, homemade corn tortillas ), a spoonful of fire-roasted salsa , and a side of guacamole for a satisfying meal.

• What you’ll need
• How to make
• Recipe tips
• More Mexican-inspired meals
• Steak Fajitas Recipe

What you’ll need

Here’s what you’ll need to make bold, savory steak fajitas at home.

• Steak: I used ribeye for extra richness, but flank or skirt steak works just as well. Just make sure to slice it thinly across the grain after cooking if you’re not pre-slicing.
• Bell peppers : A mix of red, yellow, and green adds both color and sweetness. They soften and char beautifully in the pan.
• Onion: I went with a yellow onion for its natural sweetness, but red or white would also work.
• Olive oil: You’ll need a little for the marinade and a little for cooking — it helps everything sear nicely and keeps the steak juicy.
• Worcestershire sauce: Adds umami and helps the seasoning cling to the meat. Soy sauce works too, if that’s what you have on hand.
• Lime juice: Optional, but a quick squeeze adds brightness and works well if you’re marinating ahead of time.

Steak fajita seasoning: No store-bought seasoning required. I’ve listed the exact ingredients below. For more details on how I tweak the mix depending on the protein, check out my homemade fajita seasoning .

• Chili powder, smoked paprika, cumin: These give the seasoning its bold, smoky base — earthy and full of flavor.
• Garlic powder & onion powder: A dry way to layer in savory depth without adding moisture.
• Salt & black pepper: I keep it simple — just enough to season the steak well and balance the spice.
• Coriander: Adds a subtle earthiness that ties the whole blend together.
• Dried oregano & cayenne: Optional, but I include both for gentle heat and a little herbal warmth.
• Cornstarch: This helps the steak develop a golden crust when seared — completely optional, but worth trying.
• Sugar: Just a touch helps with browning and balances out the spices.

See printable recipe card below for the full ingredients list and quantities.

How to make

1. Mix the seasoning : In a small bowl, combine all the dry spices with the Worcestershire sauce, lime juice, and oil. Mix into a thick paste.

2. Marinate the steak : Add the steak to a zip-top bag or shallow dish. Pour in the marinade and massage to coat evenly. Cover or seal and refrigerate for at least 1 hour, or overnight.

3. Slice the vegetables : Thinly slice the bell peppers and onion. Set them aside — we’ll cook them after the steak in the same pan to soak up the flavor.

4. Cook the steak : Heat a large skillet or grill pan over medium-high heat. Add a bit of oil and sear the steak until it reaches your preferred doneness. I tested it both medium-rare and well-done — cook it just how you like it. Transfer to a plate to rest.

5. Deglaze with lime : While the pan is still hot, squeeze in half a lime. Let it bubble and scrape up any browned bits — this adds incredible flavor to the vegetables.

6. Cook the vegetables : Add the sliced peppers and onions to the same pan. Sauté until just tender and lightly charred, stirring occasionally.

7. Slice the steak and combine : Slice the rested steak thinly against the grain. Return it to the pan with the vegetables and toss everything together to warm through.

8. Serve and enjoy : Serve with warm tortillas and your favorite toppings like guacamole, salsa, pico de gallo , or sour cream. Leftovers can be stored in the fridge for up to 3 days and reheated in a pan or microwave.

Recipe tips

• Choose the right cut: I used ribeye for a richer bite, but flank or skirt steak are great options too — just be sure to slice them thinly against the grain after cooking to keep them tender.
• Don’t skip the marinating time: Even 1 hour helps the flavors soak in, but overnight is even better if you have time.
• Pan or grill — both work: I used a hot skillet to build flavor and catch the drippings, but these cook beautifully on a grill, too.
• Cook to your preference : I tested both medium-rare and well-done. Just keep an eye on the thickness and use a thermometer if needed.
• Let the steak rest: A few minutes of resting before slicing makes a big difference — it keeps the juices where they belong.

More Mexican-inspired meals

Equipment

• Large skillet or grilled pan
• Sharp knife
• Cutting board
• Zip-top bag or a shallow dish

Ingredients1x2x3x

For the Steak Fajitas:

• ▢ 2 lbs steak flank, skirt or ribeye
• ▢ 3 bell peppers
• ▢ 1 large onion
• ▢ 2 tbsp olive oil divided ( 1 tbsp for marinade, 1 tbsp for cooking)
• ▢ 1 tbsp Worcestershire sauce
• ▢ 2 tbsp lime juice divided ( 1 tbsp for marinade, 1 tbsp for deglazing)

For the Seasoning Blend:

• ▢ 1 tsp chili powder
• ▢ ½ tsp smoked paprika
• ▢ ½ tsp ground cumin
• ▢ ½ tsp garlic powder
• ▢ ½ tsp onion powder
• ▢ ½ tsp fine sea salt
• ▢ ¼ tsp black pepper
• ▢ ½ tsp ground coriander
• ▢ ¼ tsp dried oregano
• ▢ ¼ tsp cayenne pepper
• ▢ 1 tsp cornstarch
• ▢ ½ tsp sugar

Instructions

• Mix the seasoning in a small bowl with the Worcestershire sauce, lime juice, and oil to form a thick paste.
• Add the steak to a zip-top bag or shallow dish. Pour in the marinade and massage to coat evenly. Refrigerate for at least 1 hour or overnight.
• Slice the bell peppers and onion and set them aside.
• Heat a large skillet or grill pan over medium-high heat. Add a little oil and sear the steak until cooked to your preferred doneness. Let it rest for 5 minutes.
• While the steak rests, squeeze half a lime into the hot pan to deglaze, scraping up any browned bits.
• Add the sliced peppers and onion to the same pan. Sauté until just tender and lightly charred.
• Slice the rested steak thinly against the grain and return it to the pan with the veggies. Toss to combine and warm through.
• Serve hot with tortillas and your favorite toppings.

Notes

• If using flank or skirt steak, slice it thinly against the grain after cooking for the most tender results.
• Soy sauce can be used instead of Worcestershire — it adds a similar depth of flavor.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Steak Fajitas

Equipment

• Large skillet or grilled pan
• Sharp knife
• Cutting board
• Zip-top bag or a shallow dish

Ingredients

For the Steak Fajitas:

• 2 lbs steak flank, skirt or ribeye
• 3 bell peppers
• 1 large onion
• 2 tbsp olive oil divided ( 1 tbsp for marinade, 1 tbsp for cooking)
• 1 tbsp Worcestershire sauce
• 2 tbsp lime juice divided ( 1 tbsp for marinade, 1 tbsp for deglazing)

For the Seasoning Blend:

• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp fine sea salt
• ¼ tsp black pepper
• ½ tsp ground coriander
• ¼ tsp dried oregano
• ¼ tsp cayenne pepper
• 1 tsp cornstarch
• ½ tsp sugar

Instructions

• Mix the seasoning in a small bowl with the Worcestershire sauce, lime juice, and oil to form a thick paste.
• Add the steak to a zip-top bag or shallow dish. Pour in the marinade and massage to coat evenly. Refrigerate for at least 1 hour or overnight.
• Slice the bell peppers and onion and set them aside.
• Heat a large skillet or grill pan over medium-high heat. Add a little oil and sear the steak until cooked to your preferred doneness. Let it rest for 5 minutes.
• While the steak rests, squeeze half a lime into the hot pan to deglaze, scraping up any browned bits.
• Add the sliced peppers and onion to the same pan. Sauté until just tender and lightly charred.
• Slice the rested steak thinly against the grain and return it to the pan with the veggies. Toss to combine and warm through.
• Serve hot with tortillas and your favorite toppings.

Notes

• If using flank or skirt steak, slice it thinly against the grain after cooking for the most tender results.
• Soy sauce can be used instead of Worcestershire — it adds a similar depth of flavor.

Nutrition

Recipe on Alphafoodie: https://www.alphafoodie.com/steak-fajitas/