Restaurant Style Steak Fajitas with Marinated Peppers & Onions

Restaurant Style Steak Fajitas w/ Marinated Peppers & Onions

Restaurant Style Steak Fajitas. Juicy, marinated skirt steak seared to perfection and paired with tender bell peppers and red onions. Serve everything sizzling hot with warm flour tortillas, a squeeze of fresh lime juice, and your favorite toppings—think guacamole, shredded cheese, and sour cream. These fajitas are incredibly flavorful, easy to make, and bring that Tex-Mex restaurant vibe straight to your table. Perfect for a casual weeknight dinner or your next gathering with friends. While they’re a summer favorite, these steak fajitas are delicious any time of year. Just add a pitcher of margaritas, and you’re set!

Steak fajitas are the ultimate crowd-pleaser. They're easy to make, endlessly customizable, and perfect for just about any occasion—whether it's a casual weeknight dinner, a backyard barbecue, or a festive Tex-Mex night at home.

There's just something magical about that sizzle, the vibrant colors of the veggies, and the tender, marinated steak all wrapped up in a warm tortilla.

This recipe proves that making restaurant-quality fajitas at home (on the stove!) is totally doable—and honestly, way more fun. While I’m usually team flank steak, this recipe uses skirt steak, which, when cooked properly, delivers incredible flavor and just the right amount of chew.

With a tangy pineapple and lime marinade, perfectly charred veggies, and all your favorite toppings, these fajitas might just steal the show at your next dinner.

Bonus? You can enjoy these fajitas year-round! Whether it’s summer on the patio with a pitcher of margaritas or a cozy winter night indoors, they’ll bring a little Tex-Mex magic to your table every time.

What You'll Need for the Steak Fajitas:

Ingredients

• 1.5 lb Skirt Steak

• 2 Bell Peppers (red and orange, thinly sliced)

• 1/2 Large Red Onion, thinly sliced

• 2 cloves Garlic, minced

• 2 Tbsp Olive Oil

• Flour or Corn Tortillas

Fajita Steak Marinade:

• 1 cup Pineapple Juice

• 1/2 cup Soy Sauce

• 2 Fresh Squeezed Limes

• 2 cloves Garlic, roughly sliced

• 1 tsp Salt

Optional Fajita Toppings:

• Shredded Mexican Cheese

• Avocado and/or Guacamole

• Melted Butter

• Sour Cream

• Fresh Cilantro, chopped

• Pico de Gallo

Step 1: Marinate the Steak

1. Cut the skirt steak in half or into thirds so it fits easily in your skillet.

2. In a large Ziploc bag or shallow dish, mix the marinade ingredients: pineapple juice, soy sauce, lime juice, garlic, and salt.

3. Add the steak to the marinade, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 24 hours for enhanced flavor.

Step 2: Cook the Steak

1. Heat a large cast iron or stainless steel skillet over medium-high heat.

2. Add 1 tablespoon of olive oil to the hot skillet. Once the oil is shimmering, add the steak pieces (reserve some marinade for the vegetables).

3. Cook the steak for 3-5 minutes per side, depending on thickness, until medium or medium-well (internal temperature of 145-155°F).

4. Remove the steak from the pan and let it rest for at least 10 minutes.

5. Slice the steak against the grain into thin strips.

Step 3: Cook the Veggies

1. In the same skillet, add another tablespoon of olive oil and reduce the heat to medium.

2. Add the onions, garlic, and bell peppers to the pan. Pour in 1/4 cup of the reserved marinade.

3. Scrape the bottom of the pan to deglaze and incorporate the flavorful browned bits.

4. Cook the vegetables for 7-10 minutes until tender and the liquid has evaporated.

5. Remove the vegetables from the skillet.

Step 4: Serve

1. Warm the tortillas. For extra richness, brush them with melted butter before serving.

2. Layer the tortillas with the sliced steak, cooked vegetables, and your favorite toppings like cheese, avocado, sour cream, and cilantro.

3. Serve and enjoy your delicious fajitas!

Everything You Need to Know About Making the Best Steak Fajitas at Home

Steak fajitas are one of those dishes that instantly transport you to the patio of your favorite Mexican restaurant. The sizzle, the vibrant colors, the aroma of fresh lime juice and charred fajita veggies—it’s a full sensory experience.

While fajitas might seem like a dish best left to the pros, I promise this easy steak fajitas recipe will change your mind. With simple ingredients, a good steak fajita marinade, and a large cast iron skillet, you’ll have a meal that feels as good as going out—without leaving your kitchen.

Tips for Cooking Steak Fajitas Perfectly

1. Marinate for Maximum Flavor
   The marinade is everything when it comes to fajitas. This steak fajita marinade uses pineapple juice and fresh lime juice to tenderize the meat while packing it with flavor. Add in garlic, soy sauce, and a little olive oil, and you’re on your way to the best fajitas you’ve ever made.

2. Get the Right Temperature on Your Steak
   Cooking time matters! For medium rare doneness, cook your steak over medium heat in a large skillet or grill pan for about 3-5 minutes per side. Use a thermometer to ensure it’s around 130-135°F before letting the steak rest. Letting the steak rest is key—it allows the juices to redistribute, so every bite is juicy.

3. Cut Against the Grain
   After resting, slice the steak into thin slices, cutting against the grain of the muscle fibers. This makes the meat more tender and easier to chew. For a long skirt steak, I suggest cutting it into shorter 5ish inch chunks then cutting those against the grain.

How to Make the Veggies Perfectly

The fajita veggies—a mix of peppers, red onions, and sometimes green bell peppers (I don't personally use them because I'm not a huge fan, but if you are, definitely add them in!)—are just as important as the steak.

Cook them in the same skillet after the meat cooks, scraping up the browned bits left behind for extra flavor. Adding a little reserved marinade and cooking them until tender over medium heat makes them irresistible.

Serving Suggestions

Serve these steak fajitas with warm flour tortillas, cilantro lime rice, or even Mexican rice for a complete meal. Add a sprinkle of queso fresco, a dollop of sour cream, and a little lime juice for the ultimate Tex-Mex experience. 

Make It Your Own

Fajitas are endlessly adaptable. Swap in your favorite toppings, experiment with homemade tortillas, or turn them into fajita bowls. The best part? This easy recipe comes together with simple ingredients you can find at any grocery store, making it perfect for busy weeknights or casual entertaining.

No matter how you make them, this easy steak fajitas recipe is guaranteed to be a hit with the whole family. Grab a cutting board and your trusty skillet, and let’s get cooking!

Frequently Asked Questions About Steak Fajitas

• Flank Steak vs. Skirt Steak for Fajitas: Which is Best?

  If you’re considering whether to use flank steak vs. skirt steak for fajitas, here’s the deal: both cuts of beef work beautifully, but they do have slightly different textures.

  Skirt steak is a classic choice for fajitas because it has a bold flavor and tender texture when sliced properly (always against the muscle fibers!).

  Flank steak, on the other hand, is leaner and a bit thicker, which can be great for those who prefer a firmer bite. If you’re new to cooking fajitas, skirt steak is probably your best bet—it’s a little more forgiving for a first-time fajita maker.

• Why Use a Cast Iron Skillet?

  A large cast iron skillet is your secret weapon for fajitas. It gets incredibly hot, which helps you achieve that iconic sear on both the steak and the fajita veggies.

  The even heat distribution also ensures the bell peppers, red onions, and steak cook evenly, giving you restaurant-quality results.

• What’s the Difference Between Fajitas and Carne Asada?

  Fajitas and carne asada share some similarities, but they’re different dishes. Carne asada usually refers to grilled steak served as a main dish or as the base for tacos, often flavored with lime juice, garlic powder, and sometimes Worcestershire sauce.

  Fajitas, on the other hand, are more about the sizzling presentation with sautéed vegetables and warm tortillas. While both involve delicious cuts of beef, fajitas are the more interactive, customizable option for your table.

• Can I use sirloin steak for fajitas?

  Absolutely! While skirt steak and flank steak are the most common choices, sirloin steak works well too. It’s a leaner cut of meat that cooks quickly so make sure to take that into consideration and adjust cooking time if needed.

• Do I have to use a cast iron skillet?

  Not necessarily, but a cast iron skillet or grill pan will give you the best sear on your steak and veggies. If you don’t have one, a large skillet (preferably stainless steel) will work in a pinch—just make sure it’s hot enough.

• How do I store leftovers?

  Place any leftover fajita meat and veggies in an airtight container and refrigerate. They’ll stay fresh for up to 3 days. Reheat them in a skillet over medium heat with a tablespoon of oil to keep everything juicy and flavorful.

• Can I make these fajitas on an outdoor grill?

  Yes! You can easily adapt this recipe for an outdoor grill. Use a grilling basket for the veggies and cook the steak directly on the grates for that smoky flavor.

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Restaurant Style Steak Fajitas with Marinated Peppers & Onions

Servings: 4-6

Author: Jessie Bernhardt

Prep time: 1 HourCook time: 20 MinTotal time: 1 H & 20 M

This easy recipe is perfect for weeknight dinners or Tex-Mex nights with family and friends!

Ingredients

• 1.5 lb Skirt Steak
• 2 Bell Peppers (I used red and orange — choose your favorite), thinly sliced
• 1/2 Large Red onion, thinly sliced
• 2 cloves of garlic, minced
• 2 Tbsp Olive Oil
• Flour or Corn Tortillas

Steak Marinade

• 1 cup pineapple juice
• 1/2 cup soy sauce
• 2 Fresh Squeezed Limes
• 2 cloves of garlic, roughly sliced
• 1 tsp salt

To Serve (Optional)

• Shredded Mexican cheese
• Avocado and/or guacamole
• Melted Butter
• Sour Cream
• Cilantro, chopped

Instructions

Marinate the steak

1. Cut the skirt steak in half or into thirds so that the pieces will fit in your skillet when you’re ready to cook it.
2. In a large Ziploc bag or shallow dish, combine all marinade ingredients. Add the steak, ensuring it’s fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 24 hours for maximum flavor.

Cook The Steak

1. Heat a large cast iron or stainless steel skillet over medium-high heat.
2. Add 1 tablespoon of olive oil to the skillet. Once the oil is shimmering, add the steak pieces. They should sizzle immediately when they hit the pan. (Reserve some of the marinade for the vegetables later.)
3. Cook the steak to medium or medium-well (until an instant-read thermometer reads 145-155°F), about 3-5 minutes per side depending on thickness. Skirt steak is best cooked to medium to medium-well to avoid chewiness.
4. Remove the steak from the pan and let it rest for at least 10 minutes before slicing it against the grain.

Cook the veggies

1. In the same skillet, add another tablespoon of olive oil and reduce the heat to medium.
2. Add the onions, garlic, and bell peppers. Pour in 1/4 cup of the reserved marinade and gently scrape the bottom of the pan to deglaze, incorporating all the browned bits for extra flavor.
3. Cook the vegetables until tender and the liquid has evaporated, about 7-10 minutes. Remove the veggies from the pan.

Serve

1. Warm the tortillas and serve with sliced steak, cooked vegetables, and your choice of toppings like cheese, avocado, sour cream, and cilantro. For extra richness, brush the tortillas with melted butter before serving.

Did you make this recipe?

Tag @jessiebbernhardt on instagram and hashtag it #JessiesRecipes

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