Be sure to try my Beef Enchiladas and Chicken Quesadillas next!
Steak Fajitas
These incredible restaurant-worthy Steak Fajitas are so easy to make at home, and the flavor is absolutely incredible. Each and every bite of tender, juicy steak is seasoned to perfection. The Fajita seasoning is rubbed generously over the steak before it’s marinated, which adds so much amazing flavor to this dish. While the steak marinates, you prepare your veggies. While the steak rests, you cook the veggies! The way the tasks overlap makes this come together super quickly. How do you accessorize your Fajita?! I sprinkle shredded cheese over a warm tortilla, followed by the steak fajita filling, and top it off with sour cream, diced avocado or guacamole, and salsa!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Tenderize each side of the steak with a meat mallet and season with salt. Rub Fajita seasoning generously on each side. Combine marinade ingredients in a gallon freezer bag. Add the steak and marinate for 25-30 minutes while you prepare remaining ingredients.
Sear the steak on each side until cooked through. Set aside and let it rest.
Sauté the onions and peppers for 5-7 minutes. Thinly slice the steak and add it to the skillet. Toss to heat through. Serve with warm tortillas and desired toppings!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover fajita filling does freeze and reheat pretty well!
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Fajita Skillets– This completes the restaurant-style presentation. Cast Iron Skillet– I love using enamel cast iron skillets for cooking. Kitchen Tongs– For serving the Fajita filling straight from the hot skillet! Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
