Steak Fajitas

Beef Fajitas


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Steak Fajitas

Steak fajitas came before any other type of fajita.  Mexican laborers created this dish out of necessity while working along the Texas & Mexico border.  Laborers were partially paid with the less desirable cuts of beef and eventually came up with a good way to use their “non-cash wages.” 

Originally, and still today, the beef used for a fajita is usually, cut into strips and placed into a wrap with a selection of vegetables.  Bell peppers and jalapeno are very popular.  The secret to tender fajitas is marinating the meat, especially if you are using skirt steak.  The meat should be no more than ¾ inch thick and should be cooked on a high heat for a short cooking time.


1 ½ Pounds Flank or Sirloin Steak – Sliced Into Thin Strips

1 Sliced Red Onion

1 Green Bell Pepper – Sliced Into Strips

1 Red Bell Pepper – Sliced Into Strips

1 Yellow Bell Pepper – Sliced Into Strips

2 Teaspoons Garlic Powder

1 Teaspoon Chili Powder

1 Teaspoon Ground Cumin

½ Teaspoon Sea Salt

¼ Teaspoon Fresh Ground Pepper

1 Small Can Diced Green Chilies

½ Cup Chopped Cilantro

12 Flour Tortillas

Sour Cream

Guacamole or Sliced Avocado

Shredded Cheddar Cheese


In a large skillet, sauté red, green & yellow bell peppers along with red onion in 2 tablespoons olive oil until crisp and tender.  Remove and set aside.  In the same skillet, sauté the steak, garlic powder, chili powder, cumin, salt and pepper in the remaining oil for 4 minutes or until meat reaches desired doneness.  Return the vegetable to the pan, add the diced green chiles and the cilantro and heat through. 

Heat flour tortillas in a preheated oven (350° F) wrapped in foil for about 10 minutes.  You can also heat in the microwave for 30 to 60 seconds, but I prefer heating in the oven.  Remove tortillas from the oven and place in a tortilla warmer to keep them warm.  If you don’t have a tortilla warmer then leave them in the foil to keep them warm.  To assemble the tortillas spread some of the guacamole on a tortilla, top it with the steak and vegetable mixture and then top it with salsa, cheddar cheese and a little sour cream.  Roll up the tortilla to enclose the filling and enjoy!  Serves 12

Steak Fajita Marinade

1 Cup Red Wine Vinegar

½ Cup Tequila

1/3 Cup Olive Oil

1/3 Cup Fresh Lime Juice

5 Large Crushed Garlic Cloves

3 Tablespoons Brown Sugar

4 Fresh Jalapenos (Minced – Stems & Seeds Removed)

1 Tablespoon Minced Fresh Cilantro

1 Tablespoon Worcestershire Sauce

3 Teaspoons Ground Cumin

1 Teaspoon Dried Oregano

1 Teaspoon Lemon Pepper

1 Teaspoon Sea Salt

1 Teaspoon Freshly Ground Pepper

Combine all ingredients and mix well.  Pour marinade over meat in a shallow glass bowl or a large zip lock bag.  I love marinating meats in these 1 gallon plastic zip lock bags!  Refrigerate overnight or up to 24 hours.  Makes enough to marinate 3 pounds of steak.


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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