Steak Fajitas

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Rating: 3.6/5 (7 votes cast)

It’s about time I got some steak on here. This is one of my go-to recipes: the steak fajita.

It’s easy to make and easy to clean up, perfect for a lazy night at home. Mexican food, gotta love it. Read on, my brothas!

NOTE: Makes about 6 servings: 300 Calories, 14g Fat, 10g Carb, 31g Protein.

Cook Time:
About 25 min

Ingredients: (click for photo)
About 1.5 lb. flap steak
1 sliced white onion
2 bell peppers
1 packet of fajita seasoning
Olive oil

What You’ll Need:
1 skillet

TIP: To warm your tortillas, wrap them in a towel and put it in the oven at 180 degrees when you begin cooking. Take them out when you’re done. You’ll end up with perfectly warm tortillas.

Reference Photos:


  1. Chop the bell peppers and the onion (see reference photo for a how-to).
  2. Slice the steak into strips.
  3. Heat a skillet on high heat with a couple teaspoons of olive oil.
  4. Sautee the sliced onion and bell peppers for about 5 minutes (until tender).
  5. Transfer the onion and bell peppers out of the skillet and onto a plate (or separate skillet, as pictured). Keep the heat on and put the steak strips into the same hot skillet. Let cook for 10 minutes (or until browned).
  6. Drain juice from the skillet into the sink and return to heat.
  7. Add fajita seasoning and about 1/4 cup water. Let boil uncovered for about 2 minutes.
  8. Add the onion and peppers back into the skillet. Cook together for another 5 minutes.
  9. Assemble the fajita and serve!

That’s it! My personal favorite accompaniment is Tapatio and sour cream. I’m gunna go eat now. Enjoy, dudes!

Steak Fajitas, 3.6 out of 5 based on 7 ratings

5 Responses to “Steak Fajitas”

  1. Jeff Blinkinsop Says...

    On January 13, 2010 at 2:07 am

    Nice!! Any favorite Fajita seasoning choices?? Do you find that you like one over another?

  2. Brandon Bonfiglio Says...

    On January 13, 2010 at 10:44 am

    haha as you can see from the picture of the ingredients, i reeeeally dont discriminate. I used the kroger brand for this one. Whatever’s cheapest!

  3. Briitney Blinkinsop Says...

    On January 16, 2010 at 10:18 pm

    Made these tonight and they were delicious! A great tip I received from Jeff’s dad (the ultimate man-cook) cut the meat cross-grain as flap steak can get chewy if you over cook it. Followed his advice and the meat was very tender! Also a little Mexican tip for heating tortillas, put them straight on the burner over medium heat for about 20 seconds each side instead of putting them in the oven. Great recipe! I will definately add it to my arsenal.

  4. Jeff Blinkinsop Says...

    On January 19, 2010 at 7:37 pm

    So we made these and they were incredible!! I have NEVER in my life eaten bell pepper and now I’m a fan. haha Carry on.

  5. Ting Says...

    On December 2, 2015 at 5:56 pm

    I like to make chicken fried rice. It’s easy, and it gives me sohenmitg to do with my chicken and/or rice leftovers. Tyson grilled chicken breast strips would make this an even simpler meal, since you don’t have to “cook” or cut the chicken up… unless you want it smaller. If I’m in the mood for this meal, but don’t have leftover rice (and I don’t feel like cooking up a pot of it) I use a bag of steamfresh rice. It only takes about 2 and half to 3 minutes to cook in the microwave and it’s surprisingly good.You need garlic, eggs (beaten), onions, your favorite stir-fry veggies, rice, chicken, salt & pepper, soy sauce, and pineapple chunks (drained).Sautee the garlic, then add everything but the pineapple. Mix it all up and keep frying it until the eggs and veggies are cooked. Throw in the pineapples, mix them in well. I like to serve it with some cut or crushed caramelized pecans on top (but that’s just me).

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