Can I use different cuts of beef for these fajitas?

Absolutely! While flank steak is traditional, skirt steak works wonderfully too. In a pinch, ribeye or sirloin will work, though they're pricier options. The key is slicing thinly against the grain, regardless of which cut you choose. For budget-friendly alternatives, try using beef chuck that's been sliced very thin when partially frozen.

How can I make these fajitas ahead for a party?

For entertaining, prep all vegetables and meat the morning of your gathering. Store everything separately in the refrigerator. Make the seasoning mix up to a week ahead. When guests arrive, cooking will take just minutes! Consider setting up a "fajita bar" with all the toppings so everyone can build their own.

Are these fajitas spicy?

With one teaspoon of red pepper flakes, these fajitas have a moderate kick. Adjust to your taste - reduce to 1/4 teaspoon for mild fajitas or increase to 2 teaspoons if you love heat. Remember, you can always serve hot sauce on the side for those who want extra spice without changing the base recipe.

What's the best way to warm tortillas?

For authenticity, warm tortillas directly over a gas flame for a few seconds per side (use tongs and watch carefully!). Alternatively, wrap a stack of tortillas in slightly damp paper towels and microwave for 30 seconds, or warm in a dry skillet for about 30 seconds per side. Keep warmed tortillas covered with a clean kitchen towel to retain heat and softness.

20 Minute Steak Fajitas Recipe

Name: 20 Minute Steak Fajitas Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 20 min
Cuisine: Tex-Mex
Ingredients: 2 teaspoons ground cumin; 2 teaspoons chili powder; 1 teaspoon onion powder; 1 teaspoon salt; 1 teaspoon crushed red pepper flakes; 1 1/2 pounds flank steak, thinly sliced against the grain; 2 tablespoons olive oil; 3 medium multi-color bell peppers, sliced; 1 medium red onion, sliced; 8 ounces sliced mushrooms; 2 cloves minced garlic; 1 tablespoon Worcestershire sauce; 1/4 cup lime juice (about 2 limes); 10 (6-inch) flour tortillas, for serving

Description

Quick, flavorful, and perfect for a busy weeknight dinner, these 20-minute steak fajitas are packed with juicy flank steak, tender-crisp bell peppers, and vibrant spices. Serve them on warm tortillas with your favorite toppings for a satisfying, restaurant-quality meal at home.

Ingredients

Units Scale

Fajita Seasoning Mix

2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon crushed red pepper flakes

Steak Fajitas

1 1/2 pounds flank steak, thinly sliced against the grain
2 tablespoons olive oil
3 medium multi-color bell peppers, sliced
1 medium red onion, sliced
8 ounces sliced mushrooms
2 cloves minced garlic
1 tablespoon Worcestershire sauce
1/4 cup lime juice (about 2 limes)
10 (6-inch) flour tortillas, for serving

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Instructions

Prepare the Fajita Seasoning Mix
In a small bowl, combine the ground cumin, chili powder, onion powder, salt, and crushed red pepper flakes. Mix well and set aside.
Slice and Prep Ingredients
Thinly slice the flank steak against the grain. Slice the bell peppers, red onion, and mushrooms. Mince the garlic cloves. These steps ensure even cooking and better flavor.
Cook the Vegetables
Heat a large skillet over high heat and add the olive oil. Once heated, add the sliced bell peppers, onions, and mushrooms. Sauté the vegetables for about 7 minutes until they become tender-crisp, stirring frequently for even cooking.
Add Seasoning to Vegetables
During the last 2 minutes of cooking, add half of the fajita seasoning mix and the minced garlic to the skillet. Cook for an additional 1 to 2 minutes to fully marry the flavors. Remove the vegetables from the skillet and set them aside.
Cook the Flank Steak
Return the skillet to high heat. Add the thinly sliced steak to the hot skillet. Sprinkle the remaining fajita seasoning and Worcestershire sauce over the steak. Cook the steak for 2 to 3 minutes for medium-rare doneness or longer (3 to 4 minutes) if you prefer it well-done. Stir constantly for even cooking.
Combine Steak and Vegetables
Once the steak is cooked, add the sautéed vegetables back into the skillet. Drizzle with lime juice and toss everything together to fully combine the flavors.
Serve and Enjoy
Serve the fajitas wrapped in warm flour tortillas, and add your favorite toppings like sour cream, cilantro, guacamole, or salsa.

Notes

For a healthier variation, swap flour tortillas with whole wheat or corn tortillas.
If you prefer spicier fajitas, increase the amount of crushed red pepper flakes or add sliced jalapeños.
To make steak slicing easier, chill the steak slightly before cutting against the grain; this ensures tender bites.
These fajitas are great with additional sides like rice, beans, or a fresh salad.

Nutrition

Serving Size: 1 fajita
Calories: 230
Sugar: 3g
Sodium: 410mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 15g
Cholesterol: 35mg