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quick and delicious fajitas

Sizzling Steak Fajitas

These restaurant-quality steak fajitas bring authentic Tex-Mex flavor to your table in minutes. Tender flank steak sizzles alongside colorful bell peppers and onions, creating a customizable meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon hot sauce
  • 4 teaspoons olive oil
  • 1 jalapeño seeded and thinly sliced
  • 8 flour tortillas (8-inch) warmed
  • Kosher salt
  • 1 pound flank steak thinly sliced against the grain
  • 1 teaspoon chili powder
  • 2 bell peppers seeded and thinly sliced
  • 1 onion thinly sliced
  • store-bought fresh refrigerated salsa for serving
  • sour cream for serving

Equipment

  • Skillet
  • Freezer bags
  • Mixing bowl

Method
 

  1. In a medium bowl, combine the sliced flank steak, thinly sliced onion, bell peppers, jalapeño, chili powder, hot sauce, and approximately 3/4 teaspoon of kosher salt. Mix thoroughly until the meat and vegetables are evenly coated with seasonings.
  2. For immediate cooking, proceed to the next step. For meal prep, divide the mixture evenly among four 1-quart freezer bags and freeze for up to three months.
  3. When ready to cook, heat 1 teaspoon of olive oil per serving in a skillet over medium heat.
  4. Add one portion of the fajita mixture (fresh or thawed) and cook covered for about 10 minutes.
  5. Increase heat to medium-high, uncover, and continue cooking for 2-6 minutes until vegetables are tender and steak reaches desired doneness.
  6. Serve with warmed flour tortillas, sour cream, and fresh salsa.

Notes

For best results, slice the flank steak against the grain to ensure tenderness. If flank steak isn't available, skirt steak makes an excellent substitute. Adjust the jalapeño and hot sauce quantities based on your heat preference.
These fajitas are highly customizable - try adding a squeeze of lime juice and chopped cilantro before serving, or include guacamole as an additional topping. For a low-carb option, serve in lettuce cups instead of tortillas.
Leftovers can be refrigerated for up to 3 days and reheated in a skillet for best results.