18 Spicy Steak Fajitas Recipes Delicious

Ready to spice up your dinner routine? Our collection of 18 Spicy Steak Fajitas Recipes is here to turn your ordinary meal into a fiesta of flavors! Perfect for home cooks looking for a quick, delicious, and satisfying dish, these recipes promise to deliver the heat and heartiness you crave. Dive in and discover your next favorite way to enjoy steak fajitas!

Classic Steak Fajitas with Bell Peppers and Onions

Just last weekend, I found myself craving something hearty yet simple to whip up after a long day. That’s when I decided to make these Classic Steak Fajitas with Bell Peppers and Onions, a dish that never fails to bring a little joy to my kitchen. The sizzle of the steak hitting the pan, the vibrant colors of the peppers, and the aroma of spices filling the air—it’s a recipe that feels like home.

Ingredients

• 1.5 lbs skirt steak, sliced against the grain
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 2 bell peppers, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 8 flour tortillas
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the skirt steak with olive oil, salt, black pepper, cumin, and chili powder. Let it marinate for at least 30 minutes at room temperature for maximum flavor.
2. Heat a large skillet over medium-high heat until very hot, about 2 minutes. Add the marinated steak in a single layer, working in batches if necessary to avoid overcrowding.
3. Cook the steak for 3-4 minutes per side until a nice crust forms and it reaches your desired level of doneness. Tip: For medium-rare, aim for an internal temperature of 135°F.
4. Remove the steak from the skillet and let it rest on a plate covered loosely with foil.
5. In the same skillet, add the bell peppers, onion, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and slightly charred.
6. While the vegetables cook, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side. Tip: Keep them warm by wrapping them in a clean kitchen towel.
7. Slice the rested steak into thin strips against the grain. Tip: This ensures each bite is tender.
8. Serve the steak and vegetables on the warm tortillas with lime wedges on the side.

Vibrant and full of flavor, these fajitas are a feast for the senses. The tender steak paired with the sweet and smoky vegetables makes every bite a delight. For an extra touch, top with a dollop of guacamole or a sprinkle of fresh cilantro.

Spicy Chipotle Steak Fajitas

Growing up in Texas, I was surrounded by the bold flavors of Mexican cuisine, and nothing brings back memories like the sizzle of fajitas on the grill. This Spicy Chipotle Steak Fajitas recipe is my go-to for a quick, flavorful dinner that never fails to impress.

Ingredients

• 1.5 lbs skirt steak
• 2 tbsp olive oil
• 2 tbsp chipotle paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 large red bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 large onion, sliced
• 8 flour tortillas
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine 2 tbsp olive oil, 2 tbsp chipotle paste, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp salt to make the marinade.
2. Add 1.5 lbs skirt steak to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Heat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade and cook for 4-5 minutes on each side for medium-rare, or until desired doneness.
4. Let the steak rest for 5 minutes before slicing against the grain into thin strips.
5. In the same pan, add the sliced bell peppers and onion. Cook for 5-7 minutes, stirring occasionally, until they’re soft and slightly charred.
6. Warm 8 flour tortillas according to package instructions.
7. Serve the sliced steak and vegetables on the warm tortillas with lime wedges on the side.

Now, the smoky chipotle and tender steak paired with the crisp vegetables create a perfect balance of flavors and textures. Try serving these fajitas with a side of guacamole or a cold beer for an unbeatable combo.

Garlic Butter Steak Fajitas

Kicking off the grilling season with a bang, I stumbled upon this Garlic Butter Steak Fajitas recipe during a lazy Sunday experiment. It’s become a weeknight favorite, blending the richness of garlic butter with the bold flavors of fajitas—perfect for when you’re craving something indulgent yet straightforward.

Ingredients

• 1.5 lbs skirt steak, sliced against the grain
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 large bell pepper, sliced
• 1 large onion, sliced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/2 tsp black pepper
• 8 small flour tortillas
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add sliced steak to the skillet, seasoning with chili powder, cumin, salt, and black pepper. Cook for 3-4 minutes per side until browned. Tip: Don’t overcrowd the skillet to ensure a good sear.
3. Remove steak from skillet and set aside on a plate.
4. In the same skillet, melt butter over medium heat. Add minced garlic, cooking for 1 minute until fragrant.
5. Add sliced bell pepper and onion to the skillet, stirring to coat in garlic butter. Cook for 5-6 minutes until vegetables are tender-crisp. Tip: Stir occasionally to prevent burning.
6. Return the steak to the skillet, tossing with the vegetables and garlic butter. Cook for an additional 2 minutes to combine flavors.
7. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Keep them wrapped in a towel to stay warm until serving.
8. Serve the steak and vegetable mixture on warm tortillas, garnished with fresh cilantro and lime wedges.

The garlic butter melds beautifully with the juicy steak and crisp vegetables, creating a symphony of flavors in every bite. For an extra kick, drizzle with hot sauce or serve alongside a cool avocado crema.

Easy Skillet Steak Fajitas

Every time I think about whipping up something quick yet satisfying for dinner, skillet steak fajitas come to mind. There’s something about the sizzle of steak and peppers that feels like a mini celebration, and the best part? It’s all done in one pan, making cleanup a breeze.

Ingredients

• 1.5 lbs skirt steak, sliced against the grain
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 flour tortillas
• 1 lime, cut into wedges
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add the sliced steak to the skillet, seasoning with cumin, chili powder, salt, and black pepper. Cook for 3-4 minutes until browned, then remove from skillet and set aside.
3. Tip: Don’t overcrowd the skillet to ensure the steak gets a good sear.
4. In the same skillet, add the remaining 1 tbsp olive oil, then the bell peppers and onion. Cook for 5-6 minutes until softened.
5. Add the minced garlic and cook for 1 more minute until fragrant.
6. Tip: Stir occasionally to prevent the garlic from burning.
7. Return the steak to the skillet, mixing well with the vegetables. Cook for 2 minutes to heat through.
8. Tip: Squeeze a lime wedge over the mixture for an extra zing before serving.
9. Warm the tortillas according to package instructions.
10. Serve the steak and vegetable mixture on warm tortillas, garnished with fresh cilantro and additional lime wedges.

Absolutely nothing beats the tender, juicy steak paired with the crisp, colorful peppers in these fajitas. For a fun twist, try serving them with a side of guacamole or a dollop of sour cream to add a creamy texture to each bite.

Marinated Steak Fajitas with Lime and Cilantro

Every time I think about making fajitas, I’m reminded of the summer barbecues at my cousin’s place in Texas, where the smell of marinated steak would fill the air, promising a feast. This Marinated Steak Fajitas with Lime and Cilantro recipe is my go-to for a quick, flavorful dinner that never fails to impress.

Ingredients

• 1.5 lbs flank steak
• 1/4 cup olive oil
• 3 tbsp lime juice
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 cup cilantro, chopped
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 onion, sliced
• 8 flour tortillas

Instructions

1. In a large bowl, whisk together olive oil, lime juice, minced garlic, cumin, chili powder, and salt to create the marinade.
2. Add the flank steak to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Heat a large skillet or grill over medium-high heat (375°F). Remove the steak from the marinade, letting excess drip off.
4. Cook the steak for 5-7 minutes on each side for medium-rare, or until it reaches your desired doneness. Tip: Letting the steak rest for 5 minutes before slicing ensures juicy results.
5. While the steak rests, in the same skillet, add the sliced bell peppers and onion. Cook for 5-7 minutes, until they’re soft and slightly charred.
6. Thinly slice the steak against the grain. Tip: Cutting against the grain makes each bite tender.
7. Warm the flour tortillas according to package instructions. Tip: Wrapping them in a damp paper towel before microwaving keeps them soft.
8. Serve the sliced steak and vegetables on warm tortillas, garnished with chopped cilantro.

Out of the kitchen, these fajitas bring a burst of flavor with the perfect balance of tangy lime and fresh cilantro. The steak is irresistibly tender, and the charred veggies add a sweet crunch. Try serving them with a side of guacamole for an extra layer of creaminess.

Steak Fajitas with Homemade Guacamole

Nothing beats the sizzle of steak fajitas hitting a hot skillet, especially when paired with creamy homemade guacamole. I remember the first time I made this dish for a friend’s potluck—it was gone in minutes, and I’ve been tweaking the recipe ever since to get that perfect blend of spices and tenderness.

Ingredients

• 1.5 lbs skirt steak
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 avocados
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat a large skillet over medium-high heat (400°F) and add 1 tbsp olive oil.
2. Season the skirt steak with salt, black pepper, cumin, and chili powder on both sides.
3. Place the steak in the skillet and cook for 4 minutes per side for medium-rare, or until internal temperature reaches 135°F.
4. Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain.
5. In the same skillet, add the remaining 1 tbsp olive oil, then sauté the bell peppers and onion for 5 minutes until softened.
6. While the vegetables cook, mash the avocados in a bowl and mix in lime juice, cilantro, garlic powder, and onion powder to make the guacamole.
7. Slice the rested steak into thin strips and return to the skillet with the vegetables to warm through for 1 minute.
8. Serve the steak and vegetables with the homemade guacamole on the side.

Unbelievably tender and packed with flavor, these steak fajitas are a crowd-pleaser. The homemade guacamole adds a fresh, creamy contrast that’s irresistible. Try serving them with warm tortillas and a sprinkle of extra cilantro for an extra touch of freshness.

BBQ Steak Fajitas with Smoky Flavors

Digging into a plate of BBQ Steak Fajitas with Smoky Flavors takes me back to my first summer grilling adventure. The combination of juicy steak, charred veggies, and that irresistible smoky aroma is something I crave year-round.

Ingredients

• 1.5 lbs skirt steak
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 8 flour tortillas
• 1/2 cup BBQ sauce

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a small bowl, mix smoked paprika, garlic powder, cumin, salt, and black pepper.
3. Rub the steak with olive oil, then evenly coat with the spice mixture.
4. Place the steak on the grill and cook for 4 minutes per side for medium-rare, or until desired doneness.
5. While the steak cooks, toss the bell peppers and onion with remaining olive oil and a pinch of salt.
6. Remove the steak from the grill and let it rest for 5 minutes. This keeps it juicy.
7. Grill the vegetables for 5-7 minutes, stirring occasionally, until charred and tender.
8. Slice the steak against the grain into thin strips.
9. Warm the tortillas on the grill for about 30 seconds per side.
10. Assemble the fajitas by placing steak and vegetables on tortillas, then drizzle with BBQ sauce.

Kick back and enjoy the smoky, savory flavors of these fajitas, with the steak perfectly tender and the veggies adding a sweet crunch. For an extra twist, serve with a side of grilled pineapple salsa to complement the smokiness.

Healthy Steak Fajitas with Quinoa

Kicking off the week with a dish that’s as nutritious as it is delicious, I found myself craving something hearty yet healthy. That’s when these Healthy Steak Fajitas with Quinoa came into play, a perfect balance of protein and whole grains that doesn’t skimp on flavor.

Ingredients

• 1 lb flank steak, sliced into thin strips
• 1 cup quinoa, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
3. Heat olive oil in a large skillet over medium-high heat. Add steak strips and cook for 3-4 minutes, until browned. Remove from skillet and set aside.
4. In the same skillet, add bell peppers and onion. Cook for 5 minutes, stirring occasionally, until vegetables are tender.
5. Add garlic, cumin, chili powder, salt, and black pepper to the skillet. Cook for 1 minute, until fragrant.
6. Return the steak to the skillet, add lime juice, and stir to combine. Cook for 1-2 minutes, until everything is heated through. Tip: Don’t overcook the steak to keep it tender.
7. Remove from heat and stir in cilantro. Tip: Fresh herbs add a burst of flavor, so add them last.
8. Serve the steak and vegetable mixture over the cooked quinoa.

Nothing beats the tender steak paired with the slight crunch of bell peppers and the nutty quinoa underneath. For an extra kick, serve with a side of avocado slices or a dollop of Greek yogurt.

Steak Fajitas with Mango Salsa

Zesty and vibrant, this Steak Fajitas with Mango Salsa recipe is a game-changer for your weeknight dinners. I remember the first time I tried adding mango salsa to my fajitas; it was a tropical twist that instantly became a family favorite. Now, it’s my go-to dish when I want something quick, flavorful, and a little bit fancy.

Ingredients

• 1.5 lbs skirt steak
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 cup mango, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp cilantro, chopped
• 1 lime, juiced
• 8 flour tortillas

Instructions

1. Preheat your grill or skillet to medium-high heat (about 400°F).
2. Season the skirt steak with salt, black pepper, cumin, and chili powder on both sides.
3. Heat 1 tbsp olive oil in the skillet or on the grill. Add the steak and cook for 4 minutes per side for medium-rare, or until desired doneness.
4. Remove the steak from the heat and let it rest for 5 minutes before slicing against the grain.
5. In the same skillet, heat the remaining 1 tbsp olive oil. Add the bell peppers, onion, and garlic. Cook for 5-7 minutes, until vegetables are tender.
6. While the vegetables cook, prepare the mango salsa by combining mango, red onion, jalapeño, cilantro, and lime juice in a bowl.
7. Warm the flour tortillas according to package instructions.
8. Slice the rested steak into thin strips.
9. Assemble the fajitas by placing steak strips and sautéed vegetables on a tortilla, then top with mango salsa.

Mouthwatering doesn’t even begin to describe these fajitas. The steak is perfectly tender, the veggies add a nice crunch, and the mango salsa brings a sweet and spicy kick that’s irresistible. Serve them with a side of black beans and rice for a complete meal that’ll transport you straight to the tropics.

One-Pan Steak Fajitas with Veggies

Last night, as I was rummaging through my fridge for a quick dinner idea, I stumbled upon some colorful bell peppers and a beautiful cut of steak. It hit me—why not whip up some one-pan steak fajitas with veggies? Not only is this dish a breeze to make, but it’s also a fantastic way to pack in those veggies without sacrificing flavor.

Ingredients

• 1.5 lbs skirt steak, sliced into thin strips
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1 tsp cumin
• 1 large onion, sliced
• 2 bell peppers (any color), sliced
• 2 cloves garlic, minced
• 1 lime, juiced
• 8 small flour tortillas

Instructions

1. Preheat a large skillet over medium-high heat (about 375°F) and add 1 tbsp olive oil.
2. Season the steak strips with salt, black pepper, chili powder, and cumin. Tip: Let the steak sit at room temperature for 10 minutes before cooking for even searing.
3. Add the steak to the skillet and cook for 3-4 minutes per side, until browned. Remove and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil, then the onion and bell peppers. Cook for 5 minutes, stirring occasionally, until softened.
5. Add the minced garlic and cook for 1 more minute, until fragrant. Tip: Don’t let the garlic burn, or it will turn bitter.
6. Return the steak to the skillet, add the lime juice, and stir everything together. Cook for 2 more minutes to combine the flavors. Tip: A splash of lime juice brightens the entire dish.
7. Warm the tortillas according to package instructions.

Serve the steak and veggie mixture on warm tortillas. The steak is juicy and flavorful, while the veggies add a delightful crunch. For an extra kick, top with your favorite hot sauce or a dollop of sour cream.

Steak Fajitas with Avocado Crema

Kicking off the grilling season with a bang, I’ve found myself obsessing over these Steak Fajitas with Avocado Crema. There’s something about the sizzle of peppers and onions that feels like summer, and the creamy avocado crema? It’s a game-changer.

Ingredients

• 1.5 lbs skirt steak
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 2 bell peppers, sliced
• 1 large onion, sliced
• 1 avocado
• 1/2 cup sour cream
• 1 lime, juiced
• 1/4 cup cilantro, chopped
• 8 flour tortillas

Instructions

1. Preheat your grill or skillet to medium-high heat (400°F).
2. Season the skirt steak with salt, pepper, cumin, and chili powder on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 4 minutes per side for medium-rare, or until desired doneness.
4. Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain.
5. In the same skillet, add the sliced bell peppers and onion. Cook for 5-7 minutes, until softened and slightly charred.
6. While the vegetables cook, make the avocado crema by blending the avocado, sour cream, lime juice, and cilantro until smooth.
7. Warm the flour tortillas on the grill or in a dry skillet for about 30 seconds per side.
8. Slice the rested steak into thin strips.
9. Serve the steak and vegetables on warm tortillas, topped with avocado crema.

Rich in flavor and with a perfect balance of creamy and crunchy textures, these fajitas are a crowd-pleaser. Try serving them with a side of charred corn for an extra summer vibe.

Slow Cooker Steak Fajitas

Perfect for those busy days when you crave something hearty yet hassle-free, these Slow Cooker Steak Fajitas have become my go-to. I remember tossing everything into the pot one morning and coming home to the most aromatic kitchen—proof that good things come to those who wait (or slow cook).

Ingredients

• 1.5 lbs flank steak, sliced into strips
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1 large onion, sliced
• 2 bell peppers, sliced
• 3 cloves garlic, minced
• 1/4 cup beef broth
• 2 tbsp lime juice
• 8 flour tortillas

Instructions

1. In a large bowl, toss the steak strips with olive oil, salt, pepper, cumin, and chili powder until evenly coated.
2. Place the seasoned steak, onion, bell peppers, and garlic into the slow cooker. Pour beef broth and lime juice over the top.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the steak is tender and easily shreds with a fork.
4. Warm the flour tortillas according to package instructions, about 30 seconds per side in a dry skillet over medium heat.
5. Serve the steak and vegetable mixture on warm tortillas. Tip: For extra flavor, top with fresh cilantro, avocado slices, or a dollop of sour cream.

Kick back and enjoy the tender, flavorful steak paired with the sweetness of bell peppers and onions, all wrapped in a soft tortilla. These fajitas are not just a meal; they’re a vibrant, comforting experience that’s perfect for sharing or savoring solo on a cozy night in.

Steak Fajitas with Pico de Gallo

Vibrant flavors and sizzling sounds are what make Steak Fajitas with Pico de Gallo a standout dish in my kitchen. I remember the first time I made these; the aroma filled the entire house, and my family knew dinner was going to be something special. It’s a recipe that brings everyone to the table, eager and hungry.

Ingredients

• 1.5 lbs skirt steak
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup Pico de Gallo
• 8 flour tortillas

Instructions

1. Preheat your grill or skillet to high heat, around 450°F.
2. Season the skirt steak with salt, black pepper, cumin, and chili powder on both sides. Tip: Let the steak sit at room temperature for 20 minutes before cooking for even cooking.
3. Heat olive oil in a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side for medium-rare. Tip: Avoid moving the steak too much to get a good sear.
4. Remove the steak from the skillet and let it rest for 5 minutes. Tip: Resting the steak allows the juices to redistribute, making it more tender.
5. In the same skillet, add the sliced bell peppers, onion, and minced garlic. Cook for 5-7 minutes until they are soft and slightly charred.
6. Slice the steak against the grain into thin strips.
7. Warm the flour tortillas on the grill or in a dry skillet for about 30 seconds per side.
8. Assemble the fajitas by placing steak strips and vegetable mixture on tortillas. Top with Pico de Gallo.

Nothing beats the combination of juicy, flavorful steak with the fresh crunch of vegetables and the zesty kick of Pico de Gallo. Serve these fajitas with a side of guacamole or a cold beer for an unforgettable meal.

Jalapeno Popper Steak Fajitas

Kicking off the grilling season with a bang, I stumbled upon a recipe that combines the fiery kick of jalapenos with the succulent tenderness of steak, wrapped up in the comforting embrace of a fajita. It’s a dish that’s become a staple in my summer cookouts, and for good reason—it’s irresistibly delicious and surprisingly simple to make.

Ingredients

• 1.5 lbs skirt steak, sliced into thin strips
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 2 large bell peppers, sliced
• 1 large onion, sliced
• 4 jalapenos, seeded and diced
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 8 flour tortillas
• 1 lime, cut into wedges

Instructions

1. Preheat your grill or skillet to medium-high heat (400°F).
2. In a large bowl, toss the steak strips with olive oil, salt, and black pepper until evenly coated.
3. Grill the steak for 3-4 minutes per side, or until it reaches your desired level of doneness. Tip: Letting the steak rest for 5 minutes before slicing ensures juiciness.
4. In the same pan, sauté the bell peppers, onion, and jalapenos for 5-7 minutes, or until they’re soft and slightly charred.
5. Spread a layer of cream cheese on each tortilla, then top with the grilled steak and sautéed vegetables.
6. Sprinkle cheddar cheese over the top, then fold the tortillas into fajitas.
7. Return the fajitas to the grill for 1-2 minutes per side, just until the cheese melts. Tip: Covering the grill helps the cheese melt evenly without burning the tortillas.
8. Serve immediately with lime wedges on the side. Tip: A squeeze of lime adds a refreshing zing that balances the heat from the jalapenos.

Rich in flavors and textures, these Jalapeno Popper Steak Fajitas offer a perfect blend of spicy, creamy, and tangy notes. For an extra touch, serve them with a side of avocado salsa to complement the heat.

Steak Fajitas with Sweet Potato Fries

Zesty flavors and hearty meals are what I live for, especially when they come together in a dish that’s as fun to make as it is to eat. Today, I’m sharing my go-to recipe for Steak Fajitas with Sweet Potato Fries, a meal that never fails to bring a little excitement to my dinner table. It’s the perfect blend of savory and sweet, with a kick that keeps you coming back for more.

Ingredients

• 1 lb skirt steak
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp chili powder
• 1 large onion, sliced
• 1 bell pepper, sliced
• 2 large sweet potatoes, cut into fries
• 2 tbsp vegetable oil
• 1/2 tsp paprika

Instructions

1. Preheat your oven to 425°F.
2. Toss the sweet potato fries with 2 tbsp vegetable oil and 1/2 tsp paprika, then spread them out on a baking sheet. Tip: For extra crispiness, make sure the fries aren’t overlapping.
3. Bake the fries for 25 minutes, flipping halfway through, until they’re golden and crispy.
4. While the fries bake, heat 1 tbsp olive oil in a large skillet over medium-high heat.
5. Season the skirt steak with 1 tsp salt, 1 tsp black pepper, 1 tsp cumin, and 1 tsp chili powder. Tip: Letting the steak sit with the seasoning for a few minutes before cooking enhances the flavor.
6. Cook the steak for 3-4 minutes on each side for medium-rare, then let it rest for 5 minutes before slicing. Tip: Resting the steak ensures it stays juicy.
7. In the same skillet, add 1 tbsp olive oil, then sauté the onion and bell pepper until they’re soft and slightly caramelized, about 5 minutes.
8. Slice the steak against the grain into thin strips, then mix with the onions and peppers.

Ready to serve, these steak fajitas with sweet potato fries offer a delightful contrast of textures—tender steak, crisp veggies, and crunchy fries. The smoky spices paired with the natural sweetness of the fries make every bite a discovery. Try wrapping the fajitas in warm tortillas with a dollop of sour cream for an extra layer of flavor.

Steak Fajitas with Black Beans and Rice

Perfect for those busy weeknights when you’re craving something hearty yet easy to whip up, these Steak Fajitas with Black Beans and Rice have become my go-to. I remember the first time I made them; the sizzle of the steak hitting the hot skillet filled my kitchen with an aroma that had my family gathering around in anticipation.

Ingredients

• 1.5 lbs skirt steak, sliced against the grain
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow onion, sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup black beans, rinsed and drained
• 1 cup white rice
• 2 cups water
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced steak to the skillet, seasoning with cumin, chili powder, salt, and black pepper. Cook for 3-4 minutes per side until browned but still pink inside. Tip: Let the steak sit at room temperature for 20 minutes before cooking for even searing.
3. Remove the steak from the skillet and set aside. In the same skillet, add the remaining 1 tbsp olive oil.
4. Add the bell peppers and onion to the skillet, cooking for 5 minutes until softened. Tip: Stir occasionally to prevent burning but allow some edges to caramelize for extra flavor.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Return the steak to the skillet, mixing with the vegetables. Squeeze lime juice over the top and sprinkle with cilantro. Tip: Let the mixture sit for 2 minutes off the heat to allow the flavors to meld.
7. Meanwhile, in a medium pot, bring 2 cups water to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
8. Stir the black beans into the cooked rice, fluffing with a fork.

Delightfully savory with a hint of lime, these fajitas are a colorful feast. Serve them with warm tortillas and a dollop of sour cream for an extra touch of richness.

Steak Fajitas with Corn and Zucchini

Just last weekend, I found myself craving something that perfectly blends the heartiness of steak with the fresh crunch of summer veggies. That’s when I decided to whip up these Steak Fajitas with Corn and Zucchini, a dish that’s as vibrant as it is satisfying. It’s become my go-to for those evenings when I want something quick yet flavorful, and I bet it’ll become one of yours too.

Ingredients

• 1.5 lbs flank steak
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1 tsp cumin
• 2 cloves garlic, minced
• 1 medium onion, sliced
• 2 medium zucchinis, sliced
• 1 cup corn kernels
• 8 flour tortillas
• 1 lime, juiced
• 1/4 cup cilantro, chopped

Instructions

1. Preheat your skillet over medium-high heat until it’s hot enough that a drop of water sizzles immediately, about 2 minutes.
2. Season the flank steak evenly with salt, black pepper, chili powder, and cumin on both sides.
3. Add 1 tbsp olive oil to the skillet, then place the steak in the skillet. Cook for 5 minutes on each side for medium-rare, or until it reaches your desired doneness.
4. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. This allows the juices to redistribute, making the steak more tender.
5. While the steak rests, add the remaining 1 tbsp olive oil to the skillet. Sauté the minced garlic and sliced onion for 2 minutes until fragrant.
6. Add the sliced zucchini and corn kernels to the skillet. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender but still crisp.
7. Slice the rested steak thinly against the grain to ensure each piece is tender.
8. Warm the flour tortillas in the skillet for about 30 seconds on each side.
9. Assemble the fajitas by placing slices of steak and the vegetable mixture on each tortilla. Drizzle with lime juice and sprinkle with chopped cilantro before serving.

Ready to dig in? The combination of juicy steak, charred veggies, and the zing of lime makes every bite a delight. I love serving these fajitas with a side of guacamole for an extra creamy texture.

Steak Fajitas with a Kick of Sriracha

Finally, a dish that brings the sizzle of the grill right to your dinner table with minimal fuss and maximum flavor. I remember the first time I tried adding Sriracha to my fajitas; it was a game-changer, adding just the right amount of heat to complement the savory steak. Now, it’s a staple in my kitchen, especially when I’m craving something with a little kick.

Ingredients

• 1.5 lbs skirt steak, sliced against the grain
• 2 tbsp olive oil
• 1 tbsp Sriracha
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 8 flour tortillas
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a large bowl, combine the sliced steak, olive oil, Sriracha, cumin, smoked paprika, salt, and black pepper. Mix well to coat the steak evenly. Let it marinate for at least 30 minutes in the refrigerator for deeper flavor.
2. Heat a large skillet or grill pan over medium-high heat until hot. Add the marinated steak and cook for 3-4 minutes on each side, or until desired doneness is reached. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Remove the steak from the pan and let it rest for 5 minutes. This allows the juices to redistribute, making the steak more tender.
4. In the same pan, add the sliced bell pepper and onion. Cook for 5-6 minutes, stirring occasionally, until they’re soft and slightly charred. Add the minced garlic in the last minute of cooking to avoid burning.
5. Warm the flour tortillas according to package instructions. Tip: For extra flavor, lightly toast them in a dry pan for about 30 seconds on each side.
6. Slice the rested steak into thin strips. Serve the steak and vegetables on the warm tortillas, topped with sour cream, chopped cilantro, and a squeeze of lime juice. Tip: For an extra kick, drizzle more Sriracha on top before serving.

With each bite, you’ll notice the perfect balance of spicy, savory, and slightly sweet flavors, all wrapped up in a soft tortilla. The crunch of the vegetables and the tenderness of the steak make this dish a textural delight. Try serving it with a side of Mexican rice or a fresh avocado salad for a complete meal.

Conclusion

Mouthwatering and bold, these 18 Spicy Steak Fajitas Recipes are sure to spice up your mealtime. Whether you’re craving something smoky, sweet, or searingly hot, there’s a recipe here to satisfy. We invite you to try these delicious dishes, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos