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authentic fajitas on a white plate with bell peppers

Authentic Steak Fajitas

Liz Quick
The BEST authentic steak fajitas that offer all the flavors and textures of your favorite Tex-Mex dishes.
Prep Time 15 mins
Cook Time 15 mins
Marinate Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Course
Cuisine Mexican
Servings 5 people
Calories 100 kcal


  • 1 cast iron skillet


  • pounds skirt steak or flank steak
  • 4 large bell peppers, red, yellow, and orange
  • 1 large onion, sliced
  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground paprika
  • 1 teaspoon white sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayene
  • 1 teaspoon meat tenderizer


  • Slice meat against the grain 1/2 inch slices.
  • Toss the sliced steak in a ziplock with all of the seasonings. Allow to marinate in the refrigerator for 2 hours.
  • Slice the onion and bell peppers and keep in a bowl until you're ready to cook your fajitas.
  • 30 minutes prior to eating, preheat your cast iron skillet to medium-high heat.
  • Add 2 tablespoons of olive oil to your pan and sear your meat. Try to let it fully cook on one side (2-3 minutes) before flipping so you get nice flavor.
  • Remove your meat to a dish and sauté your veggies in the juices. Add another tablespoon of oil, if needed.
  • Cook your onions and peppers (sprinkle with salt and pepper to taste) until they are tender, but not mushy.
  • Add in the meat to get the fajita fillings married and to warm the meat.
  • Serve immediately.


Serve with:
  • limes
  • guacamole
  • shredded cheese
  • fresh tomatoes
  • shredded lettuce
  • pico de gallo
Keyword authentic fajitas