Easy Steak Fajitas Recipe

These easy steak fajitas are made with sirloin steak. Ready in about 30 minutes, they are wonderfully flavorful and surprisingly easy to make.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 420kcal

2 tablespoons avocado oil
3 large bell peppers cut into thin strips; or 1 pound of frozen sliced bell peppers
1 large onion thinly sliced; 8 ounces
2 pounds top sirloin steak cut into thin strips; not bottom sirloin

Mix the spices and divide them between two small bowls. Half will season the veggies, and the second half will season the meat.
1 teaspoon sea salt, ¼ teaspoon black pepper, 2 tablespoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, ½ teaspoon dried oregano, ½ teaspoon red pepper flakes
Heat the oil in a large, deep skillet over medium-high heat. Add the bell peppers, onions, and half the spices. Cook, stirring often, until just tender, about 5 minutes. Remove the vegetables to a plate.
2 tablespoons avocado oil, 3 large bell peppers, 1 large onion
Add the steak slices and the remaining spices to the same skillet. Stir-fry just until no longer raw, 3-4 minutes. The beef doesn't need to be fully cooked at this point. It will finish cooking when you add back the vegetables.
2 pounds top sirloin steak
Return the vegetables to the skillet. Stir-fry everything together until heated through, 1-2 more minutes.
At this point, if you have a lot of liquids in the skillet (this happens when using frozen peppers) and you'd like to thicken them, you can reduce the heat to medium and stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 1 ½ tablespoons of cold water). Keep cooking until the liquids thicken, about 1 more minute. But this is optional and unnecessary if using fresh peppers.
1 tablespoon cornstarch
Serve immediately.

Seasonings, especially salt, are guidelines. Adjust to taste.
The nutrition info doesn't include cornstarch or toppings.
Traditionally, you would use a skirt or flank steak, but those require marinating. To make this a quick and easy recipe, I prefer to use top sirloin (not bottom sirloin), which is tender enough to allow me to cook it without marinating it first.
The USDA recommends cooking steaks to 145ºF with a 3-minute rest time.
You can keep the leftovers in an airtight container in the fridge for up to 4 days. Gently reheat them in the microwave at 50% power. You can also freeze the leftovers for up to three months.