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This easy steak fajitas recipe for one features tender, seasoned steak, sautéed bell peppers and onions, and warm tortillas with customizable toppings. Quick to make and packed with classic Tex-Mex flavor, it’s perfect for a flavorful meal without leftovers.
Why You’ll Love This Recipe
- Bold Tex-Mex Flavor: Seasoned steak, sautéed peppers, and onions deliver restaurant-style taste at home.
- Quick and Easy: Cooks in about 20 minutes with minimal prep and cleanup.
- Customizable: Adjust the spice level and toppings to your liking.
- Perfectly Portioned: Made for one, no waste or leftovers.
- Scales Easily: Double the ingredients to serve two.
I love this recipe because it honors the roots of classic Tex-Mex cooking – simple, flavorful, and made with care.
Fajitas were created by Mexican ranch workers in Texas, turning tougher cuts of meat into something satisfying and delicious. This single serving version captures that same heart in a quick, approachable way. It’s one of my go-to meals when I want something bold, fast, and fun to cook.
Enjoy your steak fajitas with festive sides perfect for a Cinco de Mayo celebration. Pair them with single serve Mexican corn dip, a small batch of queso with homemade baked tortilla chips, guacamole for one, or fresh pico de gallo. For a refreshing finish, enjoy with a classic skinny margarita.
Ingredients
If you have any ingredients leftover from this small batch steak fajitas recipe, check out our Leftover Ingredients Recipe Finder.
- Steak: Flank steak is my top choice, it’s tender and easy to slice. Skirt steak also works well but is best cooked to rare or medium-rare for tenderness. Use leftover beef in beef and broccoli for one, a steak salad, or pepper steak for one.
- Fajita Seasoning: I use a mix of chili powder, cumin, onion powder, garlic powder, and salt. This blend brings classic fajita flavor with just the right amount of spice. You can also use a store-bought fajita or steak seasoning.
- Bell Peppers: Red, orange, or yellow bell peppers add color and sweetness. Use your favorite or a mix. Leftover peppers work well in slow cooker ropa vieja, chili mac for one, or single serve chicken tortilla soup.
- Onion: Red onion adds mild sweetness, but yellow or white onions also work well. Use extra red onions in a small batch of pickled onions or in cowboy caviar for one.
- Tortillas: I prefer flour tortillas, but corn tortillas are a great option too. Try our small batch flour tortilla recipe for a homemade touch.
- Optional Toppings: Add sour cream, shredded cheese, avocado or guacamole, pico de gallo, or fresh cilantro for extra flavor and texture.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Change up your steak fajitas with these easy ideas, all using the same base recipe.
- Add Heat: Sprinkle in cayenne pepper or red pepper flakes with the seasoning for extra spice.
- Add Citrus: Squeeze fresh lime or orange juice over the steak just before or after cooking for a bright, tangy flavor.
- Low-Carb Option: Skip the tortillas and use lettuce wraps. Butter lettuce and romaine both work well.
- Add Vegetables: Toss in sliced zucchini or mushrooms with the peppers and onions for a heartier meal.
- Swap the Tortillas: Try corn tortillas, gluten-free tortillas, or even serve over a bowl of rice for a fajita bowl.
How To Make Steak Fajitas For One
These step-by-step photos and instructions help you visualize how to make a single serving of steak fajitas. See the recipe box below for ingredient amounts and full recipe instructions.
- Season the Steak: In a small bowl, mix chili powder, cumin, onion powder, garlic powder, and salt. Rub the seasoning on both sides of the steak. If time allows, let the steak sit at room temperature for 20–30 minutes before cooking.
- Cook the Steak: Heat a heavy 10-inch skillet over medium-high heat for 1 minute. Add olive oil and heat for 30 seconds. Add the steak and cook for 3–4 minutes per side, or until it reaches your preferred doneness.
Pro Tip: For medium to medium-rare, 3–4 minutes per side is usually perfect. If the pan smokes, reduce heat slightly.
- Let the Steak Rest: Transfer the steak to a plate and cover loosely with foil. Let it rest while you cook the vegetables, this keeps the juices in the meat.
- Cook the Vegetables: Add the remaining olive oil to the skillet. Add bell peppers and onions. Cook, stirring often, for 5 minutes. Stir in the garlic and cook for 30 seconds more.
- Slice the Steak and Combine: Thinly slice the steak against the grain. Return the slices to the skillet with the vegetables, add Worcestershire sauce, and stir until heated through, about 1 minute.
Pro Tip: Slicing against the grain makes the steak more tender and easier to chew.
- Serve: Spoon the steak and vegetables into warmed tortillas. Add your favorite toppings like sour cream, cheese, guacamole, pico de gallo, or cilantro.
Grilling Option
Prefer grilled steak fajitas? Grilling adds a smoky flavor and works just as well as cooking in a skillet.
How to Grill the Steak:
- Preheat: Heat your grill to high.
- Sear: Place the steak on the grill and sear for 1–2 minutes per side.
- Finish Cooking: Lower the heat to medium and cook for 8–10 minutes, flipping halfway through.
- Rest: Transfer the steak to a plate and cover loosely with foil. Let it rest for 10 minutes before slicing thinly against the grain.
Grilling the Vegetables:
Toss the sliced peppers and onions with a little olive oil and place them in a grill basket or on a sheet of foil. Grill over medium heat for 8–10 minutes, stirring occasionally, until tender and slightly charred.
Tip: Grilled steak is a great option for warm-weather meals or when you’re already using the grill.
Expert Tips
- Prep Ahead: Slice the peppers and onions in advance and store in the fridge to save time at mealtime.
- Bring Steak to Room Temp: If time allows, let the steak sit out for 20–30 minutes before cooking. It helps the meat cook evenly.
- Slice Against the Grain: Cut the steak thinly across the muscle fibers for a more tender bite.
- Add Lime at the End: A quick squeeze of fresh lime brightens the flavor just before serving.
- Use a Cast Iron Skillet (or Any Heavy Skillet): A cast iron skillet helps get a great sear, but any heavy-bottomed skillet will work just fine.
Flank Steak Temperature Guide
Flank steak is best when cooked to medium rare or medium. Use an instant-read thermometer for the most accurate results:
- Rare: 125°F
- Medium Rare (ideal): 135°F
- Medium: 145°F
- Medium Well: 155°F
- Well Done: 165°F (expect a tougher texture)
Tip: Overcooked flank steak can become tough. For a tender result, aim for 135°F to 145°F and always slice against the grain.
Frequently Asked Questions
Flank steak is my top choice – it’s tender, flavorful, and easy to slice thin. Skirt steak is another great option, but it’s best cooked to rare or medium-rare to keep it tender. You can also use sirloin or flat iron steak; both are lean, cook quickly, and work well in fajitas when sliced against the grain.
No marinade is needed for this recipe. The seasoning blend adds plenty of flavor, and searing the steak keeps it juicy and tender.
You can slice the vegetables and season the steak in advance. For best results, cook everything just before serving.
Always slice thinly against the grain. This shortens the muscle fibers and makes the steak more tender and easier to chew.
Store leftover steak and vegetables in an airtight container in the fridge for up to 2 days. Reheat in a skillet or microwave.
Related Fajita Recipes and More
Looking for more Tex-Mex favorites? Try these popular recipes:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this steak fajitas recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Steak Fajitas For One
Equipment
Ingredients
For the Fajita Seasoning
- ⅛ teaspoon ground cumin
- ⅛ teaspoon chili powder
- ⅛ teaspoon onion powder
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
For the Fajitas
- 6 ounces flank steak or skirt steak
- 1 tablespoon olive oil -divided
- ½ small yellow, red, or orange bell pepper -seeded and cut into thin strips
- ¼ medium red onion -peeled and sliced
- 1 clove garlic -sliced
- ½ tablespoon Worcestershire sauce
- 2 8-inch flour tortillas
- Optional Toppings: Serve plain or add sour cream, shredded cheese, sliced avocado or guacamole, pico de gallo, and cilantro.
Instructions
- In a small bowl, mix cumin, chili powder, onion powder, garlic powder, and salt. Season both sides of the steak.
- Heat a 10-inch skillet over medium-high heat for 1 minute. Add ½ tablespoon olive oil and heat for 30 seconds. Cook the steak for 3 to 4 minutes per side, or until done to your liking.
- Transfer the steak to a plate and cover loosely with foil. Let it rest while you cook the vegetables.
- Add the remaining ½ tablespoon olive oil to the skillet. Add onions and bell peppers and cook, stirring often, for 5 minutes. Stir in the garlic and cook for 30 seconds more.
- Slice the steak thinly against the grain. Return it to the skillet, add Worcestershire sauce, and stir for 1 minute to heat through.
- Spoon the steak and vegetables into warm tortillas. Add any desired toppings and serve.
Notes
- Prep Ahead: Slice the peppers and onions in advance and store in the fridge to save time at mealtime.
- Bring Steak to Room Temp: If time allows, let the steak sit out for 20–30 minutes before cooking. It helps the meat cook evenly.
- Slice Against the Grain: Cut the steak thinly across the muscle fibers for a more tender bite.
- Add Lime at the End: A quick squeeze of fresh lime brightens the flavor just before serving.
- Use a Cast Iron Skillet (or Any Heavy Skillet): A cast iron skillet helps get a great sear, but any heavy-bottomed skillet will work just fine.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Wonderful! I made this with left over roast beef. I divided the seasoning between the vegetables and beef. Once the vegetables were cooked I added the beef and the Worcestershire. I heated the meat through. Then served the beef fajita over cooked rice. It was delicious. I could have eaten all of it but decided to set aside half to eat for lunch the next day. I really appreciate these smaller recipes and have learned a lot about cooking for one over the past 3 years.
That sounds wonderful. Using leftover roast beef is such a smart idea and serving it over rice is a great way to pull it all together. I’m glad the smaller recipes have been helpful to you these last few years.
Lovely juicy recipes
I am planning on using this recipie at some point in the future. As for the seasoning I would like to make enough so I would have it on hand rather than having to make it each time. Would a salt or pepper shaker be adequate to keep the seasoing in or would there be another suggestion? Thank you.
A salt and pepper shaker should work just fine.
This is the first recipe I’ve made from this site, I’m so happy to have found it. I loved this dish. I’m an empty nester and had got into a real rut with my food. I haven’t been eating properly and had fallen out of love with cooking. I now have a weeks worth of recipes to try this week and I’m feeling excited about new food. Thank you!