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These Steak Fajitas are made with tender slices of seasoned steak, sautéed bell peppers and onions, and served in warm tortillas with your favorite toppings. It’s a quick, flavorful meal that’s perfect for one.
Why You’ll Love This Recipe
- Bold Flavor: Classic Tex-Mex taste with tender beef and sautéed vegetables.
- Quick to Make: Ready in about 20 minutes with simple prep.
- Easy to Customize: Adjust the spice and toppings to fit your taste.
- Perfectly Portioned: Made for one—no leftovers or waste. Want to make steak fajitas for two? Just double the ingredients.
I love this recipe because it brings the spirit of classic Tex-Mex right to your kitchen. Fajitas have such a cool backstory—originally created by Mexican ranch workers in Texas, turning tougher cuts of meat into something delicious and satisfying.
This version keeps that same heart and flavor but makes it simple and approachable for one. It’s my go-to when I want something quick, flavorful, and a little fun to cook.
Top off your steak fajitas with festive sides perfect for Cinco de Mayo. Pair them with Mexican corn dip, warm queso with chips, guacamole, or pico de gallo. For a refreshing finish, enjoy with a classic 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 pick—it’s tender and easy to slice thin. Skirt steak works too, but it’s best cooked rare or medium-rare for tenderness. Use leftover steak in Beef and Broccoli or Pepper Steak.
- Fajita Seasoning: I season the steak with a blend of chili powder, cumin, onion powder, garlic powder, and salt. This combination brings classic fajita flavor with just the right amount of spice. You can use these individual spices or substitute with a store-bought steak or fajita seasoning if you prefer.
- Olive Oil: I use extra virgin olive oil for the best flavor and nutrition. Light olive oil can be used instead.
- Peppers: Red, orange, or yellow bell peppers bring color and sweetness. Use what you have or mix and match. Leftover peppers work well in Slow Cooker Ropa Vieja, Chili Mac, or Chicken Tortilla Soup.
- Onions: Red onions add mild sweetness, but yellow or white onions are great too. Use extra red onion in Pickled Onions or in Cowboy Caviar.
- Garlic: One clove of garlic boosts flavor.
- Worcestershire Sauce: Adds a deep, savory flavor that brings out the richness in both the steak and vegetables.
- Tortillas: Flour tortillas are my go-to, but corn tortillas work if you prefer. Try our Flour Tortilla recipe for a fresh option.
- Optional Toppings: Add sour cream, shredded cheese, avocado or guacamole, pico de gallo, or fresh cilantro for extra flavor and texture.
Recipe Variations
Try these easy ways to change up the recipe:
- Add Heat: Sprinkle in cayenne pepper or red pepper flakes with the seasoning.
- Add Citrus: Squeeze fresh lime or orange juice over the steak just before or after cooking for a bright, tangy flavor.
- Low-Carb Option: Serve the fajitas in lettuce wraps instead of tortillas.
How To Make Steak Fajitas
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 cumin, chili powder, onion powder, garlic powder, and salt. Rub the seasoning on both sides of the steak. Set aside.
- 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 sear for 3 to 4 minutes per side, or until it reaches your preferred doneness (this timing gives you medium to medium-rare).
Pro Tip: If the pan smokes too much, lower the heat to medium.
- Let the Steak Rest: Transfer the steak to a plate and cover it loosely. Letting it rest keeps the juices in—slicing too soon can lead to dry meat.
- Cook the Vegetables: Add the remaining olive oil to the skillet. Add the onions and bell peppers and cook, stirring often, for 5 minutes. Add the garlic and cook for 30 seconds more.
- Slice and Combine: Slice the steak thinly against the grain—this makes it more tender and easier to eat. Return the steak slices to the skillet, add the Worcestershire sauce, and stir for about 1 minute to heat through.
Pro Tip: Look for the direction of the muscle fibers in the steak and cut across them for the most tender results.
- Serve: Spoon the steak and vegetables into warmed tortillas. Add your favorite toppings like sour cream, cheese, cilantro, guacamole, or salsa.
Grilling the Steak
Prefer to grill? You can grill the steak instead of cooking it in a skillet. Preheat the grill to high. Sear each side for 1–2 minutes, then lower heat to medium and grill for 8–10 minutes, flipping halfway through. Let it rest for 10 minutes before slicing.
Expert Tips
- Prep Ahead: Slice the peppers and onions in advance and store them in the fridge to speed things up at mealtime.
- Cut on the Bias: Slice the steak at a 45-degree angle for a more tender texture.
- Add Lime at the End: A quick squeeze of lime brightens the flavor just before serving.
Steak Doneness Guide
For juicy, tender steak, don’t overcook it. Use an instant-read thermometer and aim for:
- Well done: 165°F (expect a tougher texture)
- Rare: 125°F
- Medium rare (best for flank steak): 135°F
- Medium: 145°F
- Medium well: 155°F
Frequently Asked Questions
You can prep the vegetables and season the steak in advance, but cook just before serving for best results.
Store leftover steak and vegetables in an airtight container in the fridge for up to 2 days. Reheat in a skillet or microwave.
More Mexican-Inspired Recipes To Try
If you loved these steak fajitas, here are more flavorful favorites to explore:
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 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
- Season the Steak: In a small bowl, mix cumin, chili powder, onion powder, garlic powder, and salt. Season both sides of the steak.
- Cook the Steak: Heat a heavy 10-inch skillet over medium-high heat for 1 minute. Add ½ tablespoon of olive oil and heat for 30 seconds. Add the steak and cook for 3 to 4 minutes per side, or until it reaches your preferred doneness (this timing gives medium to medium-rare).
- Let the Steak Rest: Transfer the steak to a plate and cover loosely with foil. Resting helps keep the meat juicy—slicing too soon causes the juices to run out.
- Cook the Vegetables: Add the remaining ½ tablespoon of oil to the skillet. Add onions and bell peppers and cook, stirring often, for 5 minutes. Add garlic and cook for 30 seconds more.
- Slice and Combine: Slice the steak thinly against the grain. Return it to the skillet, add Worcestershire sauce, and stir for about 1 minute until heated through.
- Serve: Spoon the steak and vegetables into warm tortillas. Add toppings like sour cream, cheese, guacamole, salsa, or cilantro, if desired.
Notes
- Prep Ahead: Slice the peppers and onions in advance and store them in the fridge to speed things up at mealtime.
- Cut on the Bias: Slice the steak at a 45-degree angle for a more tender texture.
- Add Lime at the End: A quick squeeze of lime brightens the flavor just before serving.
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.
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!