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Steak fajitas are a classic Tex-Mex dish that’s absolutely packed with flavor – tender steak, crisp-tender veggies, and a symphony of spices that’ll make your mouth water. This recipe focuses on delivering that restaurant-quality taste in a single serving portion that’s easy to throw together for a quick and satisfying meal.
Top off your delicious steak fajitas with a taste of Mexico! This recipe is perfect for Cinco de Mayo because you can enjoy it with a variety of yummy sides. Make a creamy Mexican Corn Dip, warm Queso with Chips for dipping, or choose between a refreshing Guacamole or a vibrant Pico de Gallo. No matter what you pick, it’s a fiesta of flavors! And to complete the experience, whip up a classic Margarita – the perfect cool and tangy companion to your sizzling fajitas.
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Table of Contents
- Why You’ll Love This Recipe
- Fajitas: From Ranch Food to Restaurant Favorite
- Ingredients
- Recipe Variations
- How To Make Steak Fajitas For One
- Expert Tips
- What To Serve With Steak Fajitas
- Frequently Asked Questions
- Craving More Mexican Recipes? Here’s What to Try Next:
- Ways To Use Leftover Ingredients
- Steak Fajitas For One Recipe
Why You’ll Love This Recipe
- Restaurant-worthy taste: This recipe brings all the bold Tex-Mex flavors you crave.
- Quick and easy: No complicated steps – prep is a breeze and the whole dish cooks in around 20 minutes!
- Customizable: Adjust spice levels to your liking and choose your favorite fajita toppings.
- Perfect for one: No leftovers, no wasted food, and all the deliciousness of fajitas without the hassle.
- Versatile seasoning: Our homemade fajita seasoning mix is so good, you’ll want to use it on everything!
Fajitas: From Ranch Food to Restaurant Favorite
You might be surprised to learn that fajitas aren’t a traditional Mexican dish – they’re a Tex-Mex invention! Created by Mexican ranch workers in Texas, fajitas were born from the need to make flavorful meals from less desirable cuts of beef. Their popularity skyrocketed in the 1970s, evolving into the sizzling restaurant favorite we love today.
Ingredients
If you have any ingredients leftover from this small batch steak fajitas recipe, check out our Leftover Ingredients Recipe Finder.
- Steak: The best cuts for steak fajitas are flank steak and skirt steak. While they look similar, flank steak is usually a bit more tender, which makes it my top choice for this recipe. Skirt steak works well too, but it’s best to cook it rare or medium-rare for a tender texture. Use extra steak to make Beef and Broccoli or Pepper Steak.
- Steak Seasoning: You can use our homemade mix or a store-bought steak seasoning. Both will give your fajitas a rich and savory flavor.
- Olive Oil: Extra virgin olive oil is my go-to for cooking fajitas. It’s the least processed form of olive oil, retaining more of the natural olive taste and nutrients. If you prefer a lighter oil, you can use light olive oil, but I recommend sticking with extra virgin for the best flavor.
- Peppers: I like to use red, orange, or yellow bell peppers for their color and sweetness. You can use any combination of these or stick with your favorite type. Consider using leftover peppers in Slow Cooker Ropa Vieja, Chili Mac, or Chicken Tortilla Soup.
- Onions: Red onions are my first choice for this recipe because they add a subtle sweetness. However, yellow or white onions are great substitutes. Extra red onions can be used to make a small batch of pickled onions or in Cowboy Caviar.
- Garlic: One clove of fresh garlic adds depth to the flavor. You can use garlic powder if fresh garlic isn’t available.
- Worcestershire Sauce: This sauce adds a deep, savory flavor to the meat and vegetables. A small amount goes a long way, giving your fajitas a nice umami kick.
- Tortillas: Flour tortillas are my preference for fajitas, but you can use corn tortillas if you like. If you’re into homemade tortillas, check out our flour tortilla recipe for the perfect addition to your fajitas.
- Optional Toppings: To add more flavor, try sour cream, shredded cheese, sliced avocado or guacamole, pico de gallo, or fresh cilantro. These toppings give your fajitas a burst of extra flavor and texture.
Recipe Variations
- Chicken Fajitas: Swap the steak for a boneless, skinless chicken breast.
- Shrimp Fajitas Use large shrimp instead of steak for a seafood twist.
- Vegetarian Fajitas: Choose firm tofu or a mix of hearty vegetables like zucchini and portobello mushrooms.
How To Make Steak Fajitas For One
These step-by-step photos and instructions help you visualize how to make steak fajitas. See the recipe box below for ingredient amounts and full recipe instructions.
- Prepare the fajita seasoning. Mix cumin, chili powder, onion powder, garlic powder, and salt in a small bowl. Season both sides of the steak with the seasoning. Set aside.
- Sear the steak: Set a heavy 10-inch skillet over medium-high heat and let it heat up for 1 minute. Add 1/2 tablespoon of olive oil to the pan and let it heat for 30 seconds. Add the steak, searing each side for 3 to 4 minutes, or to desired doneness. Cooking the meat for this length of time will deliver steak that is between medium and medium rare.
- Let the meat rest. Remove the steak from the skillet and place it on a plate. Cover the steak while you cook the vegetables. This step is important. If you slice the meat before allowing it to rest, much of the meat juices will run out onto the plate leaving you with a dry, flavorless piece of meat.
Pro Tip: If the pan starts to smoke too much, reduce the heat to medium.
- Cook the vegetables while the meat is resting. Add an additional 1/2 tablespoon of oil to the skillet. Then, add the onions and bell peppers and cook, stirring frequently for 5 minutes. Add the garlic and cook for 30 seconds more.
- Slice the meat and add to the skillet. Slice the meat across the grain into thin slices which will help make them easier to eat. Return the slices of meat to the skillet and add 1/2 tablespoon of Worcestershire sauce. Stir constantly until heated through, about 1 minute.
Pro Tip: Always cut the steak against the grain for a tender bite. If you look at the meat, you’ll see long white strands running across it; those are muscle fibers. When you cut parallel to these strands, the meat can be tough to chew. But if you cut across them, the meat becomes more tender and easier to eat.
- Enjoy immediately. Spoon the meat and vegetables into warmed tortillas. Serve plain or top with sour cream, cheese, cilantro, guacamole, or salsa.
Expert Tips
- Prep the Veggies Ahead of Time: You can slice the peppers and onions in advance to save time later. It’s a great way to make meal prep easier and ensure you always have fresh veggies on hand.
- 2. Let the Steak Warm Up: Before cooking, let the steak sit at room temperature for about 30 minutes. This helps it cook more evenly, ensuring it stays juicy.
- 3. Slice the Steak on an Angle: For tender beef fajitas, slice the steak at a 45-degree angle—this is called “cutting on the bias.” It increases the surface area and breaks down more muscle fibers, resulting in a more tender bite.
- 4. Add Lime for Freshness: A quick squeeze of lime over the fajitas just before serving gives them a bright, zesty flavor that complements the rich steak and vegetables.
- 5. Make Low-Carb Fajitas: If you want to cut back on carbs, skip the tortillas and use large lettuce leaves as wraps. Butter lettuce and romaine lettuce work great for this.
What To Serve With Steak Fajitas
Fajitas are the perfect build-your-own meal! Here are some ideas to get you started:
- Classic toppings: Guacamole, sour cream, salsa, shredded cheddar cheese, and fresh cilantro are essential.
- Kick it up a notch: Add sliced jalapenos, hot sauce, or pickled onions for some heat and spice.
- Bean lovers: Serve with refried beans or black beans for extra protein and fiber.
- Rice on the side: A scoop of Spanish rice rounds out the meal perfectly.
- Margarita time!: Pair your fajitas with a refreshing margarita for the ultimate Tex-Mex experience.
Frequently Asked Questions
Yes! While the recipe suggests cooking the steak in a skillet, you can absolutely grill it for a delicious smoky flavor. Here’s how:
Preheat: Get your gas grill going on HIGH heat.
Sear: Place the steak on the grill and sear each side for 1-2 minutes.
Reduce and Grill: Turn the heat down to medium and cook for 8-10 minutes for medium-rare, flipping halfway through.
Rest: Let the steak rest for at least 10 minutes (covered with foil) before slicing.
Absolutely! Sirloin tip, ribeye, or even boneless, skinless chicken breasts can be great substitutes.
Flank steak is at its best when cooked to medium or less. If you cook it longer, it can get tough and lose its juiciness. To make sure you’ve reached the right doneness, use an instant-read thermometer and check the center of the steak.
Here’s a quick guide to steak temperatures:
Rare: 125 degrees F
Medium rare: 135 degrees F (this is the ideal temperature for flank steak)
Medium: 145 degrees F (this is the target temperature for juicy and tender steak)
Medium well: 155 degrees F (this is when the steak starts to get tough)
Well done: 165 degrees F (the steak will be very tough at this temperature)
Here are three easy ways to warm tortillas:
Skillet: Heat a skillet over medium-high heat. Warm each tortilla for 15-20 seconds per side.
Microwave: Stack tortillas on a plate, cover with a damp paper towel, and microwave on high for 15 seconds. Repeat in 10-second intervals if needed.
Oven: Wrap a stack of tortillas in foil and bake at 350°F for 10-15 minutes.
Store leftover steak and vegetables separately in airtight containers in the refrigerator for up to 3 days.
Reheat the steak and vegetables in a skillet over medium heat until warmed through.
Craving More Mexican Recipes? Here’s What to Try Next:
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: Enjoy as is or top with sour cream, shredded cheese, slices of avocado or guacamole, pico de gallo, and cilantro.
Instructions
- Make the seasoning by mixing together cumin, chili powder, onion powder, garlic powder, and salt in a small bowl. Season both sides of the steak with the seasoning. Set aside.
- Set a heavy 10-inch skillet over medium-high heat and let it heat up for 1 minute. Add ½ tablespoon of olive oil to the pan and let it heat for 30 seconds. Add the steak, frying on each side for 3 to 4 minutes, or to desired doneness. (Cooking the meat for this length of time will deliver steak that is between medium and medium rare.)
- Remove the steak from the skillet and place it on a plate. Cover the steak while you cook the vegetables. * This step is important. If you slice the meat before allowing it to rest, much of the meat juices will run out onto the plate leaving you with a dry, flavorless piece of meat.
- Add an additional ½ tablespoon of oil to the skillet. Add the onions and bell peppers and cook, stirring frequently for 5 minutes. Add the garlic and cook for 30 seconds more.
- Slice the meat across the grain into thin slices. Return the slices of meat to the skillet and add ½ tablespoon of Worcestershire sauce. Stir constantly until heated through, about 1 minute.
- Spoon the meat and vegetables into warm tortillas. Serve plain or top with sour cream, cheese, cilantro, guacamole, or salsa.
Notes
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!