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two steak fajitas on a plate surrounded by fresh vegetables.
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4.67 from 3 votes

Steak Fajitas For One

Steak Fajitas made with tender, seasoned steak and sautéed bell peppers and onions, all tucked into warm tortillas and finished with your favorite toppings.
Prep Time10 minutes
Cook Time18 minutes
Resting Time10 minutes
Total Time38 minutes
Course: Main Dish
Cuisine: American, Mexican
Diet: Low Lactose
Keyword: beef, beef fajitas, fajitas, steak, steak fajitas, tex-mex
Servings: 2 fajitas
Author: Joanie Zisk

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.
US - Metric

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

Serving: 2fajitas | Calories: 344kcal | Carbohydrates: 28g | Protein: 23g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 51mg | Sodium: 563mg | Potassium: 396mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 3mg

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