🌶️🥩 Spicy Steak Fajitas (Amelia’s Style)
Juicy strips of steak seared to perfection, tossed with smoky spices, sweet peppers, and onions—these fajitas bring the heat and the sizzle. Serve them wrapped in warm tortillas with your favorite toppings for a restaurant-style meal at home.
🧾 Ingredients
🥩 Steak & Marinade:
- 1 lb flank steak or skirt steak, thinly sliced
- 2 tbsp olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp cayenne pepper (adjust for heat)
- Salt & black pepper to taste
🌶️ Veggies:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 1 tbsp olive oil
🌮 For Serving:
- Flour or corn tortillas
- Fresh cilantro
- Sour cream or Greek yogurt
- Sliced avocado or guacamole
- Extra lime wedges
🔪 Instructions
1. Marinate the steak
- In a bowl, mix olive oil, lime juice, garlic, and spices.
- Add steak and toss to coat.
- Let marinate for at least 20–30 minutes (or up to overnight for deeper flavor).
2. Cook the steak
- Heat a skillet or cast iron pan over high heat.
- Sear steak for 2–3 minutes per side until browned and cooked to your liking.
- Remove and let rest, then slice into strips.
3. Cook the veggies
- In the same pan, add olive oil.
- Toss in peppers and onions.
- Cook for 5–7 minutes until tender and slightly charred.
4. Combine
- Return steak to the pan and toss with veggies.
- Squeeze fresh lime juice over everything.
5. Serve
- Fill warm tortillas with steak and veggies.
- Top with cilantro, sour cream, avocado, and extra lime.
❓ Q&A
Q: What’s the best cut of steak?
A: Flank or skirt steak—both cook quickly and stay tender when sliced against the grain.
Q: How do I make it less spicy?
A: Reduce or skip cayenne pepper.
Q: Can I make this in the air fryer?
A: You can cook the steak separately in the air fryer, but the skillet gives better char.
Q: Can I meal prep this?
A: Yes! Store steak and veggies separately and reheat before serving.
💡 Tips
- Slice steak against the grain for maximum tenderness
- Use a hot pan for that signature fajita sear
- Don’t overcrowd the pan—cook in batches if needed.