I make these steak fajitas whenever I want a fast dinner that still feels full of flavour and colour. Juicy marinated steak, sweet peppers, and red onion come together in one pan, then get wrapped in warm tortillas with creamy toppings. It’s one of those meals I rely on when I want something satisfying without a lot of effort.
Why You’ll Love This Recipe
I love this recipe because it’s quick, reliable, and packed with bold Tex-Mex flavour. The marinade tenderises the steak and gives it a zesty kick, while the high-heat cooking keeps everything juicy and slightly charred. I also enjoy how flexible it is, since I can easily adjust the spice level or toppings depending on what I’m in the mood for.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
500 g sirloin steak
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 red onion, thinly sliced
2 tablespoons cajun spice mix
60 ml olive oil
juice of 1 lime
1 avocado, sliced
150 g sour cream or greek yoghurt
1 small bunch fresh coriander, chopped
8 to 10 small flour tortillas
Directions
I begin by mixing the Cajun spice mix, olive oil, and lime juice in a shallow dish. I add the sirloin steak and turn it until fully coated, then leave it to marinate for at least 15 minutes.
While the steak marinates, I slice the red pepper, yellow pepper, and red onion into long, thin strips. I heat a large skillet over high heat and sear the steak for about 4 to 5 minutes per side, depending on thickness. Once cooked, I remove it from the pan and let it rest.
In the same pan, I add the sliced onion and cook until soft and lightly golden. I then add the peppers and cook until tender but still vibrant. I pour in any remaining marinade and let it simmer until it thickens slightly.
I slice the rested steak against the grain, return it to the pan, and toss everything together. I warm the tortillas, then fill them with the steak and vegetable mixture, finishing with sour cream or yoghurt, avocado slices, and fresh coriander.
Servings And Timing
I usually make this recipe to serve four people. Preparation takes about 10 minutes, cooking takes around 20 minutes, and marinating time ranges from 15 minutes to 1 hour.
Variations
I sometimes swap sirloin for flank or skirt steak when I want a slightly different texture. When I want extra heat, I add sliced fresh chilli or extra Cajun seasoning. I also enjoy serving these fajitas with different toppings like lime wedges or extra herbs for freshness.
Storage/Reheating
I store leftover steak and vegetables in an airtight container in the fridge for up to three days. When reheating, I warm everything gently in a skillet to avoid drying out the meat. I always heat fresh tortillas separately before serving.
FAQs
Can I marinate the steak longer?
I often marinate the steak for several hours when I want deeper flavour, and it works very well.
What cut of steak works best?
I prefer sirloin because it stays tender and cooks quickly, making it ideal for fajitas.
How do I keep the steak juicy?
I make sure the pan is very hot and always let the steak rest before slicing.
Can I prepare this meal ahead of time?
I frequently slice the vegetables and mix the marinade earlier in the day to save time later.
Can I freeze leftovers?
I usually don’t freeze this dish because the vegetables lose their texture, but the cooked steak alone can be frozen if needed.
Conclusion
I keep coming back to this steak fajitas recipe because it’s simple, fast, and full of flavour. With just one pan and a handful of ingredients, I can create a meal that feels exciting and comforting at the same time. It’s a dependable recipe that always delivers when I need an easy but satisfying dinner.
These easy 30-minute steak fajitas are packed with juicy marinated steak, colourful peppers, and onions, all cooked in one pan and served with warm tortillas and creamy toppings. A quick and satisfying Tex-Mex dinner perfect for busy weeknights.
Ingredients
500 g sirloin steak
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 red onion, thinly sliced
2 tablespoons cajun spice mix
60 ml olive oil
Juice of 1 lime
1 avocado, sliced
150 g sour cream or Greek yoghurt
1 small bunch fresh coriander, chopped
8 to 10 small flour tortillas
Instructions
In a shallow dish, mix Cajun spice mix, olive oil, and lime juice. Add the sirloin steak and coat well. Marinate for at least 15 minutes.
While the steak marinates, thinly slice the peppers and onion.
Heat a large skillet over high heat. Sear the steak for 4–5 minutes per side, then remove and let it rest.
In the same skillet, cook the red onion until soft and golden. Add the peppers and cook until tender but still vibrant.
Pour in any remaining marinade and simmer until slightly thickened.
Slice the rested steak against the grain and return it to the pan. Toss everything together to combine.
Warm tortillas in a dry pan or microwave.
Fill tortillas with steak and veggies. Top with sour cream or Greek yoghurt, avocado slices, and fresh coriander. Serve warm.
Notes
Resting the steak before slicing helps retain its juices.
Prep the marinade and vegetables ahead of time for faster weeknight cooking.
Swap in flank or skirt steak for different texture and flavour.
Add lime wedges, fresh chilli, or cheese for extra toppings.
