Quick Stove-Top Beef Fajitas

Written by
Chelsie Kenyon
Chelsie Kenyon, author of "Knack Mexican Cooking," is a former freelance writer and recipe developer with more than 10 years' experience in Mexican cuisine.
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Chelsie Kenyon
Updated 10/23/20
Quick Stove-Top Beef Fajitas

The Spruce / Julia Hartbeck
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 3 to 4 servings

A classic Tex-Mex dish that became wildly popular outside its native area in the 1990s, fajitas are grilled strips of beef that are typically served with onion, bell pepper, and tortillas. Though the usual version calls for marinating the meat and cooking over an open flame, this pan-fried recipe will serve you well when you don’t have the time or equipment for grilling.

Did you know? The term fajitas technically refer to only the beef version of this dish, since the name comes from faja, the cut of meat from which they are traditionally made. However, chicken, pork, lamb, fish, shrimp, and even vegetables prepared in the same manner are also popularly known as fajitas.

Ingredients

  • 1 pound (450 grams) skirt steak (or flank steak)
  • 4 bell peppers (red, green, and/or yellow; stemmed and seeded)
  • 1 large onion (white, yellow, or purple; peeled)
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 10 to 12 tortillas (corn or wheat)
  • Garnish: guacamole
  • Garnish: pico de gallo
  • Garnish: chopped lettuce
  • Garnish: chopped tomatoes

Steps to Make It

  1. Gather the ingredients.

    Quick Stove-Top Beef Fajitas ingredients

    The Spruce / Julia Hartbeck

  2. Slice the steak into 1/2-inch strips, cutting against the grain of the meat.

    steak cut into strips

    The Spruce / Julia Hartbeck

  3. Slice the peppers and onions into 1/4-inch strips.

    peppers and onions cut into pieces

    The Spruce / Julia Hartbeck

  4. In a large frying pan, heat the oil over medium-high heat. Begin to cook the meat and sprinkle it with salt and pepper. Continue to cook until the meat juices cook off.

    steak cooked in a pan

    The Spruce / Julia Hartbeck

  5. Add the sliced peppers and onions. Cover and cook for 5 minutes, stirring occasionally.

    meat cooking with the peppers and onions in a pan

    The Spruce / Julia Hartbeck

  6. Uncover and continue to cook until the juices have reduced, the beef is cooked, and the peppers and onions are limp and translucent.

    cooked meat and vegetables in a pan

    The Spruce / Julia Hartbeck

  7. Place the strips of meat and vegetables onto tortillas and top with one or more garnishes of your choice.

    Quick Stove-Top Beef Fajitas

    The Spruce / Julia Hartbeck

Recipe Variation

Instead of pico de gallo, garnish the fajitas with salsa, bottled hot sauce, or Mexican table sauce. Use a combination if you like, and add sour cream for a cooling contrast.