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.
- 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
Gather the ingredients.
Slice the steak into 1/2-inch strips, cutting against the grain of the meat.
Slice the peppers and onions into 1/4-inch strips.
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.
Add the sliced peppers and onions. Cover and cook for 5 minutes, stirring occasionally.
Uncover and continue to cook until the juices have reduced, the beef is cooked, and the peppers and onions are limp and translucent.
Place the strips of meat and vegetables onto tortillas and top with one or more garnishes of your choice.
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.