Quick Stove-Top Beef Fajitas

Quick Stove-Top Beef Fajitas

The Spruce / Julia Hartbeck

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 3 to 4 servings
Nutritional Guidelines (per serving)
635 Calories
27g Fat
59g Carbs
37g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 635
% Daily Value*
Total Fat 27g 34%
Saturated Fat 9g 43%
Cholesterol 67mg 22%
Sodium 701mg 30%
Total Carbohydrate 59g 21%
Dietary Fiber 4g 15%
Total Sugars 2g
Protein 37g
Vitamin C 42mg 212%
Calcium 63mg 5%
Iron 6mg 36%
Potassium 619mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 skirt steak

  • 4 medium bell peppers, assorted colors

  • 1 large onion, peeled

  • 1 tablespoon vegetable oil

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 10 to 12 medium corn or wheat tortillas

  • 1 cup guacamole, for serving

  • 1 cup pico de gallo, for serving

  • 1 cup shredded lettuce, for serving

  • 1/2 cup chopped tomatoes, for serving

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.