Beef Fajita Tacos (One Skillet Recipe)

Tacos are the ultimate weeknight meal.

They're quick, easy to make, and endlessly customizable. Plus, it's so fun trying out new taco recipes and pairing them with all of your favorite taco toppings.

And these beef fajita tacos are my latest taco obsession.

In this recipe, beef is coated in homemade fajita seasoning and then seared to perfection in a hot skillet. The peppers and onions are cooked in the same skillet, soaking up the seasoning and the savory flavor left behind by the steak.

Today, I’m walking you through how to make the best beef fajita tacos, including which ingredients to use, tips that guarantee they turn out right the first time, and some of my favorite toppings to serve with this easy dinner recipe.

Why You'll Love This Recipe

• Sweet & Smoky- The homemade spice blend combines warm, smoky spices with sweet brown sugar to give the beef a bold, well-balanced flavor that pairs well with the sautéed vegetables.
• Easy to Make- Prepared entirely in one skillet, these easy steak fajita tacos are quick, simple to make, and require minimal cleanup.
• Ready in 30 Minutes- These steak tacos are ready in just 30 minutes, making them ideal for a busy weeknight dinner.
• Customizable- Personalize your beef fajita tacos with your favorite toppings and condiments.

Ingredient Notes

Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

• Beef- When testing this recipe, I used boneless short ribs as that's what was available at my local grocery store. However, flank steak is an excellent alternative, offering a leaner option with equally delicious results.
• Bell Peppers- Using both green and red bell peppers gives the tacos a colorful presentation and a balance of flavors.
• Onion- Slice the onion into half rings, aiming for a thickness similar to the peppers.
• Seasonings- My homemade fajita seasoning blend combines smoked paprika, chili powder, cayenne pepper, brown sugar, and other spices for a balanced smoky, spicy, and sweet flavor.
• Olive Oil- Divided into two portions to sear the steak and the veggies.
• Kosher Salt- Enhances the flavor of the fajita seasoning and the sautéed vegetables.
• Tortillas- Use your favorite soft flour tortillas or corn tortillas. If you have excess sourdough discard, try making my homemade sourdough tortillas.
• Toppings- Choose any taco toppings you enjoy!

🌱 Sustainability Tip: Opt for locally sourced and sustainably raised beef when possible for better flavor and to support environmental and animal welfare.

Substitutions and Variations

Here are a few ways you can try customizing these beef fajita tacos to fit your diet and taste preferences.

Substitutions

• Beef- Try skirt steak, sirloin, or even chicken or shrimp as protein alternatives.
• Bell Peppers- Swap bell peppers for poblano peppers or Anaheim peppers for a spicer variation.
• Onion- Substitute yellow onion for sweet onion, white onion, or red onion.
• Seasonings- For an even easier version of this recipe, use a store-bought fajita seasoning blend.
• Olive Oil- Use any neutral-flavored oil with a high smoke point, like avocado oil or canola oil.
• Kosher Salt- Replace kosher salt with half the amount of table salt, then adjust to taste.
• Tortillas- Substitute tortillas with lettuce wraps for a low-carb alternative. Alternatively, serve the steak and vegetables over rice or a salad.

Variations

• Protein- Swap the steak for another protein such as chicken, shrimp, or cod. For a vegetarian version, try using mushrooms in place of the steak.
• Spicy- Add some sliced jalapeño to the sautéed vegetables, use a little more cayenne pepper in the seasoning blend, or top with hot sauce to give these tacos a spicy kick.
• Chili Lime- Add grated lime zest to the seasoning blend and serve the tacos with fresh lime juice for a bold, citrusy flavor.

How to Make Beef Fajita Tacos

Here is how to make steak fajita tacos in a cast iron skillet.

Step 1: Prepare fajita seasoning. In a small bowl, mix chili powder, smoked paprika, onion powder, brown sugar, ½ teaspoon kosher salt, garlic powder, cumin, and cayenne pepper.

Step 2: Season steak. Pat the steak dry and season it on all sides with the fajita seasoning mixture.

Step 3: Preheat skillet. Heat 2 tablespoons of olive oil in a large cast iron or stainless steel skillet over medium-high heat.

Step 4: Sear steak. Sear the steak for 3-6 minutes per side or until a meat thermometer inserted into the thickest part reads 135°F for medium rare. The cooking time depends on the cut and thickness of the steak. Transfer the steak to a plate, tent with foil, and let it rest for 10 minutes.

Step 5: Sauté vegetables. Add 1 tablespoon of olive oil to the same skillet. Sauté the bell peppers and onion for 5-7 minutes until softened and starting to brown. They will pick up the seasoning leftover from the steak. Season the vegetables with an additional ¼ teaspoon of salt, if necessary. Remove the skillet from heat.

Step 6: Slice steak. Slice the rested steak across the grain into thin strips.

Step 7: Serve and enjoy. Serve the steak and sautéed vegetables on tortillas with your favorite toppings. Enjoy!

Tips for Success

Make this easy beef fajita tacos recipe successfully the first time using these helpful kitchen tips.

• Prep ingredients ahead. Once you get cooking, this dish comes together quickly. Have the vegetables sliced and ready to go before you start searing the steak.
• Slice vegetables evenly. Aim to slice the bell peppers and onions to an even thickness so they cook through at the same time.
• Preheat the skillet. The key to achieving a good sear on your steak is a hot skillet. Make sure it's preheated before adding the beef.
• Use a meat thermometer. Cooking time will vary based on the thickness and cut of beef. A meat thermometer is the best way to know if your steak is cooked to your desired doneness.
• Rest the steak. Allow the seared steak to rest for 10 minutes before slicing. This helps the juices redistribute, keeping the meat juicy and flavorful.
• Slice across the grain. For tender bites of steak, cut it across the grain by looking for the lines or fibers in the meat and cutting perpendicular to them.

What to Serve with Beef Fajita Tacos

These juicy and flavorful beef fajitas tacos are made even better when served alongside your favorite taco toppings and side dishes.

Of course, you can't go wrong serving these steak tacos on homemade tortillas. Then, add your favorite taco toppings like sour cream, shredded cheese, and lettuce. Some of my favorites include pickled red onions, cilantro garlic sauce, red cabbage slaw, guacamole, and fresh tomato salsa.

For a heartier meal, pair your tacos with a flavorful side dish. Try cilantro lime rice, sautéed sweet potatoes, roasted potato wedges, cornbread, black bean salad, or honey garlic brussels sprouts.

Storage and Reheating

How to Store

• Refrigerator- Store leftover steak and vegetables in an airtight container in the refrigerator for up to 4 days. Keep toppings and tortillas separate for best results.
• Freezer- For longer storage, freeze steak and vegetables in a freezer-safe container for up to 3 months.

How to Reheat

• Stovetop- Heat a small amount of oil in a skillet over medium heat. Add leftover steak and vegetables to the skillet. Cook for 3-5 minutes, stirring occasionally, until fully warmed through.
• Oven- Preheat oven to 350°F. Spread the steak and vegetables into a baking dish, adding a small amount of water if the filling is dry. Cover with foil and heat for 10 minutes or until hot.
• Microwave- Transfer steak and vegetables to a microwave-safe dish. Heat on HIGH in 30-second intervals, stirring between each, until heated through.
• Air Fryer- Preheat the air fryer to 350°F. Spread the steak and vegetable filling in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through.

Make Ahead

If you're looking to prep ahead for a busy weeknight or just like being efficient in the kitchen, this beef fajita taco recipe is perfect for you!

You can prepare the fajita seasoning mix up to a week in advance, chop the vegetables a couple of days ahead of time, or cook the entire filling and reheat it when ready to serve.

Frequently Asked Questions

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