Quick Steak Fajitas🍖 Main

Name: Quick Steak Fajitas
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 10 servings
Ingredients: 2 tsp ground cumin; 2 tsp chili powder; 1 tsp onion powder; 1 tsp salt; 1 tsp crushed red pepper flakes; 1 1/2 lb flank steak, thinly sliced against the grain; 2 tbsp olive oil; 3 multi-color bell peppers, sliced; 1 red onion, sliced; 8 oz sliced mushrooms; 2 cloves garlic, minced; 1 tbsp Worcestershire sauce; 1/4 cup lime juice (about 2 limes); 10 (6-inch) flour tortillas, for serving

This speedy dish features tender flank steak paired with a from-scratch spice blend, prepared and served in just 20 minutes.

By Jason Miller, Weeknight Cook & Household Coordinator

Prep: 5 minCook: 15 minServes: 10

quick Mexican steak fajitas 20 minutes weeknight dinner

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The beauty of great fajitas lies in achieving that perfect balance of caramelized vegetables and properly seared meat, and this streamlined version delivers restaurant-quality results without the wait. By mixing your own seasoning blend, you control the heat level and freshness of the spices while avoiding the additives often found in packet mixes. The combination of smoky cumin, earthy chili powder, and a hint of crushed red pepper creates layers of flavor that complement the natural sweetness of the bell peppers and the rich, beefy taste of flank steak.

The key to success here is maintaining high heat throughout cooking and resisting the urge to stir constantly. Let those vegetables sit undisturbed for a minute or two between tosses to develop those coveted charred edges. When slicing your flank steak, look for the direction of the muscle fibers and cut perpendicular to them—this seemingly small step makes an enormous difference in tenderness. Also, don't skip the final squeeze of fresh lime juice; its brightness cuts through the richness and ties all the flavors together beautifully.

While flour tortillas are traditional, feel free to swap in corn tortillas for a gluten-free option or serve everything over cilantro-lime rice for a fajita bowl. The seasoned steak and vegetables also make fantastic meal prep—portion them into containers and reheat throughout the week for quick lunches. Round out your spread with shredded cheese, pico de gallo, and sliced jalapeños to let everyone customize their perfect bite.

Ingredients

For the Seasoning

2 tsp ground cumin
2 tsp chili powder
1 tsp onion powder
1 tsp salt
1 tsp crushed red pepper flakes

For the Fajitas

1 1/2 lb flank steak, thinly sliced against the grain
2 tbsp olive oil
3 multi-color bell peppers, sliced
1 red onion, sliced
8 oz sliced mushrooms
2 cloves garlic, minced
1 tbsp Worcestershire sauce
1/4 cup lime juice (about 2 limes)
10 (6-inch) flour tortillas, for serving

Nutrition (Per 10 servings)*

241

Calories

19g

Protein

22g

Carbs

Fat

Fiber

506mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Prepare the Seasoning

In a small bowl, stir together the ground cumin, chili powder, onion powder, salt, and crushed red pepper flakes. Set aside.

Prepare the Ingredients

Thinly slice the flank steak against the grain. Slice the bell peppers, red onion, and mushrooms. Mince the garlic.

Cook the Vegetables

Heat a large skillet over high heat. Add the olive oil, let heat for a minute, and then add the sliced bell peppers, onion, and mushrooms. Cook until the vegetables are tender-crisp, about 7 minutes, stirring frequently.
During the last two minutes of cooking add in half of your seasoning mix and the minced garlic. Cook an additional 1 to 2 minutes. Remove the vegetables from the pan and set aside on a plate or in a bowl.

Cook the Steak

Return the skillet to high heat. Add the thinly sliced flank steak to the hot skillet. Sprinkle the remaining fajita seasoning and Worcestershire sauce over the steak. Cook, tossing constantly, for 2 to 3 minutes for medium-rare doneness (cook for an additional 3 to 4 minutes if you prefer well-done steak).

Combine and Serve

When the steak is cooked, add the cooked vegetables back to the skillet. Drizzle with lime juice and toss everything together to combine.
Serve the steak fajitas on warm flour tortillas. Add optional toppings like sour cream, cilantro, guacamole, or salsa.