Fajitas de res made with tender steak, sautéed peppers and onions, and a simple marinade. Easy to make, restaurant style, perfect for any night of the week.
If you're in the mood for something quick, flavorful, and honestly just really satisfying, these fajitas de res are it. Juicy strips of steak, tons of peppers and onions, and everything cooked until it's nice and caramelized. This is a dish that’s so simple but so good. The steak comes out tender, full of flavor, and everything comes together so easily. If you've made my fajitas de pollo or my fajitas de camarones before, think of this as the richer, beefy version you'll want to keep making on repeat.
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What are Fajitas de Res?
Fajitas de res is just steak cooked up with peppers and onions in a hot pan. The steak is quickly seared until it gets a little charred, and is then sliced thinly served with warm flour tortillas (or corn tortillas if you prefer) and whatever toppings you like. Common toppings are lime, salsa, pico de gallo, sour cream, and guacamole. It's simple food, nothing fancy, but so good.
Ingredients You’ll Need
- Steak: Skirt or flank steak are the traditional cuts for fajitas. If you can't find these, ribeye or sirloin also work really well.
- Spices and marinade: The marinade is what really brings everything to life. It's a simple mix of garlic, oregano, chili powder, cumin, paprika, lime juice, orange juice, salt, pepper, and fresh cilantro.
- Vegetables: A mix of red, yellow, and green bell peppers with sliced white onions. They cook down sweet and slightly caramelized in the pan and balance out the steak perfectly.
- Tortillas: Fajitas are usually served with warm flour tortillas, but I also like to put out corn tortillas so everyone can choose.
- Toppings: Guacamole, pico de gallo, sour cream, salsa, and fresh lime wedges. Keep it simple and let everyone build their own.
See my recipe card below for a complete list of the ingredients with measurements and instructions.
Best Cut of Beef for Fajitas
Skirt steak is the go-to for fajitas. It has great flavor and cooks quickly in a hot pan. It is a tougher cut, but as long as you slice it thin and against the grain, it comes out tender and perfect for tortillas.
Flank steak is another solid option and a little leaner. It’s a classic and absolutely delicious especially when given enough time in the marinade so it picks up plenty of flavor.
If you can't find either, sirloin or ribeye steaks are both delicious substitutes, just not traditional and are a little more expensive. Just keep the heat high, cook the steak quickly, and slice it thin so it stays tender.
How to Slice Steak for Fajitas (The Right Way)
This is the step that makes all the difference. You can cook the steak perfectly, but if you slice it the wrong way, it can still come out tough.
Some people like to slice their steak before cooking, but I prefer to cook it whole first. It gives you a better sear, and once it's done, you can let it rest for a few minutes so all those juices stay in the meat instead of running out onto the board. Then slice it thin after, I promise, it makes a big difference.
When you're ready to cut, take a look at the steak and find the direction the lines (the grain) are running. You want to slice against those lines, not with them. This shortens the muscle fibers and makes each bite much more tender.
Cut the steak into thin strips on a slight angle, almost like a diagonal. You'll end up with those classic fajita-style pieces that are easy to bite into and perfect for tortillas.
If you're working with a tougher cut of beef, like London broil, this step is even more important. Just make sure you're slicing as thin as possible against the grain so the steak doesn't turn out chewy.
Step by Step Instructions
Step 1: In a small bowl, combine all of the marinade ingredients (leave out the salt and pepper for now) and mix everything together until well combined.
Step 2: Place the steak in a large resealable bag or container and pour the marinade over it, making sure it's fully coated on all sides. Cover and refrigerate for at least 1 hour. If you're using a tougher cut, let it marinate overnight for the best flavor.
Step 3: When you're ready to cook, heat a large skillet over medium-high heat and add a tablespoon of oil. Remove the steak from the marinade and place it on a plate or cutting board. Season both sides with salt and pepper.
Add the steak to the hot skillet and cook for about 3-5 minutes per side, depending on the thickness and how you like it cooked.
Transfer the steak to a cutting board and let it rest for a few minutes before slicing.
Step 4: While the steak rests, cook your peppers and onions in the same skillet until they're softened and slightly caramelized.
Step 5: Slice the steak thin against the grain.
Step 6: Return it to the skillet with the peppers and onions. Toss everything together and let it heat through for about 30 seconds.
Remove from heat and serve right away with warm flour or corn tortillas and your favorite toppings like guacamole, sour cream, pico de gallo, and salsa.
Tip: Warm your tortillas for a few seconds in the microwave or in a dry pan on the stovetop until soft and pliable.
Serving Suggestions
- These fajitas are perfect served the classic way with warm tortillas and all your favorite toppings, but there are a few other ways you can switch things up depending on what you and your family are in the mood for.
- Serve the fajitas with a side of rice, like our cilantro lime rice and a side of refried beans.
- You can also pile everything on top of a fresh salad for a light lunch or meal.
- You can also just skip the tortillas altogether and use lettuce wraps for a fresh, low-carb option.
Cathy’s Expert Tips
- Marinade: The best flavor for fajitas, comes from the marinade. Even a short marinade makes a big difference in flavor, do not skip this step!
- Cook at high heat: You want a really hot pan so the steak gets a good sear instead of steaming. Between the marinade and the searing, this is where a lot of the flavor comes from.
- Don't overcrowd the pan: If the pan is too full, everything will start releasing moisture and you won't get a nice browning. If making for a large family, cook in batches if needed.
- Let the steak rest before slicing: Give it a few minutes after cooking so the juices stay in the meat, this really helps to keep the steak juicy.
- Slice against the grain: This is another key factor for tender fajitas. Cutting the wrong way will make the steak chewy.
- Cook the peppers and onions until slightly charred: You want the peppers and onions soft with a little color, not mushy.
Recipe FAQ’s
Yes. Skirt and flank are the most traditional, but sirloin or ribeye work great too. Just be sure to slice thin.
At least 1 hour for good flavor. If you have time, longer is even better, especially for tougher cuts.
You can cook everything ahead, but they're best fresh.
You can, but you won't get the same sear and it’s very easy to overcook the steak. A hot skillet or grill is the best option for that classic fajita flavor.
No. Flour tortillas are the most common, but corn tortillas are delicious as well.
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📖 Recipe
Fajitas de Res (Beef Fajitas)
Ingredients
For Beef
- 2 pounds skirt or flank steak alternatively, ribeyes or sirloin steaks
- 2 tablespoons vegetable or corn oil
Marinade Blend
- 5 cloves garlic minced
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ cup olive oil
- 1 lime juiced
- ¼ cup orange juice
- handful fresh cilantro chopped
- salt and pepper to taste
For Veggies
- 1 large green bell pepper rinsed and sliced
- 1 large red bell pepper rinsed and sliced
- 1 large white or red onion rinsed and sliced
Tortillas
- flour tortillas
- corn tortillas
Instructions
Marinade
- In a small bowl, combine all of the marinade ingredients (leave out the salt and pepper for now) and mix everything together until well combined.
- Place the steak in a large resealable bag or container and pour the marinade over it, making sure it's fully coated on all sides. Cover and refrigerate for at least 1 hour. If you're using a tougher cut, let it marinate overnight for the best flavor.
Cook Steak
- When you're ready to cook, heat a large skillet over medium-high heat and add one or two tablespoons of oil. Remove the steak from the marinade and place it on a plate or cutting board. Season both sides with salt and pepper.
- Add the steak to the hot skillet and cook for about 3-5 minutes per side, depending on the thickness and how you like it cooked.
- Transfer the steak to a cutting board and let it rest for a few minutes before slicing.
Cook Veggies
- While the steak rests, cook your peppers and onions in the same skillet until they're softened some and slightly caramelized.
Slice Steak and Combine with Veggies
- Slice the steak thin against the grain.
- Return the steak pieces to the skillet with the peppers and onions. Toss everything together and let it heat through for about 30 seconds.
- Remove from heat and serve right away with warm flour or corn tortillas and your favorite toppings like guacamole, sour cream, pico de gallo, and salsa.Tip: Warm your tortillas for a few seconds in the microwave or in a dry pan on the stovetop until soft and pliable.
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