Fajitas de Res (Beef Fajitas)

Fajitas de res cooked in a cast iron skillet surrounded by toppings and flour tortillas.

5 from 4 votes

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.

Prep Time1

Cook Time25

Total Time1 25

Course: Dinner, Entertaining, Lunch

Cuisine: Mexican

Servings:

Calories: 583kcal

Author: Catherine Arena

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

Toppings

sour cream
guacamole
salsa
pico de gallo
lime wedges
additional chopped cilantro

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.

Notes

Recipe Notes:

Steak: Skirt and flank steak is traditional, however, you can also use ribeye, sirloin or London broil.

Cook steak at high heat: You want a really hot pan so the steak gets a good sear instead of steaming.

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 and slice against the grain: Let the steak rest for a few minutes after cooking so the juices stay in the meat, then slice against the grain. This keeps the steak juicy and tender.

Meal Prep Fajitas:

If you’re looking for something easy to add into your weekly routine, fajitas is a great option. Most of the work can be done ahead of time, so when it’s time to cook, everything comes together really quickly. This is great for prep a day ahead or freezing option.

Slice up your peppers and onions and store them in a bag or container.

Then mix up the marinade and add your steak to a separate bag, letting it sit in the fridge overnight so it really soaks in all that flavor.

The next day, all you have to do is cook everything in a hot skillet and you’re done. It’s simple, it saves time, and you still get a really good, fresh meal without starting from scratch.

This works just as well with chicken too.

Nutrition