The Best Beef Fajitas Recipe (2024)

By Andrea Vaughan | Updated on October 2, 2019

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Want to learn how to make beef fajitas that taste as good as in the restaurants? This easy-to-follow recipe will teach you how!

I spent a few years trying numerous fajita recipes, trying to find one that has tons of flavor with tender cuts of meat. Good news – I finally discovered it!

I’ve provided some quick tips that will help you ensure that your beef fajitas will turn out great, too.

How to Make the Best Beef Fajitas

There are a few elements that will almost guarantee your fajitas will turn out great. Let’s quickly discuss each one:

What Kind of Steak to use for Beef Fajitas

First, let’s start with the meat. A good flank or skirt steak is traditionally used in beef fajitas.

I have also made fajitas with New York Strip, ribeye, and sirloin. As long as the steak isn’t overcooked, any good piece of steak should suffice! But I generally prefer to use cheaper cuts of steak when I’m marinading, and save my more expensive cuts for grilling.

How to Make a Marinade for Beef Fajitas

To create the marinade for beef fajitas, combine:

• 1/4 cup lime juice
• 1/3 cup water
• 2 tbsp olive oil
• 4 crushed garlic cloves
• 3tsp soy sauce
• 1 tsp salt
• 1/2 tsp liquid smoke
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• 2 tbsp rice wine vinegar
• 1/2 tsp sugar

Stir ingredients until well combined. Place 1 – 2 lbs of steak into a large plastic bag and pour the marinade over the meat. Refrigerate 4 to 12 hours.

The Right Veggies for Beef Fajitas

My favorite vegetables to use for beef fajitas are:

• 1 onion, Sliced
• 1 bell pepper,sliced
• One roma tomatoes, diced
• 1 – 3 jalapenos, diced

To make a simple sauce for the veggies, you’ll combine

• 2 tbsp water
• 1 tbsp olive oil
• 1 tsp soy sauce
• 1/2 tsp lime juice
• salt and pepper, to taste

For the fajita toppings, you’ll need:

• Shredded lettuce
• Grated cheese
• Diced tomatoes
• Sour Cream
• Salsa (make your own)

How to Prepare Beef Fajitas

Warm up your grill or grill pan to medium-high heat and add 1 tbsp olive oil. Remove the steak from fridge, discarding any remaining marinade.

Grill the steak until cooked just slightly less than your desired doneness. We’ll be cooking it a little more, so you don’t want to overcook it at this point.

Remove the steak from the pan and let rest on a cutting board for 5 minutes. After 5 minutes, cut the beef into thin slices, against the grain.

Meanwhile, using the same grill pan or a skillet, add a little olive oil and sauteonions, green peppers, and jalapenos until almost browned and slightly soft.

Add tomatoes and cook another 1-2 minutes. Pour vegetable sauce over veggies and mix, then add your steak back in and reduce heat to low.

Fill your tortillas with the fajita mix, and top with shredded cheese, lettuce, sour cream and salsa. You can also squeeze a little lime on top, if that’s your kind of thing.

Fajita Recipe

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Side Dishes

Beef fajitas pair well with side dishes! These are my favorite:

• Grilled Mexican Corn on the Cob
• Calabacitas
• Green Chile Chicken Enchiladas (enchiladas are totally a side dish, right?)