Ribeye Steak Fajitas bring bold flavor, juicy texture, and sizzling skillet magic right to your dinner table. Unlike traditional fajitas made with skirt or flank steak, using ribeye takes this Tex-Mex favorite to the next level—think buttery tender beef, perfect sear, and satisfying richness.
These fajitas are quick enough for weeknights and festive enough for taco night. Everything cooks in one skillet and comes together in about 30 minutes. Whether you’re serving them in warm flour tortillas or going low-carb with lettuce wraps, ribeye steak fajitas are endlessly customizable and completely crave-worthy.
If you love comfort with flair, you’ll also enjoy this cozy French Chicken Casserole or these hearty Garlic Steak and Potato Foil Packs for your next one-skillet dinner.
Ingredients You Will Need
For the Fajitas:
- 1½ lbs ribeye steak, thinly sliced against the grain
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 tablespoons olive oil, divided
- Juice of 1 lime
Fajita Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional for heat)
To Serve:
- Flour or corn tortillas, warmed
- Optional toppings: guacamole, sour cream, salsa, shredded cheese, fresh cilantro, lime wedges
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Serves: 4
Equipment You’ll Need
- Cast iron skillet or heavy sauté pan
- Cutting board and sharp knife
- Mixing bowl
- Tongs or spatula
- Foil or towel to keep tortillas warm
How to Make Ribeye Steak Fajitas: Step-by-Step
1. Slice the Steak and Veggies
Start by thinly slicing the ribeye steak against the grain. This ensures the meat stays tender and easy to chew. Then slice the bell peppers and onion into even strips so they cook evenly and quickly.
2. Season the Ribeye
In a small bowl, combine all fajita seasoning spices. In a large mixing bowl, toss the sliced ribeye with 1 tablespoon of olive oil, the spice blend, and lime juice. Let it sit for 10–15 minutes at room temperature to allow the flavors to soak in.
3. Sauté the Peppers and Onions
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the sliced bell peppers and onions. Sauté for about 5–6 minutes, stirring often, until they’re softened and slightly charred. Remove from skillet and set aside.
4. Sear the Ribeye Steak
Using the same skillet, add the marinated ribeye in a single layer (work in batches if needed). Sear the steak slices for 1–2 minutes per side, just until browned and crisp on the edges. Be careful not to overcook—ribeye cooks quickly and stays juiciest when just done.
5. Combine and Finish
Return the sautéed vegetables to the skillet with the steak. Toss everything together and cook for 1 more minute until well combined and heated through.
6. Serve
Scoop the sizzling steak and veggie mixture onto warm tortillas. Top with your favorites like guac, sour cream, shredded cheese, or fresh lime juice. Serve immediately and enjoy the flavor explosion!
Nutritional Information (Per Serving, without toppings)
- Calories: 420
- Protein: 35g
- Fat: 25g
- Carbohydrates: 11g
- Fiber: 2g
- Sugar: 3g
- Sodium: 520mg
Tips and Variations
- Use a hot skillet: For that restaurant-style char on the meat and veggies, cast iron works best.
- Add more veggies: Mushrooms, zucchini, or even corn can be great additions.
- Make it low-carb: Serve over lettuce wraps or cauliflower rice instead of tortillas.
- Meal prep: The cooked steak and veggies store well and can be reheated easily for lunches or dinners later in the week.
- Make it spicier: Add sliced jalapeños or double the cayenne in the seasoning mix.
How to Store and Reheat
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Use a skillet over medium heat for best results. Microwave works in a pinch but may soften the steak.
- Freeze: Let everything cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
Why You’ll Love This Recipe
Ribeye steak fajitas are a fresh take on a classic, with an upgrade in richness and flavor thanks to the marbled cut. The fajita seasoning adds warmth and depth without overpowering the steak. Plus, everything comes together in just one pan, making it quick to cook and easy to clean.
Whether you’re feeding a hungry crowd or just craving a sizzling steak wrap, this dish delivers satisfying results every single time.
Final Thoughts
Ribeye steak may seem like a luxury cut, but in these fajitas, it becomes the ultimate weeknight dinner hero. Fast-cooking, flavor-packed, and flexible, Ribeye Steak Fajitas are the kind of meal I come back to again and again. The juicy beef, seared veggies, and punchy spices are everything I want in a skillet meal. Pair it with a side of rice or a cold beer, and you’re set for a seriously satisfying Tex-Mex feast.
Frequently Asked Questions
Can I use skirt steak or flank steak instead?
Yes! While ribeye adds richness, both skirt and flank are traditional fajita cuts—just slice thinly and against the grain.
How do I keep tortillas warm for serving?
Wrap them in foil and place in a warm oven, or use a tortilla warmer lined with a clean towel.
Can I grill the ribeye instead of pan-searing?
Absolutely. Grill the whole steak, let it rest, then slice and toss with sautéed veggies.
Do I need to marinate the steak for long?
Nope! Even 10–15 minutes with the spice blend and lime juice makes a noticeable difference.
Want even more bold and buttery steak inspiration? Try this Cajun Butter Bourbon Steak next!
ribeye steak fajitas
Ingredients
Method
- Season the Steak:
- In a bowl, toss sliced ribeye with olive oil, lime juice, and all fajita seasoning ingredients. Let marinate while prepping veggies (or refrigerate up to 1 hour).
- Cook the Vegetables:
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add peppers and onion. Cook for 6–8 minutes, stirring occasionally, until softened and slightly charred. Remove and set aside.
- Sear the Steak:
- In the same skillet, add steak in a single layer (work in batches if needed). Sear 1–2 minutes per side until browned and cooked to desired doneness. Avoid overcooking for best tenderness.
- Combine:
- Return veggies to the skillet with the steak. Toss everything together for 1 minute to combine and heat through.
- Serve:
- Spoon steak and veggie mixture into warm tortillas. Serve with toppings like guacamole, sour cream, shredded cheese, salsa, or chopped cilantro.
Notes
- Slice steak thinly: For best results, freeze steak for 15 minutes before slicing against the grain.
- Make it a bowl: Serve over rice or lettuce instead of tortillas for a low-carb version.
- Meal prep tip: Make the seasoning mix in bulk and store in a jar for future fajitas.
- Storage: Leftovers can be stored in an airtight container for up to 3 days. Reheat in a skillet or microwave.
