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ribeye steak fajitas
Sofia

ribeye steak fajitas

Tender strips of juicy ribeye steak, seared with colorful bell peppers and onions, tossed in a zesty homemade fajita seasoning. A quick and satisfying Tex-Mex favorite!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Tex-Mex / Mexican
Calories: 510
Ingredients Method Notes

Ingredients
  

  • For the Steak & Veggies:
  • 1 lb ribeye steak thinly sliced against the grain
  • 1 tablespoon olive oil plus more for cooking
  • 1 red bell pepper sliced
  • 1 yellow or green bell pepper sliced
  • 1 large onion sliced
  • Salt and pepper to taste
  • Warm flour or corn tortillas for serving
  • Fajita Seasoning:
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper optional, for heat
  • Juice of 1 lime

Method
 

  1. Season the Steak:
  2. 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).
  3. Cook the Vegetables:
  4. 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.
  5. Sear the Steak:
  6. 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.
  7. Combine:
  8. Return veggies to the skillet with the steak. Toss everything together for 1 minute to combine and heat through.
  9. Serve:
  10. 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.