One Pot Steak Fajitas: A Beginner’s Guide to Flavorful, Fuss-Free Cooking
Sizzle up dinner the easy way with these One Pot Steak Fajitas! 🥩🌶️ Juicy strips of steak, colorful bell peppers, and onions cook together in one skillet for a flavorful, no-fuss meal beginners can master. 🧅🔥 Just season, sear, and serve in warm tortillas with your favorite toppings. Whether it’s a weeknight or weekend, this one-pot wonder makes fajita night fast, fun, and seriously delicious—without the mess! 🌮✨
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon oil (vegetable or olive oil work well)
- 1.5 pounds steak (flank, sirloin, or skirt), thinly sliced into ½ inch strips
- 2 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (adjust to your heat preference)
- ½ teaspoon cumin powder
- 1 teaspoon cornstarch (helps the spices coat the meat evenly)
- Salt and black pepper to taste
- ½ cup red bell pepper, thinly sliced
- ½ cup green bell pepper, thinly sliced
- ½ cup onion, thinly sliced
- 1–2 teaspoons lemon or lime juice
- Optional garnish: chopped fresh cilantro
Instructions
Start by slicing your steak against the grain into thin ½ inch strips. This helps make the meat more tender. Slice your peppers and onions into thin, even strips so they cook at the same rate.
Measure out all your spices in advance—it makes the cooking process smoother and quicker.
Place a large nonstick skillet or sauté pan over medium-high heat. Add the butter and oil and let them heat until the butter melts and starts to bubble slightly. This combo helps develop a rich, flavorful base without burning the butter.
Add the sliced steak to the pan. Sprinkle the chili powder, paprika, onion powder, garlic powder, cayenne, cumin, cornstarch, salt, and pepper over the meat.
Use a wooden spoon or tongs to toss everything together, making sure the steak is coated evenly with the spices.
Cook for about 2 minutes, stirring occasionally, until the outside of the meat is no longer pink. The steak won’t be fully cooked through at this point, and that’s okay. It will finish cooking with the vegetables.
Add the red and green bell peppers and the sliced onions to the pan. Continue sautéing everything together for another 5 to 6 minutes.
You’ll know it’s done when the vegetables are tender but still slightly crisp, and the steak is fully cooked and juicy.
Turn off the heat. Drizzle lemon or lime juice over the fajitas and toss everything together to coat evenly.
Taste and adjust the seasoning if needed—sometimes a little extra salt or citrus can elevate the dish even more.
Optional: Sprinkle with fresh cilantro for a burst of color and freshness.
Notes
Choosing the Right Cut of Meat
For fajitas, flank, skirt, or sirloin steak work best because they’re tender and cook quickly when sliced thinly. Always slice against the grain to ensure each bite is tender.
If the grain runs vertically, slice horizontally. This simple trick makes a huge difference in texture.
Don’t Overcrowd the Pan
If your pan is on the smaller side, cook the steak in batches. Overcrowding leads to steaming rather than searing, which can result in chewy meat.
Watch the Heat
Medium-high heat is perfect for browning the meat and softening the vegetables without burning them. If things start to brown too quickly, reduce the heat slightly or stir more often.
What If I Overcook the Veggies?
No worries—if your peppers end up too soft, just toss in a few fresh strips at the end for some crunch and color. Cooking is flexible. It’s all about balance and personal preference.
Substituting Kitchen Tools
No nonstick skillet? A cast iron pan works beautifully and can even enhance the sear on your steak.
No lemon or lime? A splash of vinegar (like white wine or apple cider) can mimic that bright acidity.