Easy Steak Fajitas Recipe — with Onions, Peppers, and Mushrooms

Feed a family using only one pound of of steak, when you turn yours into Easy Steak Fajitas with all the fixings! Sooo good, and so easy to throw together.

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So what’s a girl to do when she finds a little piece of half price clearance steak at ALDI? What else but make Steak Fajitas with Onions, Peppers, and Mushrooms, of course! Thin, lean cuts of beef like this one lend themselves an easy steak fajitas recipe, where you just quick sear the steak whole in its flavorful marinade and then slice it even more thinly.

While I do love making fajitas of all kinds for a quick & crowd-pleasing weeknight dinner, I’ll confess: I usually just wing it rather than using a specific recipe. This specific steak fajitas recipe encapsulates what I did this time (and they were goood… better than last time, so it’s a good thing I wrote it down), but it’s quite a forgiving process. Don’t like mushrooms? Leave them out and maybe add another bell pepper. Don’t like steak? Try chicken, maybe using this chicken fajitas recipe for ideas (see? did it differently there, and they were still good, lol)… or you can try these chipotle lime shrimp in fajitas, rather than in their original taco salad.

But let’s get back to steak! I don’t post a lot of steak recipes here, but it’s much easier on your budget to use just a pound of beef and stretch it out with all of these assorted veggies & accoutrements, rather than going with a basic steak-and-potatoes recipe that requires more meat per person.

Note: I left my steak on the pan about a minute too long while taking pictures (doh), so you might go for just slightly pinker. You’ll want to aim for medium rare, and remember that the steak will continue cooking slightly after you remove it from the pan and let it rest. (Rest assured, however, that this in no way reduced our enjoyment of these flavorful steak fajitas!)

Easy Steak Fajitas

Ingredients

1 lb thin steak (I used top round)
Juice of one small lime
3 cloves garlic, chopped
1/2 of a serrano or jalapeño pepper, chopped
1 tsp cumin
1 tsp chili powder
1 tsp seasoned salt
4 Tbsp olive oil
1 medium yellow onion, quartered then sliced into strips
2 small bell peppers (I used red and yellow) or one large one, sliced into strips
8 oz sliced mushrooms

Directions

Top steak with: 2 cloves chopped garlic, 1 Tbsp of the olive oil, lime juice, cumin, chili powder, serrano or jalapeño, and seasoned salt, then let marinate. (I just quick marinated while slicing the rest of the veggies, but you can let it go longer in the fridge for more flavor and tenderness.)

After marinating: Heat 1 Tbsp of olive oil in your 12″ cast iron skillet on medium-high heat until shimmering, swirl to coat the bottom of the pan, then add the steak and cook for three minutes per side (or until cooked through medium rare). Remove steak from pan and let it rest while you cook the veggies.

Add another Tbsp olive oil to the same skillet and scrape up the browned bits on the bottom. Add onion to the pan and cook for one minute over medium-high heat. Add one clove chopped garlic and the mushrooms and cook for another two minutes, stirring occasionally. Add another Tbsp of olive oil and the bell peppers, then continue sauteing for another three minutes, stirring occasionally, until peppers are crisp-tender. Turn off the heat under your pan.

Slice steak thinly against the grain. Serve steak fajitas with accompanying veggies on tortillas with your choice of toppings. (Shredded cheese, avocado, sour cream, tomatoes, lime wedges, pico de gallo, salsa, etc.)

Note: Run your oven fan and open a window if possible, and avoid breathing in the peppery fumes — this recipe is kind of smoky, but worth it! 🙂

Yum, look at the char on these steak fajitas!

This is another reason to love your cast iron skillet: It makes for such a pretty sear in foods like fajitas! You don’t even need to add any extra seasonings to the veggies when you make them this way, because they pick up what’s left in the pan from the steak and let all the flavors work together as a whole. So good! My carnivorous family devoured all of the steak and most of the veggies, but the leftover peppers/onions/mushrooms worked very well in veggie quesadillas for lunch the next day.

The meat and veggies here are naturally low carb and gluten free, so MashupDad enjoyed his steak fajitas on a low carb wrap (and you can easily serve them on corn or other gluten free tortillas, if you’re gluten free).

Easy Steak Fajitas, printable recipe

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Easy Steak Fajitas

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It’s much easier on your budget to stretch out one pound of steak with all of these assorted veggies & accoutrements, rather than going with a basic steak-and-potatoes recipe that requires more meat per person.

Course dinner

Total Time 20 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• 1 lb thin, lean steak (I used top round)
• Juice of one small lime
• 3 cloves garlic, chopped
• 1/2 of a serrano or jalapeño pepper, chopped
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp seasoned salt
• 4 Tbsp olive oil
• 1 medium yellow onion, quartered then sliced into strips
• 2 small bell peppers or one large one (I used red and yellow), sliced into strips
• 8 oz sliced mushrooms

Instructions

• Top steak with: 2 cloves chopped garlic, 1 Tbsp of the olive oil, lime juice, cumin, chili powder, serrano or jalapeño, and seasoned salt, then let marinate. (I just quick marinated while slicing the rest of the veggies, but you can let it go longer in the fridge for more flavor and tenderness.)
• After marinating: Heat 1 Tbsp of olive oil in your 12″ cast iron skillet on medium-high heat until shimmering, swirl to coat the bottom of the pan, then add the steak and cook for three minutes per side (or until cooked through medium rare). Remove steak from pan and let it rest while you cook the veggies.
• Add another Tbsp olive oil to the same skillet and scrape up the browned bits on the bottom. Add onion to the pan and cook for one minute over medium-high heat. Add one clove chopped garlic and the mushrooms and cook for another two minutes, stirring occasionally. Add another Tbsp of olive oil and the bell peppers, then continue sauteing for another three minutes, stirring occasionally, until peppers are crisp-tender. Turn off the heat under your pan.
• Slice steak thinly against the grain. Serve steak fajitas with accompanying veggies on tortillas with your choice of toppings. (Shredded cheese, avocado, sour cream, tomatoes, lime wedges, pico de gallo, salsa, etc.)

Notes

The meat and veggies here are naturally low carb and gluten free, so MashupDad enjoyed his steak fajitas on a low carb wrap (and you can easily serve them on corn or other gluten free tortillas, if you’re gluten free). Run your oven fan and open a window if possible, and avoid breathing in the peppery fumes — this recipe is kind of smoky, but worth it! 🙂

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