The Best Beef Fajitas

When I named these The Best Beef Fajitas, I did not take it lightly! With a Paleo-friendly marinade based on fresh lime juice, this recipe will have you serving up the ultimate version of this Tex-Mex classic at home in no time!

My love for these beef fajitas comes from a couple different directions. First, I just love (good) beef fajitas. As a native Texan, if I see a plate of sizzling fajitas pass my table while I’m still browsing the menu, it seals the deal for me. “I’ll have the fajitas, please!” Fajitas, at least the best kind of fajitas, are a thinly-sliced piece of tender meat that has (hopefully) been marinated in something delicious. They’re then cooked up on a HOT pan or grill until the outside may have a very slight crisp, but the inside is still pretty tender. This desired texture is why the grill *must* be hot – because those tiny pieces will cook quickly!

They’re usually served with some bell peppers + onions that have been cooked up in the same fashion (over a HOT pan/grill). The whole plate can be served “sizzling” on a traditional fajita plate (cast iron oval sitting in a wooden nest). This sizzling plate is what turns heads in the Tex-Mex restaurant. It walks by, carried by a proud (oven mitt wearing) waiter, making a loud sizzling noise, and leaving behind a trail of scrumptious steam. It’s usually placed on the table with the classic accompaniments: guacamole, pico (chunky salsa), cheese, sour cream, jalapeños, and tortillas. I usually opt for corn tortillas at the restaurant, but at home, I prefer THESE.

Why You’ll Love This Recipe for Beef Fajitas

It’s not just a fajita recipe. It’s THE BEST fajita recipe!
Just 10 minutes of prep
Makes fantastic leftovers!

Beef Fajitas Recipe Ingredients

Here’s everything you’ll need to make 4 servings of restaurant-style fajitas. Find ingredient notes (including substitutions and swaps) below.

Ingredients for beef fajitas sit in a variety of plates and bowls on a light grey surface.

Steak – the star of this recipe is 1 1/2 pounds of skirt steak
Lime juice – you’ll need 1/2 cup
Coconut aminos – this is our favorite!
Avocado oil – we’ll use it for the meat, and the veggies
Garlic – finely-minced garlic adds a punch of flavor
Ginger – fresh grated ginger is a secret ingredient!
Peppers – using both green and red adds lots of bright color
Onion – because one of the best parts of fajitas is the charred onions!
Cheese, sour cream, guacamole, cilantro, and jalapeños – last…but certainly not least…load on the toppings!

A full ingredient list with exact amounts can be found in the recipe card below.

Recipe Variations and Modifications

Here are a few ways to customize your fajitas:

Meat – while you can absolutely swap chicken or shrimp for the beef, leave the lime juice out of the marinade until the last 10 minutes since the acidic citrus juice can actually “cook” these more delicate proteins if left for too long.
Dairy – for a dairy-free version of fajitas, just leave off the cheese and sour cream.

How to Make Fajitas

See how easy it is to make our beef fajitas recipe at home!

Beef strips are placed into a marinade in a shallow ceramic bowl on a light grey surface.

Marinated beef strips are dried in paper towels on a light grey surface.

Step 1: Whisk together the ingredients for the marinade. Add the sliced steak to the marinade and let sit, covered, for at least 4 hours up to 1 day.

Step 2: Remove the steak strips from the marinade and pat dry.

Marinated beef strips sit in a cast iron skillet on a light grey surface.

Slices of cooked peppers and onion sit in a cast iron skillet on a light grey surface.

Step 3: Bring a cast iron pan or griddle to medium-high heat. Once hot, add the fajitas and sear for 3-4 minutes per side, until charred, then remove from pan.

Step 4: Set the steak aside to rest, then add the bell pepper and onion to the pan over medium-high heat. Cook for 4-5 minutes until charred, stirring occasionally.

Plate the fajitas with the peppers and onion, then serve alongside tortillas, cheese, sour cream, guacamole, cilantro, and pickled jalapeños, if desired.

Recipe Tips

Steak – If you can, use skirt steak instead of flank steak. While flank will still work (I used it for these photos -ha!), the skirt steak will result in a MUCH more tender fajita.
Marinade – It’s ALL in the marinade, so use FRESH lime juice, coconut aminos, crushed (or finely minced) garlic, and grated ginger.
Heat – HIGH heat from a grill or scorching-hot cast iron skillet is the best way to cook the meat.

How to Serve

You guessed it: serve these fajitas sizzling hot — just like you’d eat them at your favorite Tex-Mex spot! Top them with cheese, sour cream, guacamole, cilantro, jalapeños, or whatever other toppings you’d like.

How to Store and Reheat

Store the meat and veggie separately from the tortillas and toppings for up to 3 days.

Frequently Asked Questions

What kind of steak is best for fajitas?

Our number one choice of beef for fajitas is skirt steak. While flank steak will also work, skirt steak will yield the most tender results.

What do you serve with fajitas?

These fajitas are packed with veggies like peppers and onions, so they can be a meal on their own. But if you’d like to serve them with a side, try our Mexican Street Corn Salad Recipe or Corn and Kale Slaw.

More Favorite Tex-Mex Recipes

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Chicken Enchiladas Verde

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Blackened Fish Tacos with Cabbage Slaw

Sheet Pan Chicken Fajitas

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Frozen Watermelon Margaritas

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