Quick Recipe Version (TL;DR)

Yield: 4 servings (about 8 fajitas)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Quick Ingredients

1 lb (454 g) flank or skirt steak, thinly sliced or 1 lb (454 g) boneless, skinless chicken breast or thighs, thinly sliced
2 tablespoons fajita seasoning (store-bought) or homemade blend (see Full Ingredients)
1 teaspoon kosher salt (use 1/2 teaspoon if your seasoning is salty)
2 tablespoons olive oil, divided
3 bell peppers (about 1 1/2 lb / 680 g total), sliced
1 large yellow onion, sliced
3 cloves garlic, minced
2 tablespoons fresh lime juice (from 1 lime), plus wedges for serving
8 small flour tortillas (6-inch) or corn tortillas, warmed
1 cup salsa
1/2 cup sour cream
Optional: chopped cilantro, sliced jalapeño, shredded cheese

Do This

1. Slice peppers, onion, and steak/chicken; mince garlic. Toss protein with fajita seasoning, salt, and 1 tablespoon oil.
2. Heat a large skillet (preferably cast iron) over medium-high heat until very hot, about 2 minutes.
3. Add 1 tablespoon oil; sauté peppers and onion with a pinch of salt until crisp-tender and browned in spots, 6–8 minutes. Stir in garlic for 30 seconds.
4. Push veggies to one side; add seasoned steak/chicken to the empty side and sear (don’t crowd), 2–3 minutes per side for steak or 4–6 minutes total for chicken.
5. Toss everything together; squeeze in lime juice and cook 30–60 seconds to marry flavors.
6. Warm tortillas (microwave or skillet), then serve fajita filling with salsa and sour cream.

Why You’ll Love This Recipe

One pan, big flavor: sizzling veggies and juicy steak or chicken with minimal cleanup.
Weeknight-fast: on the table in about 30 minutes, start to finish.
Customizable: go steak or chicken, mild or spicy, and load up your favorite toppings.
Great for sharing: serve family-style so everyone builds their own fajitas.

Grocery List

Produce: 3 bell peppers, 1 large yellow onion, 1 lime, 3 garlic cloves, optional cilantro, optional jalapeño
Dairy: sour cream, optional shredded cheese
Meat: flank or skirt steak or boneless skinless chicken (breast or thighs)
Pantry: tortillas (flour or corn), salsa, olive oil, kosher salt, fajita seasoning (or chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, black pepper, cayenne)

Full Ingredients

Protein (choose one)

Steak option: 1 lb (454 g) flank steak or skirt steak, sliced into thin 1/4-inch (6 mm) strips against the grain
Chicken option: 1 lb (454 g) boneless, skinless chicken breast or thighs, sliced into thin 1/4-inch (6 mm) strips

Vegetables

3 bell peppers (any colors; about 1 1/2 lb / 680 g total), stemmed, seeded, and sliced into 1/4-inch (6 mm) strips
1 large yellow onion, sliced into 1/4-inch (6 mm) strips
3 cloves garlic, minced

Seasoning and cooking

2 tablespoons olive oil, divided
2 tablespoons fajita seasoning (store-bought)
1 teaspoon kosher salt, divided (use 1/2 teaspoon total if your seasoning is salty)
2 tablespoons fresh lime juice (from 1 lime)

Optional homemade fajita seasoning (makes about 2 tablespoons)

2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper (optional, for heat)

For serving

8 small tortillas (6-inch), flour or corn
1 cup (about 240 g) salsa
1/2 cup (about 120 g) sour cream
Optional toppings: 1/2 cup chopped fresh cilantro, sliced jalapeño, 1 cup shredded Monterey Jack or cheddar
Optional: extra lime wedges

Step-by-Step Instructions

Step 1: Slice everything for quick cooking

Slice the bell peppers and onion into thin, even strips (about 1/4-inch / 6 mm). Mince the garlic.

If using steak, slice it thinly against the grain for tenderness. If using chicken, slice into thin strips so it cooks fast and stays juicy.

Step 2: Season the steak or chicken

In a medium bowl, toss the sliced steak or chicken with 2 tablespoons fajita seasoning, 1/2 teaspoon kosher salt (or less if your seasoning is salty), and 1 tablespoon olive oil until evenly coated.

Tip: If you have 5 extra minutes, let the protein sit while you heat the pan and start the veggies for even better flavor.

Step 3: Preheat the pan until truly hot

Set a large skillet (12-inch is ideal; cast iron works great) over medium-high heat and let it preheat for about 2 minutes. You want the pan hot enough to brown the veggies and give the meat a quick sear.

Step 4: Sauté peppers and onions until crisp-tender

Add the remaining 1 tablespoon olive oil to the hot skillet. Add the sliced peppers and onion plus the remaining 1/2 teaspoon kosher salt.

Cook, stirring occasionally, until softened but still slightly crisp with some browned edges, about 6–8 minutes. Stir in the minced garlic and cook just until fragrant, about 30 seconds.

Step 5: Push veggies aside and sear the protein

Use a spatula to push the peppers and onions to one side of the skillet, leaving an open area of direct contact with the pan.

Add the seasoned steak or chicken to the empty side in as close to a single layer as possible.

For steak: Sear undisturbed for 2 minutes, flip, then cook another 1–2 minutes, just until browned and cooked to your liking (aim for 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium).

For chicken: Cook, stirring and flipping occasionally, for 4–6 minutes total until no longer pink and the thickest pieces register 165°F (74°C).

Step 6: Finish with lime and bring it all together

Toss the meat and vegetables together in the skillet. Drizzle in 2 tablespoons lime juice and cook for 30–60 seconds, scraping up any browned bits from the pan for extra flavor.

Remove from heat. If using steak, let the mixture sit for 2–3 minutes so the juices settle.

Step 7: Warm tortillas and serve family-style

To warm tortillas in the microwave: Wrap the stack in a slightly damp paper towel and microwave for 30–45 seconds until warm and pliable.

To warm tortillas in a skillet: Heat a dry skillet over medium heat and warm each tortilla for 15–20 seconds per side.

Serve the fajita filling with warm tortillas, salsa, and sour cream. Add any optional toppings you love.

Pro Tips

Don’t overcrowd the pan: If your skillet is smaller than 12 inches, sear the meat in two batches so it browns instead of steaming.
Cut steak against the grain: Look for the direction of the muscle fibers and slice perpendicular to them for a more tender bite.
Keep veggies crisp-tender: Cook peppers and onions until browned at the edges but not mushy; they’ll soften a little more when tossed with the meat.
Use a thermometer for perfect doneness: Steak is best at 130–145°F (54–63°C) depending on preference; chicken must reach 165°F (74°C).
Boost flavor fast: A squeeze of lime at the end brightens everything and makes the seasoning pop.

Variations

Sheet-pan-style finish: After searing, sprinkle with 1/2 cup shredded cheese and cover the skillet for 1–2 minutes to melt (or broil briefly if your pan is oven-safe).
Smoky chipotle fajitas: Add 1 teaspoon chipotle powder or 1 tablespoon minced chipotle in adobo to the seasoning for deeper heat and smokiness.
Low-carb fajita bowls: Skip tortillas and serve over cauliflower rice or shredded lettuce with salsa, sour cream, and extra lime.

Storage & Make-Ahead

Refrigerate leftover fajita filling in an airtight container for up to 4 days. Reheat in a skillet over medium heat with a splash of water, stirring until hot, about 3–5 minutes (or microwave in 30-second bursts). Store tortillas separately at room temperature (or per package instructions). For make-ahead, slice peppers/onions and mix seasoning up to 2 days ahead; slice the meat up to 1 day ahead, keeping it tightly covered in the refrigerator.

Nutrition (per serving)

Approximate (using steak, 2 small flour tortillas, salsa, and sour cream): 560 calories, 33 g protein, 45 g carbohydrates, 28 g fat, 7 g fiber, 920 mg sodium. Values vary by tortillas, seasoning brand, and toppings.

One-Pan Steak or Chicken Fajitas with Peppers and Onions