Sizzling Steak Fajitas: A Flavorful Tex-Mex Classic

Serve fajitas hot and fresh with lime wedges on the side.
Store leftovers in separate airtight containers for up to 3 days in the refrigerator. Reheat steak and veggies in a skillet before serving.
Variations
Chicken Fajitas: Substitute steak with boneless, skinless chicken breasts or thighs.
Vegetarian Fajitas: Replace steak with mushrooms or tofu for a plant-based option.
Seafood Twist: Use shrimp or white fish for a lighter alternative.
Spice It Up: Add sliced jalapeños or a drizzle of hot sauce for extra heat.
FAQ
1. Can I grill the steak instead of cooking it in a skillet?
Yes! Grilling adds a smoky flavor to the steak. Cook over high heat for 3–4 minutes per side, depending on thickness and desired doneness.

2. What’s the best cut of steak for fajitas?
Skirt steak and flank steak are the most commonly used cuts because they’re flavorful and tender when marinated and cooked properly.

3. Can I make fajitas ahead of time?
Absolutely! You can prep the marinade, slice the vegetables, and cook the steak ahead of time. Store everything separately and assemble the fajitas when ready to serve.