These tender steak fajitas are one of my family’s very favorite meals – a perfect Tex-Mex dinner made in a single cast iron skillet.
While it’s true that I do a majority of the cooking at home, my husband does his fair share. He mostly does breakfast on the weekends (like pancakes, crepes, waffles, omelettes, or poached eggs), but he has a few delicious dinner recipes, too.
And one of those dishes just so happens to be one of my favorite meals on the planet – fajitas!
He’s been perfecting his fajita recipe over the past decade or so, and they’re so good that I can’t order them out at restaurants anymore because it’s just never as good as homemade.
I decided that it was time to do an overhaul of his recipe so I could measure amounts and share this goodness with kitchens other than my own.
This is similar to how he makes chicken fajitas, but a bit different, so buckle up and pay attention. Your stomach will thank you!
First things first – you’re gonna need a cast iron skillet. It really is key for getting that wonderful charred flavor and blistered pepper action. We have several that we like to use, but this 12-inch from Lodge is our go-to for big meals like this.
We’ve also tried out a lot of different fajita seasonings in the past, but this one from Penzeys is our current favorite. I order it in bulk because I don’t like being caught without fajita seasoning when the mood strikes!
A few fajita tips from my husband:
- For timing purposes, I like to cut the onions while the skillet preheats, and then cut the peppers while the onions are cooking.
- It’s worth the extra time to really caramelize the onions, but if you’re short on time, just put them in with the peppers.
- You want the peppers to caramelize and blister while you’re cooking them – make sure to scrape the bottom of the skillet while you’re stirring to ensure even cooking without burning.
- The acid from tomatoes can be rough on cast iron, so that’s why I add the tomato paste at the end.
- Be sure to clean your cast iron skillet well! Ashley got The Ringer for me last Christmas and it’s a great tool for removing stuck on gunk from the bottom of the pan. We also use scrapers like these.
You can use flank steak or skirt steak here – whichever looks better at the store. Skirt steak usually slices up nicer, but it can be hard to find in my neighborhood, so we use flank steak fairly often.
I like to spread a decent amount of Stonyfield plain whole milk Greek yogurt on my tortillas before loading them up with steak, peppers, and onions.
I used to use sour cream all the time, but I prefer the tanginess of Greek yogurt now. Note – this isn’t one of my sponsored posts from Stonyfield – I just big-fat-puffy-heart love their yogurt!
Looking for more cast iron meal favorites? Check out these 5-star recipes:
- Spanish Chicken + Sausage Skillet
- Garlicky Beer + Tarragon Steamed Mussels
- Turkey-Scotch Eggs
- Deep Dish Southwest Salad Pizza
- Spicy Shrimp + Napa Cabbage Stir-Fry
- Zoodle Frittata
- Steakhouse Style Steak
- Pan-Seared Lamb Chops Over Roasted Spaghetti Squash w Pomegranate + Aged Balsamic
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