Our Favorite Steak Fajitas

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, omelets, 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.

And now that I’ve perfected a homemade fajita seasoning recipe, they’re somehow even better!

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 store-bought fajita seasonings in the past, but this one from Penzeys is our current favorite.

Before I came up with my own homemade copycat Penzeys fajita seasoning recipe, I would order it in bulk. 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
• Our Favorite Chicken Fajitas
• 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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