If you’re craving bold flavors and an easy meal that comes together in under 30 minutes, this fajita skillet recipe is exactly what you need. Juicy, seared steak or chicken paired with tender, smoky vegetables makes for a simple yet satisfying dish. Serve it over rice or with warm tortillas to create a delicious dinner that’s sure to please the whole family.

One of the best things about this fajita skillet is how customizable it is. Whether you’re in the mood for chicken, beef, or even a veggie option, this recipe can easily be adapted to suit whatever you have on hand. The blend of chili powder, smoked paprika, and cumin brings out a deep, rich flavor that perfectly complements the sweetness of the bell peppers.

Cooking everything in one skillet not only makes cleanup a breeze but also allows the flavors to meld together beautifully. Plus, the addition of garlic and butter at the end of cooking gives the dish a velvety finish that takes it to the next level.

Tips for the Best Fajitas:

Use Cast Iron: A cast-iron skillet helps get the best sear on your meat and adds a smoky flavor to the dish.
Switch Up the Protein: This recipe works just as well with shrimp, tofu, or portobello mushrooms if you want to mix things up.
Extra Smokiness: If you enjoy more char, let the peppers blister slightly in the skillet before stirring.
Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat for best results.
Taco Night Upgrade: Turn this into a full taco night by adding guacamole, pico de gallo, and salsa on the side.

This fajita skillet is one of those recipes that feels special but doesn’t take much effort—perfect for those nights when you want something delicious and fast. With just the right balance of spice, smoke, and zest, it’s sure to become a regular in your dinner rotation. Plus, it’s great for gatherings, allowing everyone to build their own perfect taco or fajita plate.

Ingredients:

2 tablespoons oil
1 pound steak or chicken, diced
2 teaspoons chili powder
2 teaspoons cumin
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried oregano
2 teaspoons all-purpose seasoning
Kosher salt and black pepper
2 tablespoons salted butter
3-5 cloves garlic, chopped
Splash of water
Splash of soy sauce
1/2 yellow onion, sliced
1/4 red bell pepper, sliced
1/4 green bell pepper, sliced
1/4 yellow bell pepper, sliced
1/2 poblano pepper, seeded & sliced
8-10 tortillas, warmed
Cotija cheese, limes, and cilantro, for serving

Directions:

Season the meat. Dice the steak or chicken into bite-size pieces. In a bowl, combine with chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, all-purpose seasoning, salt, and pepper. Toss well to coat evenly. Let the meat sit for 10 minutes to allow the flavors to meld.
Sear the meat. Heat 2 tablespoons of oil in a large skillet over high heat. Add the seasoned meat in a single layer. Allow it to sear without stirring for 2-3 minutes to develop a nice crust, then stir and continue cooking until browned on all sides.
Add the veggies. Push the meat to one side of the skillet. Add sliced onions and bell peppers to the other side. Pour in a splash of water and soy sauce to help deglaze the pan and steam the vegetables.
Cook and soften. Lower the heat to medium-high and cook for 3-5 minutes until the vegetables soften but still retain some crispness. Stir occasionally, allowing the meat and veggies to mingle.
Finish with butter and garlic. In the last 2 minutes of cooking, add the chopped garlic and butter to the skillet. Stir everything together, letting the butter melt and coat the meat and vegetables. Cook for an additional minute until fragrant.
Serve and enjoy. Remove from the heat and serve the fajita mixture with warmed tortillas or spoon over rice. Garnish with cotija cheese, fresh cilantro, and a squeeze of lime for that extra punch of flavor.

Print Recipe

Steak Fajita Skillet

Course: Main Course

Ingredients

2 tbsp neutral oil
1 lb steak sliced or diced
2 tsp chili powder
2 tsp cumin
2 tsp smoked paprika or regular paprika
2 tsp garlic powder
2 tsp onion powder
2 tsp oregano
2 tsp all purpose seasoning
2 tbsp butter unsalted
3-5 garlic cloves minced
1/2 yellow onion sliced
1/4 red bell peppers sliced
1/4 green bell peppers sliced
1/4 yellow bell peppers sliced
1/2 poblano pepper seeded & sliced
salt and pepper to taste
cotija cheese, limes, and cilantro for serving

Instructions

Dice your steak into bite size pieces and in a bowl combine with paprika, chili powder, cumin, oregano, garlic powder, onion powder, all purpose seasoning, salt, and pepper, toss to coat.
In a large skillet on high heat, add oil and sear steak for 2-3 minutes or until it begins to brown.
Move the steak to one side of the pan and add your onions and peppers. Add splash of water along with splash of soy sauce.
Lower temp to medium high and allow veggies to cook for 3-5 minutes or until they begin to soften.
During the last 2 minutes of cooking, add the garlic and butter. Cook 1 minute, then remove everything from the skillet.
Enjoy over rice or with some tortillas for tacos!

Notes

Use Cast Iron: A cast-iron skillet helps get the best sear on your meat and adds a smoky flavor to the dish.
Switch Up the Protein: This recipe works just as well with shrimp, tofu, or portobello mushrooms if you want to mix things up.
Extra Smokiness: If you enjoy more char, let the peppers blister slightly in the skillet before stirring.
Meal Prep Friendly: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat for best results.
Reheating Tips: To reheat, warm the fajita mixture in a skillet over medium heat with a splash of water or oil to prevent dryness. Alternatively, microwave in 30-second intervals, stirring in between, until heated through.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Taco Night Upgrade: Turn this into a full taco night by adding guacamole, pico de gallo, and salsa on the side.