Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 lb flank, skirt, or sirloin steak, sliced into thin strips
- 3 tbsp vegetable or olive oil, divided
- 3 tbsp fresh lime juice
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt + 1/2 tsp black pepper
- 1 tsp brown sugar (optional, for caramelization)
- 3 bell peppers (mixed colors), sliced
- 1 large yellow or white onion, sliced
- 8 small (8-inch) flour tortillas
- 1 cup shredded cheese, 1/2 cup sour cream, salsa, lime wedges, cilantro (optional toppings)
Do This
- 1. In a bowl or zip-top bag, whisk oil, lime juice, garlic, spices, salt, pepper, and brown sugar. Add sliced steak and marinate 30 minutes (or up to 24 hours, chilled).
- 2. Slice peppers and onion into thin strips. Pat marinated steak dry with paper towels to help it sear.
- 3. Heat a large cast iron skillet over medium-high to high heat until very hot. Add 1 tbsp oil, then half the steak. Sear 3–4 minutes, stirring occasionally, until browned but still juicy. Repeat with remaining steak.
- 4. Add remaining 1 tbsp oil to skillet. Cook peppers and onions 6–8 minutes, stirring often, until slightly charred and tender-crisp.
- 5. Return steak (and any juices) to the skillet with veggies. Toss 1–2 minutes to heat through and coat in pan juices. Adjust salt and lime to taste.
- 6. Warm tortillas over the skillet, on a dry pan, or wrapped in foil over the campfire for 1–2 minutes until soft and pliable.
- 7. Fill tortillas with steak and veggie mix. Add cheese, sour cream, salsa, cilantro, and a squeeze of lime. Wrap and eat hot.
Why You'll Love This Recipe
- Big, bold fajita flavor from a simple lime and spice marinade that you can prep entirely at home.
- Perfect for camping: everything cooks in one sturdy skillet over a camp stove or fire.
- Customizable for picky eaters and different spice levels with easy add-on toppings.
- Fast sizzling dinner: once the skillet is hot, you are 15 minutes away from hearty wraps.
Grocery List
- Produce: 3 bell peppers (mixed colors), 1 large yellow or white onion, 3 cloves garlic, 3–4 limes, fresh cilantro (optional)
- Dairy: Shredded cheese (cheddar or Mexican blend), sour cream or plain Greek yogurt
- Pantry: 1 1/2 lb flank/skirt/sirloin steak, flour tortillas, vegetable or olive oil, chili powder, ground cumin, smoked paprika, dried oregano, kosher salt, black pepper, brown sugar, salsa or pico de gallo
Full Ingredients
For the Steak and Marinade
- 1 1/2 pounds flank steak, skirt steak, or sirloin steak, trimmed and sliced into thin strips (about 1/2 inch thick, 2–3 inches long)
- 3 tablespoons vegetable oil or light olive oil
- 3 tablespoons fresh lime juice (about 2 medium limes)
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika (or regular paprika if unavailable)
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (use 3/4 teaspoon if using table salt)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon brown sugar (optional, helps browning and balances the lime)
For the Peppers and Onions
- 3 bell peppers (any colors; red, yellow, and green look great), cored and sliced into thin strips
- 1 large yellow or white onion, peeled and sliced into thin half-moons
- 2 tablespoons vegetable oil (divided; you may use some from above if prepping at home)
- Pinch of salt and pepper, to taste
For Serving
- 8 small (8-inch) flour tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 to 1 cup salsa or pico de gallo
- Fresh cilantro leaves, roughly chopped (optional)
- Lime wedges, for squeezing over finished wraps
Step-by-Step Instructions
Step 1: Slice the Steak and Mix the Marinade
Trim any large pieces of fat or silverskin from the steak. Slice it across the grain into thin strips about 1/2 inch wide and 2–3 inches long. Cutting across the grain keeps the meat tender, especially when cooked quickly over high heat.
In a medium bowl or directly in a large zip-top bag, combine 3 tablespoons oil, 3 tablespoons lime juice, minced garlic, chili powder, cumin, smoked paprika, dried oregano, kosher salt, black pepper, and brown sugar (if using). Whisk or shake until well blended. The mixture should smell bright, garlicky, and a little smoky.
Step 2: Marinate the Steak
Add the sliced steak to the marinade, turning or massaging the bag so every piece is well coated. Press out as much air as you can if using a bag, then seal it. Marinate in the refrigerator for at least 30 minutes and up to 24 hours. The longer it rests, the deeper the flavor.
If you are heading to a campsite, keep the steak in its sealed bag, packed in a cooler with plenty of ice or ice packs. Transport it chilled and cook it within 24 hours of marinating.
Step 3: Prep the Peppers, Onions, and Tortillas
While the steak marinates, core the bell peppers and remove seeds and membranes. Slice them into thin strips. Peel the onion, slice it in half from root to tip, then cut into thin half-moons. Pack the sliced veggies in a container or bag if you are preparing ahead for camping.
Wrap the tortillas in foil in stacks of 4, or keep them in their package to warm later. This makes it easy to toss them by the fire or on the camp stove to soften without drying out.
Step 4: Heat the Skillet Until Very Hot
At camp or at home, place a large cast iron skillet over medium-high to high heat. Let it heat for several minutes until it is very hot. A drop of water should sizzle and evaporate almost immediately. High heat is essential for that classic fajita sear and a bit of smoky char.
Have your oil, marinated steak (drained and patted dry), and vegetables close by so you can cook quickly once the skillet is ready.
Step 5: Sear the Steak Strips
Remove the steak from the marinade, letting excess liquid drip off, and pat the strips lightly with paper towels. Too much moisture will steam the meat instead of searing it. Discard any remaining marinade.
Add 1 tablespoon of oil to the hot skillet. Working in two batches to avoid overcrowding, lay in half of the steak strips in a single layer as best you can. Let them cook undisturbed for 1–2 minutes so they sear, then stir or flip and cook another 2–3 minutes until nicely browned on the edges but still slightly pink in the center. Total cook time will be about 3–4 minutes per batch.
Transfer the first batch of cooked steak to a plate and repeat with another 1 tablespoon oil and the remaining steak. Set all the cooked steak aside and loosely tent it with foil to keep warm.
Step 6: Sauté the Peppers and Onions
In the same skillet (do not wipe it out; those browned bits add flavor), add the remaining 1 tablespoon of oil if the pan looks dry. Toss in the sliced onions and bell peppers with a pinch of salt and pepper.
Cook over medium-high heat, stirring often, for 6–8 minutes. The vegetables should soften and pick up some charred edges while remaining slightly crisp. If the skillet gets too dry or anything starts to burn, lower the heat slightly or splash in a tablespoon of water to loosen any stuck bits.
Step 7: Combine, Warm Tortillas, and Assemble Wraps
Return the cooked steak and any accumulated juices to the skillet with the peppers and onions. Toss everything together for 1–2 minutes over medium-high heat until heated through and glossy with pan juices. Taste and adjust seasoning with a bit more salt or a squeeze of lime, if needed.
While the mixture heats, warm your tortillas. Place the foil-wrapped stack directly on a campfire grate, on a camp stove burner set to low, or in a dry skillet for 1–2 minutes per side until soft and steamy. Keep them wrapped so they stay warm.
To serve, spoon a generous amount of the steak and veggie mix down the center of a warm tortilla. Top with shredded cheese, a dollop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro. Squeeze a lime wedge over the top, fold in the sides, roll up, and enjoy immediately while hot and juicy.
Pro Tips
- Slice against the grain: Always cut the steak across the lines of muscle fiber. This keeps the strips tender even when cooked over high, direct heat.
- Pat the steak dry before cooking: Removing excess marinade ensures better browning and prevents the meat from steaming.
- Do not overcrowd the skillet: Cook the steak in batches so the pan stays hot enough to sear. Crowding drops the temperature and leads to gray, tough meat.
- Camp-friendly prep: Pre-slice and marinate the steak, and slice vegetables at home. Pack everything in labeled bags or containers to make camp cooking fast and organized.
- Control the heat: Over a campfire, place the skillet over a steady bed of coals rather than tall flames. For a camp stove, start high for the steak, then drop to medium-high for vegetables.
Variations
- Chicken or turkey fajitas: Substitute boneless, skinless chicken thighs or turkey cutlets for the steak. Slice into strips, marinate the same way, and cook until no longer pink in the center.
- Spicy version: Add 1/2–1 teaspoon cayenne pepper or chipotle powder to the marinade, and finish the skillet mix with sliced jalapeños for extra heat.
- Vegetarian option: Swap the steak for thick strips of portobello mushrooms and extra peppers and onions. Marinate the mushrooms the same way and cook until nicely browned and tender.
Storage & Make-Ahead
For make-ahead prep, marinate the sliced steak up to 24 hours in advance and keep it refrigerated (or in a well-chilled cooler at camp). Slice peppers and onions up to 2 days ahead and store in an airtight container. At camp, cook everything fresh in the skillet.
Leftover cooked steak and veggies keep well. Let them cool completely, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat in a hot skillet with a splash of water or lime juice until warmed through. You can also freeze the cooked fajita mixture for up to 2–3 months; thaw overnight in the fridge before reheating. Store tortillas and toppings separately for best texture.
Nutrition (per serving)
Approximate values per serving (about 2 fajitas with toppings): 750–850 calories; 45–50 g protein; 45–55 g carbohydrates; 30–35 g fat; 4–6 g fiber; 1300–1600 mg sodium (varies with seasoning and toppings). These numbers are estimates and will change based on the exact cut of steak, type of tortillas, and how much cheese, sour cream, and salsa you add.
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