Steak Fajitas

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calories: 533
  • Calories from fat: 33%
  • Protein: 33g
  • Carbohydrate: 55g
  • Sugars: 4g
  • Fiber: 4g
  • Fat: 19g
  • Saturated fat: 6g
  • Sodium: 1085mg
  • Cholesterol: 40mg


  • Freeze It:
  • 1 pound flank steak, thinly sliced against the grain
  • 1 onion, thinly sliced
  • 2 red bell peppers, seeded and thinly sliced
  • 1 jalapeño, seeded (if desired) and thinly sliced
  • 1 teaspoon chili powder
  • 1 teaspoon hot sauce
  • Kosher salt
  • 4 1-quart resealable plastic freezer bags
  • Cook It:
  • 4 bags frozen fajita mixture
  • 4 teaspoons olive oil
  • 8 8-inch flour tortillas, warmed
  • Store-bought refrigerated fresh salsa (optional)
  • Sour cream (optional)


  1. Freeze It:
    In a large bowl, combine the steak, onion, bell peppers, jalapeño, chili powder, hot sauce, and 3/4 teaspoon salt.

    Divide evenly among 4 bags. Freeze until ready to cook, up to 3 months.

    Cook It:
    In a large skillet, over medium heat, heat the oil (use 1 teaspoon per serving).

    Empty the frozen contents of the bags into the skillet (use 1 bag per serving). Cook, covered, stirring occasionally to break up ingredients, for 10 minutes.

    Raise heat to medium-high and cook, uncovered, until the vegetables are tender and the steak is cooked through, 2 to 6 minutes.

    Serve with the tortillas and the salsa and sour cream, if desired.
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