Mexican Steak Fajitas Recipe

 I have wanted to make steak Fajitas for the longest time. This is the first time in a long while that I have cooked. It was actually nice to make a meal rather than go out, or have Brian cook.
I found this recipe and thought it would be great. I did like the recipe but it was lacking the traditional fajita flavor you think of. They have you toss the marinade before cooking the meat. My hypotheses is that the meat did not soak up any of the spices, and when you toss the marinade you end up tossing the flavor. I really enjoyed the peppers and onions the most, and it did make for a great dinner.
Perhaps the next time I could let the meat soak in the orange juice / white vinegar, toss the marinade , and then rub it down with the fajita seasoning mix before cooking it.
I found this recipe for Fajita seasoning recipe that I look forward to trying.
Fajita Seasoning Mix 

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon cumin

Mix all ingredients together.

To use:

Coat your meat and vegetables lightly with olive oil  – then coat with the dry mix to prepare for cooking.  Tip: for your fajitas shells  – dip them in water before you place them in the hot pan or grill, it acts like a steamer and keeps the shells soft.  (don’t use this tip if you microwave, use the oven etc).

Mexican Steak Fajitas Recipe


  • 1/4 cup orange juice
  • 1/4 cup white vinegar
  • 4 garlic cloves, minced
  • 1 teaspoon seasoned salt
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 pound beef top sirloin steak, cut into 1/4-inch strips
  • 1 medium onion, thinly sliced
  • 1 medium green pepper, thinly sliced
  • 1 medium sweet red pepper, thinly sliced
  • 2 tablespoons canola oil, divided
  • 4 to 6 flour tortillas (10 inches), warmed
  • Shredded cheddar cheese, picante sauce and sour cream, optional


  • In a large resealable plastic bag, combine the orange juice, vinegar, garlic and seasonings; add the beef. Seal bag and turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside.
  • Drain and discard marinade. In the same skillet, cook beef in remaining oil for 2-4 minutes or until it reaches desired doneness. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream. Yield: 4-6 servings.




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