I love experimenting with quick, flavorful dinners that feel like a treat, even on a busy weeknight. Lately, I’ve been obsessed with turning classic Tex-Mex favorites into air fryer recipes, and these steak fajitas are at the top of my list. They deliver that smoky, sizzling flavor we all crave without having to heat up a whole skillet or wait for the grill. Plus, the air fryer makes everything cook evenly while keeping the steak juicy and the vegetables perfectly tender.
The first time I made these, I was blown away by how fast everything came together. From marinating the steak to tossing the peppers and onions in the basket, the aroma alone makes your mouth water. The best part is the combination of textures: tender strips of steak, slightly charred bell peppers, and onions that still have a little crunch. Served with warm tortillas, this recipe has quickly become a staple in my rotation for easy, satisfying dinners.
What You Need To Make This Recipe
Steak: Choosing the right cut of steak is crucial for fajitas. I usually go for skirt steak or flank steak because they have a rich, beefy flavor and cook quickly in the air fryer. Make sure to slice it against the grain after cooking to maximize tenderness.
Bell Peppers: I like using a mix of red, yellow, and green bell peppers. They bring a sweet, slightly tangy flavor and vibrant colors to the dish. Slicing them into thin strips helps them cook evenly and retain some crunch.
Onion: Yellow or white onions work best for fajitas. They add a natural sweetness and a subtle sharpness that pairs beautifully with the steak. Slice them thinly so they cook alongside the peppers.
Olive Oil: A drizzle of olive oil helps the vegetables cook evenly and adds a hint of richness. It also helps the seasoning stick to both the steak and the veggies.
Fajita Seasoning: You can use store-bought or make your own mix with chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper. This seasoning is the heart of the fajita flavor and gives both the steak and vegetables that signature Tex-Mex taste.
Lime Juice: Fresh lime juice adds a zesty brightness that lifts the dish. I squeeze it over the steak right after cooking for a tangy kick.
Tortillas: Warm flour or corn tortillas are perfect for wrapping up your steak and veggies. Soft, pliable tortillas make it easy to fold everything into a delicious handheld meal.
Ingredients List
- 1 lb (450 g) skirt or flank steak
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 tbsp olive oil
- 2 tsp fajita seasoning (store-bought or homemade)
- 1 lime, juiced
- 4–6 flour or corn tortillas
How to Make Air Fryer Steak Fajitas
Prepare the Steak
Rub your steak with olive oil and fajita seasoning. Let it sit at room temperature for 10–15 minutes to absorb the flavors and cook more evenly.
Slice the Vegetables
While the steak marinates, slice the bell peppers and onion into thin strips. Toss them in a small bowl with a bit of olive oil and a pinch of fajita seasoning for extra flavor.
Preheat the Air Fryer
Set your air fryer to 400°F (200°C) and let it preheat for about 3–5 minutes. Preheating ensures the steak sears nicely and the vegetables cook evenly.
Cook the Steak
Place the seasoned steak in the air fryer basket in a single layer. Cook for 8–10 minutes, flipping halfway through, until the steak reaches your desired doneness. Remove and let it rest for 5 minutes before slicing.
Cook the Vegetables
Add the peppers and onions to the air fryer basket. Cook at 400°F (200°C) for 6–8 minutes, shaking halfway through, until they are tender but still slightly crisp.
Slice and Serve
Slice the rested steak against the grain into thin strips. Combine with the cooked vegetables, squeeze fresh lime juice over the top, and serve with warm tortillas.
Tips for Making this Recipe
- Slice the steak against the grain for maximum tenderness.
- Don’t overcrowd the air fryer basket; cook in batches if needed.
- Adjust the fajita seasoning to your heat preference—add cayenne or chili powder for extra spice.
- Let the steak rest after cooking to retain its juices.
- Use fresh lime juice at the end rather than during cooking to preserve its bright flavor.
- Warm your tortillas in the air fryer for 1–2 minutes to make them soft and pliable.
FAQs
Can I use chicken instead of steak?
Absolutely! Chicken breast or thighs work well—just adjust the cooking time accordingly.
Can I make this recipe ahead of time?
Yes, you can marinate the steak and prep the vegetables a few hours ahead. Cook them just before serving.
What’s the best cut of steak for fajitas?
Skirt steak and flank steak are ideal because they’re flavorful and cook quickly, but sirloin can also work.
Can I freeze leftovers?
You can freeze cooked steak and vegetables separately. Reheat in the air fryer or skillet before serving.
How do I make this recipe spicier?
Add sliced jalapeños to the vegetables or increase the cayenne in your fajita seasoning for a fiery kick.