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–+ servings

Cheesy Steak Fajita Tacos with Charred Peppers and Onions

Try these delicious steak fajita tacos for a quick weeknight meal. Bold flavors and cheesy goodness in every bite!
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Course Appetizer, Main Course
Cuisine Mexican
Servings 4
Calories 523 kcal

Equipment

Ingredients
  

For the Steak Marinade

  • 2 teaspoon New Mexico chili powder or regular chili powder
  • 1 teaspoon smoked paprika or regular paprika
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon chile de arbol powder or cayenne
  • 1 teaspoon Mexican oregano
  • ½ teaspoon black pepper
  • 1 teaspoon kosher salt
  • 3 tablespoon olive oil or neutral oil

For the Tacos

  • 1 lb steak tri-tip, top sirloin, or similar, thinly sliced against the grain
  • 1 red bell pepper sliced into strips
  • 1 yellow bell pepper sliced into strips
  • ½ large white onion thinly sliced into half-moons
  • 24 small 4-inch corn tortillas or 12 medium (6–7 inch) corn or flour tortillas
  • 1½ - 2 cups shredded cheese Mexican blend, cheddar, or jack
  • Oil for cooking

To Serve

  • Fresh lime wedges
  • Salsa
  • Sour cream
  • Green onions or chopped cilantro

Instructions
 

  • Marinate the Steak: In a small bowl, mix the chili powder, paprika, onion powder, garlic powder, chile de arbol (or cayenne), oregano, black pepper, salt, and oil into a paste. Slice the steak into very thin strips against the grain. Add the marinade to the steak and use your hands to coat every piece evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
  • Cook the Steak: Heat a griddle, Blackstone or large cast iron skillet over medium-high heat. Once hot, lay the steak strips in a single layer (like cooking bacon) and sear until golden and lightly crisp, flipping to cook both sides. You may need to work in batches to avoid overcrowding the pan. Rest the steak for 2 minutes and cut into smaller strips (this makes it easier to fill the tacos). Set aside.
  • Char the Peppers & Onions: Wipe out the pan if needed and add a splash of oil. Add the peppers and onions, spreading them in an even layer. Let them sit undisturbed for about a minute to develop a char, then stir and repeat. Continue this process for 5–7 minutes until everything is tender and nicely caramelized.
  • Assemble the Tacos: Lower the heat to medium. Wipe down the griddle or pan and add a bit more oil if needed.
  • For each taco: (for small tortillas, double the amounts if using larger tortillas)
    Place a tortilla on the pan.
    Sprinkle with about 1 tablespoon of cheese
    Add a few strips of steak (about 1 tablespoon) and a mix of peppers (about 2-3 peppers) and a few onions.
    Fold the tortilla in half to form a taco.
  • Cook each taco for 1-2 minutes per side, pressing lightly with a spatula until the outside is golden, the cheese is melted, and the edges are crisp. Repeat as needed.

Notes

  1. Slice steak thinly: The thinner the better for tender, fast-cooking strips. A partially frozen steak is easier to slice.
  2. Griddle > pan: A large flat-top griddle lets you cook more at once, but a cast iron pan works great too.
  3. Don’t crowd the pan: For best browning, cook the steak in batches if needed.
  4. Tortilla size: Use street-size tortillas for snackable tacos, or go bigger for meal-size portions.

Nutrition

Serving: 4tacosCalories: 523kcalCarbohydrates: 52gProtein: 26gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 61mgSodium: 604mgPotassium: 545mgFiber: 8gSugar: 3gVitamin A: 1223IUVitamin C: 63mgCalcium: 200mgIron: 3mg
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