Sizzling Steak and Chicken Fajita Skillet
Juicy steak and chicken seared with peppers and onions in a hot skillet. A fast, flavor-packed fajita dinner perfect for weeknights or casual gatherings.
Equipment
- Large cast iron skillet
- Tongs
- Sharp chef’s knife
- Measuring spoons
Ingredients
- 2 boneless skinless chicken breasts sliced
- 8 oz flank steak thinly sliced against the grain
- 2 tablespoons olive oil
- 1 large red bell pepper sliced
- 1 large yellow bell pepper sliced
- 1 large green bell pepper sliced
- 1 large onion sliced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- Salt and black pepper to taste
- Juice of 1 lime
- Warm flour or corn tortillas for serving
- Optional chopped cilantro
Instructions
- Heat one tablespoon of olive oil in a large cast iron skillet over high heat.
- Add the sliced steak and sear quickly until browned but still tender, about 2–3 minutes. Transfer to a plate.
- Add the remaining oil and cook the chicken until golden and fully cooked. Remove and set aside.
- Add the peppers and onion to the skillet and cook until slightly charred yet still crisp-tender.
- Stir in the garlic and cook briefly until fragrant.
- Return the steak and chicken to the skillet.
- Sprinkle in the chili powder, smoked paprika, cumin, oregano, salt, and pepper, tossing everything to coat evenly.
- Squeeze fresh lime juice over the mixture and stir well.
- Serve immediately with warm tortillas and garnish with cilantro if desired.
Notes & Wine Advice
Recipe Notes
For the best texture, slice the steak against the grain to ensure tenderness. Cooking the meat in batches prevents overcrowding and allows proper searing instead of steaming. If you want deeper flavor, let the meat rest for a few minutes before returning it to the skillet so the juices redistribute evenly.Wine Tip
A vibrant Spanish Garnacha pairs beautifully with steak and chicken fajitas, offering juicy fruit notes that complement the smoky spices without overpowering the dish. If you prefer white wine, a chilled Albariño provides crisp acidity that refreshes the palate between bites.Nutrition values
Serving: 1 portion (without tortillas) | Calories: 490 kcal | Carbohydrates: 9 g | Protein: 46 g | Fat: 30 g | Saturated Fat: 7 g | Sodium: 520 mg | Sugar: 4 g