Best Damn Air Fryer Steak Fajitas

I love ordering fajitas at my favorite Mexican restaurants, but they get expensive fast, so I started making them at home in the air fryer. The steak comes out tender and loaded with flavor, the peppers and onions get soft with a little char, and it all cooks in one basket in about 15 minutes.

Keys to Tender Steak Fajitas

The cooking part goes fast. What makes the steak tender happens before the air fryer ever turns on:

1. Slice thin against the grain — Cut across the lines in the meat, about ¼ inch thick. Shorter fibers mean tender strips instead of chewy ones.
2. Marinate — The lime juice needs a little time to tenderize the steak. 30 minutes – 2 hours is the perfect amount of time.
3. Cook the veggies first — Peppers and onions need about 8 minutes on their own. If the steak goes in with them, it overcooks before the veggies soften.

What Is the Best Steak for Fajitas?

Flank steak is my go-to for fajitas. It’s affordable, full of beefy flavor, and has just enough fat to stay juicy with a quick cook like this. Here’s how the other common cuts stack up:

• Skirt steak: The classic restaurant fajita cut, and it works great here too. It’s thinner and more marbled than flank, so start checking it a minute early. It’s also the cut I use for my Grilled Skirt Steak with Chimichurri Marinade if you’d rather fire up the grill.
• Ribeye or filet mignon: Tender and delicious, but pricey to slice into strips. A good ribeye is better cooked whole, and my Air Fryer Ribeye Steak walks you through it.

Whatever cut you use, slicing it thin against the grain matters more than which one you pick.

How to Make Air Fryer Steak Fajitas

This comes together in two stages: marinate the steak a bit ahead of time, then cook everything in the air fryer right before dinner. I use a 6-quart basket-style air fryer for this recipe.

1. Slice the Steak and Mix the Marinade

Cut the flank steak in half lengthwise if it’s a big one, then slice it against the grain into strips about ¼ inch thick. Look for the lines running through the meat and cut across them, not along them.

In a large zip-top bag, whisk together the vegetable oil, lime juice, and Worcestershire sauce. Add the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, pepper, and a pinch of cayenne if you want a little heat. Mix it into a nice paste.

✦ Partially freeze the steak for easier slicing. About 20 to 30 minutes in the freezer firms it up so you can cut thin, even strips. While not necessary, it’s a nice tip for easier slicing.

2. Marinate for 30 Minutes to 2 Hours

Add the steak strips to the bag, seal it, and massage the marinade into the meat until every piece is coated. Then pop it in the fridge for 30 minutes to 2 hours.

Since we’re slicing the steak before marinating, there’s plenty of surface area for the marinade to coat. No need to plan this one the night before!

I like to get the steak marinating first, then slice the peppers and onions and get everything else ready while it chills.

3. Air Fry the Peppers and Onions at 380°F for 8 Minutes

Slice 2 to 3 bell peppers and 1 medium onion into thick strips. I like a mix of red, green, and yellow peppers for the color and slightly different flavors. And slice that onion thick! Onions shrink as they cook, and you want bigger pieces in your fajitas.

Preheat the air fryer at 380°F for 5 minutes. Toss the veggies with some oil, add them to the basket, and air fry at 380°F for 8 minutes, giving them a good stir halfway through. They should be softened and just starting to brown on the edges.

✦ Give the basket some room: If your air fryer is smaller than 6 quarts, cook in two batches. Overcrowded veggies and steak steam instead of browning.

4. Add the Steak and Cook 5 More Minutes

Add the marinated steak to the basket with the veggies and mix it in well so the peppers and onions pick up some of that marinade. Air fry at 380°F for 5-7 more minutes.

✦ Separate the steak strips: Pieces stuck together cook unevenly, so pull them apart as you add them.

The steak is done when it’s browned on the outside and the thickest strip reads 145°F on an instant-read thermometer. Thin strips cook fast, so check at 5 minutes. If your strips are on the thicker side, they may need another 1 to 2 minutes. Keep an eye on them, because they can overcook quickly.

5. Serve Right Away

The fajitas are ready to serve as soon as they’re done. I like to spoon some of the juices from the bottom of the basket or drip tray back over the top, since they’re packed with flavor.

Top everything with fresh chopped cilantro and a squeeze of fresh lime. Warm your tortillas with a few seconds in the microwave so they’re soft and ready to fill, then add your favorite toppings like sour cream, guacamole, shredded cheese, or salsa.

Make It a Meal

Rice and beans are the classic pairing for fajitas, and they’re my go-to. I make both in the Instant Pot, which frees up the air fryer for the fajitas. My Instant Pot Refried Beans use fresh ingredients and no lard, and they taste great. 

For something cool and fresh on the side, a quick salsa or cowboy caviar balances out the warm, savory steak. Here are a few more options:

• Instant Pot Spanish Rice
• Sweet and Chunky Mango Salsa
• Cowboy Caviar

Feeding a crowd? Cook the steak and veggies in two rounds and set out the tortillas and toppings so everyone can build their own.

Storing, Reheating, and Freezing

Wait… you have leftovers?! Here’s how to keep them tasting good.

Fridge: Let the fajita filling cool, then store it in an airtight container for 3 to 4 days. Keep the tortillas separate so they don’t get soggy.

Reheating: Warm the steak and veggies in the air fryer at 350°F for 2 to 3 minutes, or in a skillet over medium-high heat. Both keep the edges from going soft the way the microwave does.

Freezer: Portion the cooked steak and veggies (not the tortillas) into freezer bags, press out as much air as you can, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Make ahead: You can freeze the raw steak right in the marinade bag. Thaw it overnight in the fridge, and it marinates while it thaws.

✦ Leftover idea: Leftover fajita filling makes great quesadillas the next day. Add some cheese, fold it into a tortilla, and crisp it up in a skillet.