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Recipe for air fryer steak fajitas
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5 from 2 votes

Best Damn Air Fryer Steak Fajitas

Tender, juicy pieces of marinated steak with fresh bell peppers and onions. Seasoned with our homemade fajita seasonings, these air fryer steak fajitas are perfect for a weeknight meal.
Prep Time15 minutes
Cook Time15 minutes
Marinating Time30 minutes
Course: Dinner
Cuisine: Mexican
Servings: 4 servings
Author: RecipeTeacher

Ingredients

For the fajitas:

  • 1 to 1¼ lb flank steak or skirt steak
  • 2 to 3 bell peppers any mix of colors, sliced into thick strips
  • 1 medium yellow onion thickly sliced
  • 1 Tbsp vegetable oil

For the marinade:

  • 2 Tbsp vegetable oil
  • 2 Tbsp lime juice
  • 1 Tbsp Worcestershire sauce
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1½ tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp black pepper
  • ⅛ tsp cayenne pepper optional

For serving:

  • Flour tortillas warmed
  • Fresh cilantro chopped
  • Lime wedges
  • Your favorite toppings sour cream, guacamole, shredded cheese, salsa

Instructions

  • Make the marinade: In a large zip-top bag or bowl, whisk together 2 Tbsp vegetable oil, lime juice, and Worcestershire sauce. Add the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, pepper, and cayenne (if using). Mix into a paste.
  • Slice the steak: Cut the steak in half lengthwise if it's large, then slice against the grain into strips about ¼ inch thick.
    Raw flank steak cut across the grain into thin strips on a wooden cutting board, with a chef’s knife beside the slices.
  • Marinate: Add the steak to the marinade, seal the bag, and massage to coat every piece. Refrigerate overnight for best results, or at least a few hours.
  • Prep the veggies: Slice the bell peppers and onion into thick strips. Toss with the remaining 1 Tbsp vegetable oil.
  • Preheat: Preheat the air fryer at 380°F for 5 minutes.
  • Air fry the veggies: Add the peppers and onions to the basket and air fry at 380°F for 8 minutes, stirring halfway through.
    Red, yellow, and green bell pepper strips with sliced onions beginning to brown in a black air fryer basket.
  • Add the steak: Add the marinated steak to the basket, pulling the strips apart so they don't stick together. Toss so the veggies get coated in the marinade. Air fry at 380°F for 5 minutes, until the steak is browned and the thickest strip reads 145°F.
    Cooked steak strips mixed with red, yellow, and green bell peppers and sliced onions in an air fryer basket.
  • Serve: Spoon the juices from the bottom of the basket over the fajitas. Serve right away on warm tortillas with cilantro, lime, and your favorite toppings.

Notes

  • Oil swap: Olive oil works in place of vegetable oil in both the marinade and the veggies.
  • Air fryer size: I use a 6-quart basket-style air fryer. If yours is smaller, cook in two batches so the steak browns instead of steaming.
  • Slicing: Always slice against the grain, about ¼ inch thick. Freezing the steak for 20 to 30 minutes first makes thin slicing easier.
  • Marinating:  Plan for at least 30 minutes, or up to two hours for maximum flavor and tenderness. 
  • Doneness: Thin strips cook fast. Check at 5 minutes. Thicker strips may need 1 to 2 more minutes to reach 145°F.
  • Cut swaps: Skirt steak works the same way. Top sirloin or top round work too, but slice them extra thin and marinate overnight.
  • Storage: Store the cooked filling in an airtight container in the fridge for 3 to 4 days. Reheat in the air fryer at 350°F for 2 to 3 minutes.
  • Freezing: Freeze the cooked filling (without tortillas) for up to 3 months, or freeze the raw steak right in the marinade bag and thaw overnight in the fridge.