Leftover steak fajitas are a great way to use up extra meat you have on hand! Pan-seared peppers and onions get combined with juicy steak and a simple seasoning blend for a healthy, one pan wonder. Steak fajitas using leftover steak make the perfect easy weeknight dinner!
Table of Contents
Healthy Steak Fajitas
I’m all about cooking once and eating twice! Technically, this easy recipe for leftover steak fajitas requires cooking, but it takes no time at all. The only thing you really need to cook is the fajita veggies since the meat is already cooked.
It’s ready in about 15 minutes (if that), which feels like a small miracle on those busy weeknights! Just remember to cook extra steak the night before so you can enjoy a super easy dinner the next night!
For more easy fajitas, check out this Authentic Chicken Fajita Recipe too!
Why We Love This Leftover Steak Fajita Recipe
- Ready from start to finish in less than 20 minutes
- Great flavor from the homemade fajita mix without the extra sodium and preservatives
- Packed with protein from the leftover steak
- Loaded with fiber-rich fresh veggies
- Simplifies your meal planning (one protein, two meals)
- Easy to customize with your favorite sauces and garnishes
- Great option for the whole family (kids and adults love it!)
Ingredient Notes
Fajita seasoning
These easy steak fajitas are seasoned with my homemade fajita mix, which includes salt, black pepper, garlic powder, onion powder, smoked paprika, chili powder, cumin, oregano and a little cayenne pepper (if you like spice). I like to make a jar to keep in the spice cupboard for whenever!
For the fajitas
- Light olive oil: Use light olive oil, or any other oil you like that can handle high heat, such as avocado oil. Extra virgin olive oil is not recommended as it has a low smoke point and will burn.
- Onion: You can use white, yellow or red onion. Any color will work, so use what you have on hand!
- Bell peppers: I like to use a mixture of red and yellow peppers for a little color contrast and sweetness. Use any color bell pepper that you like. Red, yellow and orange have the most mild and sweet taste. Green bell peppers are more bitter, less sweet, and less tender.
- Leftover steak: This can be anything from leftover skirt steak to a nice ribeye. Choose whichever cut works best for your budget.
- Low sodium beef broth: To hydrate and soften the leftover meat.
- Lime juice: For a pop of freshness to cut through the fajita spices.
Optional for serving
- Fajita size tortillas (either corn or flour tortillas)
- Shredded Mexican blend cheese
- Chopped fresh cilantro
- Lime wedges
- Sliced avocado
Step-by-Step Instructions
- Mix all fajita seasoning ingredients together in a small bowl, set aside.
- Warm tortillas over stovetop or in the microwave, keep warm in a tortilla warmer or foil. Prep all toppings so they’re ready to serve immediately after steak is warmed.
- Heat a large cast iron skillet over medium high heat, once heated add olive oil. Add onions and peppers to the pan and cook until peppers and onions are soft and beginning to blacken on the edges, stirring occasionally, about 4-6 minutes.
- Reduce heat to medium and add the steak, fajita seasoning, beef broth and lime juice. Stir quickly and allow steak to warm through, taste and adjust seasoning. Do not overcook. Remove from heat and serve immediately.
Keep scrolling to the recipe card below for the full printable recipe!
Expert Tips
- Steak that was cooked to mid rare works best for this recipe as there’s still some room to warm the meat along with the seasoning and veggies.
- This fajita seasoning blend is very mild if you omit the cayenne pepper. Some chili powders can be spicy, so be sure to taste yours first.
- Smoked chipotle powder can be substituted for the cayenne for an even more smoky heat.
- If you don’t have smoked paprika, substitute it for more chili powder, or regular paprika.
Recipe FAQs
Flank, skirt, sirloin, strip, ribeye or filet will all work well. I developed this recipe using flank steak.
Like any pre-cooked protein, there are countless ways to use leftover steak! The easiest options are to add small bites to scrambled eggs for breakfast or to reheat portions to add to salads, steak sandwiches, and more.
My all-time favorite use for leftover steak is adding it to these spicy leftover steak fajitas. They take on the spice mix so well and are ready in just minutes!
Technically, yes, but within reason. It’s generally not recommended to reheat food multiple times as the texture and nutritional value can decline. I would not reheat the leftovers more than once, if possible.
Storage Guidelines
To store: Store leftovers in a tightly sealed airtight container in the fridge for up to 3 days.
To reheat: Reheat gently in a covered saute pan over medium low heat with a splash of water. Any leftover steak that has already been warmed once will become tough, so reheat very gently.
Topping Ideas
Just like your favorite tacos or Mexican recipes, these steak fajitas can be piled to the top with whichever toppings you like! Gather a variety of toppings and let your family garnish to taste.
- Pico de gallo
- Salsa (we love this roasted jalapeno salsa)
- Sour cream or Greek yogurt
- Sliced avocado
- Guacamole (try this guacamole without tomatoes)
- Avocado creme
- Cotija cheese
- Shredded lettuce
- Diced tomato
- Cilantro
Recipe Variations
- Make steak quesadillas: Instead of tucking the meat and fajita veggies into a tortilla, add the filling on top of melty cheese between two tortillas. This is also an easy way to stretch the leftovers if you don’t have much left.
- Use other meats: This same recipe would also work well with leftover chicken or pork. Just be sure to avoid overcooking, as leftover meat can dry out very quickly.
- Use taco seasoning: Fajita and taco seasoning are very similar, so you can use taco seasoning in a pinch. If using store-bought, look for a low-sodium option.
- Try leftover ground beef: The texture won’t be the same as fajitas, but the flavor will! This is a great way to use any precooked ground beef hanging out in your fridge.
More Similar Recipes
- Sheet Pan Chicken Fajitas
- Easy Freezer Meal Chicken Fajitas
- Low Carb Chicken Fajita Casserole
- Authentic Chicken Quesadilla Recipe
Did you make this recipe? Scroll down to leave a star rating and review!
Leftover Steak Fajitas
Ingredients
Fajita seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/8-1/4 teaspoon cayenne pepper (optional)
For the fajitas
- 1 tablespoon light olive oil *see notes
- 1 small onion, sliced (any color)
- 1/2 red bell pepper, sliced
- 1/2 yellow bell pepper, sliced
- 12 ounces leftover steak, sliced, room temperature
- 2 tablespoons low sodium beef broth
- Juice of 1/2 lime
Optional for serving
- 8 fajita size tortillas
- Shredded Mexican blend cheese
- Chopped cilantro
- Lime wedges
- Sliced avocado
Instructions
- Mix all fajita seasoning ingredients together in a small bowl, set aside.
- Warm tortillas over stovetop or in the microwave, keep warm in a tortilla warmer or foil. Prep all toppings so they're ready to serve immediately after steak is warmed.
- Heat a large cast iron skillet over medium high heat, once heated add olive oil. Add onions and peppers to the pan and cook until peppers and onions are soft and beginning to blacken on the edges, stirring occasionally, about 4-6 minutes.
- Reduce heat to medium and add the steak, fajita seasoning, beef broth and lime juice. Stir quickly and allow steak to warm through, taste and adjust seasoning. Do not overcook. Remove from heat and serve immediately.
Notes
- Steak that was cooked to mid rare works best for this recipe as there’s still some room to warm the meat along with the seasoning and veggies.
- This fajita seasoning blend is very mild if you omit the cayenne pepper. Some chili powders can be spicy, so be sure to taste yours first.
- Smoked chipotle powder can be substituted for the cayenne for an even more smoky heat.
- If you don’t have smoked paprika, substitute it for more chili powder, or regular paprika.
I made this with a leftover venison roast that we smokers on our Pit Boss. The roast was on the rare side so we cut it into strips and followed the exact recipe. It was delicious. Loved the recipe.
Yum, I bet this was so delicious! I’m so happy you enjoyed the recipe :) I appreciate you returning to leave a 5-star rating and review!