📝 About This Recipe
Experience the vibrant spirit of Tex-Mex cuisine with these Sizzling Street-Style Steak Fajita Wraps, a fast-food classic elevated with chef-quality techniques. We use tender, citrus-marinated flank steak seared to perfection alongside caramelized peppers and onions, all tucked into a toasted flour tortilla. The combination of smoky spices, zesty lime, and creamy garnishes makes this a handheld masterpiece that balances heat, crunch, and richness in every bite.
🥗 Ingredients
The Protein & Marinade
- 1.5 lbs Flank Steak (sliced against the grain into thin strips)
- 3 tablespoons Olive Oil (divided)
- 2 tablespoons Lime Juice (freshly squeezed)
- 3 cloves Garlic (minced)
Fajita Spice Blend
- 1 tablespoon Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon Kosher Salt & Black Pepper (or to taste)
The Veggies
- 3 pieces Bell Peppers (mixed colors, sliced into thin strips)
- 1 large Red Onion (sliced into half-moons)
- 1 piece Jalapeño (seeded and minced for a kick)
Assembly & Garnish
- 4 large Flour Tortillas (burrito size)
- 1 cup Monterey Jack Cheese (shredded)
- 1/2 cup Sour Cream (or Mexican Crema)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1 piece Avocado (sliced)
👨🍳 Instructions
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1
In a small bowl, whisk together the chili powder, smoked paprika, cumin, onion powder, oregano, salt, and pepper to create your signature fajita seasoning.
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2
Place the sliced flank steak in a large bowl. Toss with 1 tablespoon of olive oil, lime juice, minced garlic, and half of the spice blend. Let it marinate at room temperature for 15-20 minutes.
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3
While the steak marinates, prep your bell peppers and onions. Ensure they are sliced to a similar thickness as the steak for even cooking.
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4
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it is screaming hot. Add 1 tablespoon of olive oil.
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5
Add the steak strips in a single layer. Sear for 2-3 minutes without moving them to develop a deep, caramelized crust. Flip and cook for another 1-2 minutes until medium-rare. Remove steak from the pan and set aside on a plate to rest.
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6
In the same pan, add the remaining tablespoon of oil. Toss in the peppers, onions, and jalapeño. Sprinkle with the remaining half of the spice blend.
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7
Sauté the vegetables for 5-6 minutes over medium-high heat. You want them to be tender-crisp with slightly charred edges.
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8
Slice the rested steak into bite-sized pieces if necessary and return it (along with any accumulated juices) to the pan with the vegetables. Toss everything together for 30 seconds to meld the flavors.
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9
Wipe a separate clean skillet or use a griddle to warm the flour tortillas for about 30 seconds per side until they are soft and slightly charred.
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10
To assemble, lay a warm tortilla flat. Sprinkle a generous portion of Monterey Jack cheese in the center so it begins to melt from the heat of the tortilla.
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11
Heap a quarter of the steak and vegetable mixture over the cheese. Top with avocado slices and a dollop of sour cream.
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12
Garnish with fresh cilantro and an extra squeeze of lime juice. Fold the sides of the tortilla inward and roll tightly from the bottom to create a secure wrap.
💡 Chef's Tips
Always slice the steak against the grain; this breaks up the tough muscle fibers and ensures every bite is melt-in-your-mouth tender. Don't crowd the pan when searing the steak—work in batches if necessary to ensure you get a dark sear rather than steaming the meat. For an extra layer of flavor, char your tortillas directly over a gas flame for a few seconds using tongs. If you prefer a lighter version, substitute the sour cream with Greek yogurt and use whole wheat or spinach wraps.
🍽️ Serving Suggestions
Serve with a side of Mexican Street Corn (Elote) dusted with cotija cheese and chili powder. Pair with a cold Hibiscus Iced Tea (Agua de Jamaica) or a classic Lime Margarita. Provide a small bowl of spicy salsa verde or pico de gallo for dipping the wrap. Add a side of cilantro lime rice and black beans to turn the wrap into a full platter meal.