Leftover Steak Fajitas

leftover steak fajitas served on a turquoise plate

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5 from 5 reviews

Leftover steak fajitas are a delicious and easy way to use any extra steak. Cook up some peppers and onions, briefly heat the leftover steak with some fajita seasoning, and you are ready to enjoy your fajitas!



Fajita seasoning blend

  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/4 tsp cinnamon

Cooking the fajitas

  • 2 tbsp olive oil, divided
  • 1 onion, thinly sliced
  • 1 bell pepper, thinly sliced (or 1/2 of two different color bell peppers)
  • 10 to 12 slices leftover steak (about 8 to 10 ounces)
  • 2 to 3 tablespoons beef or chicken broth (optional)

For serving

  • tortillas
  • cilantro, coarsely chopped
  • shredded cheese
  • salsa
  • lime wedges
  • sliced avocado or guacamole


  1. Make the fajita seasoning (or if you have some on hand, you can skip this step) – In a bowl, combine 1/2 tsp each of the following — garlic powder, oregano, cumin, paprika and salt. Stir in 1/4 tsp of cinnamon. Set aside.
  2. Start cooking the fajitas. Heat 1 tablespoon of the olive oil in a large skillet on medium high. Add the onions, stirring occasionally. Let the onions cook until they start to get nice and brown, 5 to 10 minutes.
  3. Add the peppers along with the 2nd tablespoon of olive to the skillet, stir occasionally, and cook another 5 minutes until the peppers start to brown. Stir the fajita spice blend at this point, just before adding the steak.
  4. Stir in the steak slices to combine with the onions and peppers. Add the optional broth at this point. Lower heat to medium. Heat for 3 to 4 minutes, stirring fairly often. You want the steak to get heated up and get the flavors combining, but you don’t want to over cook the steak. Remove the skillet from the heat.
  5. Assemble the fajitas: Heat the tortillas — 15 seconds in a microwave works for 1 or 2. Place a tortilla on a plate, and add a scoop of the fajita steak mixture. Add the topping you would like, fold up the fajitas and enjoy!


  • Preparation: Set out the toppings you plan to use before you start cooking. The fajitas cook quickly.
  • Steak: We used sirloin steak, but flank steak is also a good option for fajitas. Slice the steak about 1/2 inch thick the night you originally cook it to make the steak fajita preparation easier. 
  • Broth: I list broth as optional, you could also add a similar amount of cooking wine. The idea is to add a bit of liquid to prevent the leftover steak from getting too dry.
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