Steak Fajitas

Ellen Whiteman

Steak Fajitas is a delicious Mexican dish that is perfect for those following a keto or low carb diet. It is a spicy and grilled dish that is packed with flavor. The fajitas are made with New York strip steak, seasoned with kosher salt and cooked in good olive oil. The dish also includes whole cumin seeds, Holland yellow and orange bell peppers, poblano and jalapeno peppers, red onion, and minced garlic. The fajitas are served on flour tortillas and topped with Monterey Jack and Manchego cheese, as well as scallions.

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💪🏻 Low Carb

15 mins

20 mins

Nutritional Value

Protein - N/A
Fats - N/A
Carbs - N/A


Total: 14Serves: 4
3/4 pound New York strip steak

about ¾ pound

Kosher salt
2 tablespoons Good olive oil
1 teaspoon whole cumin seeds
1 Holland yellow bell pepper

cored, seeded, and cut in ¼-inch-wide strips

1 Holland orange bell pepper

cored, seeded, and cut in ¼-inch-wide strips

1 poblano pepper

seeded and cut in ¼-inch-wide strips

1 jalapeno pepper

seeded and cut in very thin strips

1 medium red onion

halved and thinly sliced in half-rounds

1 tablespoon minced garlic

3 cloves

6 8-inch flour tortillas
6 ounces Monterey Jack cheese


6 ounces Manchego cheese

grated (not aged)


white and green parts, for serving


Step 1 : 

Preheat the oven to 400 degrees.

Step 2 : 

Heat a large (12-inch) cast-iron skillet over medium-high heat for 3 minutes.

Step 3 : 

Pat the steak dry with paper towels and sprinkle it generously on both sides with salt.

Step 4 : 

Sear the steak in the hot dry skillet for 2 minutes on each side, then place the skillet in the oven and roast the steak for 4 minutes.

Step 5 : 

Remove from the oven, place the steak on a plate, cover with aluminum foil, and allow to rest for 12 minutes. Lower the oven to 350 degrees.

Step 6 : 

Pour 2 tablespoons olive oil into the same skillet and heat over medium-high heat. Add the cumin seeds and sauté for 1 to 1½ minutes, until fragrant. Add all four peppers and the red onion and saute for 10 minutes, stirring occasionally, until the vegetables are tender and beginning to blister and brown. About halfway through, stir in the garlic and 2 teaspoons salt. Remove from the heat and slice the steak crosswise ¼ inch thick. Stir the steak and the juices into the vegetables.

Step 7 : 

Meanwhile, wrap the tortillas in aluminum foil and heat them in the oven for 10 to 15 minutes. Combine the two cheeses in a bowl.

Step 8 : 

Lay one tortilla on a plate and sprinkle on some of the cheese, leaving a border. Spoon some steak and vegetables on top, sprinkle with scallions, and roll up tight. Repeat for the remaining five tortillas and serve hot.

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