Freeze Ahead Steak Fajitas
Convenience meets mouthwatering flavor in these Freeze Ahead Steak Fajitas—a perfect solution for busy weeknights or meal prep enthusiasts! Juicy, tender strips of marinated flank steak mingle with vibrant bell peppers and onions, all infused with a zesty blend of lime, soy sauce, Worcestershire, and bold spices like cumin and chili powder. Prepped and frozen in advance, this dish allows you to enjoy a sizzling skillet of restaurant-style fajitas in just minutes. Simply thaw, cook, and serve in warm tortillas with your favorite toppings like creamy guacamole or tangy sour cream. Whether you're saving time or savoring bold flavors, these make-ahead steak fajitas are guaranteed to please! Perfect for meal planning, Tex-Mex lovers, or family dinners, this recipe is freezer-friendly, flavorful, and delightfully simple.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 medium Yellow onion
- 3 tablespoons Olive oil
- 1 Lime
- 2 tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 Tortillas
- 1 variety Optional toppings (sour cream, guacamole, cheese, etc.)
Instructions
Slice the flank steak into thin, bite-sized strips against the grain and set aside.
Core and slice the red and green bell peppers into thin strips. Peel and slice the onion into similar-sized strips.
In a large bowl, prepare the marinade by whisking together olive oil, juice of 1 lime, soy sauce, Worcestershire sauce, ground cumin, chili powder, garlic powder, salt, and black pepper.
Add the sliced steak to the marinade and toss to fully coat. Let it sit for 10-15 minutes if cooking immediately, or continue to the freezing step.
In a large gallon-sized resealable freezer bag, combine the marinated steak strips, bell peppers, and onion. Seal the bag, ensuring you remove as much air as possible, and label it with the date and recipe name. Freeze for up to 3 months.
When ready to cook, defrost the bag in the refrigerator overnight or under running cold water for a faster option.
Heat a large skillet or cast-iron pan over medium-high heat. Add the defrosted fajita mixture to the pan and stir-fry for 6-8 minutes until the steak is cooked through and the vegetables are tender-crisp.
Warm the tortillas in a dry skillet, microwave, or oven as desired.
Serve the steak and vegetables in the warmed tortillas with your favorite toppings such as sour cream, guacamole, shredded cheese, or salsa.
Nutrition Facts
Calories |
2788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 5900 mg | 257% | |
| Total Carbohydrate | 222.0 g | 81% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 26.2 g | ||
| Protein | 165.6 g | 331% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 510 mg | 39% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2952 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
