This is how to make fajita seasoning that’s amazing and easy to throw together. Add more heat if you like them spicy, then cook on the grill or air fryer!
We’ve been busy making fajitas in all different ways lately. I probably should have started all this with how to make fajita seasoning, but I got sidetracked. So here it is! Use this beef rub recipe the next time you want to make this tasty dinner and let us know what you think. (affiliate links present)
If you don’t have either one of these appliances, you can make sheet pan beef fajitas in the oven too.
What’s the key when it comes to how to make fajita seasoning? BOLD flavors we say.
What seasonings go best with beef?
- Garlic powder
- Onion powder
- Salt and pepper of course
- Chili powder or cayenne pepper, more or less depending on your taste buds
- Coarse salt is best
Use a small bowl to combine it all together, then rub your spice blend on to your chicken or steak. We used most of these for our fajita seasoning mix recipe here, with a bit of olive oil so it would adhere well.
Leftovers store in an airtight container well. Or make a large batch and just use what you need that night, then keep the rest in your spice cabinet marked fajita seasoning recipe mix.
How long should you leave dry rub on steak?
After applying it generously on to your meat with your hands and massaging it in, wrap each steak in plastic wrap and refrigerate for 2-3 days for best results. Of course we don’t all have time to do this, or think ahead to get all of this prepared beforehand, so no worries if you do this immediately before cooking. This is just a general recommendation for really bold fajita flavors.
- Choosing a great cut of meat is very important when making fajitas too.
What cut of beef is used for fajitas?
Rump, skirt, or flank steak are traditionally used to make fajitas. Skirt steak is best really. I will tell you I don’t always choose those, but try. If there is something else on sale I might use that. Occasionally I will pound it to get the meat really tender too before slicing into thin strips and rubbing the fajita seasoning on.
If you want to make the best fajita marinade it is basically the same recipe except you use a bit more liquid. It is up to you whether you want a dry rub for beef or more of a soak in your fridge before cooking your meat. It is really a personal preference. We do both depending on how much time we have really.
Can you marinate too long?
- Ideally you should marinate for at least 30 minutes. Especially if you’re slicing your beef into strips before adding it in, half an hour is usually plenty of time. Typically it isn’t recommended longer than 24 hours. Can you over marinate beef? Yes. Very acidic marinades can actually toughen the meat over time. This wouldn’t hold true for this one in particular but keep that in mind.
Now let’s talk about how to cook fajitas:
- In the oven
- On the barbecue
- Using a pressure cooker
- Air fryer as we shared above came out great
What goes with fajitas?
Classic steak or chicken fajitas call for nothing more than onions, peppers, meat with rice or beans. Of course you can’t forget the and the tortillas to serve them as fajitas tacos.
- Sour cream, salsa and guacamole are great on top or served on the side.
For low carb or keto fajitas just skip the tortillas and rice and eat them as is!
Printable recipe for homemade fajitas seasoning below. I promise you, you’ll never buy store bought steak fajita seasoning again. Homemade spices are better yes, but they are also a lot cheaper to make as well. Want to try another? Try homemade taco seasoning and you’ll be set!
How to Make Fajita Seasoning
- Slice 1-2 lbs. of flank steak into thin strips. Add to a bowl with olive oil and stir so it is coated.
- In another bowl mix seasonings. Then add to beef bowl and stir to coat all pieces well.
- Proceed with making fajitas in oven, on stovetop, in pressure cooker, on grill or otherwise.