Skillet Steak Tacos

These skillet steak tacos are juicy, flavorful, and come together fast—no grill required. Tender steak is seared to perfection in a hot skillet and seasoned with bold, family-friendly spices. Pile it into warm tortillas with your favorite toppings for a dinner that feels special but takes less than 30 minutes.
It’s a go-to recipe for taco night that’s just as easy as it is delicious.

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Skillet Steak Tacos

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: dinner, lunch, Main Course, main dish

Cuisine: Mexican

Keyword: beef, cast iron skillet, easy recipes, steak, steak tacos, taco, weeknight meals

Servings: 4

Equipment

• 1 cast iron skillet
• 1 bowl or ziploc

Ingredients

• 2 tbsp extra virgin olive oil
• 1½ lb Thin sliced sirloin steak
• 1 Onion sliced thin
• 6 Mini peppers sliced thin
• 3 clove Garlic
• ½ cup Orange juice
• ¼ tsp Ground cayenne pepper
• ¼ tsp Ground chipotle Chile pepper
• 1 tsp M Salt (or your favorite all purpose salt and pepper blend)
• ½ Lime (juiced)
• 1 tbsp Coconut aminos
• 1 tbsp Arrowroot
• 6 Tortilla (buy favorite or make ours!)

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Instructions

• Heat a cast iron skillet over medium heat on the stove top. Pour in 2 tbsp extra virgin olive oil.
• In a bowl, mix together 1½ lb Thin sliced sirloin steak, 1 Onion sliced, 6 Mini peppers sliced, 3 clove Garlic pressed, ½ cup Orange juice, ¼ tsp Ground cayenne pepper, ¼ tsp Ground chipotle Chile pepper, 1 tsp M Salt, ½ Lime juiced, 1 tbsp Coconut aminos, 1 tbsp Arrowroot.
• Let sit 5 minutes. Pour into heated cast iron pan.
• Cook stirring frequently until the steak is cooked through and the peppers and onions are soft.
• Serve on your favorite tortilla shells and with your favorite toppings like sour cream, cheese, salsa and avocado.

Notes

 

Make Ahead- if you would like to prep this ahead, combine all of the ingredients in a freezer safe container or Ziploc bag.  Place in the freezer and freeze up to 2 months.  The night before you would like to use, place in the refrigerator

OR

Prepare the tacos, but only top with cheese.  Line a baking sheet with parchment paper.  Fold in half and use a tooth pick to hold in place.  Place in the freezer for 2 hours to flash freeze. Transfer to a freezer safe container or Ziploc.  Store for up to 2 months. To reheat, place on a parchment lined baking sheet in an oven preheated to 425f Bake for 10-15 minutes.