Air Fryer Steak Fajitas
Air Fryer Steak Fajitas are made with flank steak, bell peppers, onion, and chili-cumin seasoning; air fry at 400°F for 12 minutes until sizzling with charred Tex-Mex flavor.
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Method
- 1
Slice flank steak thin against the grain. Toss with olive oil and fajita seasoning.
- 2
Add sliced peppers and onions. Toss everything together.
- 3
Air fry at 400°F for 10-12 minutes, shaking every 4 minutes, until steak is done and veggies are charred.
- 4
Squeeze lime over everything.
- 5
Serve in warm tortillas with sour cream, guacamole, salsa, and cheese.
Pro tip. Flank steak MUST be sliced against the grain or it's chewy. Thin slices cook fast and stay tender. Don't overcrowd — cook in batches if needed for good char. The lime juice at the end brightens everything.
Why the air fryer wins here
- Ready in 12 minutes. The same dish takes about 22 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 3-5 minutes. Let it come to room temp for 15 minutes first. Finish with a 30-second 400°F sear if you want the crust back. Full reheat guide for steak.
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