There’s something undeniably enticing about a plate of sizzling fajitas. I often order them at Mexican restaurants because, when you skip the rice, beans, and heavy tortillas, they make a lighter meal—especially when paired with extra guacamole. These Steak, Poblano, and Mushroom Fajitas bring that same restaurant-style sizzle to your kitchen with minimal fuss. The combination of tender steak, smoky poblano peppers, and earthy mushrooms cooks quickly and delivers big flavor, making this skillet a perfect weeknight dinner.
This version keeps things simple but intentional: a straightforward spice blend for the steak, quick sear in a hot cast-iron skillet, and a fast sauté of poblano, onion, and baby bella mushrooms. Finish everything with a squeeze of fresh lime and a scoop of easy guacamole on the side. Serve the mixture in grain-free tortillas, lettuce cups, or over a fresh salad for a lighter option. Below you’ll find the full ingredient list, step-by-step directions, and a few practical tips to make the recipe your own.
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- 2 pounds flap meat, skirt steak, or flank steak (flap or skirt recommended)
- 4 tablespoons avocado or extra virgin olive oil, divided
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 2 medium poblano peppers, seeds and cores removed, thinly sliced
- 2 cups sliced baby bella mushrooms
- 1/2 large white onion, thinly sliced
- 2 cloves garlic, minced
- Juice of 1 lime
- 2 ripe avocados
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped cilantro leaves
- In a small bowl, whisk together 2 tablespoons of oil with the kosher salt, black pepper, dried oregano, sweet paprika, ground cumin, and chili powder to make the steak seasoning.
- Place the steak in a large bowl and pour the seasoning over it. Using clean hands, rub the mixture evenly over the meat. Let the steak marinate at room temperature for 30 minutes or refrigerate for 4–24 hours for more flavor.
- While the steak marinates, make the guacamole. Mash the avocados in a bowl using a fork or potato masher. Add lime juice, chopped cilantro, and salt and pepper to taste. Stir to combine and set aside.
- Heat a cast-iron skillet over medium-high heat until very hot. Add the marinated steak and sear for about 4 minutes per side until browned and cooked to medium (adjust time for your desired doneness). Transfer the steak to a cutting board, tent with foil, and let it rest while you cook the vegetables.
- Reduce the skillet heat to medium and add the remaining 2 tablespoons of oil. Sauté the sliced poblanos and onions for about 3 minutes, then add the mushrooms and minced garlic. Continue cooking until the vegetables are tender but not mushy, about 4 more minutes.
- Thinly slice the steak against the grain. Return the sliced steak and any resting juices to the skillet with the vegetables. Add the juice of 1 lime, toss everything briefly to combine, then remove from heat and serve immediately.
- Serve in grain-free tortillas, warm corn or flour tortillas, butter lettuce cups, over a salad, or simply on its own with the easy guacamole. Enjoy!
- For best results, slice the steak thinly against the grain to keep each bite tender.
- If you prefer more char on the peppers, roast them briefly under the broiler or over a gas flame, then peel and slice.
- Swap poblanos for bell peppers if you want a milder flavor, or use a mix of colors for a brighter presentation.
- To make this a make-ahead meal, marinate the steak overnight and store the guacamole separately for up to a day. Reheat the cooked steak and vegetables gently on the stove before serving.
- Leftovers keep well in the fridge for 2–3 days and are great for salads, bowls, or quick reheated tacos.