Make Ahead Fajitas


Make Ahead Fajitas

Make Ahead Fajitas
35 Min

If you love fajitas but you hate all the prep work that goes into making them, then you're going to enjoy our all-in-one shortcut that'll allow you to have ready-to-go fajitas whenever you want!

What You'll Need

  • 3 tablespoons vegetable oil, divided
  • 2 large onions, cut into 8 wedges each
  • 1 large green bell pepper, seeded and cut into 1/2-inch strips
  • 1 large red bell pepper, seeded and cut into 1/2-inch strips
  • 1 pound flank steak, cut into thin strips
  • 2 tablespoons dry fajita seasoning
  • 10 (7-inch) flour tortillas
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 cup (1/2 pint) sour cream
  • 1 cup salsa

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. 
  2. In a large skillet over medium-high heat, heat 2 tablespoons oil. Add onions and peppers and saute 10 to 12 minutes, or until onions are lightly browned; place in a large bowl and set aside.
  3. Heat remaining oil in the same skillet and add flank steak. Add fajita seasoning and saute 3 to 4 minutes. Return vegetables to skillet and cook 3 to 4 more minutes, stirring occasionally.
  4. Place 1/3 cup of the mixture into each tortilla and roll up; place seam-side down in prepared baking dish. Sprinkle with cheese, then cover with aluminum foil.
  5. Bake 15 to 20 minutes, or until heated through. Serve fajitas with sour cream and salsa.


Check this out!

  • You can make these fajitas ahead of time. Just cover and refrigerate them after filling and rolling, then bake 20 to 25 minutes in a 350 degree oven before serving.
  • Love make-ahead meals? Not enough time to make dinner every night of the week? We've got you covered with 10 make-ahead casserole recipes!
  • Wanna make your own fresh salsa? Well, we think you'll just love our recipe for Corn 'n' Black Bean Salsa!

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 370
  • Calories from Fat 172
  • Total Fat 19g 29 %
  • Saturated Fat 7.8g 39 %
  • Trans Fat 0.0g 0 %
  • Protein 18g 36 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 57mg 19 %
  • Sodium 698mg 29 %
  • Total Carbohydrates 32g 11 %
  • Dietary Fiber 2.6g 10 %
  • Sugars 6.0g 0 %

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can I make ahead and freeze without losing taste texture?

Hello! We would recommend that you no make these ahead. When you thaw the veggies, the water will make the tortilla soggy! Hope this was helpful. :)

I have my "got all day to cook fro scratch recipes" and then I have my "no time to cook recipes, and this one is the latter. I made it even easier by using frozen fajita seasoned steak strips that I got from Sam's. You could make these with chicken strips, too. Sour cream and guacamole are both good toppings for these. I added chopped green onion on the top of the sour cream and provided jalapeno slices on the side.

Made it last night. My husband loved it. It's a keeper.

we are going to make these fajita today we saw this on wymt thank you mr food love your show and good recipes

What exactly is the shortcut? Wrapping up everyone's fajitas and melting the cheese on top? My idea of a shortcut would be to not have to chop the veggies and the meat. That's what takes so long.

I do not know where you live but if you in Florida, Publix Grocery Stores usually have Fajita fixings already cut up and seasoned in the Meat Department. All you have to do is cook it up. This saves a lot of time. The first time I made this, I bought that and it worked out perfectly :)

sounds good will try to make it just do not know when i will

Due to allergies, we have a gluten-free kitchen, so we used white corn tortillas--it was very tasty and travelled well--I'm sending leftovers in my daughter's lunch tommorrow! I didn't know if the peppers and onions would be good as make-ahead, but they were!


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