Dinner, Lunch

Steak Fajitas and Vegetable Fajitas

  • Prep 15 mins
  • Total 35 mins
  • Easy
  • Serves 4

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1/3 cup olive oil
  • 2 packets (1 ounce each) fajita seasoning
  • Juice of 2 limes
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 1 pound sirloin steak, cut in 1/2-inch slices
  • 1 small yellow onion, peeled, thinly sliced, divided
  • 2 red bell peppers, seeded, thinly sliced, divided
  • 1 yellow bell pepper, seeded, thinly sliced, divided
  • 2 large portobella mushrooms, sliced
  • 8 tortillas (8 inch), for serving


  • 2 Large Bowls
  • Silicone-Tipped Tongs
  • Step 1

    Insert the divider and both crisper plates in the basket.

  • Step 2

    In a bowl, add olive oil, fajita seasoning, lime juice, salt, and black pepper and mix until combined. Divide the marinate between two large bowls.

  • Step 3

    In one large bowl, combine steak slices, half the onion, half the red bell peppers, and half the yellow bell pepper with the marinade.

  • Step 4

    In the second large bowl, combine mushrooms, remaining onion, and remaining bell peppers with the marinade.

  • Step 5

    Place the steak mixture in the Zone 1 basket. Place the mushroom mixture in the Zone 2 basket. Insert basket in unit.

  • Step 6

    Select Zone 1, select AIR FRY, set temperature to 400F, and set time to 20 minutes. Select MATCH. Press START/PAUSE to begin cooking.

  • Step 7

    When the time reaches 10 minutes, press START/PAUSE to pause cooking. Remove basket and use silicone-tipped tongs to toss ingredients. Reinsert basket and press START/PAUSE to resume cooking.

  • Step 8

    When cooking is complete, serve fajitas wrapped in the tortillas.