Ranch-Style Fajitas

Ranch-Style Fajitas

Everjonez 1

"Easy fajitas!"

Ingredients 6 h 30 m {{adjustedServings}} servings 501 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 27.9 g
  • 43%
  • Carbs:
  • 38g
  • 12%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 925 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

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  1. Pierce the flank steak all over with a fork, and place into a large resealable plastic zipper bag. Mix the vegetable oil, lime juice, ranch dressing mix, cumin, and black pepper in a bowl, and pour over the flank steak. Force air out of the bag, seal, and refrigerate at least 6 hours.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  3. Remove the flank steak from the marinade, and shake to remove excess marinade. Grill the steak until it shows good grill marks and the inside is the desired degree of doneness, about 10 minutes. Baste each side with marinade, taking care to cook the marinade onto the outside of the steak. An instant-read thermometer inserted into the middle of the steak should read 130 degrees F (54 degrees C) for medium-rare.
  4. Allow the steak to rest for about 10 minutes before slicing thinly on the diagonal. While steak is resting, grill the onion and green pepper slices until they are starting to brown, about 3 minutes per side.
  5. To serve, wrap sliced steak with grilled onion and green pepper in tortillas.
Tips & Tricks
Marinated Flank Steak

See how to make a delicious marinade for flank steaks.

Tuscan Flank Steak

See how to make a simple but amazing marinated flank steak for the grill.


  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
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Reviews 8

  1. 9 Ratings


Very easy and very good! I would have never thought to prepare fajitas using Hidden Valley Ranch seasoning mix! For the marinade, I used olive oil vs. veg. oil, cut the amount of black pepper in half and added 1/4 tsp. of chili powder along with a bit of minced garlic. I used sirloin vs. flank steak and let it marinate in the ziploc bag all day. This would work equally well with chicken. Since this was a "Ranch-Style" marinade, I felt it would lend itself nicely to a wrap and nothing pairs better with ranch than bacon, right? So, instead of grilling the onion and pepper I fried up some bacon and gave these a BLT twist. I assembled these with some Colby-Jack cheese, fresh crisp lettuce, tomatoes, and bacon - DH was in heaven. These were great with all the traditional fajita sides - fresh salsa, guacamole, and of course sour cream!


The were great. I used rib eye steak (I get them cheap) and mixed a package of ranch dressing with some sour cream. As someone else suggested this recipe is excellent for chickem (or beef) bacon\ranch\blt stlye wraps!!


These are the BEST fajitas I've ever had! I forgot to marinate them in the morning before work, so the steak only marinated for 2 hours. But it was still juicy and delicious! Even my picky toddler ate it. I also didn't have lime juice so I substituted lemon juice instead. Worked pretty well. I also added a small squeeze of honey (maybe 1/2 TBSP) to the marinade just to give it a little sweetness. I'm excited to try this agin when it marinates for the full 6 hours!