Ranch-Style Fajitas

Ranch-Style Fajitas

Everjonez 1

"Easy fajitas!"
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6 h 30 m servings 501 cals
Serving size has been adjusted!

Original recipe yields 3 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.


  • 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.



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...

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) bac...

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 toddl...

These were pretty good. You can detect a subtle hint of Ranch and lime, but overall not a lot of flavor to the meat. Still quite tasty when it all comes together.

We liked this. I used 2 whole peppers and 2 pounds of cheap flank steak. I used lemon juice since thats what I had on hand. The leftovers will make a good steak salad for dinner.

Very good. The ranch flavor was almost non-detectable and it definitely needed salt. If you cook this in a pan, as I did, you are going to half to cut the oil in half, at least. Otherwise ...

These were great! I marinated my meat overnight and used flat iron steak instead of the flank steak (it was cheaper). The meat came out moist tender and flavorful. The whole family really enjoye...

Wonderful flavor!