If you’re craving something bold, saucy, and packed with flavor, these Beef Fajita Flatbreads are calling your name. They’re everything you love about fajitas tender steak, sweet peppers, and warm spices all piled onto soft, toasty flatbreads. Drizzle with a little spicy sriracha mayo and you’ve got a dinner that’s quick, satisfying, and fun to eat. I love making these on busy nights when I want big flavor without a big fuss.
Method
Marinate the Steak
To start, you’ll want to build a flavorful base for your beef. In a small bowl, whisk together the soy sauce, sriracha, Worcestershire sauce, Chinese five spice, grated garlic, and a pinch of salt and pepper. This mixture will serve as both the marinade and the final sauce, so don’t use it all just yet. Pour 2 ½ tablespoons of this mixture over your thinly sliced steak in a large bowl. Use a spoon or your hands to toss everything until the meat is fully coated. Let the steak sit and soak up those bold flavors for 10–15 minutes while you prep your vegetables and toppings. Set the rest of the sauce aside for later.
Cook the Steak
Once your steak has marinated, heat ½ tablespoon of oil in a large pan or wok over high heat. When the oil is hot and shimmering, add the steak. Sear it for about 2–3 minutes, stirring occasionally to let all the sides cook evenly. If the meat releases a lot of liquid, pause to drain that excess moisture it’ll help the beef sear rather than steam. Once the liquid is gone, return the pan to high heat and cook the beef for another 1–2 minutes, just until you see golden brown, caramelized edges. Remove the cooked steak from the pan and set it aside.
Sauté the Veggies
Using the same pan (don’t clean it you want to keep those tasty bits stuck to the bottom), add your remaining 1 tablespoon of oil. Toss in the sliced onions, red peppers, grated carrots, and peas (if using). Stir-fry the vegetables on high heat for 3–4 minutes, or until they’ve softened and developed a slight char. The goal here is to get a bit of smoky flavor while keeping some crunch for texture.
Add the Egg
Push the veggies over to one side of the pan to create space for the egg. Crack the egg into the empty side and let it cook for a few seconds. Then, gently scramble it until just set. Mix it into the vegetables so everything’s combined. This gives the filling extra richness and a little surprise bite of egg throughout.
Build the Flatbreads
Now it’s time to bring everything together. Return the cooked steak to the pan and pour in the remaining marinade sauce you saved earlier. Stir the beef, veggies, egg, and sauce together so the flavors meld and everything gets evenly coated. Warm your flatbreads or naan in a clean pan or the microwave until soft and flexible. Spoon the hot beef and veggie filling over each flatbread, spreading it out from edge to edge.
Drizzle & Garnish
In a small bowl, combine the lighter mayonnaise and sriracha to make your spicy drizzle. Stir until smooth. Using a spoon or squeeze bottle, drizzle the sriracha mayo over the top of each flatbread. Finally, sprinkle on the finely sliced spring onions for a fresh crunch and a pop of color. Serve immediately while everything is hot and melty.
Necessary Tools
- Large mixing bowl
- Small bowl (for sauces)
- Large non-stick pan or wok
- Spatula
- Knife & chopping board
- Grater or garlic press
Beef Fajita Flatbreads
Cuisine: AmericanDifficulty: Easy3
servings15
minutes15
minutes30
minutesIngredients
For the beef marinade
454g rump steak (or any other steak), fat trimmed and sliced thin
2 ½ tbsp soy sauce
3 ½ tbsp sriracha
1 tbsp Worcestershire sauce
1 ½ tsp Chinese five spice
2 garlic cloves, grated or minced
Salt and pepper, to taste
For the fajita veggies & base
1 sweet red pepper, thinly sliced
1 brown onion, thinly sliced
2 small carrots, peeled and grated or julienned
60g frozen peas (optional, but fun for texture)
3 flatbreads or naan
1 ½ tbsp oil (divided)
For the egg & topping
1 medium egg
3 spring onions, finely sliced
For the sriracha mayo
1 ½ tbsp lighter mayonnaise
1 ½ tbsp sriracha
Directions
- Don’t over-marinate the steak it only needs 10–15 minutes or it can turn too salty.
- High heat is key when cooking steak and veggies to keep things juicy and caramelized, not soggy.
- Drain any excess liquid from the steak after the first few minutes or it’ll steam instead of sear.
- Add the egg last so it doesn’t overcook and get rubbery.
- Flatbreads should be warm but not crispy or they might crack when folding or biting.
Notes
- Don’t over-marinate the steak it only needs 10–15 minutes or it can turn too salty.
- High heat is key when cooking steak and veggies to keep things juicy and caramelized, not soggy.
- Drain any excess liquid from the steak after the first few minutes or it’ll steam instead of sear.
- Add the egg last so it doesn’t overcook and get rubbery.
- Flatbreads should be warm but not crispy or they might crack when folding or biting.
Serving Suggestions
- Serve with a side of fresh lime wedges for a tangy finish.
- Add shredded lettuce or avocado slices for some cool crunch.
- Want extra heat? Toss on some jalapeños or a little hot sauce drizzle.
- These also go great with a cold glass of sparkling water or a tangy lemonade!
Fun Fact
Did you know fajitas got their name from the Spanish word “faja,” which means “belt” or “strip”? That’s because traditional fajitas were made from strips of beef skirt steak! Now we use all kinds of cuts and sometimes skip the tortillas for flatbreads like this!
Conclusion
These Beef Fajita Flatbreads are the kind of dinner I keep coming back to easy to whip up, packed with bold flavor, and just the right mix of spicy, savory, and satisfying. Whether it’s a weeknight meal or a weekend treat, this recipe brings the sizzle without the stress. I hope you give it a try and don’t forget that drizzle of spicy mayo on top. Game-changer.
