These delicious Traeger Steak Fajitas are made with a reverse-seared steak that is then sliced and given a quick sear with some lime juice and Mexican seasonings before being put into warm tortillas and adding some delicious blistered peppers and onions into the mix.

Traeger Steak Fajitas

My Traeger Reverse-Seared Steak Fajitas are a sizzling mix of smoky beef, charred peppers, and all the toppings you can pile on. The reverse sear locks in flavor, giving you steak that’s juicy inside with a quick crust at the end. Cooking the meat low and slow on the Traeger lets the smoke work its magic, and the high-heat sear in a skillet brings everything together. Load them up in warm tortillas or serve over rice, and you’ve got a dinner that’s hearty, colorful, and ready to please a hungry crowd.

Reverse searing is a game-changer for steak night. By starting the meat at a low temperature, you get a more even cook from edge to edge. It also gives you more control, so you don’t overshoot that perfect doneness.

Fajitas are always a hit at gatherings because everyone can build their own plate. Lay out the toppings, let people pile on what they like, and watch them disappear.

Why You’ll Love This Dish

• Perfectly Cooked Steak – Reverse searing gives a juicy interior and a flavorful crust.
• Smoky Traeger Flavor – Low and slow cooking infuses the meat with a subtle wood-fired taste.
• Colorful Veggies – Peppers and onions bring sweetness and crunch.
• Crowd Friendly – Easy to serve family-style with plenty of toppings.
• Flexible – Works with different steak cuts and seasonings.

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Pellet Grill Steak Fajitas Shopping List

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Steak – Flank, skirt, or sirloin all work well. Choose well-marbled cuts for best flavor.
• Salt – Brings out the natural beefiness of the steak.
• Pepper – Adds a touch of heat and earthiness.
• OWYD Spicy Pork Rub – Zesty and smoky, or swap in taco seasoning.
• Red Bell Pepper – Sweet and vibrant, balances the savory steak.
• Yellow Bell Pepper – Adds mild sweetness and bright color.
• Onion – Brings a savory-sweet base to the fajitas.
• Oil – Helps sear the meat and veggies, locking in flavor.

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How To Make Steak Fajitas On The Traeger

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1. Preheat Traeger to 225°F.
2. Season steak with salt, pepper, and seasoning of choice.
3. Cook on the grill for 30–45 minutes, or until internal temp reaches about 120°F.
4. Rest steak 10–15 minutes. Saute peppers and onions in 1 tablespoon oil over high heat; set aside.
5. Slice steak across the grain, sear quickly in hot skillet with remaining oil, and serve with veggies.

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Steak Fajitas FAQ

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Tips For Perfect Steak Fajitas

• Don’t skip the rest. After the steak has done the time on low heat, pull it off and rest it. Resting the meat means letting it sit for about 15 minutes off heat to allow the cooked meat to reabsorb the juices into the meat.
• The sear makes the meal! You need a high heat surface to sear the meat and bring out that Maillard Reaction that comes with a good sear.
• Slice against the grain. Cut at an angle to the grain. The goal is to cut the strips so they are about 1 ½ to 2 inches long and about ½ to ¾ inch wide. They don’t have to be perfectly uniform.

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What Topping Are Best With Fajitas

You don’t need much else besides steak and peppers. Some people like to eat the fajitas with a fork, and others prefer using flour tortillas to roll up the steak and peppers to eat by hand. Either way, watch out for that impulse to start eating right when it comes out of the pan at 500°!

Some side dishes and dressings I suggest to complement the steak fajitas include:

• Mexican rice
• Refried beans
• Pico de gallo
• Guacamole
• Salsa
• Lime wedges

These Traeger reverse seared steak fajitas bring together smoky beef, sizzling veggies, and bold flavor in every bite. They’re easy to make, full of color, and perfect for both weeknights and weekend cookouts.