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Make-Ahead Steak Fajitas

I recently become obsessed with the idea of homemade frozen skillet meals.  I’m a total crockpot addict, but even I need a break from the crock a few nights a week. When I realized I could freeze some of my favorite stovetop meals raw like my crockpot freezer meals, it was like a lightbulb went off.  

You know those bagged meals made by T.G.I. Fridays sold in the freezer section at the grocery store?  That’s what I’m going for here.  Only homemade.  And healthy.  The real genius comes in when you pick recipes that can be frozen without any cooking ahead of time.

Why freeze everything raw?

  1. It’s quick and easy.
  2. The meal will cook for the first time out of the freezer so it will taste exactly like a freshly prepared dish.
  3. You can take advantage of meat and veggie sales at the grocery store and stock your freezer for busy weeknights.

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I’ve been making tons and tons of recipes like this, and I’m excited to share this new recipe for steak fajitas with you.  The flavor is fresh and the spices are on point. Plus, anything that can be served with guacamole is a winner in my book. Enjoy!

Make-Ahead Steak Fajitas

Yields: 6 servings


  • 2 pounds boneless beef chuck roast, fat trimmed and cut into strips (You can also use tenderized skirt steak or flank steak, but they’re tougher)
  • 3 medium-sized sweet bell peppers (I like a mix of red, orange, and yellow), sliced
  • 1 large sweet yellow onion, sliced
  • 4 large cloves of garlic, minced
  • The juice from 1 lime
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes

To Cook

  1. Combine all ingredients in a large skillet, sauté pan, or pot and cook for 10-15 minutes or until beef is cooked through and peppers are tender.

To Freeze and Cook Later

  1. Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to three months.
  2. When ready to eat, thaw overnight in the refrigerator (or in warm water, if you forget).
  3. Cook in large pan on stovetop for 10-15 minutes or until beef is cooked through and peppers are tender.

Serve on tortillas or rice with shredded cheese, chopped fresh cilantro, and guacamole. YUM.

Make-Ahead Steak Fajitas

Thoughts or questions?  Please leave a comment below and I’ll respond as soon as I can.  I’d love to hear from you. 

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7 years ago

If I wanted to cook in crockpot on low, how long do you think i should set it for?

Jill Petrush Rogers
7 years ago
Reply to  Laura

Laura, 6-8 hours on low should work.

7 years ago

I didn’t realize that Chuck roast was a slice and saute kind of meat; I always thought it needed to be slow-cooked to be tender. Interesting.

Jill Petrush Rogers
7 years ago
Reply to  Sandee

Sandee, you can use sirloin too!


[…] Make Ahead Steak Fajitas. This recipe from NEW LEAF WELLNESS is quick and easy, and a nice departure from heavy holiday dishes that are coming.  Serve this dish on a night busy with concerts and shopping,  or save it to break out when company arrives. Full freezer instruction in recipe link. […]

3 years ago

Do the vegetables lose their crispness once you freeze them?