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Cook first, then slice and fry again.

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Saint Cloud, Minnesota, where the weather is wonderful even when it isn't.

.....if you cook 1st.....you have to give it time to 'rest' before slicing......if you slice 1st, you don't......

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I reject your reality and substitute my own!

Check out recipes on line and get some direction. My local store sells fajita meat sliced very thin. It needs a little fat and I suspect it is chuck roast they use. If your sirloin is lean cut in 1" strips and crosscut as thin as you can, then pan fry just before serving.
Also, get the recipe for pico de gallo and make it fresh. Enjoy!

Frying -- Slice and quick fry, high heat
Grill -- high heat grill, whole piece, rest, then slice

Be careful with "fajita" seasoning as it will burn and turn bitter. I prefer to marinate the meat in place of dry seasoning.

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“No persons are more frequently wrong, than those who will not admit they are wrong.”
-- François de La Rochefoucauld

Growing older is mandatory. Growing up is optional.

Pressure cook then slice ?

Agreed with the majority above, cook first then slice.

Depending on how thin and your preferences, you may only need to really sear it and let it rest before cutting. You should always let red meat 'rest' before cutting, unless you cook it beyond medium, then there's not much point to a 'rest.'

~A

cook then slice. Its the only way to get the nice charred outside AND the pink juicy meat in the middle.

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Grill, rest, slice, then put the strips on a sizzling hot metal fajita plate w/ your grilled veggies. Be careful not to burn fingers.
Otherwise you're just making carne asada, which ain't bad, but it ain't fajitas.
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Grill until rare. Slice. Nuke individual portions to preference of doneness.

....slice and do quick stir fry.......

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I reject your reality and substitute my own!

I’d shoot for this, so it would have to be the whole piece and then sliced.

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