Recreate Chili's steak fajitas at home using flank steak for a quick and easy dinner with restaurant quality Tex-Mex flavor!With its delicious flavors, garden fresh vegetables, this copycat fajitas recipe is a great alternative to dining out.
Why You'll Love This Chili's Fajitas Recipe
Looking for an easy, weeknight-friendly meal that will please the whole family? Try Chili's steak fajitas. This classic Tex-Mex meal is simple to make and can be tailored to your liking, whether you're a fan of spice or not.
Whether you're craving the familiar flavors of Chili's Steak Fajitas or want to explore your own culinary creativity, this copycat recipe offers a delicious, affordable, and rewarding way to enjoy this classic Tex-Mex dish.
So gather your ingredients, grab your family and friends, and get ready to experience homemade fajitas!
- Tastes just like the original: This recipe is carefully crafted to replicate the signature flavors of Chili's Steak Fajitas.
- Easy to make: Easy, one skillet recipe makes this an easy meal to get on the table for a busy weeknight dinner.
- Restaurant quality at home: Enjoy the satisfaction of creating a restaurant-quality meal in your own kitchen, at a fraction of the cost!
Copycat Chili's Steak Fajitas Ingredients
Chili's Steak Fajitas are a popular dish known for their delicious flavors and tender steak. Here's a breakdown of the key ingredients:
- Flank steak - (you can also use London Broil or Chuck steak)
- Lime juice
- Olive oil
- Liquid smoke
- Soy sauce - You will use soy sauce to make the marinade as well as when cooking the fajitas. We'll give you the amounts in the recipe card below.
- Fajita Seasoning - Try our homemade Mexican Fajita Seasoning Mix!
- Garlic, fresh - crushed
- Cayenne pepper
- Green Bell pepper
- Yellow Bell pepper
- Red Bell pepper
- Whole Wheat Tortillas - our homemade tortilla recipe is quick and easy to make!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Replicate Chili's Fajitas
Make restaurant quality fajitas right at home with this Chili's Steak Fajitas copycat recipe. The freshly made marinade is the key to these delicious fajitas.
Slice The Onion And Bell Peppers
- You will make the marinade first the night before so the meat can absorb the flavors. The next day, you will process with the rest of the recipe.
- Place thinly sliced beef in a sealed container with the marinade and refrigerate for an hour to overnight.
- Slice the bell peppers and onion into slices about ½" wide.
Sear The Meat
- First drain the marinade off, and pat the steak dry. Heat your grill, pan, or broiler.
- Season the steak with salt & pepper. To prevent over cooked meat, sear it first quickly on both sides. Then, slice it in thin slices across the grain.
Toss with the steak strips
- Saute the onions, garlic, and the bell pepper until softened. Transfer to a bowl. Toss with the steak slices and season to taste.
- Serve on flour tortillas with Easy Pico de Gallo and our 4-ingredient Guacamole recipes.
Tips for Great Fajitas
- Slice the vegetables and bag them in a zip lock bag the night before.
- Make the marinade and marinate the meat the evening before also.
- The next day searing and cooking the meat and vegetables will be a snap!
- Be sure to drain the marinade off the steak, and to pat it dry with paper towels before throwing it on the oiled, hot skillet.
Substitutions and Variations
You can change the meat and make a variety of other popular Chili's fajitas!
Chicken - Marinate four large chicken breasts. Drain the marinade and pat the meat dry. Slice and sear on the cast iron grill skillet. Toss with the bell peppers and onions and serve the same as the steak fajitas recipe.
Shrimp - Marinate 2 lbs of peel raw shrimp. Drain the marinade off and pat them dry. Saute the shrimp until pink and set aside until the bell peppers and onions are cooked. Toss together and serve.
Steak & Shrimp - Add some peeled raw shrimp to the steak when it is marinating. Drain the marinade, pat the steak and the shrimp dry. Sear and cook the steak first, adding the shrimp the last 3 to 4 minutes.
This recipe is sure to impress your guests with its delicious flavors and authentic taste. It's a perfect dish to serve for a casual get-together or a special occasion.
- Steak fajitas store well in the refrigerator.
- The bell peppers and onions don't hold up as nicely as when first cooked, but they retain their flavor.
- It's better to just freeze the meat and cook fresh vegetables when ready to serve the left over steak, shrimp, or chicken fajita leftovers.
This cast iron grill skillet is ideal, as it allows your steak to get a crisp seared edge and up out of it's liquid that get released when the meat cells shrink and squeeze out their juices.
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Frequently Asked Questions
Shrimp cook very quickly and turn into rubber when over cooked. If making the Chili's Steak & Shrimp Fajitas, add the shrimp to the skillet when the steak is almost ready.
For convenience, I recommend mixing the marinade and meat the night before. That way you use your sleep time to marinate. If you forget, just try to let the meat marinate at least 30 minutes.
Yes, be sure to marinate it after trimming the tough gristle and fat band off of it. Round steak will benefit from longer marinating.
More Delish Ideas
Chili's Steak Fajitas
- 2 - 3 lbs Flank Steak (or Chuck, or London Broil)
- 3 tablespoon olive oil
- ½ teaspoon liquid smoke
- 1 tablespoon soy sauce
- 4 cloves garlic, minced
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
For the Fajitas
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1-2 tablespoon olive oil
- 2 tablespoon water
- 1 tablespoon soy sauce
- 1 teaspoon lime juice
- salt to taste
- pepper to taste
- 16 Flour tortillas
For the Marinade
- Combine all the marinade ingredients in a gallon size zip lock bag, vacuum seal bag, or shallow plastic tub with a lid.3 tablespoon olive oil, ½ teaspoon liquid smoke, 1 tablespoon soy sauce, 4 cloves garlic, minced, ½ teaspoon cayenne pepper, 1 teaspoon salt
- Add the steak to the bag and seal. Set in a bowl to ensure no leaking and refrigerate for at least 2 hours, but over night is even better.2 - 3 lbs Flank Steak
Making the Fajitas
- Preheat a cast iron grill skillet on medium - high. One with ridges and grooves. This will let any liquid drain away from the meat and give a sear edge to the steak.
- Saute the onions and peppers with 1 tablespoon of oil to prevent sticking. Add the lime juice, soy sauce, and the water. Cook for about 5 minutes. Salt to taste and transfer to a plate or bowl.1 tablespoon soy sauce, 1-2 tablespoon olive oil, 2 tablespoon water, salt to taste
- Remove the steak from the marinade. Pat it dry with paper towels. Season with salt & pepper.salt to taste, pepper to taste
- In the empty skillet, add the other 1 tablespoon of olive oil. Heat to medium - high. Add the steak that you patted dry earlier. Sear on both sides for about 4 minutes per side. Remove to a cutting board and slice thinly on the cross grain.1 large onion, sliced, 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 green bell pepper, sliced, 1-2 tablespoon olive oil, 1 tablespoon soy sauce, 1 teaspoon lime juice
- Add back to the skillet, but turn the heat off. Add the sauteed onions and bell peppers. Toss to mix well and serve. Use a heat proof trivet if placing the skillet on the table or counter.
- Serve with hot steamed flour tortillas, lime wedges, chopped cilantro, sour cream, guacamole, and pico de gallo to create a Fajita meal.