Chili's Steak Fajitas bring marinated steak, sauteed peppers, onions, and warm flour tortillas together for a copycat skillet dinner at home. A hot pan keeps the steak browned instead of steamed, and guacamole, salsa, sour cream, and lime wedges finish the full fajita plate.
Why You'll Love These Chili's Steak Fajitas
Homemade Chili's steak fajitas are all about the skillet: seared steak, tender peppers and onions, and warm tortillas ready for building at the table. The marinade gives the beef plenty of flavor without needing a long ingredient list, and the toppings let everyone finish their own plate.
- Easy to serve: Set out warm tortillas, peppers, onions, and toppings so everyone can build their fajitas the way they like them.
- Copycat skillet flavor: Soy sauce, garlic, lime, and a little liquid smoke help bring in that familiar steak fajita flavor without needing a restaurant flat top.
- Better steak texture: Searing the steak whole, then slicing it across the grain, keeps the beef more tender than cooking thin strips from the start.
Ingredients Overview
Flank steak works well for these fajitas because it takes the marinade nicely and slices into thin strips after cooking. Bell peppers and onions give the skillet its classic fajita base, while soy sauce, garlic, lime juice, and a small amount of liquid smoke help build the Chili's-style copycat flavor.
Warm flour tortillas and simple toppings like guacamole, sour cream, salsa, cilantro, and lime wedges finish the meal.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Replicate Chili's Fajitas
Start by marinating the steak so the flavor has time to work into the meat. Saute the peppers and onions first, set them aside, then sear the steak in a hot skillet before slicing it thinly across the grain. Return everything to the pan just before serving so the fajitas hit the table hot.
Step 1: You will make the marinade first the night before so the meat can absorb the flavors.
Step 2: Place steaks in a sealed container with the marinade and refrigerate for an hour to overnight.
Step 3: Slice the bell peppers and onion into slices about ½" wide.
Step 4: Saute the onions and bell peppers until softened, then transfer them to a bowl while you cook the steak.
Step 5: Drain the marinade and pat the steak dry with paper towels. Season with salt and pepper, then sear quickly on both sides in a hot skillet.
Transfer the steak to a cutting board and slice it thinly across the grain.
Step 6: Add the sauteed bell peppers, onions and steak slices back to the skillet. Serve hot with flour tortillas and toppings.
Serving Suggestions
Serve Chili's steak fajitas straight from the skillet with warm flour tortillas, lime wedges, sour cream, salsa, and guacamole. For a fuller Tex-Mex dinner, add Arroz Verde (Mexican Green Rice), chili corn salsa, cilantro lime coleslaw, or cebollitas asadas on the side.
Substitutions and Variations
Use the same skillet method with a few easy swaps.
- Skirt steak: Skirt steak is a classic fajita cut and works well here. Watch it closely because it cooks fast.
- Chicken fajitas: Use boneless chicken breast or thighs and cook until the thickest pieces reach 165°F.
- Shrimp fajitas: Saute the peppers first, then cook the shrimp quickly at the end so they stay tender.
- Extra peppers: Add poblano strips with the bell peppers for a deeper chile flavor without making the skillet too spicy.
Tips for Success
A few small details make a big difference with steak fajitas.
- Pat the steak dry: Wet steak steams in the skillet, so blot off the marinade before searing.
- Use a hot skillet: Let the pan heat before the steak goes in so the outside browns quickly.
- Cook the vegetables first: Sauteing the peppers and onions before the steak keeps the beef from overcooking while the vegetables soften.
- Slice across the grain: Cut the cooked steak against the grain so the strips are easier to chew.
- Warm the tortillas: Warm flour tortillas bend around the steak and peppers without cracking.
Storage Options
Store the steak and vegetables carefully so the leftovers reheat without turning tough.
- Refrigerate: Store cooked steak, peppers, and onions in an airtight container for 3 to 4 days.
- Freeze: Freeze cooled steak and vegetables in freezer-safe bags or containers for up to 2 months. The peppers will soften more after thawing, but the flavor will still be good.
- Reheat: Warm leftovers in a hot skillet with a small splash of water or oil just until heated through. Avoid long reheating because the steak can toughen.
- Store tortillas separately: Keep tortillas wrapped separately so they do not get soggy from the steak and vegetables.
Related Recipes
- Pan Seared Flank Steak
- Lime Marinated Flat Iron Steak
- Chili Lime Shrimp Tacos
- Shredded Chicken Tacos
- Easy Chicken Chimichangas
Frequently Asked Questions
Flank steak and skirt steak are both good choices for steak fajitas because they have strong beef flavor and slice well after cooking. Flank steak is a little leaner, while skirt steak has more fat and cooks very quickly.
Steak fajitas should marinate for at least 1 hour, but 2 to 4 hours gives better flavor. Overnight marinating also works well, especially for flank steak or round steak.
For this method, cook the steak whole first, then slice it thinly across the grain after it rests briefly. Cooking the steak whole helps it sear better and keeps the meat from overcooking in the skillet.
Fajita steak usually turns tough when it is overcooked, sliced with the grain, or cooked in a crowded pan where it steams instead of sears. Pat the steak dry, use a hot skillet, and slice the cooked steak across the grain for a more tender texture.
Yes, you can marinate the steak ahead of time and slice the vegetables earlier in the day. For the best texture, cook the steak and vegetables just before serving, then bring everything to the table hot with warm tortillas.
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 Mexican Recipes
Get The Recipe!
Chili's Steak Fajitas
Equipment
- Cast Iron Grill Skillet
Ingredients
Marinade
- 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
Instructions
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 3-4 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.
Notes
- Pat the steak dry: Wet steak steams in the skillet, so blot off the marinade before searing.
- Use a hot skillet: Let the pan heat before the steak goes in so the outside browns quickly.
- Cook the vegetables first: Sauteing the peppers and onions before the steak keeps the beef from overcooking while the vegetables soften.
- Slice across the grain: Cut the cooked steak against the grain so the strips are easier to chew.
- Warm the tortillas: Warm flour tortillas bend around the steak and peppers without cracking.
Nutrition
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