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Chili’s Beef Fajitas

Chili's Beef Fajitas - recipe card
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Tender, marinated skirt steak seared with smoky peppers and onions, served sizzling with warm tortillas and classic toppings. This Tex-Mex favorite delivers bold, savory flavor with a perfect balance of char and citrus.

Ingredients

Scale
  • For the Marinade:
  • 1/4 cup fresh lime juice (from about 2 limes)
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 pound skirt steak, trimmed of excess fat and cut crosswise into 4-inch portions
  • For the Vegetables and Assembly:
  • 1 large red bell pepper, stemmed, seeded, and sliced into 1/4-inch strips
  • 1 large green bell pepper, stemmed, seeded, and sliced into 1/4-inch strips
  • 1 medium yellow onion, halved and sliced into 1/4-inch half-moons
  • 2 tablespoons vegetable oil, divided
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 8 (6-inch) flour or corn tortillas, warmed
  • For Serving (optional):
  • 1/2 cup sour cream
  • 1/2 cup pico de gallo or salsa
  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • 1 large avocado, sliced
  • 1 lime, cut into wedges

Instructions

  1. Prepare the marinade: In a medium bowl, whisk together lime juice, 2 tablespoons vegetable oil, minced garlic, cumin, chili powder, smoked paprika, 1/2 teaspoon kosher salt, and cayenne (if using). The acidity from the lime helps tenderize the beef while the spices build a robust Tex-Mex flavor base.
  2. Marinate the beef: Place the skirt steak pieces in a large zip-top bag or shallow dish. Pour the marinade over the beef, seal or cover, and turn to coat evenly. Refrigerate for at least 2 hours and up to 8 hours — do not exceed 8 hours or the acid can over-tenderize, making the meat mushy. Let the meat sit at room temperature for 20 minutes before cooking to ensure even searing.
  3. While the meat rests, prepare vegetables: Toss sliced bell peppers and onion with the remaining 2 tablespoons vegetable oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl. Set aside.
  4. Warm the tortillas: Stack tortillas, wrap in foil, and place in a 350°F / 177°C oven for 10 minutes. Alternatively, heat each tortilla directly over a gas flame for 30 seconds per side using tongs until lightly charred and pliable. Keep wrapped in a clean kitchen towel.
  5. Preheat a large cast-iron skillet or heavy-bottomed pan over high heat for 3 to 4 minutes until the pan is smoking hot. This intense heat is crucial for a deep, caramelized sear on the steak.
  6. Remove the skirt steak from the marinade, letting excess drip off. Pat the steak completely dry with paper towels — moisture inhibits browning. Season both sides with a pinch of kosher salt and black pepper.
  7. Working in batches if needed to avoid overcrowding, place the steak in the hot dry skillet (no additional oil needed as the meat is oiled). Cook for 3 to 4 minutes without moving — you should hear a loud sizzle and see the edges begin to brown. Flip and cook for another 2 to 3 minutes for medium-rare (internal temperature 130°F / 54°C). For medium, cook 4 to 5 minutes per side (140°F / 60°C). Do not exceed 160°F / 71°C or the skirt steak will become tough.
  8. Transfer cooked steak to a cutting board and let it rest for 5 minutes, loosely tented with foil. Resting allows juices to redistribute, keeping the meat moist. Do not skip this step.
  9. While the steak rests, add the seasoned peppers and onions to the same hot skillet (reduce heat to medium-high). Cook, stirring occasionally, for 4 to 5 minutes until the vegetables are softened and charred in spots. The residual oil and browned bits from the steak will flavor the vegetables. Taste and adjust salt and pepper.
  10. Slice the rested steak against the grain into 1/2-inch thick strips. Cutting across the grain shortens the muscle fibers, ensuring each bite is tender.
  11. Return the sliced steak and any accumulated juices to the skillet with the vegetables. Toss together over high heat for 30 seconds to reheat and combine. The sizzle is part of the experience — the dish is meant to be served immediately.
  12. Serve the fajita mixture directly in the hot skillet or on a warmed platter alongside warm tortillas and optional toppings (sour cream, pico de gallo, cheese, avocado, lime wedges). Encourage guests to build their own fajitas.

Notes

Storage: Refrigerate leftover fajita meat and vegetables in an airtight container for up to 3 days. Store tortillas separately at room temperature if using within 2 days, or refrigerate for up to 1 week. Freezing: Cool fajita meat and vegetables completely, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheating: For best results, reheat in a hot cast-iron skillet over medium-high heat for 2 to 3 minutes, or in a 375°F / 190°C oven for 5 to 7 minutes. Avoid microwaving — it will make the meat rubbery and the vegetables soggy. Tortillas can be refreshed in a dry skillet or directly over a gas flame.

Nutrition

Keywords: beef fajitas, Chili's fajitas, Tex-Mex fajitas, skirt steak fajitas, sizzling fajitas, fajita marinade, weeknight dinner, steak and peppers, cast iron fajitas, restaurant-style fajitas

Find it online: https://copycatkitchenco.com/chilis-beef-fajitas/