Jump to Recipe Jump to Video Print Recipe

Fajitas might be my husband’s favorite Tex-Mex dish, and it’s no surprise why. Tender, marinated steak is perfectly grilled, layered on warm tortillas, and served with your favorite toppings! The catch is that people think they can’t make them at home. NOT TRUE! I will share my Better than Chili’s Steak Fajitas Recipe with you and prove that great Mexican food can be made in your own kitchen!

Sharing is caring!

Better than Chili's Steak Fajitas Recipe in a cast iron skillet.

In my opinion, the secret to a great fajita recipe is the marinade. Lime juice is key. The acidity not only imparts great flavor but also tenderizes the meat. And speaking of flavor, the garlic, onion, chili, cumin, and Cajun seasoning will give you plenty of it!

Another way to ensure the best-tasting fajitas, much better than a restaurant, is to cook your meat on a charcoal grill. Charcoal gives your food a smokiness that just can’t be replicated. (If you don’t have a charcoal grill, check my “TIPS” section for how to closely mimic that grilled flavor.)

If this is your first time making fajitas, check out my YouTube video (linked later in this post), and we can make them together!

An up-close picture of the Better than Chili's Steak Fajitas Recipe.

Funny enough, one of the reasons my husband and I prefer my recipe over the restaurant version is the amount of chili seasoning and cumin. My hubby is particular about certain seasonings, and these two have bold flavors. He doesn’t like cumin on his fajitas too much and prefers no cumin in his salsa. Chile’s fajitas and salsa have a strong presence of chili powder and cumin; although they are needed, the amounts are debatable. (LOL)

Be Sure To Pin It For Later!

Since we are on the topic of the meat, let’s talk about some other options for your steak fajitas:

Flank steak – This cut of meat is very similar to skirt steak and is often used in fajitas. It has a lot of tough fibers running through the meat but is also very lean. It’s cut thicker and broader than skirt steak. It must be marinated to tenderize the meat and responds well to high heat and quick cooking times.
Ribeye—This is my favorite cut of steak. It’s tender, juicy, fatty, and flavorful. It works well grilled and then sliced into servings.
Flat iron steak—It’s almost as tender as tenderloin but much cheaper. It also has a much higher fat content than flank and skirt steak. It is perfect on the grill.
Skirt steak – Much like flank steak, this cut of meat is also full of tough fibers and is relatively lean. It must also be marinated, cooked on high heat, and pulled off quickly. It is the MOST TRADITIONAL cut of meat used in fajitas. Skirt steak has a more intense flavor than flank steak and is best served rare or medium rare for tenderness. It also must be CUT AGAINST THE GRAIN.

Want Chicken Fajitas Instead?

Chicken Breast—Marinate the chicken breasts like steaks and grill them. Let them rest, then slice them into thin strips.
Chicken Breast Tenderloins – These are my favorite to use for chicken fajitas. They are already small and soak up more of the marinade and flavor. I can also get more color on the edges and, therefore, more flavor in every bite.

Where did Fajitas originate if not from Mexico?

Another important element in fajitas are the bell peppers and onion. Truthfully, I love the veggies so much that I’m completely content filling my tortilla with them and my other toppings and calling it a day! And that works out well because my husband loves the flavor of the peppers and onions, but he doesn’t eat them. (Weird, right?!)

The Better than Chili's Steak Fajitas Recipe on a tortilla with the toppings.

Let me give you a couple more reasons why this dish should be served at your kitchen table instead of the small restaurant in town.

It’s an easy meal that can be ready in under 30 minutes on any night of the week. To make this possible, prepare the steak and marinade before the day you plan to make the fajitas and let them sit in the fridge. The longer the steak marinates, the more tender it will be. You can also pre-cut the veggies, keep them in the fridge, and pull everything out the day you want to grill.
In my house, it’s a dish that the whole family enjoys. (That’s so rare for my crew that it’s noteworthy.) This dish lends itself to multiple types of protein, and that’s good because my son likes shrimp, my hubby prefers chicken, and I like steak. I can mix all those proteins, and everyone at the table will be satisfied, and I will still only be cooking one dish.

Here are some other Mexican-inspired dishes that I believe I’ve mastered more than some popular restaurants:

Easy Mexican Street Corn Dip – This delicious, fresh, and crisp dip is perfect with Fritos. My recipe is better because it strikes the right balance of mayo, acidity, and spice!
Mexican Street Corn Ribs – This is an amazing twist on corn on the cob! I haven’t seen it served much in restaurants, but it’s a surprising and beautiful variation of Elote.
Easy Beef Enchiladas with Spicy Pico – My take on this dish is full of flavor and healthy. I turned this recipe into a delicious meal prep so that you can have great-tasting food and stay on track. (Which is almost impossible when eating out!)
Best Chicken Quesadillas – Don’t drive to Taco Bell or overpay for quesadillas at the local Mexican restaurant. My version is the BEST, and what sets them apart is the homemade sauce inside. (Not to mention a crispy exterior from my cast iron skillet and butter. YUMMY!)
Salsa – I haven’t found ONE store-bought salsa that even comes close to my homemade version. (Although I will say that our local Mexican restaurant has one of the BEST salsa recipes I’ve ever tasted.) Mine is blended for that perfectly smooth texture and full of lime and fresh cilantro.
Taco Soup—I’m not sure how many restaurants have this soup, but I’m just including it because it’s AMAZING! Make it, and thank me later!
Pina Colada – It’s not just food that draws us out sometimes. The drinks have a pull too. And they can often be the most expensive part of the meal. Whip up a batch of my virgin Pina Coladas and be amazed at how tasty frozen drinks can be at home!

Tips for My Better than Chili’s Steak Fajitas Recipe:

If you don’t have a grill, no worries. Use a cast iron skillet or stovetop grill pan to sear your steak and vegetables. You won’t get the same smokiness from the grill, but you can get some beautiful grill marks. For the smokiness, add liquid smoke to your marinade.
Use fresh lime juice if you have it. If not, I have two recommendations.
- Use the bottled lime juice. It works in a pinch.
- Use a tru Lime packet. It’s just crystalized lime and is my first choice if I can’t have fresh. It’s the REAL DEAL.
If you are short on time, this great recipe can be made in a slow cooker. Follow this recipe here.
To warm your tortillas without drying them out, place them between damp paper towels and microwave for 30+ seconds. Wrap them in a kitchen towel to keep them warm until ready to serve.
You can also buy fajita seasoning in a package at your local grocery store to give you another shortcut. I have found them to be tasty.

Make Better than Chili’s Steak Fajitas Recipe with me on YouTube!

Better than Chili’s Steak Fajitas Recipe Ingredients:

Fajita Marinade:

1 teaspoon chili powder
juice of 2 large limes
1 teaspoon garlic powder
2 tablespoons avocado oil
1 teaspoon onion powder
1 teaspoon Tony’s Seasoning
1/2 teaspoon black pepper
1/2 teaspoon Cumin

Fajitas:

0.8 lbs. sirloin steak cut into thin strips
1 Green bell pepper
1 Red bell pepper
flour tortillas
1 large yellow onion
1 1/2 cups water

Favorite Fajita Toppings: (Optional)

Sour cream
Pico de Gallo
Cheddar Cheese
Fresh Cilantro
Avocado slices
Black beans
Jalapeno peppers

Better than Chili’s Steak Fajitas Recipe Instructions:

Making the marinade:

First, in a medium bowl, whisk the marinade ingredients together.

Marinating the steak:

First, cut the steak into thin strips.

Sirloin steak cut into strips to make the Better than Chili's Steak Fajitas Recipe.

Second, add the steak to the marinade and let it sit in the fridge for 2 hours.

The marinated sirloin in a bowl to make the Better than Chili's Steak Fajitas Recipe.

Preparing the fajitas:

First, prepare the charcoal grill for cooking.
Second, cut the onions and bell peppers in half.

Onions and peppers on a cutting board to make the Better than Chili's Steak Fajitas Recipe.

Third, add the halves of peppers and onions cut side down to the grill. Let the vegetables get a little char, some color on all sides and smokiness. Then move them to the outside of the grill, indirect heat.

Bell peppers and onions on a charcoal grill to make the Better than Chili's Steak Fajitas Recipe.

Onions and peppers charred on a grill to make the Better than Chili's Steak Fajitas Recipe.

Next, add the marinated steak strips to the hot grill, get a good sear, cover with a lid to get a good smokey flavor, and remove from the grill.

Marinated steak and peppers on a grill to make the Better than Chili's Steak Fajitas Recipe.

Then, cut the charred vegetables into strips similar in size to the steak strips, adding them to a large skillet (cast iron) over high heat.

Grilled onions and peppers in a cast iron skillet to make the Better than Chili's Steak Fajitas Recipe.

Add 1 cup of water to the vegetables in the cast iron skillet to help them soften. Cook until the water has completely evaporated.
Next, add the strips of steak to the onions and peppers and the other 1/2 cup of water and mix well.

Grilled steak, peppers, and onions in a cast iron skillet to make the Better than Chili's Steak Fajitas Recipe.

Then let the steak and veggies cook until the water has almost all evaporated and then remove from the heat.

The Better than Chili's Steak Fajitas Recipe cooked in a cast iron skillet.

Finally, serve the fajitas with your favorite toppings, warm tortillas, crispy tortilla chips/salsa, and enjoy!

Three tortillas filled with the Better than Chili's Steak Fajitas Recipe and toppings.

Storage for Better than Chili’s Steak Fajitas Recipe:

Store leftover fajitas in an airtight container in the fridge for 3-4 days.

What are the Macros for Better than Chili’s Steak Fajitas Recipe?

Makes 5 servings (Nutritional information below is for 1 serving = 4 slices of steak)

** Macro information does not include tortillas or toppings. **

Calories – 212.4
Protein – 14.6
Carbs – 5 grams (net)
Fat – 14.5 grams

Check out some of my other Restaurant-inspired recipes:

Copycat Popeye’s Red Beans and Rice

Copycat Auntie Anne’s Soft Pretzels

Raising Cane’s Crispy Fried Chicken Sandwich

If you try this recipe and love it, please consider giving it 5 STARS.

A Woman wearing a purple shirt holding a loaf of pumpkin bread smiling.

Also, tag me on:

Instagram – @jessie.w.thompson
Facebook – @Jessie’s Food, Faith, and Family
TikTok – @jessiesfoodfaithandfam

Better than Chili’s Steak Fajitas Recipe

Jessie Thompson

Fajitas might be my husband's favorite Tex-Mex dish, and it's no surprise why. Tender, marinated steak is perfectly grilled, layered on warm tortillas, and served with your favorite toppings! The catch is that people think they can't make them at home. NOT TRUE! I will share my Better than Chili's Steak Fajitas Recipe with you and prove that great Mexican food can be made in your own kitchen!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Steak marinating in fridge 2

Total Time 2 25

Course Main Course

Cuisine American, Mexican

Servings 5

Calories 212 kcal

Equipment

1 grill
1 cast iron skillet
1 medium size bowl