Fajitas have always been way up there on my list of favs! Everyone needs a go-to fajita recipe. I promise, this is very simple and fun to make and even better to eat. You can make all chicken or all beef, but I highly recommend both! Don’t let the two meats scare you. I guarantee, it all comes together effortlessly. This is definitely one of the most requested dinner menus at our house. And let me tell you why….simply put, they are the bomb! After you try this, you’ll be ditching your fajita kits and packets forever. It really is a cinch to whip up in 30 minutes or less. I’ve often made it at the last minute or on a weekday. The best part–as you bring it to the table sizzling and steaming, your friends and family will be wowed beyond belief, and they will totally see you in a whole new light…I’m talking superstar status forevermore! And they’ll love customizing their fajitas with the toppings of choice (see notes for ideas). Be prepared for YUM!, no, wait–DOUBLE YUM!!
Sizzling Chicken and Steak Fajitas
Marinated chicken breast and sirloin steak, stir-fried and served with peppers, onions. Perfect blend of spices, with a subtle hint of lime make these fajitas super tasty. A very easy, and fun dish to make and eat!
- 2 pounds sirloin tip steak, cut into thin strips
- 2 pounds chicken, cut into thin strips
- 4 tablespoons olive oil, plus extra for stir-fry
- 1 tablespoon lime juice
- 2 garlic clove finely minced
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon hot pepper sauce, or more for extra spice
- 1/4 teaspoon hot pepper flakes
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 8 flour tortillas 8 inch
- 1 medium onion
- 1 small sweet peppers of your choice (green, red, or yellow
Preheat oven to 350°. Then place cast iron servers in the oven for at least 20 minutes. (This step is optional, if you want to bring your meal to the table sizzling and steaming you will need pre-heated hot cast iron servers.)
Slice steak and chicken into thin strips. Set aside. (If you have time marinate for 30 minutes, but not necessary.) It just helps to bring out the flavor a little more.
In a small bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
In two separate large ziploc bags, add beef strips to one and chicken to the other. Divide the marinade evenly between the two bags. And let marinade for 10 minutes.
Meanwhile Cut onions and peppers into strips. Set aside.
In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
Add onions & peppers stirring for 3-4 minutes, until softened; transfer to an oven safe dish, cover with foil and place in the oven. (*If you have any leftover rice, add it to the oven as well.)
Wrap tortillas in foil and also place in oven for 5-10 minutes or until heated through.
In two separate skillets, add beef to one and chicken to the other and stir-fry for 4-5 minutes.
When you are ready to serve, remove the cast iron servers from the oven and spoon the chicken, beef, peppers and onions on it. Serve sizzling and steaming with warm tortillas. Let everyone create there own by spooning a portion of the chicken, beef or both down the middle of each tortilla and top with the desired toppings.
Serve with *rice, salsa, corn, sour cream shredded cheese, chopped tomato, guacamole, cilantro, lime wedges, lettuce, etc.