A couple months back, we took a little weekend trip down to Texas, and you know we had to stop at Lupe Tortilla. Those fajitas? Life-changing. Like, I’m still thinking about how juicy that steak was, sizzling on a cast iron with those caramelized onions and peppers. It’s the kind of meal that sticks with you — in the best way.
So naturally, I came home and started testing. After a few tries (and a lot of happy taste testers), this version totally hits the mark. It’s got that signature citrus-garlic marinade, smoky grilled flavor, and all the fresh toppings that make fajita night feel like a celebration.
Why You’ll Love This Recipe
These Lupe Tortilla-style fajitas are packed with bold, authentic flavors — thanks to a citrusy garlic-lime marinade that tenderizes the meat and makes every bite burst with flavor. The sizzling combo of grilled steak, sweet bell peppers, and onions feels just like your favorite Tex-Mex spot.
You’ll love how easy it is to pull off at home, whether you’re using a grill, cast iron pan, or stovetop skillet. It’s perfect for family dinners, taco night, or serving a crowd — and way more fun than takeout.
What You’ll Need
For the fajita marinade:
- ½ cup fresh lime juice (about 4–5 limes)
- ¼ cup orange juice
- ¼ cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the steak and veggies:
- 2 lbs skirt steak (or flank steak)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 1 tablespoon olive oil
- Salt & pepper to taste
For serving:
- Warm flour tortillas
- Guacamole
- Sour cream
- Shredded cheese
- Pico de gallo
- Fresh cilantro
- Lime wedges
Pro Tips
- Use skirt steak if you can find it — it’s super flavorful and cooks fast.
- Marinate at least 4 hours, but overnight is even better for deeper flavor.
- Let the meat rest for 5–10 minutes before slicing to keep it juicy.
- Slice against the grain for tender, easy-to-chew strips.
- Use a cast iron skillet if you don’t have a grill — it gives you that sizzle and char.
Tools You’ll Need
- Cutting board & knife
- Large zip-top bag or shallow dish (for marinating)
- Grill or cast iron skillet
- Tongs
- Small bowls for toppings
- Serving platter or hot cast iron fajita plate
Substitutions & Variations
- Meat options: Try chicken thighs, shrimp, or portobello mushrooms for a different take
- Citrus swap: Use lemon juice if you’re out of limes
- Low-carb: Swap flour tortillas for lettuce wraps or low-carb tortillas
- Vegan: Use tofu or jackfruit in place of steak, and adjust marinade with a little maple syrup
- Spicy: Add 1–2 chopped jalapeños or a pinch of cayenne to the marinade
Make Ahead Tips
You can marinate the steak up to 24 hours ahead and store it in the fridge until you’re ready to cook.
Slice the veggies in advance and keep them in an airtight container in the fridge for up to 2 days. You can also prep the toppings and tortillas ahead so everything’s ready to go when it’s time to cook.
If you’re planning for a crowd, double the recipe and use a grill pan or two skillets to cook everything faster.
Instructions
1. Marinate the Steak
In a bowl or large zip-top bag, mix together lime juice, orange juice, olive oil, garlic, soy sauce, Worcestershire, brown sugar, and spices. Add the skirt steak and make sure it’s fully coated.
Seal and marinate in the fridge for at least 4 hours, or overnight for best results.
2. Cook the Veggies
Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat. Add sliced peppers and onions. Season with a pinch of salt and pepper.
Cook for 8–10 minutes, stirring occasionally, until they’re soft and a little charred. Set aside and keep warm.
3. Grill or Sear the Steak
Remove steak from the marinade and let any excess drip off. Grill over medium-high heat for 4–5 minutes per side, or until cooked to your liking. (Internal temp should be 130–135°F for medium rare.)
If using a skillet, heat it until very hot, then sear the steak on each side for the same amount of time.
4. Rest and Slice
Let the cooked steak rest on a cutting board for 5–10 minutes. Then, slice thinly against the grain.
5. Assemble and Serve
Serve sliced steak over warm veggies. Add to warm tortillas and top with guacamole, sour cream, pico de gallo, and any extras you like. Squeeze fresh lime juice over the top for the final touch.
Serving Suggestions
- Set everything up family-style with the steak, veggies, tortillas, and toppings laid out so everyone can build their own
- Pair with Mexican rice, black beans, or a crisp cabbage slaw on the side
- Serve with margaritas or agua frescas for a full Tex-Mex experience
- Add grilled jalapeños or pickled red onions for a bold flavor kick
- Make a fajita salad bowl with romaine lettuce, grilled steak, and toppings if you’re going low-carb
Leftovers & Storage
Leftover steak and veggies can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave before serving.
Use the leftovers in:
- Quesadillas
- Breakfast burritos
- Fajita rice bowls
- Loaded nachos
- Fajita tacos with fresh tortillas
Pro tip: Store toppings and tortillas separately to keep everything fresh longer.
Nutrition & Benefits
This fajita recipe is loaded with fresh ingredients and protein, and you control the oil, salt, and portion sizes — making it a healthier choice than most restaurant fajitas.
Skirt steak is rich in iron and B vitamins, while the peppers and onions add fiber and antioxidants. It’s a balanced, feel-good meal that doesn’t skimp on flavor or satisfaction.
You can lighten it up by using less oil, going easy on the cheese, or serving it over greens or cauliflower rice.
Recipe FAQ
1. Can I use chicken instead of steak?
Yes! Boneless chicken thighs or breasts work great. Marinate the same way, then grill or pan-sear until fully cooked.
2. What’s the best steak cut for fajitas?
Skirt steak is the traditional and best choice, but flank steak is a solid substitute.
3. How long should I marinate the meat?
Minimum 4 hours, but overnight is ideal for deep flavor and tenderness.
4. Can I make this indoors?
Absolutely — a cast iron skillet or grill pan on the stovetop works beautifully.
5. How do I keep the steak juicy?
Don’t overcook it, let it rest before slicing, and always slice against the grain.
The Final Sizzle
There’s just something about the sound of fajitas hitting a hot pan that makes everything feel festive. This Lupe Tortilla-inspired version brings all that smoky, citrusy flavor home in a way that’s easy, fresh, and totally satisfying. Whether you’re making it for a weeknight dinner or feeding a crowd, this one’s a guaranteed hit every time.