171 Reviews of Steak (Or Chicken) Fajitas

From: Lvs2Cook

On May 5, 2005

These fajitas are excellent! I doubled the marinade, added the chicken strips, and put it int he fridge for a couple of hours. The chicken is very flavorful ~ everyone had seconds and thirds! Thank you for posting a keeper!

From: wallyz

On Oct 20, 2003

Our family liked this recipe. I used some tenderloin steaks that had been in the freezer for a while. I also let the beef "marinade" for about and hour in the seasonings - I would recommend that if you have time. Otherwise this is a quick and tasty meal.

From: Chef #205586

On Jul 27, 2005

These fajitas were so good. I used a flank steak, marinated overnight, and cooked it on the grill. Very tender and flavorful. Thanks!

From: ~Paula~

On Oct 10, 2005

This recipe was so simple to follow and resulted in fabulous fajitas! We served these for a recent dinner party. I prepared one batch of marinade for a boneless round steak, one batch with boneless chicken breasts, and made a third batch for the peppers and onions. I marinated all in the fridge overnight and then grilled everything on our gas grill at the party. These were truly a hit! It's such an easy recipe that it gave us plenty of time to socialize with our guests without fussing over cooking. After everything was grilled, I sliced the veggies and meat into bite-size strips to place on the tortillas. Thanks so much for posting this recipe...definately a keeper!

From: Lauras little Kitchen

On Jan 24, 2007

I used 3 chicken breasts, 1 red bell pepper, 1 green bell pepper and 1 small onion. There was enough for 8-9 tortillas and it was great!! Thanks so much for a nice recipe! (even my 6 year old had seconds!) **The hot pepper flakes are very spicy, so be careful if it is a meal for kids. I only used about 1/4 tsp for this.

From: Chef DMB Lover

On Mar 15, 2008

I doubled the marinade like another chef suggested, and let the steak soak in that for a few hours. I cooked the onions and peppers for a few minutes longer to get them a little more tender, and the fajitas came out DELICIOUS!!!!! very very easy, and the flavor of the meat after marinating was just fantastic! i will definitely be making this a LOT in the future. Thanks for sharing a great recipe.

From: Derf

On Jun 19, 2005

Very tasty fajitas!! I used a chicken breast left over from last night. I used red sweet pepper, a jalepeno, red onion and mushroom. Cut everything in strips and followed your recipe except I added the cooked chicken at the end. Thanks for posting we will do again. Pamela's photo caught my eye.

From: karen in tbay

On Mar 2, 2004

We love fajitas and this tasted great. We used moose and marinated for couple hours.

From: Bone Man

On Dec 18, 2005

These things are so good. I use flank steak when I can get it but sirloin really melts in your mouth. I make my own Pica de Gallo topping: 1 tomato, chopped; 2 chopped jalapenas; juice of 1 lime; 2 Tbsp. water; 1 chopped sweet onion; 1/2 cup chopped cilantro and; 1/4 tsp. salt, all mixed and in fridge for a couple of hours. I think I'll just go now and check out all of Rhonda's other recipes!

From: mermaidmagic

On Dec 30, 2004

I made this for my husband and children last night and they devoured it. They used shredded cheese and sour cream for toppings. I also let the meat marinade for about 2 hrs before cooking. It was a great way to use up leftover roast beef. Thanks for posting this keeper - I will definitely make this again.