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Chicken and steak fajitas close-up in a white nonstick pan — sizzling strips of steak and chicken with red and green bell peppers and caramelized onions

Chicken and Steak Fajitas for a Crowd

Perfectly seasoned chicken and steak fajitas with caramelized peppers and onions, on the table in 20 minutes. Everyone builds their own — and nobody leaves hungry.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course
Cuisine: Tex-Mex
Ingredients Method Video Notes

Ingredients
  

  • 2 –3 tablespoons avocado oil or olive oil
  • 1 lb top sirloin steak cut into thin strips
  • 1 lb boneless skinless chicken breast cut into thin strips
  • 1 packet fajita seasoning or 3 tablespoons taco seasoning
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 large yellow onion sliced
  • Flour tortillas or whole wheat tortillas
  • Optional toppings: shredded cheddar or Mexican blend cheese sour cream, salsa or pico de gallo, guacamole, shredded lettuce, hot sauce

Method
 

  1. Wrap your tortillas in aluminum foil and place in the oven at 250°F to warm while you cook the fajitas.
  2. Heat a large skillet or sauté pan over medium-high heat. Add 1–2 tablespoons of oil.
  3. Add the steak strips to the pan. Season with fajita or taco seasoning. Cook for 1–2 minutes to your desired doneness, then remove from the pan and set aside.
  4. Add another drizzle of oil to the pan if needed. Add the chicken strips and season with fajita or taco seasoning.
  5. When the chicken is about halfway cooked, add the sliced bell peppers and onion to the pan. Stir and cook together until the chicken is cooked through and the peppers and onions are tender and slightly caramelized, about 5–7 minutes.
  6. Add the steak back into the pan and stir everything together for about 1 minute to warm the steak through.
  7. Serve immediately with warm tortillas and your choice of toppings.

Video

Notes

You can use steak only, chicken only, or add shrimp as a third protein — the seasoning and method work for all three. If adding shrimp, cook it first (1–2 minutes per side), set aside with the steak, and add back at the end.
Don't skip warming the tortillas. Wrapping them in foil in a 250°F oven for the duration of cooking makes a noticeable difference — warm, soft tortillas hold everything together so much better.
For a bigger crowd, double the recipe and cook in two batches. Crowding the pan causes the meat to steam rather than sear, which changes the texture.
Top sirloin is Stephanie's preferred cut for the steak — tender, affordable, and it slices easily into thin strips. Flank steak or skirt steak also work well.