This Lupe Tortilla Fajita Recipe Copycat is everything you love about the restaurant version—bold, juicy, sizzling, and full of flavor. Whether you’re hosting taco night or just craving Tex-Mex, these homemade fajitas will wow your family and friends!
If you’ve ever eaten at Lupe Tortilla, you know their sizzling fajitas are legendary—juicy, tender, and bursting with bold Tex-Mex flavor.
The good news? You can now make this Lupe Tortilla Fajita Recipe at home!
With a simple marinade, a quick sear, and all your favorite toppings, you’ll recreate restaurant-quality fajitas in your own kitchen. Perfect for weeknight dinners, family gatherings, or taco night, this recipe will bring the taste of Lupe’s straight to your table.
Why You’ll Love This Recipe
- Juicy, tender steak with bold Tex-Mex seasoning.
- Easy homemade marinade with pantry ingredients.
- Perfect for grilling, stovetop, or cast iron skillet.
- Crowd-pleasing dish for family dinners or parties.
- Just like the famous Lupe Tortilla fajitas—without leaving home!
Lupe Tortilla Fajita Ingredients
- Skirt steak or flank steak – Thin, flavorful cut perfect for fajitas.
- Lime juice – Bright citrus to tenderize and flavor the beef.
- Soy sauce – Adds savory depth.
- Vegetable oil – Helps the marinade coat the steak.
- Worcestershire sauce – Enhances umami flavor.
- Garlic – Fresh and aromatic.
- Chili powder – Classic fajita spice.
- Cumin – Warm, earthy flavor.
- Smoked paprika – Adds a smoky kick.
- Salt and black pepper
- Onion – For sizzling fajita veggies.
- Bell peppers – Sweet, colorful fajita addition.
- Warm flour tortillas – To serve.
- Optional toppings: guacamole, sour cream, shredded cheese, salsa, jalapeños.
How to Make Lupe Tortilla Fajitas
Step 1: In a large bowl or zip-top bag, combine lime juice, soy sauce, Worcestershire sauce, oil, garlic, chili powder, cumin, paprika, salt, and pepper. Add the steak, coat well, and marinate in the fridge for at least 2 hours (overnight for best flavor).
Step 2: Heat a cast iron skillet or grill pan over medium-high heat. Add sliced onions and bell peppers, cooking until softened and slightly charred. Remove from pan and set aside.
Step 3: In the same skillet (or on a grill), cook the marinated steak for 3–5 minutes per side, depending on thickness, until medium-rare or desired doneness. Rest for 5 minutes before slicing thinly against the grain.
Step 4: Return the sliced steak and cooked veggies to the skillet for that sizzling fajita effect. Serve immediately with warm tortillas and your favorite toppings.
Tips for the Best Copycat Lupe Tortilla Fajitas
- Use skirt steak for the most authentic flavor and tenderness.
- Don’t skip the lime juice—it’s the key to tender fajitas.
- Cook in cast iron for the best sear and restaurant-style char.
- Slice against the grain to keep the beef tender.
- Serve sizzling straight from the pan for that Lupe Tortilla experience.
Storing & Reheating Instructions
- Storing: Keep leftover steak and veggies in an airtight container in the fridge for up to 3 days.
- Freezing: Store cooked steak (without veggies) in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm in a skillet over medium heat with a splash of oil, or microwave for 1–2 minutes.
Lupe Tortilla Fajita Recipe Faqs
What cut of beef does Lupe Tortilla use? Skirt steak is their signature choice, but flank steak works too.
Can I make this recipe with chicken or shrimp? Yes! Simply swap in chicken breasts or shrimp and adjust cooking times.
How long should I marinate the steak? At least 2 hours, but overnight is best for full flavor.
Can I make Lupe Tortilla fajitas without a grill? Absolutely—cast iron skillets give the same charred flavor indoors.
What toppings go best with fajitas? Guacamole, sour cream, shredded cheese, salsa, and jalapeños are classic choices.
More Copycat Recipes
Long John Silver’s Tartar Sauce
Long John Silver Green Bean Recipe
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Lupe Tortilla Fajita Recipe
Description
Ingredients
- 2 lbs skirt steak, or flank steak
- 1/4 cup lime juice
- 3 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin ,
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste.
- 1 large onion, sliced
- 2 bell peppers, sliced (any color)
- Warm flour tortillas
- Optional toppings: guacamole, sour cream, shredded cheese, salsa, jalapeños.,
Instructions
- In a large bowl or zip-top bag, combine 1/4 cup lime juice , 3 tablespoons soy sauce , 1 tablespoon Worcestershire sauce , 2 tablespoons vegetable oil , 3 cloves garlic, 1 teaspoon chili powder , 1 teaspoon cumin , 1 teaspoon smoked paprika, Salt and black pepper.. Add the 2 lbs skirt steak, coat well, and marinate in the fridge for at least 2 hours (overnight for best flavor).
- Heat a cast iron skillet or grill pan over medium-high heat. Add sliced 1 large onion and 2 bell peppers, cooking until softened and slightly charred. Remove from pan and set aside.
- In the same skillet (or on a grill), cook the marinated steak for 3–5 minutes per side, depending on thickness, until medium-rare or desired doneness. Rest for 5 minutes before slicing thinly against the grain.
- Return the sliced steak and cooked veggies to the skillet for that sizzling fajita effect. Serve immediately with Warm flour tortillas and your favorite toppings. Optional toppings: guacamole, sour cream, shredded cheese, salsa, jalapeños.
Equipment
- Skillet or Cast Iron Pan
- Tongs
Nutrition
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