Chicken & Beef Fajita Bar

Chicken & Beef Fajita Bar


  • 1 cup Italian salad dressing
  • 1 tsp ground black pepper
  • 1/4 cup less-sodium soy sauce
  • 1/4 cup packed light brown sugar
  • 1-3/4 pound s boneless, skinless chicken breasts
  • 1-3/4 pound s skirt steak
  • 2 clove s garlic, crushed with press
  • 2 tsp salt
  • 2 tbs fresh lime juice
  • 24 6-inch flour tortillas
  • 3 green, orange and/or red bell peppers, sliced
  • 3-1/2 medium red onions
  • 4 tbs olive oil


1. In small bowl, whisk together garlic, dressing, soy sauce, brown sugar, 2 tablespoons oil and lime juice until well blended. Finely chop 1/2 of an onion and stir into dressing mixture.

2. Place chicken and beef in separate large zip-top plastic bags; pour half of marinade into each bag. Seal bags, pressing out excess air. Gently massage to coat all sides of meat. Refrigerate 2 to 4 hours to marinate.

3. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken and beef from marinade; discard marinade. Sprinkle chicken and beef with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken and beef on hot grill rack. Cover and cook chicken and beef 10 to 12 minutes or until chicken loses its pink color throughout and reaches an internal temperature of 165°, and internal temperature of beef reaches 145° for medium-rare, turning chicken and beef once halfway through cooking. Transfer chicken and beef to cutting board; loosely cover with foil and let stand 5 minutes.

4. Line rimmed baking pan with aluminum foil/ Halve and slice remaining 3 onions. On prepared baking pan, toss onions, bell peppers, remaining 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons oil. Transfer foil with bell peppers and onions to hot grill rack; poke foil several times with fork. Cover and cook 10 minutes or until bell peppers and onions are tender-crisp, stirring once halfway through cooking. Transfer bell peppers and onions to serving bowl.

5. On microwave-safe plate, place half of the tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until tortillas are warmed. Repeat with remaining tortillas.

6. Thinly slice chicken and beef, cutting beef across the grain; transfer to serving bowls. Serve chicken, beef, bell peppers and onions with warm tortillas along with toppings such as shredded lettuce, shredded Cheddar cheese, diced tomatoes, guacamole, sour cream, salsa, chopped cilantro or lime wedges, if desired.

Prep Time
30 min
Cook Time
20 min

Nutrition Information

Total Fat
Saturated Fat


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Rechek's Food Pride

609 North Spring Street, Beaver Dam, WI  53916