Fajitas

Name: Fajitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: skirt steak (each lb. will serve about 4 people); Italian dressing; beer; flour tortillas; Cheddar cheese, grated; guacamole dip; tomatoes, chopped; onions, chopped; lettuce, shredded or chopped; picante sauce; refried beans or dip

Eats Now Editorial Team · Meat & Poultry

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Fajitas – a delicious recipe with skirt steak, Italian dressing, beer, flour tortillas, Cheddar cheese, guacamole dip. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

skirt steak (each lb. will serve about 4 people)
Italian dressing
beer
flour tortillas
Cheddar cheese, grated
guacamole dip
tomatoes, chopped
onions, chopped
lettuce, shredded or chopped
picante sauce
refried beans or dip

1
Cut steak into strips, approximately 1/2 x 2 inches each. Place steak in large, rectangular dish and cover with Italian dressing and beer (approximately 2 cups dressing to each cup beer).
2
Cover with plastic wrap and refrigerate for at least 4 to 5 hours.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: skirt steak (each lb. will serve about 4 people), Italian dressing, beer, flour tortillas, and more.

Yes, Fajitas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Meat & Poultry

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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