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Professional photo of Pappasito's Fajita Recipe sizzling Pappasito's style beef fajitas with charred skirt steak, bell peppers, and melted garlic butter on a hot cast-iron skillet.

Pappasito's Fajitas Recipe

Discover the ultimate copycat Pappasito's fajitas recipe featuring tender skirt steak, a savory tropical marinade, and a rich signature garlic butter sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tex-Mex
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Meat and Marinade
  • 2 lbs outside skirt steak or chicken breasts/thighs
  • 1 cup pineapple juice
  • 1/2 cup soy sauce
  • 1/4 cup water
  • 3 cloves garlic minced
  • 1 tsp black pepper
For the Fajita Butter Sauce
  • 1/2 cup unsalted butter
  • 2 tbsp margarine
  • 4 cloves garlic finely minced
  • 1 tbsp white wine
  • 1 tbsp fresh lemon juice
  • 1 tbsp whipping cream optional, for extra richness

Method
 

  1. In a large bowl, whisk together the pineapple juice, soy sauce, water, minced garlic, and black pepper to create your authentic pappasito's fajitas marinade recipe.
  2. Submerge your skirt steak (or chicken) into the liquid. Cover and let it chill in the refrigerator for 2 to 4 hours. Do not exceed this time to prevent the meat texture from becoming mushy.
  3. In a small saucepan over low heat, melt the butter and margarine together. Stir in the minced garlic, white wine, lemon juice, and whipping cream. Simmer gently for 3 to 5 minutes until fully infused, then set aside.
  4. Heat a cast-iron skillet or outdoor grill over high, roaring heat. Remove the meat from the marinade, shake off excess liquid, and sear for 3 to 5 minutes per side until nicely charred on the outside while remaining juicy inside.
  5. Let the cooked meat rest for 5 minutes, then slice thinly against the grain.
  6. Arrange the sliced meat on a hot sizzling platter with sautéed bell peppers and onions. Pour your warm garlic butter sauce directly over the top to create that signature restaurant sizzle and serve immediately with warm tortillas.

Notes

Never marinate the meat for more than 4 hours in the pineapple juice to avoid breaking down the protein too much. Always slice thinly against the grain for maximum tenderness.