Pappasito’s Steak Fajita Recipe (Restaurant Like Taste)

For me, Tex-Mex dish means Pappasito’s steak fajitas. I first had them at a friend’s get-together, and I still remember that sizzling skillet hitting the table. Everyone stopped talking for a second just to take in the smell of mesquite smoke and garlic butter.

That’s when I knew this dish was something special & I have to make copycat recipe of Pappasito’s steak fajitas.

Pappasito’s Cantina has been serving Tex-Mex for over 40 years, and their fajitas remain the favorite. The secret is the marinade—pineapple juice and soy sauce make the steak sweet, salty, and tender before it hits the grill.

Add peppers, onions, guacamole, and you’ve got the kind of meal that brings people together. I started cooking Pappasito’s steak fajita recipe at home, and trust me, it’s easier than you think.

Don’t forget to check out my hot sauce, crazy sauce, and honey mustard vinaigrette too.

What Kind & Cut Of Meat Does Pappasito’s Use For Fajitas

Pappasito’s goes with skirt steak for their fajitas, and that’s the real deal. Skirt steak has rich flavor and just the right amount of marbling, which keeps it juicy on the grill. It cooks fast over hot mesquite fire, then gets sliced thin across the grain so every bite stays tender.

Some folks use flank steak, but it doesn’t match the same taste or texture. Skirt steak is what makes Pappasito’s fajitas authentic, and why they stand out on the Tex-Mex table.

Why You’ll Love Pappasito’s Steak Fajita

There’s so much to enjoy about this dish. It’s bold, smoky, and juicy, just like you’d get at a good Tex-Mex place. The steak is tender and full of flavor from the marinade. Then you’ve got those peppers, onions, guacamole, and pico on the side. And don’t forget the garlic-wine butter. That touch makes the whole plate taste restaurant-quality right at home.

• Steak is tender and juicy
• Marinade adds a sweet and savory punch
• Garlic butter takes it to another level
• Easy steps to follow at home
• Pairs well with simple sides

Ingredients for Pappasito’s Steak Fajita

For the Steak & Marinade:

• 1 lb skirt steak – I like skirt, but any cut works fine
• 3/4 cup pineapple juice – gives it a nice sweetness
• 1/4 cup soy sauce – balances with salt and flavor

For Garlic-Wine Butter:

• 1 lb butter, softened – creamy base
• 1 lb margarine, softened – helps with smooth mix
• 2 Tbsp fresh garlic, minced – for strong flavor
• 1 Tbsp chicken bouillon – adds savory depth
• 1 cup white wine (Chardonnay) – gives smooth taste

For Veg & Fixings:

• Sliced peppers & onions – as much as you like, I always add extra
• Guacamole – creamy and fresh
• Pico de gallo – adds tang and freshness

Kitchen Appliances Needed

• Grill or grill pan (charcoal gives the best flavor)
• Mixing bowls
• Zip-top bag for marinating
• Stand mixer or hand mixer
• Knife and cutting board
• Microwave (for butter)

How To Make Pappasito’s Steak Fajita

Step 1: Marinate the Steak
Whisk pineapple juice with soy sauce in a bowl. Place steak in a zip bag, pour the marinade over it, seal, and chill for 3–4 hours.

Step 2: Make Garlic-Wine Butter
In a mixer, blend butter and margarine until smooth. Mix in garlic and chicken bouillon, then slowly pour in the wine until creamy.

Step 3: Grill & Prep Veggies
Heat up the grill. Cook sliced peppers and onions on a cooler part of the grate while steak sears over the hot coals, about 3–4 minutes per side.

Step 4: Rest, Slice & Serve
Let steak rest a few minutes, then slice thin against the grain. Pile peppers and onions on a platter, place steak on top, and spoon warm garlic butter over it. Add guac and pico on the side.

Step 5: Save Extra Butter
Wrap leftover butter in plastic and freeze for next time.

Chef’s Helpful Tips for Pappasito’s Steak Fajita

• I always rest the steak before slicing. It keeps the juices where they belong. When I do cut, I go against the grain so every bite stays tender.
• Don’t ever skip the garlic butter—it’s the secret star of this dish. A charcoal grill gives the best smoky flavor, but gas works in a pinch.
• And one last thing I love to do—squeeze fresh lime juice on top before serving. It brightens everything and makes the flavors pop.

Mistakes To Avoid

• Skipping marinade time – steak won’t soak enough flavor
• Overcooking steak – it gets tough fast
• Not resting steak – juices will run out
• Cutting with the grain – makes meat chewy
• Too much wine in butter – will overpower flavor

What to Serve With This Pappasito’s Steak Fajita

When I make these fajitas, I don’t go overboard on sides. I keep it simple, fresh, and filling. Here’s what I like to put on the table:

Wraps & Staples

• Warm flour tortillas – soft and perfect for wrapping everything together.
• Mexican rice – adds that classic Tex-Mex touch and makes the meal complete.

Hearty Sides

• Refried beans – creamy, rich, and always satisfying.
• Corn on the cob – I love it grilled for that smoky sweetness.

Fresh Bites

• Salad – light and crisp, balances out the rich steak and butter.
• Chips with salsa – crunchy, simple, and always a crowd-pleaser.

How To Store Leftover

If you’ve got leftovers, store the steak in an airtight container in the fridge for up to 3 days. Keep butter in the freezer wrapped in plastic, and it’ll last for weeks. Reheat steak quickly in a pan so it doesn’t dry out.

You May Need To Know.. (FAQs)

Can I use a different cut of steak?
Yes. Skirt steak is traditional, but flank steak or sirloin also work. Just adjust cooking time since thicker cuts may need more minutes on the grill.

Can I cook this without a grill?
Absolutely. A cast-iron skillet or grill pan works fine. You’ll miss the smoky flavor, but the marinade and butter still make it taste amazing.

How long should I marinate the steak?
At least 3 hours. If you have more time, 6 to 8 hours is even better. Overnight works too, but don’t go past 24 hours or it may get mushy.

What kind of wine should you use?
A dry white wine like Chardonnay works best. Stay away from sweet wines because they can make the butter taste odd.

How do I reheat leftovers without drying steak?
Heat a skillet on medium. Add a touch of butter or oil, then warm steak slices quickly. Don’t microwave for too long or it gets rubbery.

There you go – my take on Pappasito’s steak fajita recipe. It’s simple, bold, and brings that Tex-Mex flavor right to your kitchen. I hope you give it a try and see just how delicious it can be.

Try it, taste it, and share your cooking experience with us. And don’t forget to follow us on Pinterest for more recipes that’ll make your table feel special.