Sizzling Fajitas with Sautéed Onions


Sizzling Fajitas with Sautéed Onions

Servings 20 Servings


  • 4-5 jumbo Idaho-E Oregon yellow onions thin slices
  • 5 lbs. flank steak or chicken breasts
  • 3 c. Soy sauce
  • c. water
  • c. vinegar
  • 1 c. Vegetable oil
  • 3 cloves garlic minced
  • Tbsp. Black pepper
  • 6 medium Green peppers julienne
  • 8 oz. butter or margarine
  • 2 tsp. lemon pepper seasoning
  • 20 flour tortillas
  • Salsa for garnish
  • Guacamole for garnish


  • Combine Soy sauce, water, vinegar, Vegetable oil, garlic, and pepper. Pour over meat and marinate. Refrigerate 4 to 6 hours, turning occasionally.
  • Sauté onions and pepper in butter until tender. Season with lemon pepper. Keep hot while cooking meat.
  • Remove meat from marinade and place on grill or broiler pan. Cook to desired doneness. Cut meat across grain into ½ inch strips heap with onion and peppers.
  • Serve with warmed tortillas for wrapping. Top with salsa and guacamole.