Sizzlin' Fajita Bar Recipe

Make the marinade

In a large bowl or container, whisk together olive oil, fresh lime juice, soy sauce, honey, minced chipotle, minced garlic, ground cumin, smoked paprika, dried oregano, kosher salt and black pepper until combined.

Portion and marinate proteins

Divide proteins by type into separate shallow pans or resealable bags. For chicken: place 6 lbs thinly sliced chicken in one pan. For sirloin: place 6 lbs thinly sliced sirloin in another pan. For portabellas: place 4 lbs sliced mushrooms in a third pan. Pour enough marinade over each protein to coat thoroughly (about 1/3 to 1/2 cup marinade per pound). Toss to combine, cover and refrigerate for at least 30 minutes and up to 6 hours (30–60 minutes is fine for mushrooms).

Prepare vegetables

While proteins marinate, slice onions, bell peppers and jalapeños. Keep vegetables grouped by type in bowls or hotel pans for the service line.

Cook vegetables

Heat a large griddle or two heavy skillets over medium-high heat. Add 1–2 tablespoons oil per skillet. Add onions and cook 3–4 minutes until starting to soften, then add bell peppers and jalapeños. Season with 1 teaspoon salt and a few grinds of pepper. Sauté, stirring occasionally, until vegetables are charred at the edges and tender-crisp, about 6–8 minutes. Transfer to a holding pan and keep warm (covered) until service.

Cook chicken

Heat griddle/skillet to medium-high and add a thin film of oil. Drain excess marinade from chicken and arrange slices in a single layer (work in batches to avoid overcrowding). Cook chicken undisturbed 3–4 minutes per side until browned and internal temperature reaches 165°F (74°C). Remove to a holding pan and tent with foil to keep warm. Repeat until all chicken is cooked.

Cook sirloin

On the same hot surface, sear sirloin slices in batches. Cook 1–2 minutes per side for medium-rare to medium depending on thickness, or until desired doneness (internal temp 130–140°F for medium-rare/medium). Let steak rest briefly, then slice against the grain if needed and transfer to holding pan. Keep warm covered.

Cook portabellas

For mushrooms, use a lightly oiled skillet over medium-high heat. Cook in batches until browned and tender, about 4–6 minutes, stirring occasionally. Season with a pinch of salt and pepper and transfer to holding pan.

Warm tortillas just before service. Brush tortillas lightly with butter or oil and stack in foil packets. Heat in a 350°F oven for 10–15 minutes, or warm on a skillet 20–30 seconds per side until pliable. Keep wrapped in towels or in a tortilla warmer to retain heat and moisture.

Arrange toppings in pans and bowls for the bar: shredded cheddar, shredded Monterey Jack, sour cream, pico de gallo, guacamole, pickled onions, chopped cilantro, lime wedges, shredded lettuce, warmed black beans and Mexican rice. Keep hot items covered and cold items chilled until service.

Set up the service line with warmed tortillas, separate pans of each cooked protein, sautéed vegetables, and all toppings. Label sirloin with the +$1/person note if required for guest awareness.

Provide serving utensils for each pan. Instruct guests to assemble their fajitas with tortillas, protein, vegetables and desired toppings. Offer iced tea or lemonade and disposables at the end of the line.

Keep hot foods at 135°F or above while on the serving line; use chafer warmers or covered hotel pans on heated wells. Keep cold toppings under 41°F. Discard any perishable items left out more than 2 hours (1 hour if ambient temperature >90°F).