Rock Hill Coca-Cola Blog

Steak Fajitas with Sprite Marinade

Are you aware of the fajita effect? The sound of fajitas sizzling and the smell as they pass by your table in the restaurant can make a profound impact on your menu choices! These Steak Fajitas with Sprite Marinade might not make your neighbors change their dinner plans, but they are delicious.


  • ½ cup Sprite
  • ½ cup pineapple juice
  • 2 tablespoons soy sauce
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ¼ teaspoon cayenne (more to taste)


  • 2 pounds flank steak, cut into 1½ inch strips
  • 2 medium white onions, halved lengthwise then sliced
  • 2-3 bell peppers, multicolored, sliced lengthwise
  • 3-4 tablespoons olive oil
  • 12 medium flour tortillas
  • 1 lime, halved

Add Ons

  • shredded lettuce
  • chopped tomato
  • shredded cheese
  • chopped cilantro 
  • guacamole
  • salsa
  • sour cream


Whisk the Sprite, pineapple juice, soy sauce, olive oil, garlic, chili powder, cumin, salt, pepper, and cayenne in a large bowl.

Add the sliced steak and toss to coat. Pour the mixture into a gallon-sized plastic bag. Squeeze out as much air as you can as you zip the bag. Place the bag in the refrigerator for at least 2 hours, turning occasionally.

Heat oven to 200º F.

Drain the marinade from the meat and discard.

Combine the onion and peppers in a large bowl. Add 2 tablespoons oil and toss to coat. Set aside.

Heat 1 tablespoon olive oil in a large pan over high heat until shimmering. Add just enough drained steak to cover the pan in a single layer. Do not crowd the pan! Cook the steak, stirring often, for 5-6 minutes.

Remove the cooked steak to an oven-safe serving dish, then squeeze ½ lime over the meat. Cover and place into oven. Repeat the process with the remaining steak, using 1 tablespoon oil  in the pan each time.

Once you have finished cooking the steak, wipe out the pan. Reduce the heat to medium-high. Add ½ the onion and pepper mixture and cook, stirring often, for about 3 minutes. Again, don’t crowd the pan! 

Remove the vegetables to an oven-safe serving dish, cover, and place into oven. Repeat the process with the remaining vegetables, using 1 tablespoon oil in the pan.

Remove the steak and onion/peppers from the oven. Serve with flour tortillas and any add ons.