If you love bold flavors, vibrant colors, and the ultimate shareable snack, then you are going to fall head over heels for this Skillet Steak Fajita Nachos Recipe. It’s the perfect way to elevate your nacho game by combining tender, marinated flank steak with sautéed peppers and onions, all smothered in gooey Mexican blend cheese. This dish brings together the smoky, spicy flair of fajitas with the crispy, cheesy comfort of classic nachos, making it a guaranteed crowd-pleaser whether you’re hosting game day or craving a tasty dinner at home.
Ingredients You’ll Need
Every ingredient in this Skillet Steak Fajita Nachos Recipe plays a crucial role in building layers of flavor, texture, and color. From the zesty lime juice brightening the marinade to the crunchy tortilla chips forming the perfect base, these simple components come together to create something truly special.
- Olive oil: The foundation for a flavorful marinade and a good sear on the steak.
- Old El Paso Taco Seasoning: A perfectly balanced spice blend that brings authentic Mexican-inspired heat and depth.
- Old El Paso green chiles: Add a mild tangy zest that complements the steak and veggies beautifully.
- Fresh lime juice: Provides bright acidity to tenderize the steak and lift the overall flavor.
- Fresh cilantro, chopped: For a fresh, herbaceous finish that wakens each bite.
- Minced garlic: Brings aromatic warmth to the marinade and veggies.
- Flank steak (1 lb.): The star protein—meaty, flavorful, and ideal for slicing into juicy pieces.
- Sturdy tortilla chips: A robust base that holds up under the toppings without getting soggy.
- Mexican blend cheese (8 ounces): Melts into a gooey, golden layer that ties everything together.
- Green pepper, chopped: Adds crispness and a subtle sweetness.
- Red pepper, chopped: Brings color and a hint of natural sweetness.
- Onions, chopped: Provide savory depth and a touch of caramelized sweetness when sautéed.
- Pico de gallo: Fresh, zesty chunks of tomato, onion, and jalapeño that brighten every bite.
- Guacamole: Creamy, rich garnish that cools the spices and adds luscious texture.
- Sour cream: Offers a tangy creaminess for balanced flavor.
- Additional cilantro and extra pico de gallo: For garnishing to make each serving pop with freshness.
How to Make Skillet Steak Fajita Nachos Recipe
Step 1: Prepare the Marinade
Start by blending olive oil, taco seasoning, lime juice, green chiles, cilantro, and minced garlic until you get a smooth, zesty marinade. This marinade is the secret sauce that infuses the flank steak and vegetables with irresistible flavor. Pour the marinade into a large ziplock bag, add your flank steak, and refrigerate for at least 24 hours to let those tastes really soak in. Don’t forget to reserve a bit of marinade for the veggies later—that little extra love makes a huge difference!
Step 2: Cook the Steak
When your steak has had time to marinate and soak up all those spices and citrus, it’s time to cook it. Heat a skillet on high and sear the steak for 4 to 6 minutes on each side, or until it reaches your preferred doneness. Let it rest for a few minutes after cooking—that keeps it juicy and tender. Slice the steak into bite-sized pieces, ready to be layered onto your nachos.
Step 3: Sauté the Vegetables
Using the same skillet keeps all those incredible steak flavors in play. Toss in the chopped green and red peppers along with the onions. Pour in the reserved marinade and cook over medium-high heat for 3 to 5 minutes until the vegetables soften and the onions turn translucent. This quick sauté not only softens the veggies but also wraps them in the same mouthwatering seasoning as the steak.
Step 4: Assemble and Melt
Spread a generous layer of sturdy tortilla chips across your skillet. Sprinkle on half of the Mexican blend cheese, then pile on the sautéed vegetables and steak pieces. Follow with the remaining cheese to create a gooey, cheesy blanket once melted. Top with a sprinkle of fresh pico de gallo and cilantro for a dash of freshness. Pop the skillet under a broiler or heat on the stovetop until the cheese bubbles and melts to perfection—this step is pure magic!
Step 5: Serve and Garnish
Serve your nachos straight from the skillet for that fresh-from-the-kitchen warmth and inviting presentation. Offer dollops of guacamole and sour cream on the side, with extra cilantro and pico de gallo for guests to customize their bites. Every mouthful bursts with layered flavors and textures that will have everyone coming back for more.
How to Serve Skillet Steak Fajita Nachos Recipe
Garnishes
The beauty of this recipe is how easily customizable it is with garnishes. Creamy guacamole and tangy sour cream are classic choices that add balance to the spicy steak and peppers. Extra fresh cilantro brings that herbal brightness, while additional pico de gallo injects pops of juicy freshness. Feel free to drizzle a bit of your favorite hot sauce or squeeze another dash of lime for an extra zing.
Side Dishes
While these nachos can stand alone as a hearty meal, pairing them with simple sides makes the experience even better. A crisp green salad with a tangy vinaigrette cuts through the richness, or serve alongside a cup of black beans or Mexican rice for a fuller fiesta spread. For something refreshing, a chilled Mexican street corn salad complements the smoky flavors beautifully.
Creative Ways to Present
Want to impress your guests? Serve the Skillet Steak Fajita Nachos Recipe in individual cast iron skillets or on a large wooden board to encourage sharing. For casual gatherings, assemble smaller layered stacks on baking sheets for easy grab-and-go bites. Adding colorful bowls of your garnishes and sides around the table invites everyone to build their perfect plate and keeps the party atmosphere lively.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the components separately in airtight containers. Keep the steak, sautéed vegetables, and chips apart to maintain the best texture—nobody likes soggy chips! Refrigerate for up to 3 days, and reserve fresh garnishes until just before serving again.
Freezing
This recipe freezes best if you keep the steak and vegetable mixture separate from the chips and cheese. Freeze the cooked steak and veggies in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating, and add fresh chips and cheese when ready to serve for a freshly melted experience.
Reheating
To enjoy your leftovers, reheat the steak and sautéed peppers gently in a skillet over medium heat until warmed through. Assemble your nachos fresh with new tortilla chips and cheese, then melt the cheese under a broiler or stovetop again. This method keeps everything tasting fresh and crisp without overcooking any elements.
FAQs
Can I use another cut of steak for this recipe?
Absolutely! While flank steak is perfect for its texture and flavor, skirt steak or sirloin work well too. Just choose a cut you enjoy and adjust the cooking time as needed for the thickness.
How long should I marinate the steak?
For best flavor, marinate the steak for at least 24 hours. This ensures the meat absorbs the seasoning and becomes tender, but if you’re in a hurry, even 2–4 hours will still add good flavor.
What if I don’t have a broiler to melt the cheese?
No worries! You can melt the cheese on the stovetop over low heat by covering the skillet with a lid, or even use a microwave-safe dish to warm the nachos until the cheese is bubbly.
Can this recipe be made vegetarian?
Definitely! Substitute the steak with sautéed mushrooms, black beans, or grilled veggies, and follow the rest of the recipe for a delicious vegetarian twist on the Skillet Steak Fajita Nachos Recipe.
What type of tortilla chips work best?
Look for thick, sturdy tortilla chips that can hold up under the weight of the toppings without getting soggy. Restaurant-style or kettle-cooked chips are fantastic choices.
Final Thoughts
This Skillet Steak Fajita Nachos Recipe is one of those dishes that feels like a celebration every time you make it. It’s all about layering incredible flavors and textures in a way that invites sharing and smiling around the table. Whether you’re serving it up for friends, family, or a cozy night in, I promise this recipe will quickly become a favorite go-to. Grab your skillet, stock up on fresh ingredients, and dive into this delicious fiesta—you’re going to love every crispy, cheesy, spicy bite!
Print
Skillet Steak Fajita Nachos Recipe
- Prep Time: 30 minutes (including marinating start)
- Cook Time: 20 minutes
- Total Time: 24 hours 50 minutes (including marinating time)
- Yield: 12 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Description
Skillet Steak Fajita Nachos combine tender marinated flank steak with sautéed colorful peppers and onions, all layered over crispy tortilla chips and gooey melted Mexican cheese. This quick and flavorful dish is perfect for sharing, featuring fresh lime, cilantro, and your favorite toppings like guacamole and sour cream for a vibrant Mexican-inspired snack or meal.
Ingredients
Marinade
- 1/3 cup olive oil
- 1 packet (1 ounce) Old El Paso Taco Seasoning
- 1 can (4.5 ounces) Old El Paso green chiles
- 4 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 tablespoon minced garlic
Main Ingredients
- 1 lb. flank steak
- Large bag of sturdy tortilla chips
- 8 ounces Mexican blend cheese
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 onions, chopped
Toppings and Garnishes
- 1 cup pico de gallo
- Guacamole (to taste)
- Sour cream (to taste)
- Additional cilantro (to taste)
- Extra pico de gallo (optional)
Instructions
- Prepare the marinade: Combine olive oil, taco seasoning, lime juice, green chiles, cilantro, and minced garlic in a blender or food processor. Blend until smooth and well combined.
- Marinate the steak: Transfer the marinade to a large ziplock bag, add the flank steak, and seal. Refrigerate for a minimum of 24 hours to allow the flavors to fully infuse. Reserve a small amount of the marinade for the vegetables.
- Cook the steak: Remove the steak from the marinade. Heat a skillet over high heat and cook the steak for 4–6 minutes on each side or until it reaches your preferred doneness. Remove and let it rest for a few minutes, then cut into bite-sized pieces.
- Sauté the vegetables: In the same skillet, add chopped green pepper, red pepper, and onions. Pour in the reserved marinade and cook over medium-high heat for 3–5 minutes until the onions turn translucent and the peppers soften. Remove from heat.
- Assemble the nachos: Spread a layer of tortilla chips evenly in the skillet. Sprinkle half of the Mexican blend cheese over the chips. Layer sautéed vegetables and steak pieces evenly on top, then sprinkle the remaining cheese. Add pico de gallo and fresh cilantro on top.
- Melt the cheese: Place the skillet under a broiler set on high for 4–6 minutes until cheese is melted and bubbly. Alternatively, heat gently on the stovetop until cheese is fully melted.
- Serve and garnish: Serve the nachos directly from the skillet. Add guacamole, sour cream, extra cilantro, or additional pico de gallo as desired for extra flavor and creaminess.
Notes
- Marinating the steak for at least 24 hours is essential for maximum flavor and tenderness.
- Use sturdy tortilla chips to withstand the toppings without becoming soggy.
- Broiler times may vary based on your oven; watch closely to prevent burning.
- You can substitute flank steak with skirt steak or sirloin if preferred.
- To make the dish spicier, add jalapeños or a spicier salsa as toppings.
