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
Scale
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.
