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If you are craving a show-stopping snack that perfectly balances bold flavors and irresistible textures, this Skillet Steak Fajita Nachos Recipe will become your new favorite. Imagine tender, juicy steak marinated in zesty lime and spices, sautéed colorful peppers and onions, all layered generously over crispy, sturdy tortilla chips and melted Mexican blend cheese. This dish is a total fiesta on your plate, delivering smoky, tangy, spicy, and fresh notes that combine harmoniously in every bite. Whether it’s game day, a casual dinner, or just a craving that won’t quit, these nachos are guaranteed to impress and satisfy with their hearty, vibrant personality.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this skillet steak fajita nachos recipe. Each component plays an essential role, creating layers of flavor, color, and texture that make this dish unforgettable.
- Flank Steak: The star protein, tender and perfect for soaking up the bold marinade seasoning.
- Old El Paso Taco Seasoning: Packs just the right punch of spice and authentic Mexican flavors.
- Old El Paso Green Chiles: Adds a subtle smoky heat and depth to the marinade.
- Fresh Lime Juice: Brings brightness and acidity, balancing the richness of the steak and cheese.
- Fresh Cilantro: Offers a fresh herbal note that lifts the entire dish.
- Minced Garlic: Infuses the marinade with a savory, aromatic kick.
- Olive Oil: Helps blend flavors and tenderize the steak while sautéing veggies.
- Sturdy Tortilla Chips: Essential for holding up under the weight of all those toppings without getting soggy.
- Mexican Blend Cheese: Melts beautifully, adding gooey creaminess and a savory finish.
- Green, Red Peppers, and Onions: Provide colorful crunch and sweet, fragrant undertones when sautéed.
- Pico de Gallo: Bright, fresh, and tangy – perfect for cutting through the richness.
- Guacamole, Sour Cream, Extra Cilantro, and Pico de Gallo (for garnish): Optional but highly recommended for layering even more flavor and creaminess.
How to Make Skillet Steak Fajita Nachos Recipe
Step 1: Prepare the Marinade and Marinate the Steak
Start by blending olive oil, taco seasoning, lime juice, green chiles, cilantro, and garlic until smooth—this lively marinade will infuse the steak with a rich, zesty depth. Place the flank steak into a large ziplock bag, pour in the marinade but remember to save a little for the veggies. Seal it up and let it chill out in the fridge for at least 24 hours. This patience pays off big time, tenderizing the steak and layering the flavors perfectly.
Step 2: Cook the Steak
When you’re ready to cook, heat a skillet over high heat and sear the marinated flank steak for 4 to 6 minutes per side, aiming for your preferred level of doneness. The high heat locks in the juices, giving you that perfect caramelized crust. Remove it from the skillet and slice it into bite-sized pieces—ready to be the heart of your nachos.
Step 3: Sauté the Veggies
Using the same skillet, toss in the chopped green and red peppers along with the onions. Pour the reserved marinade over the veggies and sauté on medium-high heat for 3-5 minutes until the onions turn translucent and the peppers soften just right. These veggies bring sweetness and a tender crunch that perfectly complement the savory steak.
Step 4: Assemble the Nachos
Layer tortilla chips evenly in the skillet, then sprinkle half of the Mexican blend cheese over the chips. Add the sautéed veggies on top, followed by the juicy steak pieces, then finish with the remaining cheese. The layering is important—it makes sure every chip is loaded with flavor and covered in melting cheese and juicy toppings.
Step 5: Melt the Cheese
To achieve that melt-in-your-mouth finish, broil the skillet under high heat for about 4 to 6 minutes until the cheese is bubbly and golden. Alternatively, cook on the stovetop just until the cheese melts. This step turns your layered nachos into a cohesive, irresistible dish.
Step 6: Garnish and Serve
Top your nachos generously with fresh pico de gallo, sour cream, guacamole, and more cilantro if you like. These garnishes add freshness, creaminess, and a little tang, balancing the bold, savory layers beneath.
How to Serve Skillet Steak Fajita Nachos Recipe
Garnishes
To elevate your skillet steak fajita nachos recipe even further, fresh garnishes are key. Dollops of creamy guacamole and sour cream bring cooling relief to the spicy, savory steak and cheese. Sprinkle extra cilantro and spoon on some pico de gallo for vibrant color and juicy brightness. These finishing touches transform a great dish into something unforgettable.
Side Dishes
Serve these nachos alongside light, fresh sides like a simple green salad or pickled jalapeños. A zesty Mexican street corn salad (elote) also pairs beautifully to add another layer of flavor and texture without overwhelming the main star.
Creative Ways to Present
For a fun twist, try serving these nachos in individual cast-iron skillets or on a large wooden board for sharing. You can also make mini skillet nacho portions as appetizers at your next party. Layer with colorful bowls of extra salsa, guacamole, and fresh lime wedges to make the presentation pop and invite guests to build their own combinations.
Make Ahead and Storage
Storing Leftovers
Leftover skillet steak fajita nachos should be stored in an airtight container in the refrigerator. The steak and veggies will keep well for up to 3 days, but chips may lose their crispness, so it’s best to store toppings separately from chips if you plan ahead.
Freezing
While the assembled nachos don’t freeze well due to the chips getting soggy, you can freeze cooked steak and sautéed veggies separately. Thaw and reheat them in a skillet, then assemble fresh nachos to maintain the best texture.
Reheating
Reheat leftover steak and veggies gently in a skillet or microwave until warm. If you want to revive the chips, spread the toppings on fresh tortilla chips and broil briefly until the cheese is melted and bubbly again. This restores the crispy-cheesy magic you want in every bite.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is ideal for its tenderness and flavor absorption, skirt, sirloin, or ribeye can also work well. Just adjust cooking time according to thickness and desired doneness.
Do I need to marinate the steak for 24 hours?
Marinating for 24 hours is best for deep flavor and tenderness, but if you’re short on time, even 2-4 hours will add a nice boost of taste to your steak.
Can I make this recipe vegetarian?
Definitely! Swap the steak for sautéed mushrooms, seasoned tofu, or grilled vegetables, and follow the same steps. The vibrant fajita veggies and gooey cheese will still shine!
What kind of tortilla chips should I use?
Choose sturdy, thick tortilla chips that can hold up under the toppings without getting soggy. Homemade or restaurant-style chips often work better than thin, delicate varieties.
Can I prepare this recipe without a broiler?
Yes! If you don’t have a broiler, you can cover the skillet with a lid or foil and heat over low-medium heat until the cheese melts. Alternatively, use a microwave for a quick melt, then spoon on hot toppings.
Final Thoughts
This Skillet Steak Fajita Nachos Recipe is one of those dishes that feels like a warm hug when you need it most—a celebration of flavors, colors, and textures all in one satisfying plate. Whether you’re feeding a crowd or indulging solo, it’s easy to make, share, and enjoy together. Give it a try and watch how this simple, bold recipe quickly becomes a beloved classic in your kitchen!
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Skillet Steak Fajita Nachos Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 1 day 20 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
Description
This Skillet Steak Fajita Nachos recipe combines tender marinated flank steak, sautéed peppers and onions, and a blend of melted Mexican cheeses over sturdy tortilla chips. Finished with fresh pico de gallo, guacamole, and sour cream, these nachos are a flavorful and satisfying dish perfect for sharing.
Ingredients
Marinade and Steak
- 1 lb. Flank Steak
- 1 packet (1 ounce) Old El Paso Taco Seasoning
- 1 can (4.5 ounce) Old El Paso green chiles
- 4 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped
- 1 tablespoon minced garlic
- 1/3 cup olive oil
Vegetables and Toppings
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 onions, chopped
- Large bag sturdy tortilla chips
- 8 ounces Mexican blend cheese
- 1 cup pico de gallo
- Guacamole (for garnish)
- Sour cream (for garnish)
- Additional cilantro (for garnish)
Instructions
- Prepare the Marinade and Marinate Steak: Place olive oil, taco seasoning, lime juice, green chiles, cilantro, and minced garlic in a blender or food processor. Blend until smooth and well combined. Pour the marinade into a large ziplock bag with the flank steak, reserving some marinade for the vegetables. Seal the bag and refrigerate for at least 24 hours to allow the flavors to penetrate the meat.
- Cook the Steak: After marinating, heat a skillet on high. Cook the flank steak for 4-6 minutes per side or until it reaches your preferred level of doneness. Remove steak from skillet and cut into bite-sized pieces. Set aside.
- Sauté Vegetables: Using the same skillet, add chopped green pepper, red pepper, and onions. Pour in the reserved marinade. Sauté over medium-high heat for 3-5 minutes, or until the onions are translucent and the peppers are tender. Transfer the vegetable mixture to a plate and set aside.
- Assemble Nachos: In the same skillet, spread a layer of sturdy tortilla chips. Sprinkle half of the Mexican blend cheese evenly over the chips. Layer the sautéed vegetables on top, followed by the cooked steak pieces. Finish with the remaining cheese and top with pico de gallo and fresh cilantro.
- Melt the Cheese: You can either broil the assembled nachos in an oven set to high for 4-6 minutes until the cheese is bubbly and melted or cook on the stovetop over low heat until the cheese melts thoroughly.
- Serve: Garnish the hot nachos with sour cream, guacamole, and additional cilantro as desired. Serve immediately and enjoy!
Notes
- Marinating the steak for at least 24 hours enhances flavor and tenderness.
- If short on time, marinate for a minimum of 4 hours, though 24 hours is best.
- Use sturdy, thick tortilla chips to prevent sogginess under toppings.
- For a spicier kick, add jalapeños or hot sauce along with pico de gallo.
- Leftover steak can be stored separately and reheated for other meals.
