Description
These Skillet Steak Fajita Nachos combine tender marinated flank steak, sautéed peppers and onions, and melted Mexican cheese blend over crispy tortilla chips. Perfectly balanced with fresh pico de gallo, guacamole, and sour cream for a flavorful appetizer or casual meal that’s ready in under 30 minutes of active cooking.
Ingredients
Scale
Marinade & Steak
- 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
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon minced garlic
- 1 lb. flank steak
Vegetables & Toppings
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 onions, chopped
- Large bag of sturdy tortilla chips
- 8 ounces Mexican blend cheese
- 1 cup pico de gallo
- Guacamole (for serving)
- Sour cream (for serving)
- Additional cilantro (for garnish)
- Extra pico de gallo (optional garnish)
Instructions
- Prepare the marinade: Place olive oil, taco seasoning, lime juice, green chiles, cilantro, and 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 reserve a small amount of marinade for the vegetables. Seal and refrigerate for at least 24 hours to infuse flavor.
- Cook the steak: After marinating, remove the steak from the bag. Heat a skillet on high, then cook the steak 4–6 minutes per side or until it reaches your preferred doneness. Remove, let rest a few minutes, then cut into bite-sized pieces.
- Sauté the vegetables: Using 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 onions turn translucent and peppers are tender. Remove and set aside.
- Assemble the nachos: Spread a layer of tortilla chips in the skillet. Sprinkle half of the Mexican blend cheese over the chips, followed by the sautéed vegetables and steak pieces. Top with the remaining cheese, pico de gallo, and chopped cilantro.
- Melt the cheese: Place the skillet under a broiler set to high for 4–6 minutes until the cheese is melted and bubbling. Alternatively, warm on the stovetop until cheese fully melts.
- Serve and garnish: Serve the nachos directly from the skillet, garnished with guacamole, sour cream, additional cilantro, and extra pico de gallo for vibrant flavor.
Notes
- Marinate the steak for at least 24 hours to maximize flavor and tenderness.
- Use sturdy tortilla chips to hold the toppings without becoming soggy.
- To adjust spice level, modify the amount of taco seasoning or add jalapeños to the marinade.
- Let the steak rest after cooking to retain juicy texture when sliced.
- Broiling ensures a crispy melted cheese topping, but stovetop warming is a good alternative if no broiler is available.
