If you crave an irresistible mashup of sizzling steak fajitas and cheesy nachos, the Skillet Steak Fajita Nachos Recipe is your dream come true. This Tex-Mex classic layers tender, spice-rubbed steak, colorful peppers, and melty cheese over crispy tortilla chips, all cooked in a single skillet for major flavor without the fuss. It’s festive, fast, and guaranteed to disappear the minute you place the skillet at the table—perfect for satisfying a hungry crowd or transforming your next weeknight dinner into a celebration.
Ingredients You’ll Need
Every ingredient in the Skillet Steak Fajita Nachos Recipe brings something special to the table—vivid color, bold flavor, or that craveable contrast of crispy, melty, and fresh. Here’s what you’ll need for maximum nacho impact:
- Olive oil: Adds rich flavor and helps achieve a perfectly seared, juicy steak while preventing sticking.
- Flank steak or skirt steak: Both cuts cook up incredibly tender when sliced thin; flank is leaner, skirt is even more flavorful.
- Chili powder: Infuses the steak with classic fajita warmth and a gentle kick.
- Cumin: Adds earthy depth and a hint of smokiness that screams “Tex-Mex.”
- Smoked paprika: Gives the dish its signature fire-kissed flavor (don’t skip this if you want that authentic taste!).
- Salt and black pepper: Essential for balancing and amplifying all the spices.
- Red bell pepper: Pops with sweetness and color, making every bite irresistible.
- Green bell pepper: Adds a subtle, grassy tang that plays well with the steak.
- Red onion: Turns sweet and slightly caramelized after a quick sauté for amazing flavor contrast.
- Tortilla chips: The foundation of the nachos; use sturdy, restaurant-style chips so they don’t get soggy.
- Shredded cheddar or Mexican blend cheese: Melts into gooey, golden perfection across every layer.
- Chopped cilantro: Sprinkled on top for herby freshness and a gorgeous finish.
- Jalapeño (optional): For those who love a spicy kick, sliced jalapeños turn up the heat.
- Sour cream, guacamole, salsa: The big three for dipping and dolloping—no fajita nachos are complete without them!
How to Make Skillet Steak Fajita Nachos Recipe
Step 1: Preheat Your Oven & Season the Steak
Start by preheating your oven to 400°F, setting the stage for gooey cheese and crispy chips. In a small bowl, combine your chili powder, cumin, smoked paprika, salt, and pepper. Use this spice mix to coat both sides of the steak, pressing it in so every bite will be loaded with flavor. The aroma even before it hits the pan is nothing short of mouthwatering!
Step 2: Sear the Steak
Heat olive oil in a large cast iron skillet or heavy-duty pan over medium-high heat. When the oil is shimmering, add your steak and sear for 3 to 4 minutes per side. Don’t fuss with it too much—let it develop a gorgeous browned crust. Once it’s perfectly seared, move the steak to a cutting board and let it rest while you work on the veggies.
Step 3: Sauté the Peppers and Onion
In the same skillet (no need to clean—those leftover steak juices are gold!), toss in your sliced red and green bell peppers and red onion. Sauté for 4 to 5 minutes until they’re soft, slightly charred, and smelling incredible. This step is what makes your Skillet Steak Fajita Nachos Recipe sing with Tex-Mex flavor.
Step 4: Slice the Steak
Once your steak has had a few minutes to rest, slice it thinly against the grain. Cutting this way keeps each piece fork-tender and easy to layer onto your nachos.
Step 5: Layer & Assemble in the Skillet
Remove the veggies from the skillet and start layering: first go in half of your tortilla chips, then pile on half the steak, peppers, onions, and a generous sprinkle of cheese. Repeat with a second layer of chips, steak, veggies, and more cheese. Stacking the toppings in layers guarantees every chip gets love.
Step 6: Bake Until Melty & Bubbling
Pop the whole skillet into your preheated oven for 8 to 10 minutes. When the cheese is browned and bubbling, and the fragrance is pulling your family into the kitchen, you know the Skillet Steak Fajita Nachos Recipe is ready to go!
Step 7: Garnish & Serve
Finish with a sprinkle of chopped cilantro and some sliced jalapeños if you like it spicy. Bring the skillet right to the table with sides of sour cream, guacamole, and salsa for scooping and dunking. Dig in immediately for ultimate crunch and stretchiness!
How to Serve Skillet Steak Fajita Nachos Recipe
Garnishes
A handful of chopped cilantro adds a burst of color and bright, herby flavor, while thin slices of jalapeño wake up your taste buds with some heat. Don’t skip generous spoonfuls of creamy sour cream, chunky guacamole, and your favorite salsa—these cool, tangy toppings complement every cheesy, spicy bite perfectly.
Side Dishes
While the Skillet Steak Fajita Nachos Recipe can absolutely shine on its own, it pairs gorgeously with sides like charred corn salad, Tex-Mex rice, or even simple black beans. For parties, you can serve it alongside margaritas or a pitcher of agua fresca to complete the fiesta vibe!
Creative Ways to Present
For a crowd, try dividing the nachos among smaller cast iron skillets or oven-safe plates so everyone gets their own cheesy, crispy layers. Or turn them into nacho boats by piling toppings onto individual tortilla shells. For a game day wow-factor, garnish with extra jalapeños and a swirl of creamy queso for over-the-top fun.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (no promises!), transfer them to an airtight container once completely cooled. The nachos will keep in the fridge for up to 2 days, though the chips may lose some of that irresistible crunch. To preserve freshness, store garnishes separately.
Freezing
Freezing nachos isn’t generally recommended, as the chips and cheese can turn a bit soggy when thawed. If you do want to freeze a steak or veggie batch ahead of time, store the cooked steak and sautéed veggies in separate freezer bags for up to two months, then assemble the nachos fresh before baking.
Reheating
Spread leftover Skillet Steak Fajita Nachos Recipe on a baking sheet and reheat in a 375°F oven for 8 to 10 minutes to crisp things up and remelt the cheese. Avoid microwaving, as it will make the chips chewy. Add your cold toppings after reheating for the best texture.
FAQs
Can I substitute chicken or shrimp for the steak?
Absolutely! This recipe is super flexible—thinly sliced chicken or peeled shrimp both soak up those fajita spices and cook quickly in the skillet. Just adjust your cooking time as needed, and make sure your protein is cooked through.
How do I make it gluten-free?
Simply use certified gluten-free tortilla chips and double-check your seasoning blends. Everything else in the Skillet Steak Fajita Nachos Recipe is naturally gluten-free, making it an easy option for guests with dietary needs.
What’s the best cheese to use?
A blend of cheddar and Monterey Jack (sold as “Mexican blend”) melts gorgeous and gives just the right flavor kick. Pepper Jack adds an extra bit of heat if you like things spicy. Always grate your own cheese if possible for the meltiest results!
Can I prep any parts of this recipe in advance?
Yes! You can slice your peppers and onions, mix up your spice blend, and even cook the steak a day ahead. When you’re ready, simply layer everything in your skillet, add cheese, and bake for a fresh, easy meal.
How do I prevent the chips from getting soggy?
The key is using thick, sturdy chips and layering the cheese between the toppings and the chips to create a barrier as it melts. Baking the nachos at high heat also helps keep everything crispy. Serve them right out of the oven for the best crunch!
Final Thoughts
Ready to impress your friends or satisfy your own craving for loaded Tex-Mex joy? Make this Skillet Steak Fajita Nachos Recipe your go-to for game night, parties, or whenever you want a ridiculously tasty treat. Trust me, your kitchen will smell amazing—and your table will be full of happy people!
Print
Skillet Steak Fajita Nachos Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate Tex-Mex fusion with these Skillet Steak Fajita Nachos. Loaded with tender steak, colorful peppers, and gooey cheese, these nachos are perfect for sharing with friends and family.
Ingredients
Steak:
- 1 tablespoon olive oil
- 1 pound flank steak or skirt steak
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Vegetables:
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 small red onion (sliced)
Other:
- 8 oz tortilla chips
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- 1/4 cup chopped cilantro
- 1 jalapeño (sliced, optional)
- Sour cream, guacamole, and salsa for serving
Instructions
- Preheat oven to 400°F. In a small bowl, mix chili powder, cumin, paprika, salt, and pepper. Season both sides of the steak with the spice mixture.
- Heat olive oil in a cast iron skillet or heavy pan over medium-high heat. Sear the steak for 3–4 minutes per side, or until it reaches your preferred doneness. Remove steak from the skillet and let it rest. In the same skillet, add bell peppers and onion. Sauté for 4–5 minutes until softened and slightly charred.
- Slice the rested steak thinly against the grain. Remove the vegetables from the skillet and layer half the tortilla chips into the bottom of the skillet. Top with half the steak, peppers, onions, and cheese. Repeat with another layer of chips, steak, vegetables, and cheese.
- Bake in the oven for 8–10 minutes until the cheese is melted and bubbly. Remove and top with chopped cilantro and jalapeños if using. Serve immediately with sour cream, guacamole, and salsa on the side.
Notes
- You can substitute chicken or shrimp for the steak.
- For a smoky kick, use chipotle powder in place of chili powder.
- This recipe also works well under the broiler—just watch closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer or Main Course
- Method: Skillet, Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 skillet
- Calories: 520
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 80 mg
