Steak Fajita Nachos are always a crowd pleaser! Crispy tortilla chips are topped with juicy steak, caramelized onions, bell peppers, and a variety of toppings like guacamole and salsa. And best of all, this is an easy recipe that anyone can make!
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Why You'll Love This Recipe
Skillet Steak Fajita Nachos are one of my favorite recipes to make when I'm craving Mexican food. It really is the ultimate nacho dish!
Nachos are easy to make and totally customizable! Plus, this recipe is dairy-free, gluten-free, and can easily be made grain-free by using Siete Chips. The whole family is sure to love this flavorful dish!
What are Steak Fajita Nachos?
Nachos are a popular game day appetizer made by baking corn chips with cheese on top. You can also add a variety of toppings!
For this recipe I topped the crispy chips with marinated steak, caramelized onions, and sweet bell peppers. My favorite toppings are freshly chopped cilantro, guacamole, and salsa.
Do I Need Cheese?
I opted to not use cheese, but this recipe would be great with cheddar cheese or any shredded cheese.
I love Miyokos dairy-free cheese! Sprinkle plenty of cheese on top and pop the tray in the oven at 350 degrees for a few minutes to melt the cheese before serving.
🍴Ingredient Notes
- Steak - You can use a few different cuts of beef with this recipe. Any thin, flat steak like flatiron steak, flank steak, or skirt steak will work.
- Olive Oil - To cook the steak and vegetables I suggest using a little olive oil, avocado oil, or coconut oil.
- Homemade Fajita Seasoning - You'll need chili powder, garlic powder, salt, paprika, cumin, and cayenne pepper. To save time, you could use a taco seasoning packet instead.
- Bell Peppers - I find that yellow, orange, and red bell peppers are the most flavorful, but green bell peppers will work too!
- Chips - For a grain free option, use Siete Tortilla Chips made with cassava flour. Corn chips work great too! (They're also a little sturdier.)
- Guacamole - Any homemade or store-bought guacamole will work or swap for cubed avocado or mashed avocado.
- Salsa - Traditional salsa or pico de gallo are great toppings for this recipe.
- Chopped Cilantro - I love adding in freshly chopped cilantro on top, but it's not necessary.
- Red Onion - I love using red onion, but you can also use sweet onions with fajitas! A combination of both onions is great too.
Topping Ideas
- Salsa or Pico De Gallo
- Dairy-Free Sour Cream
- Mashed Avocado
- Cubed Avocado
- Dairy-Free Cheese
- Black Beans
- Diced Jalapeños
- Lime Wedges
🍴Step by Step Instructions
Step 1: Seasoning the Steak
Start by adding the steak into a large bowl with olive oil and spices. Stir together until the steak is evenly coated. Place in the refrigerator to marinate while you prepare the vegetables.
Step 2: Cooking the Steak
To cook the steak, place it on a preheated cast iron skillet or any large skillet. Cook on medium-high heat for about 2 minutes on each side. Remove from the pan and let rest.
Step 3: Cooking the Vegetables
In the same pan add thinly sliced red onion and peppers with olive oil and salt. Cook covered on medium heat stirring occasionally until the peppers are soft.
Step 4: Cut Steak
Next, add the cooked steak to a cutting board and carefully slice thin strips. (If it's too rare, add it back into the skillet for a minute or two!)
Step 5: Add Chips to Tray
To assemble the nachos, start by adding a layer of tortilla chips onto a large tray or sheet pan.
Step 6: Add Steak and Vegetables
Then add the thinly sliced steak and cooked vegetables on top of the chips.
Step 7: Add Toppings
Finish off with a few dollops of guacamole, salsa, and a sprinkle of freshly chopped cilantro! Enjoy hot.
Expert Tips
- To avoid soggy leftovers, keep everything separate. Let guests make their own nacho plates by keeping the chips, fajita mixture, and toppings in bowls on the side.
- Do not overcook the steak. It's very thin and will continue cooking while it rests. If it's too rare, bake the nacho tray for a few minutes or add the steak back into the skillet.
- For toasted chips, place tortilla chips in the oven at 375 degrees for a few minutes or until the chips are golden brown.
- Cut the steak into bite sized strips so it's easier to enjoy this recipe.
If you love this recipe, you have to try my Pepper Nachos and Grilled Steak Fajita Tacos!
Frequently Asked Questions
This dish goes well with Mexican rice, Cilantro Rice, or refried beans. (I love Siete Foods Refried Beans!)
It would also be delicious with a side of my Mexican Street Corn recipe.
Any flat steak like skirt steak, flatiron steak, or flank steak works great.
The short answer is no. I would cook the steak as is to avoid overcooking and keep it juicy! Cut the cooked steak into thin slices before adding on top of the nachos.
You can grill the fajita steak on an outdoor grill or an indoor grill pan.
How to store leftovers
Leftovers should be stored in an airtight container in the refrigerator for 2-3 days.
The chips will get soggy under the juicy steak and vegetables, but if you use an air fryer to reheat them it works great! You could also try broiling them on low in the oven for a few minutes.
More Mexican inspired recipes!
After you make these Steak Fajita Nachos, make sure to leave a comment & rate the recipe!
Recipe Card
Steak Fajita Nachos Recipe
Equipment
- 1 Large Baking Tray
- 1 Large Frying Pan or Cast Iron Skillet
Ingredients
Steak
- 1 Pound Flatiron Steak Any thin, flat steak will work with this recipe.
- 1 Tablespoon Olive Oil
- 1 Teaspoon Chili Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- ½ Teaspoon Paprika
- ½ Teaspoon Cumin
- ¼ Teaspoon Cayenne Pepper
Peppers and Onions
- 2 Bell Peppers, Thinly Sliced
- 1 Red Onion, Thinly Sliced
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
Other Ingredients
- 5.5 Ounces Siete Chips
- ½ Cup Guacamole
- ⅓ Cup Salsa
- 2 Tablespoons Chopped Cilantro
Instructions
Steak
- Start by adding the steak into a large bowl with olive oil and spices. Stir together until the steak is evenly coated. Place in the refrigerator to marinate while you prepare the vegetables.
- To cook the steak, place it on a preheated cast iron skillet or any large skillet. Cook on medium-high heat for about 2 minutes on each side. Remove from the pan and let sit.
Vegetables
- In the same pan add thinly sliced red onion and peppers with olive oil and salt. Cook covered on medium heat stirring occasionally until the peppers are soft.
Nachos
- Then, add the cooked steak to a cutting board and carefully slice thin strips. (If it's too rare, add it back into the skillet for a minute or two!)
- To assemble the nachos, start by adding a layer of tortilla chips onto a large tray or baking sheet.
- Then add the thinly sliced steak and cooked vegetables on top of the chips.
- Finish off with a few dollops of guacamole, salsa, and a sprinkle of freshly chopped cilantro! Enjoy hot.
Notes
Expert Tips
- To avoid soggy leftovers, keep everything separate. Let guests make their own nacho plates by keeping the chips, fajita mixture, and toppings in bowls on the side.
- Do not overcook the steak. It's very thin and will continue cooking while it rests. If it's too rare, bake the nacho tray for a few minutes or add the steak back into the skillet.
- For toasted chips, place tortilla chips in the oven at 375 degrees for a few minutes or until the chips are golden brown.
- Cut the steak into bite sized strips so it's easier to enjoy this recipe.
How To Store Leftovers
Leftovers should be stored in an airtight container in the refrigerator for 2-3 days. The chips will get soggy under the juicy steak and vegetables, but if you use an air fryer to reheat them it works great! You could also try broiling them on low in the oven for a few minutes. ** See full post for more information and step by step photos.Nutrition
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