Description
Skillet Steak Fajita Nachos combine tender marinated flank steak, sautéed peppers and onions, and melted Mexican cheese over crispy tortilla chips, topped with fresh pico de gallo and garnishes. This quick and flavorful Tex-Mex dish is perfect for sharing and guaranteed to impress with its vibrant flavors and satisfying textures.
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
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon minced garlic
Steak
- 1 lb. flank steak
Vegetables
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 onions, chopped
Assembly
- 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, for garnish
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 into a large ziplock bag and add the flank steak. Reserve a small portion of marinade for the vegetables. Seal and refrigerate the steak for at least 24 hours to infuse flavors.
- Cook the steak: Remove the steak from the marinade. Heat a skillet over high heat and cook the steak for 4–6 minutes per side until it reaches your preferred doneness. Remove from skillet and let rest for a few minutes.
- Slice the steak: Cut the rested steak into bite-sized pieces and set aside.
- Sauté the vegetables: In the same skillet, add the 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 peppers soften. Remove from skillet and set aside.
- Assemble the nachos: Spread a layer of tortilla chips evenly in the skillet. Sprinkle half of the Mexican blend cheese over the chips. Add the sautéed vegetables and cooked steak pieces, then top with the remaining cheese. Finally, add pico de gallo and cilantro on top.
- Melt the cheese: Place the skillet under a broiler set to high for 4–6 minutes, or until the cheese is melted and bubbly. Alternatively, heat on the stovetop over low heat until the cheese melts completely.
- Serve and garnish: Serve the nachos directly from the skillet, garnishing with guacamole, sour cream, extra cilantro, and additional pico de gallo as desired.
Notes
- Marinating the steak for a full 24 hours enhances flavor and tenderness but can be shortened to 4 hours in a pinch.
- Use a sturdy tortilla chip to prevent sogginess under the melted cheese and toppings.
- For extra heat, add jalapeños or hot sauce as a topping.
- Resting the steak after cooking helps retain juices and improves texture.
- Use a cast-iron skillet for even heating and excellent broiling results.
