Steak fajita nachos are a flavor-packed favorite you’ll want to make on repeat! Perfect for game day appetizers or a weeknight dinner, this recipe combines sizzling fajita flavors with gooey, melty cheese on a bed of crispy tortilla chips. It’s quick to prepare, loaded with fresh ingredients, and delivers big on taste.
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These steak fajita nachos have become one of my favorite recipes. They’re great for any season, but I especially enjoy making them on game days. The combination of sizzling steak, crunchy chips, and creamy toppings feels like a little fiesta on a plate. Plus, they’re easy to customize, so everyone can add their favorite flavors.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Steak Fajita Nachos
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I love how simple these steak fajita nachos are to make. Follow these steps, and you’ll have a delicious, crowd-pleasing dish in no time.
Prepare the Steak
Combine the steak slices with fajita seasoning in a medium bowl. If the seasoning is too thick, add a splash of water to coat everything evenly. Cover the bowl with plastic wrap and refrigerate for 15 minutes to let the flavors sink in.
Cook the Steak and Vegetables
Preheat a large skillet over medium-high heat and add olive oil. Once the oil is hot, spread the thin strips of steak in a single layer in the pan. Cook for 2 minutes, flip, and cook for another minute until browned.
Toss in the bell peppers and onions, cooking for about 5 minutes until tender. Remove the skillet from heat and keep everything warm.
Assemble the Nachos
Preheat your oven to 400°F (200°C). Line a baking sheet with foil, then spread the tortilla chips in a single layer. Sprinkle the shredded cheese on top and drizzle with queso blanco.
Bake to Perfection
Bake the nachos for 8–10 minutes, just until the cheese is melted and the edges of the chips start to brown.
Add the Toppings
Once out of the oven, evenly distribute the cooked steak and vegetables over the chips. Add chopped tomatoes, sliced jalapeños, dollops of sour cream, and guacamole. Squeeze lime juice over everything, then finish with a sprinkle of fresh cilantro.
Steak Fajita Nachos
Add Preferred SourceIngredients
- 1 bag corn tortilla chips
- 1 pound flank steak cut into ½” thick slices
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 medium white onion sliced
- 1 cup Mexican blend cheese shredded
- 1 cup queso blanco cheese dip
- 1 ounce packet fajita seasoning
- 2 tablespoons olive oil
Topping Ingredients:
- 1 tomato chopped
- 3 tablespoons cilantro chopped
- ½ cup sour cream
- ½ cup guacamole
- 1 lime
- 1 jalapeño sliced
Instructions
- Add steak and fajita seasoning to a medium bowl and combine. Add a tablespoon of water if the seasoning is too thick. Cover with plastic wrap and refrigerate for 15 minutes.1 pound flank steak, 1 ounce packet fajita seasoning
- Preheat the oven to 400°F (200°C) and line a baking sheet with aluminum foil.
- Heat oil in a large skillet over medium-high heat. Once hot, add the steak in a single layer. Cook for 2 minutes, then flip and continue cooking for 1 minute until both sides are slightly browned.2 tablespoons olive oil
- Add vegetables and cook for 5 minutes or until tender and the steak is cooked through. Remove from heat. Cover to keep warm.1 red bell pepper, 1 green bell pepper, 1 medium white onion
- Spread chips in a single layer on the baking sheet. Top with shredded cheese and queso blanco.1 bag corn tortilla chips, 1 cup Mexican blend cheese, 1 cup queso blanco cheese dip
- Bake uncovered for 8 to 10 minutes until the cheese is melted and the chips begin to brown.
- Remove from the oven and spread the steak fajitas evenly over the chips.
- Top with the tomatoes, jalapeño, dollops of guacamole, and dollops of sour cream. Squeeze lime juice over the top and garnish with cilantro.1 tomato, 3 tablespoons cilantro, ½ cup sour cream, ½ cup guacamole, 1 jalapeño, 1 lime
- Serve and enjoy!
Notes
- Steak: Flank steak, skirt steak, or even flap steak work beautifully. Just be sure to slice the beef thinly against the grain for tender bites.
- Veggie prep: Keep the bell peppers and onions in similar-sized slices for even cooking.
- Cheese: A Mexican blend is a classic choice, but feel free to experiment with cheddar cheese, Monterey Jack, or pepper jack for extra flavor.
- Spice it up: Add a pinch of chili powder or cumin to the steak for a little extra kick.
- Customize your toppings: Swap sour cream for Greek yogurt, add pickled jalapeños and salsa, or throw on some diced avocado for even more flavor.
- Crowd-friendly tip: Set up a toppings bar so everyone can build their perfect plate of nachos.
- Chicken option: Swap out the steak for chicken breast or thighs, sliced thin. Follow the same steps for seasoning and cooking.
- Vegetarian option: Skip the steak and load up on extra veggies like mushrooms, zucchini, or black beans for a hearty vegetarian version.
Storage and Reheating Options
- Fridge: If you can, store the toppings, steak, and chips separately for best results.
- Reheat: Reheat the steak and veggies in a skillet and crisp the chips in the oven. Reassemble just before serving to avoid sogginess from the chips. If you’ve not managed to store everything separately, just reheat it all together in the oven or air fryer.
Nutrition
Recipe Notes and Tips
I’ve picked up a few tricks to make these steak fajita nachos even better. Here’s what you’ll want to keep in mind:
- Steak: Flank steak, skirt steak, or even flap steak work beautifully. Just be sure to slice the beef thinly against the grain for tender bites.
- Veggie prep: Keep the bell peppers and onions in similar-sized slices for even cooking.
- Cheese: A Mexican blend is a classic choice, but feel free to experiment with cheddar cheese, Monterey Jack, or pepper jack for extra flavor.
- Spice it up: Add a pinch of chili powder or cumin to the steak for a little extra kick.
- Customize your toppings: Swap sour cream for Greek yogurt, add pickled jalapeños and salsa, or throw on some diced avocado for even more flavor.
- Crowd-friendly tip: Set up a toppings bar so everyone can build their perfect plate of nachos.
- Chicken option: Swap out the steak for chicken breast or thighs, sliced thin. Follow the same steps for seasoning and cooking.
- Vegetarian option: Skip the steak and load up on extra veggies like mushrooms, zucchini, or black beans for a hearty vegetarian version.
How to Store Leftover Steak Nachos
If you can, store the toppings, steak, and chips separately for best results. Reheat the steak and veggies in a skillet and crisp the chips in the oven. Reassemble just before serving to avoid sogginess from the chips. If you’ve not managed to store everything separately, just reheat it all together in the oven or air fryer.
What to Serve With Steak Fajita Nachos
These nachos are a meal on their own, but they pair wonderfully with sides like Mexican rice, refried beans, or a zesty side salad. For drinks, a cold margarita, topo chico, or a refreshing lime soda seals the deal!
More Tex-Mex Recipes You Will Love
Here are a few more of my favorite Mexican-inspired recipes to try next:
