This steak fajita nachos recipe is the ultimate nacho dish for any occasion. Tender steak, bell peppers, jalapenos, and cheese are piled high over tortilla chips for the best beef fajita nachos you've ever had.
This best steak nachos recipe is our favorite nachos by far and we have tried a lot of them believe me. Ken and I LOVE nachos.
This recipe is nacho perfection as far as we're concerned. Ken makes the steak and I make everything else. They work perfectly as a meal, game day appetizer, or movie night snack. Just wait and see. You'll be so glad you tried them.
This easy steak nachos recipe was inspired by my Italian Nachos recipe, another great nacho recipe! I love to pair fajita nachos with other Mexican dips such as Queso Dip, Smoked Salsa, Smoked Guacamole, and Jalapeno Corn Dip.
Ingredients for Steak Fajita Nachos
This easy nachos with steak recipe requires ingredients that are easy to find in most grocery stores. Don't feel overwhelmed!
- Skirt steak: This cut of steak works perfectly to cut into strips for fajitas.
- Olive oil: My favorite oil for cooking this recipe but you swap it with another vegetable oil.
- Worcestershire sauce: To marinate the steak.
- Lime juice: Fresh lime juice is best.
- Garlic: Fresh garlic cloves add better flavor than garlic powder.
- Spices: Cumin, ancho chili powder, oregano, paprika
- Veggies: Red bell pepper, yellow bell pepper, and yellow onion
- Jalapeños: For spiciness!
- Cheese: Cheddar and Pepper jack cheese block
- Tortilla chips: Use storebought to make things simple!
See the recipe card at the end for the complete list of ingredients and exact quantities.
How to Make Steak Nachos
Beef fajita nachos are very easy to make! Only 4 simple steps!
Step 1: Marinate the Steak
Combine olive oil, Worcestershire, lime juice, minced garlic, salt, cumin, ancho chili powder, oregano, paprika, and black pepper in a small bowl. Pour the marinade onto the steak inside a casserole dish. Marinate for 30 minutes.
Step 2: Prepare the Vegetables
Slice peppers, onions, and jalapeños thin. Toss with one tablespoon of olive oil and a pinch of salt and pepper. Place in a grill basket.
Step 3: Cook the Meat and Veggies
Preheat the grill to 400° F. When hot add the steak and grill for 5 minutes on each side.
Remove from the grill and place it on a wooden cutting board to cool.
Add the vegetables to the grill and cook for 5 minutes. Thinly slice the steak.
Step 4: Assemble the Nachos
Place a layer of tortilla chips onto the grill basket. Top with one-third of the shredded cheese, steak, peppers, and onions. Repeat layering two more times.
Place into the grill and cook for 5 minutes, or until the cheese has melted. Serve with salsa or pico de gallo and sour cream.
Hint: Always plan ahead to layer your nachos, use more cheese than you think you need, and cut everything into bite-sized pieces.
Don't have the correct ingredients on hand? Or want to change something up? Here are some helpful tips for you to change up this steak fajita nachos recipe.
- Steak: What’s the best cut of beef to use for steak fajita nachos? Skirt steak is the traditional choice, because it has a fantastic beef flavor, works great with a marinade, and is best cooked quickly over high heat (such as on a grill). Other cuts of beef that will work are Hanger, Flap, and Flank Steak.
- Cheese: If out of cheddar or pepper jack cheese use queso fresco, mozzarella, provolone, white American cheese, Monterey Jack, Velveeta with Rotel, Asadero/Oaxaca, or nacho cheese sauce.
- Fajita Seasoning: Skip the spices and use store-bought fajita seasoning instead, you'll need about one-quarter cup.
Want to personalize your beef fajita nachos? Here are some of my tried and true tips for changing up this recipe.
- Chicken fajita: Use grilled chicken instead of steak. Small chicken breasts only need to be cooked for a few minutes on each side.
- Pork: Use carnitas in place of the beef.
- Beans: Black beans, chickpeas (garbanzo beans), white beans, pinto beans, and kidney beans can be used instead of meat! Or you can simply add them on as an extra ingredient.
- Vegetarian: Skip the meat and use tofu, a plant-based steak, or veggies only!
- Oven: Cook the steak in the oven instead. Cook the steaks for 8-10 minutes at 450° F depending on your desired level of doneness. You can use a sheet pan or a cast-iron skillet to layer them.
- Stovetop: Cook the steak inside a cast-iron skillet, one side at a time until it registers 140°F for medium-rare doneness.
- Spicier: Add chili flakes, hot sauce, or sriracha to the marinade.
- Toppings: Anything goes as far as adding on extra toppings! Add corn, shredded lettuce, guacamole, or diced avocado, fresh cilantro, poblano peppers, red onions, chopped tomatoes, and sliced olives.
Nachos are best eaten right away. The chips will get a bit soggy when they sit. However, if you have extras you can try to reheat.
First, let the nachos cool down to room temperature and then transfer them to an air-tight container.
Place a paper towel below the lid to absorb any moisture. The nachos fajita will last up to 3 days in the refrigerator.
HINT: If the whole recipe makes too much! You can prep all the ingredients separately and then just make enough nachos to eat. Then you have everything ready to make another batch on another day.
What To Serve With Fajita Nachos With Steak
You may have the ultimate nacho plate on the planet, but you need to serve it with something just as awesome to make it out of this world good. Check out the list and find a few that work for you that you can switch up so you're making a different meal each time!
It's very easy to make this nachos recipe! Here are some helpful tips to make it easier!
- Use thick tortilla chips for the best results as they can stand up to the toppings a bit better.
- Always layer your nachos so all the chips get some of the yummy toppings and cheese.
- Use more cheese than you think you need.
- Cut up the veggies and meat into bite-sized pieces so they fit on the chips better.
- Eat beef fajita nachos right away! Nachos quickly go soggy.
Do you have questions about this recipe? Here are some of the most commonly asked questions about steak fajita nachos.
Place the leftover nachos on a baking tray covered with foil at 350°F for about 10 minutes. You can add additional cheese if desired. Do not microwave leftover nachos.
You can marinate the steak in advance, slice up the veggies, and shred the cheese. Everything else is best done as close to eating the nachos as possible.
Steak fajita meat comes out super tender when it is cut properly. Let the meat rest first. Then place it on a cutting and cut against the grain into thin strips.
Traditionally beef skirt steak is used to make fajitas. It provides fantastic beef flavor, works great with a marinade, and is best cooked quickly over high heat (such as on a grill). Other cuts of beef that will work are Hanger, Flap, and Flank Steak.
More Mexican Recipes
Do you like nachos, tacos, wraps, and other delicious Mexican foods? Here are some recipes I am sure you will enjoy!
- Pulled Beef Tacos
- Smoked Tacos
- Cheesy Mexican Casserole
- Mexican Chicken Spaghetti
- The Best Tortilla Wrap Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Steak Fajita Nachos
Steak and Marinade
- 1 red bell pepper
- 1 yellow bell pepper
- 1 yellow onion
- 2 jalapeños
- 4 ounce cheddar cheese block
- 4 ounce pepper jack cheese block
- 2 24 ounce bags tortilla chips
- Place steak into a casserole dish.
- Combine olive oil, worcheshire, lime juice, minced garlic, salt, cumin, ancho chili powder, oregano, paprika, pepper in a small bowl. Whisk well, then pour over the steak. Marinate for 30 minutes.
- Preheat the grill to 400*
- Slice peppers, onions, and jalapeños thin. Toss with 1 tablespoon olive oil and a pinch of salt and pepper. Add to a grill basket and place onto the grill.
- Add steak directly onto the grill grates. Cook steak for 5 minutes per side. Remove the steak and let it rest on a wooden cutting board for 10 minutes. It will continue to rise in temp 5-7* as it rests.
- Shake the grill pan to redistribute vegetables. continue grilling for 5 minutes.
- Remove peppers and onions from the grill basket and set aside.
- Thinly slice the steak and shred the cheese.
- Place a layer of tortilla chips onto the grill basket. Top with ⅓ of the shredded cheese, steak, peppers and onions. Repeat layering. Place into the grill and cook for 5 minutes, or until the cheese has melted.
- Serve with salsa and sour cream and enjoy!
- Chicken - Use grilled chicken instead of steak. Chicken breasts only need to be cooked for 2 or 3 minutes on each side.
- Oven - Cook the steak in the oven instead. Cook the steaks for 8-10 minutes depending on your preference at 450°F
- Stovetop - Cook the steak inside a cast iron skillet. 140°F for medium rare doneness.
- Spicy - Add Chili flakes to the marinate, add more jalapeno slices or drizzle siracha sauce onto the nachos.
- Toppings - Anything goes as far as toppings despite the “fajita” title. Nachos can handle a variety of toppings. You can add corn, jalapenos, poblano peppers, red onions, and Portobello mushrooms.