These delicious steak fajita nachos are everything you could want in a fajita piled on top of tortilla chips and melty cheese. It’s perfect for a crowd!

steak fajita nachos on sheet pan

This recipe is sponsored by Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff.

I know few foods as crowd-pleasing as a tray of nachos. And if they’re piled high with sizzling rich and flavorful grilled steak, peppers and onions, and toppings like guacamole, sour cream and salsa— you have a winner that everyone will love and devour immediately.

Whether you’re looking for a fun dinner for your family, the perfect game-day appetizer, or a unique dish to serve at your next party, these steak fajita nachos are it! This is finger food at its finest.

Beef. It’s What’s For Dinner.

Earlier this summer I had the privilege of learning all about beef at a small retreat in Michigan. Experts from Beef. It’s What’s For Dinner gave us live demonstrations of different cuts of beef, how to prepare and cook them, and then they put us to work prepping the most amazing steak dinner. I can honestly say I’ve had few meals as delicious as that one.

Learn all about beef here.

That experience confirmed for me just how unique beef is. The taste is amazing— juicy, savory, and delicious! And the possibilities of what you can do with it are endless. I love to prepare steaks, roasts, and other cuts of beef a lot of different ways such as on the grill, in the oven, in a slow cooker, etc. and my family never complains. Quite the opposite actually!

This week we fell in love with these steak fajita nachos. They were fun and different, and extremely tasty.

Speaking of nachos, let’s get cooking!

ingredients for steak fajita nachos

Ingredients You’ll Need

  • Skirt Steak
  • Fajita seasoning
  • Cilantro
  • Olive oil
  • Red and green bell peppers
  • Red onion
  • Tortilla chips
  • Shredded cheese
  • Sour cream
  • Salsa or pica de gallo
  • Guacamole

The Best Steak for Fajitas

What’s the best cut of beef to use for steak fajitas? Skirt Steak is the traditional choice, because it has 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.

marinated steak flank and chopped veggies

How to Make Steak Fajita Nachos

This recipe has a few components to it, but I promise, it’s quite simple to put together!

1. Marinate steak. Rub Skirt Steak with olive oil, chopped cilantro, and fajita seasoning. Let marinate for at least 30 minutes and up to 24 hours.

2. Prep veggies. Slice red and green peppers and red onion. Toss with olive oil, chopped cilantro, and fajita seasoning.

3. Grill steak. Preheat grill to medium high and cook steak for 2-3 minutes per side, or until slightly browned but still pink in the middle (If using an instant read thermometer, cook to about 140° for medium rare doneness). Remove steak from the grill, tent with foil, and let rest (The temperature of the steak will continue to rise at it rests).

4. Grill veggies. While the steak is resting, cook veggies on the grill in either a grill basket or on a sheet of greased foil. Cook for about 8-10 minutes until they are soft and browned, stirring often so they cook evenly.

grilled skirt steak sliced

4. Slice steak. Skirt Steak should always be cut against the grain. Here’s a great video showing you how and why to cut against the grain.

5. Assemble nachos. Once steak and veggies are cooked, it’s time to make some nachos! Layer half of tortilla chips onto a sheet pan and cover with half of cheese. Repeat with remaining chips and cheese. Place under the broiler for 2-3 minutes until cheese is melted. Immediately top with steak, veggies, and dollops of sour cream, salsa, and pica de gallo.

Then, enjoy! Pro tip— serve nachos with my easy tin can margaritas.

Want to prepare the steak and veggies for this recipe on the stovetop? No problem! I’ve got instructions below in the full recipe.

steak fajita nachos with toppings

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grabbing a bite of steak fajita nachos

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Steak Fajita Nachos

These delicious steak fajita nachos are everything you could want in a fajita piled on top of tortilla chips and melty cheese. Perfect as an appetizer or main dish!


Homemade Fajita Seasoning:

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon coarse salt
  • 1 teaspoon granulated sugar
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper

Steak and Veggies:

  • 1 lb Skirt Steak
  • 1 red bell pepper , sliced thin
  • 1 green bell pepper , sliced thin
  • ½ red onion , sliced thin
  • ¼ cup olive oil , divided
  • ¼ cup fresh cilantro , chopped and divided

To Assemble Nachos:

  • 14 oz bag corn tortilla chips
  • 16 oz shredded cheese (I used a 4-cheese Mexican blend)
  • ½ cup sour cream
  • ½ cup guacamole
  • ½ cup salsa or pica de gallo
  • Chopped cilantro , for garnish (optional)


To Make Fajita Seasoning:

  • Combine all ingredients in a bowl.

To Prepare Steak and Veggies:

  • If Skirt Steak is long and thin, cut into smaller rectangular pieces and place in a bowl or zip-topped freezer bag. Rub steak all over with ⅔ of the fajita seasoning, oil and cilantro. Marinate in the fridge for 30 minutes and up to 24 hours.
  • Combine peppers and onions with remaining fajita seasoning, oil and cilantro in a separate bowl.
  • Preheat grill to medium high heat and cook steak on each side for 2-3 minutes, until slightly browned. If using an instant read thermometer, cook steaks to about 140°F for medium rare doneness. Remove steaks from the grill and tent with foil for 5-10 minutes.
  • While steaks are resting, cook veggies on the grill on either a grill basket or a sheet of greased foil. Cook for 8-10 minutes, until veggies are softened and browned. Remove from grill and cover to keep warm.

To Assemble Nachos:

  • Spread half of corn tortilla chips onto a large sheet pan and top with half of the cheese. Repeat with remaining chips and cheese.
  • Slice cooked steak against the grain and cut into smaller bite-sized pieces if needed. Cover to keep warm.
  • Place sheet pan with chips and cheese under broiler and heat for 1-2 minutes or until cheese is melted and starts to bubble.
  • Remove sheet pan from the oven and immediately top with sliced steak, veggies, and dollops of sour cream, guacamole, and salsa/pico de gallo. Enjoy immediately!


  • You can use store-bought fajita seasoning if desired. You'll need about ¼ cup.
  • To cook steak and veggies on the stovetop, use a large cast iron skillet and preheat to high heat. Follow same instructions as above, cooking first the steak (in batches if needed) and then the veggies.
  • While it is possible to prep fajita seasoning, and slice the peppers and onions ahead of time, steak and nachos are best served immediately.


Calories: 669kcal, Carbohydrates: 40g, Protein: 36g, Fat: 42g, Saturated Fat: 14g, Cholesterol: 106mg, Sodium: 1048mg, Potassium: 587mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1300IU, Vitamin C: 33mg, Calcium: 403mg, Iron: 3mg
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Disclosure: This recipe was created in partnership with Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. Thank you for supporting partnerships with brands I love and believe in, which make Completely Delicious possible. All opinions are always 100% my own. To learn more about Beef. It’s What’s For Dinner., you can visit their website. You can also find them on facebookinstagrampinterest, and youtube.

Thank you, Beef. It’s What’s For Dinner., for sponsoring Revitalize Retreat! A huge thanks also to our other sponsors, Harry and David, and Stonyfield. Photos of the retreat shared here are courtesy of Arrae Creative.