This sheet pan loaded Fajita Steak Nachos recipe is the ultimate game day appetizer! Made with simple, healthy ingredients that will make you feel as good as they taste, plus they’re incredibly easy to make especially if you’re looking for ways to use up leftover steak or just looking for a fun way to serve steak to those picky eaters in your family!
Loaded Fajita Steak nachos make for a fun family dinner if you’re looking to mix things up on Taco Tuesday. They’re also perfect to serve at your next game day party, movie night, or anytime you’re in the mood for nachos!
If you like this easy game day recipe then you’ll want to check out these easy Air Fryer Jalapeño Poppers to go along with it, as well as this delicious Pineapple Mint Ranch Water that can be made into a cocktail or a mocktail.
Why You’ll Love This Steak Nachos Recipe
- It’s easy. Everyone needs go-to party food recipes that don’t take much time to prepare and these fajita steak nachos are just that.
- It’s customizable. I don’t eat onions, so I’ve left them out of my steak fajita nachos recipe, but if you love them, add some red onion or yellow onion. You can also add your other favorite toppings, like black beans, pinto beans, black olives, jalapeño peppers, cherry tomatoes or ground beef for even more protein.
- They’re healthy (ish!). Steak is a great source of protein and since we’ve added extra veggies, they’re a healthier party food option.
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Steak Nachos Ingredients & Tested Substitutions
- Steak. Using cuts like skirt steak, flat iron steak or flank steak work the best when preparing steak nachos. You can also use leftover steak if you have it, just be sure it is cut into thin strips.
- Bell Peppers. Red, orange, yellow or green bell peppers are all suitable.
- Garlic or Shallot Infused Olive Oil. I love cooking the bell peppers in flavorful olive oil like shallot or garlic infused olive oil, especially because I don’t digest garlic or onion well but I still love the flavors. You can also use regular olive oil if you prefer.
- Tortilla Chips. I prefer restaurant style corn tortilla chips because they are the most sturdy and the most crispy tortilla chips.
- Steak Seasoning. I like to season my steak with steak seasoning prior to cooking it, but you can simply use a bit of salt & black pepper if you prefer.
- Taco Seasoning. Along with the infused olive oils, I also add taco seasoning to the bell peppers. You can use chili powder instead if you do not have taco seasoning.
- Shredded Cheese. I prefer to use a Mexican Three Cheese Blend, but you can also use cheddar cheese, monterey jack, pepper jack, or any of your favorite cheeses.
- Additional Nachos Toppings: I like adding green onions, cilantro, sour cream or greek yogurt and avocado.
Steak Fajita Nachos Step by Step Instructions
- Prep. Pre-heat oven to 425F and line a baking tray with parchment paper or aluminum foil. Season steak, allowing to sit for 30 minutes at room temperature before cooking. Slice bell peppers and prepare all of the nacho toppings.
- Cook the steak. In a large skillet over medium to medium-high heat, cook the steak about 3-5 minutes on each side depending on desired doneness. Medium doneness is about 5 minutes per side. When the steak is cooked, set aside on a cutting board to allow the meat to rest while you prepare the peppers before slicing into thin strips.
3. Cook the peppers. In a medium mixing bowl add the bell pepper strips and toss with olive oil and taco seasoning. In the same pan that you cooked the steak, add the peppers over medium heat and cook until just tender.
4. Build the nachos. Create a single layer of chips on a large baking sheet using half of your tortilla chips and sprinkle with shredded cheese. Add another layer of chips using the remaining chips, topping with additional cheese. Then make an even layer of bell peppers and steak strips across the top of the chips, sprinkling once more with additional cheese if desired.
5. Bake. Bake the nachos at 425F until cheese is melted, about 5 minutes, keeping a close eye on them.
6. Add additional toppings. Once nachos are baked, add additional toppings like green onions, avocado, cilantro, and sour cream before serving.
Steak Fajita Nachos FAQs
Do I have to pre cook the steak?
You do need to either use leftover already cooked steak or pre-cook steak for this fajita steak nachos recipe. Since it will only be in the oven around 5 minutes, just enough time for the cheese to melt, it’s not enough time for the steak to properly cook. Same goes for the bell peppers as well.
What are the best tortilla chips for nachos?
I prefer to use restaurant style tortilla chips that are made with corn in my nacho recipes. They’re sturdier and are also gluten free.
Should I marinate the steak first?
You do not need to marinate the steak prior to cooking it if you do not want to. I typically rub the steak with steak seasoning or salt and black pepper about 30 minutes prior to cooking but don’t do much more to it than that.
Can you make steak nachos ahead of time?
While I don’t recommend making fajita steak nachos ahead, you can prepare your ingredients in advance. The steak and peppers can be cooked up to two days ahead and you can prepare your toppings the night before. I do not recommend attempting to store the nachos once they’ve been baked as they will become soggy from all the toppings and refrigeration. If you must store your nachos, do your best to remove topping like lettuce or avocado and store them in a separate container so that you’re able to reheat the nachos when you’re ready.
How to reheat nachos
If you end up with leftover nachos and want to reheat them, remove any toppings like avocado or lettuce and set them aside on a plate. Reheat the nachos in the oven at 425 for 5-10 minutes. When I reheat nachos I like to add a bit more cheese to freshen them up. Be sure to keep an eye on the nachos in the oven to make sure they don’t burn. You can take them out as soon as the cheese is melted.
If you liked this game day recipe, you might also like:
- Air Fryer Jalapeño Poppers
- Air Fryer Pulled Pork Nachos
- Healthy Buffalo Chicken Dip
- Air Fryer Coconut Shrimp
- Jalapeño Peach Salsa
- Baked Sweet Potato Lentil Tacos
- Beef Enchilada Nachos
Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!
Loaded Fajita Steak Nachos Recipe
Ingredients
- 12 oz steak
- 1 tbsp steak seasoning or salt & pepper
- 3 bell peppers sliced into strips
- 1 tbsp taco seasoning or chili powder
- 1 tbsp garlic or shallot infused olive oil or extra virgin olive oil
- 1 cup shredded cheese mexican 3 cheese blend or cheddar are best
- 1 bag tortilla chips
For the Toppings
- 1/2 cup green onion chopped
- 1/4 cup cilantro leaves
- avocado sliced or diced
Instructions
- Prep. Pre-heat oven to 425F and line a baking tray with parchment paper or aluminum foil. Season steak, allowing to sit for 30 minutes at room temperature before cooking. Slice bell peppers and prepare all of the nacho toppings.
- Cook the steak. In a large skillet over medium to medium-high heat, cook the steak about 3-5 minutes on each side depending on desired doneness. Medium doneness is about 5 minutes per side. When the steak is cooked, set aside on a cutting board to allow the meat to rest while you prepare the peppers before slicing into thin strips.
- Cook the peppers. In a medium mixing bowl add the bell pepper strips and toss with olive oil and taco seasoning. In the same pan that you cooked the steak, add the peppers over medium heat and cook until just tender.
- Build the nachos. Create a single layer of chips on a large baking sheet using half of your tortilla chips and sprinkle with shredded cheese. Add another layer of chips using the remaining chips, topping with additional cheese. Then make an even layer of bell peppers and steak strips across the top of the chips, sprinkling once more with additional cheese if desired.
- Bake. Bake the nachos at 425F until cheese is melted, about 5 minutes, keeping a close eye on them.
- Add additional toppings. Once nachos are baked, add additional toppings like green onions, avocado, cilantro, and sour cream before serving.
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