Loaded Fajita Steak Nachos Recipe
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!
Ingredients
- 12 oz steak
- 1 tablespoon steak seasoning or salt & pepper
- 3 bell peppers sliced into strips
- 1 tablespoon taco seasoning or chili powder
- 1 tablespoon 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
- ½ cup green onion chopped
- ¼ 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.
Notes
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. Tried this recipe?Mention @prettydeliciouslife or tag #PDLrecipes!