The College Housewife » Recipes » Steak Fajita Nachos

Steak Fajita Nachos

These loaded, saucy sheet pan steak fajita nachos are the holy grail of game day appetizers. Topped with tender carne asada chunks, charred peppers and onions, melty cheese and an array of toppings. Use up leftover carne asada if you’re in a pinch or they can easily be made into vegetarian fajita nachos.

Save this recipe for your super bowl feast for an absolute crowd pleaser (or a pleaser for 2 because they are SO addicting). 

A sheet pan of steak fajita nachos topped with cilantro, green onions, guacamole and sour cream.

These steak fajita nachos are a must make! 

If there is one recipe we ALWAYS make for a big game day, it’s a big platter of nachos. Pair alongside your favorite beer or a margarita for the best pre-game happy hour. 

They are LOADED: Topped with juicy steak, bite sized charred fajitas, a layer of melted cheese and all the toppings your heart desires. Hearty and perfect for a heavy appetizer. 

Super saucy: My secret ingredient, a little red enchilada sauce to make the nachos extra flavorful and juicy. 

Perfect for using up leftover steak: Short on time? Skip the steak marinade and use some leftover carne asada. After the steak is cooked up, these nachos take less than 15 minutes to prep!

Be the super bowl hero I know you are and make this epic platter of nachos for snacking all afternoon (or between commercials!).

Steak nachos baked on a sheet pan and topped with guacamole and sour cream.

Tips for the best nachos: 

  1. Grate your own cheese: The secret to melty, gooey nachos is to grate your own cheese. Pre-grated cheese has preservatives to keep it from clumping in the bag and they don’t melt as well as a good ole block of cheese. Buy the cheese block, you’ll be glad you did. 
  2. Use really thick chips: Chips serve as the vehicle for hefty nachos. Buy something a bit thicker so all your toppings hold up and don’t fall mid bite. 
  3. Line your sheet pan with parchment or foil: For easy clean up!
  4. Don’t over bake: You’ll risk drying out your nachos. I find 12 minutes is about the sweet spot, but it’s different for every oven. Keep an eye out, once your cheese starts to melt, you’re almost there. 

Bowls of sour cream, cilantro, black beans, enchilada sauce, steak, onions, green onions, chips and avocado.

What you’ll need!

  • For the steak marinade: A tasty carne asada steak marinade made with olive oil, soy sauce, lime juice, orange juice, cumin, chili powder, garlic and skirt or flap steak.
  • For the fajita topping: A green bell pepper (any color will do!) and 1/2 yellow (or red!) onion finely diced. 
  • Corn tortilla chips: Really thick sturdy ones that will hold up all the toppings. 
  • Black beans: 1 can, plain or any flavor of choice. 
  • Red Enchilada Sauce: my secret ingredient for extra saucy nachos. I love the siete brand. The ingredients are a bit cleaner and the flavor is huge. 
  • Cheese: I love a Colby jack blend for optimum meltiness but cheddar, jack, oaxaca, fontina and monterey jack will all melt nicely. 
  • Toppings: You can never have too many! Avocado, guacamole, green onions, cilantro, sour cream, jalapenos and salsa are all great choices!

Marinating steak, cooking peppers and onions, topping nachos and topping with cheese before baking.

How to make the best steak nachos 

  1. Make the steak marinade: Whisk together the marinade ingredients and add the steak. Cover and marinate for 4 hours in the refrigerator or overnight. 
  2. Cook the fajitas: Add in the peppers and onions to a heavy bottom skillet. Cook peppers for 4-5 minutes until crisp and slightly charred.
  3. Cook the steak: Remove steak from marinade. Heat a heavy bottom skillet, cook steak for 2-3 minutes on each side. Chop into bite size pieces. 
  4. For the nachos: Spread an even layer of corn chips on a large baking sheet. Top evenly with black beans, fajita pepper mixture, steak, an even drizzle of enchilada sauce and shredded cheese.
  5. Bake nachos for 10-15 minutes or until the cheese is melty. 
  6. Go crazy with the toppings! Top with avocado or guacamole, green onions, cilantro, and sour cream.

A corner platter of nachos topped with sour cream and guacamole.

What kind of steak do you use for steak fajita nachos?

The best steak to use for nachos is skirt steak or leftover carne asada. It cooks up quickly and soaks in lots of flavor. These nachos are also great to make with leftover carne asada! Chop it up in bite size pieces and throw it right on the nachos cold before baking. 

Can be made vegetarian 

These nachos can easily be made vegetarian. Omit the steak and follow with the remaining ingredients.

A platter of steak nachos with some scooped off and eaten.

Drinks to make with nachos 

Other Game Day Recipes:

If you make this steak fajita nacho recipe, be sure to tag me on Pinterest and Instagram!

I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!

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Steak Fajita Nachos

  • Author: Elizabeth Van Lierde
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Mexican

Description

These loaded, saucy sheet pan steak fajita nachos are the holy grail of game day appetizers.

Topped with tender carne asada chunks, charred peppers and onions, melty cheese and an array of toppings.

Use up leftover carne asada if you’re in a pinch or they can easily be made into vegetarian fajita nachos.


Ingredients

Scale

For the steak:

2 tbsp olive oil, divided

2 tbsp soy sauce

2 limes, juiced

1 orange, juiced

2 tsp ground cumin

2 tsp chili powder

4 garlic cloves, minced

1 lb skirt or flap steak

Salt

Cracked black pepper

For the nachos:

2 tsp olive oil

1 green bell pepper, finely diced

½ yellow onion, finely diced

Thick corn tortilla chips

1 can black beans, drained

1 cup canned red enchilada sauce (I used Siete brand)

2 cups shredded colby jack cheese

Toppings:

Avocado slices or guacamole

Chopped green onions

Chopped cilantro

Sour Cream


Instructions

  1. For the steak: In a small bowl whisk together 1 tbsp olive oil, soy sauce, lime juice, orange juice cumin, chili powder, and garlic cloves until well combined. In a large bowl or ziplock bag add in flank steak and pour marinade. Make sure the steak is well coated, place into the refrigerator and marinate for 3-4 hours or overnight.
  2. For fajitas: In a medium heavy bottom skillet, brush 2 tsp olive oil and heat on medium-high heat. Add in the peppers and onions and season with salt and black pepper. Stirring, cook peppers for 4-5 minutes until crisp and slightly charred. Set aside. 
  3. For the steak: Remove steak from marinade and season evenly with a little salt and pepper. Heat a heavy bottom skillet or grill pan on medium high heat and brush with 1 tbsp olive oil. Cook steak for 2-3 minutes on each side. Remove steak and tent with foil for 4-5 minutes. Chop into bite size pieces. 
  4. Preheat the oven to 425 F. 
  5. Line a large baking sheet with foil or parchment paper. Spread an even layer of corn chips on a large baking sheet. Top evenly with black beans, fajita pepper mixture, steak, an even drizzle of enchilada sauce and shredded cheese.
  6. Bake nachos for 10-15 minutes or until the cheese is melty. 
  7. Top with avocado or guacamole, green onions, cilantro, and sour cream.

Notes

Notes* Can sub out leftover carne asada for steak. 

Keywords: sheet pan, steak, nachos

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