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Steak Fajita Nachos

Course Appetizer, Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Sam Harbison



  • 1 pound flank steak or other lean, thin steak
  • 4 cloves garlic peeled
  • 4 chipotle peppers in adobo
  • 1/2 cup olive oil extra virgin
  • 3 limes juiced
  • 1 handful cilantro more or less depending on taste

Cheese Sauce

  • 8 oz white American cheese
  • 1/2 cup whole milk
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper

For the Nachos

  • 1 yellow onion thinly sliced
  • 2 bell peppers (any color) thinly sliced
  • 3 tablespoons olive oil
  • 1 bag restaurant-style tortilla chips about 13 ounces
  • cilantro (optional) chopped, for garnish
  • sour cream, salsa, guacamole (optional) for serving


  1. Combine all of the steak marinade ingredients in a high speed blender and pulse until combined. Place steak in a covered dish and pour in marinade, making sure to coat all sides. Set aside while you make everything else.

  2. Next, heat your 3 tablespoons of olive oil in a skillet over medium-high heat. Once the oil is hot and shimmering, add the onion and bell peppers. Let them cook, stirring semi-frequently, until they are soft and slightly charred. Do not burn.

  3. While your onions and peppers are cooking, add all cheese sauce ingredients to a small sauce pan over medium heat, whisking occasionally until cheese is fully melted and all ingredients are combined. Add more milk if you need to thin it out. Keep warm, stirring occasionally, until ready to use.

  4. Once the onions and peppers are done, remove them from the skillet and keeping it over medium-high heat, add your steak. Cook for about 2 minutes per side or until just slightly pink in the middle (or until desired doneness). Thinly slice the steak once cooked.

    NOTE: You can also use a grill pan or a gas grill for the steak if you want to get pretty grill lines on your steak.

  5. Add tortilla chips to platter, and top with cheese sauce, peppers, and steak strips. Sprinkle on cilantro for garnish. Serve with sour cream, salsa, and guacamole on the side.

Recipe Notes

You will need to check the ingredients on your canned chipotle peppers in adobo sauce to make sure they are gluten free. Some brands are, and some are not. If it's not listed on the can, the company website should tell you.

This recipe doesn't use a full can of chipotles, but I like to freeze the extras in a plastic baggie for future use!