Beef Fajita Nachos Recipe

Marinate the beef

Pat the steak dry with paper towels. In a medium bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tbs soy sauce, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 2 minced garlic cloves, 1 tsp salt and 1 tsp black pepper. Add the steak and turn to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Cook and rest the steak

Remove steak from fridge 15 minutes before cooking to come toward room temperature. Heat a large cast-iron skillet or heavy pan over high heat until very hot (about 3–5 minutes). Add a thin film of oil if pan is dry. Sear the steak 3–4 minutes per side for medium-rare (thicker cuts may need longer). Internal temperature target: 130–135°F (54–57°C) for medium-rare. Transfer steak to a cutting board, tent with foil and rest 8–10 minutes.

Slice the steak

After resting, slice steak thinly across the grain into bite-sized strips or thin slices. Keep warm while you prepare vegetables and assemble nachos.

Cook peppers and onions

While the steak rests, heat 1 tbs olive oil in the same skillet over medium-high heat. Add sliced bell peppers and onion, season with 1 tsp salt and 1 tsp black pepper. Sauté, stirring occasionally, until softened and slightly charred, about 6–8 minutes. If you like them very tender, cook 1–2 minutes longer. Remove from heat and keep warm.

Preheat oven and arrange chips

Preheat the oven to 425°F (220°C). On a large rimmed baking sheet or an oven-safe baking dish, spread half the chips to form an even layer. Reserve remaining chips for a second layer.

Layer chips with cheese and fillings

Sprinkle about half of the combined cheeses (use 1.5 cups cheddar + 1 cup Monterey Jack total) over the first layer of chips. Evenly distribute half of the cooked steak slices and half of the cooked peppers and onions over the cheese. Add the remaining chips to make a second layer, then top with the remaining cheeses, steak, and vegetables so the nachos have two cheesy, meaty layers.

Bake until cheese melts

Bake in the preheated oven 6–8 minutes, or until cheese is fully melted and edges of chips are crisp. For a broiled, slightly browned top, switch oven to broil on high for 1–2 minutes — watch closely to avoid burning.

Add fresh toppings

Remove nachos from oven. Spoon dollops of sour cream or crema across the surface (or pass separately). Dot with sliced pickled jalapeños, diced tomato, chopped cilantro, and sliced green onions. Slice or dice the avocado and arrange on top or serve as guacamole alongside. Squeeze the lime wedges over the nachos to taste.

Serve

Serve immediately while hot and cheesy. Provide extra salsa, hot sauce and lime wedges at the table.

If using, warm salsa roja slightly in a small saucepan or microwave and drizzle or spoon over portions, or serve on the side. Add a tsp of hot sauce to the salsa if you want extra heat.