Famous Fajita Nachos Recipe

Marinate steak

Combine olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, kosher salt, and black pepper in a shallow dish or zip-top bag. Add the steak and coat thoroughly. Marinate at room temperature for 20 minutes or refrigerate for up to 2 hours. Remove from refrigerator 20 minutes before cooking if chilled.

Cook steak

Heat a large cast-iron skillet or heavy frying pan over high heat until very hot (about 3–5 minutes). Add 1 tablespoon oil and swirl. Sear the steak 3–4 minutes per side for medium-rare to medium (depending on thickness) until it reaches desired doneness (about 125–135°F / 52–57°C for medium-rare to medium). Remove steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to retain juices, then slice thinly against the grain into 1/4-inch strips.

Sauté peppers and onions

While the steak rests, heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the sliced onion and bell peppers, season lightly with 1/4 teaspoon salt and a pinch of pepper, and cook, stirring occasionally, until softened and edges are lightly charred, about 6–8 minutes. Remove from heat.

Arrange chips

Preheat oven to 425°F (220°C). Spread the tortilla chips in an even layer on a large rimmed baking sheet or in an oven-safe skillet, overlapping slightly but leaving space so chips don't all sit under heavy piles of topping.

Layer nachos

Scatter half of the shredded cheddar and half of the Monterey Jack over the chips. Evenly distribute half of the sautéed peppers and onions and half of the sliced steak over the cheese. Add any black beans now if using. Top with remaining chips in small clusters (optional) and repeat layering with remaining cheeses, steak and vegetables so cheese covers most chips.

Bake

Bake in the preheated oven for 6–9 minutes until cheese is fully melted and bubbly. For a browner top, switch to broil on high for 1–2 minutes—watch carefully to avoid burning.

Add toppings

Remove nachos from oven. Immediately scatter pickled jalapeños, chopped cilantro, and sliced green onions over the hot cheese. Dollop sour cream and guacamole in several places or serve on the side. Spoon pico de gallo or diced tomatoes across the top. Serve with lime wedges and optional salsa verde or hot sauce.

Serve & enjoy: Transfer the pan or sheet to the table and encourage guests to squeeze lime over their portions. Leftovers can be stored loosely covered in the refrigerator for up to 2 days; reheat in a 350°F (175°C) oven until warmed through to help re-crisp chips.