Diner-Style Steak Fajita Skillet Nachos

Name: Diner-Style Steak Fajita Skillet Nachos
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz flank steak or skirt steak, thinly sliced; 1 tbsp olive oil; 1 bell pepper, sliced; 1 small onion, sliced; 1 tsp chili powder; 1/2 tsp ground cumin; 4 oz shredded Monterey Jack or cheddar; 4 cups tortilla chips; 1/2 cup pico de gallo; 1 lime, cut into wedges

Sizzled steak strips, peppers, and melty cheese piled on chips, finished with lime and quick pico.

Prep: 12 · Cook: 16 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (221 reviews)

INSPIRED BY

Inspired by sizzling fajita platters and loaded diner nachos, made fast in a single skillet.

Story

I have eaten this exact flavor combo under fluorescent diner lights off a highway exit, and it always hits. Steak, peppers, onions, and that chili-cumin punch, piled onto chips like you mean it. You melt the cheese right in the skillet, then hit it with lime so the whole thing wakes up. Loud, loaded, and gone fast.

By Theo

Ingredients

8 oz flank steak or skirt steak, thinly sliced
1 tbsp olive oil
1 bell pepper, sliced
1 small onion, sliced
1 tsp chili powder
1/2 tsp ground cumin
4 oz shredded Monterey Jack or cheddar
4 cups tortilla chips
1/2 cup pico de gallo
1 lime, cut into wedges

Instructions

Season the steak with salt, pepper, chili powder, and cumin.
Heat oil in a large skillet over medium-high heat. Sear steak 2 to 3 minutes, stirring, until browned. Move steak to a plate.
In the same skillet, cook peppers and onion with a pinch of salt until crisp-tender, 4 to 5 minutes.
Return steak to the skillet and toss for 30 seconds just to warm it through.
Lower heat to medium. Scatter chips over the steak and veggies, then shower on the cheese. Cover 2 minutes until melted.
Top with pico and squeeze lime over everything. Dig in straight from the skillet.

Chef Tips

Slice the steak thin against the grain so it stays tender.
Keep the veggies crisp, mushy peppers kill the vibe.
For extra heat, add pickled jalapenos right before serving.
If your skillet is small, build in two layers so the chips do not get buried.

Cook's Notes

**Best chips:** Thick restaurant-style chips hold up the longest.
**Heat control:** Sear steak hot and fast, then do not overcook it when it goes back in.
**Melt cheat:** Cover the skillet for a quick cheese melt without the oven.

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