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Blackstone Steak Fajitas

4.50 from 8 votes
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By: the Evinks20 Comments
Posted: 04/13/22 Updated: 09/22/23

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Blackstone Steak Fajitas GSG Pinterest Image
Blackstone Steak Fajitas GSG Pin Image
Blackstone Steak Fajitas GSG Pinterest Image

We have found the best way to cook fajitas at home! Think of your favorite restaurant quality fajitas at home. Blackstone Steak Fajitas are bursting with flavor from fajita seasoned steak, peppers and onions that are cooked on your door griddle.

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Take that perfectly charred steak and vegetable mixture and pile it into your tortilla with your favorite toppings. You have an super easy, delicious and healthy dinner that’s ready in less than 30 minutes prepared on your outdoor griddle.

Blackstone Steak Fajitas on griddle top

What are Fajitas?

It’s a type of filling that’s often paired with flour or corn tortillas. This filling was traditionally made with carne asada, a skirt steak, cut into strips because it’s a tougher cut of meat.

The meat, which can also be chicken, is usually grilled or sauteed with peppers and onions that are cut into similar sized strips as the meat.

Why these Steak Fajitas on a Blackstone Griddle Work!

  • Easy to make! You can prep the meat ahead of time, slice your vegetables up before you need them and just toss them on the griddle to cook.
  • Feeds a Crowd! I love that it uses 1 1/2 pounds of steak so I can feed guests. We have a larger Blackstone and I can easily double this too.
  • Make it Yours! The best part is if I want a little more heat I can adjust the seasoning or if I’m feed a crowd everyone can top them to their preference so it’s always a hit.
Ingredients Needed to make Blackstone Steak Fajitas

Ingredients Needed

  • Skirt Steak – You could also use a flank steak steak of your choosing.
  • Olive Oil – You’ll need to use this to season the meat.
  • Peppers – We use a mix of red and yellow peppers
  • Onion – We prefer a red onion when we make these, but it’s up to you.
  • Garlic – Finely minced
  • Seasonings – We mix together chili powder, cumin, smoked paprika, salt and pepper to make our own fajita seasoning, but you can also grab a packet of seasoning to mix this recipe even easier.
  • Vegetable Oil – Used to oil the griddle when you cook.
  • Tortillas – We used flour, but you can also use corn tortillas.

What type of steak is good for Fajitas?

Usually a skirt or flank steak is used in fajitas. You could also use flat iron, New York Strip etc. The main thing I like is a boneless steak that’s on the thinner side so it can cook nice and fast on the griddle.

Favorite Equipment

  • Blackstone Griddle Tool Kit
  • Chef’s Knife
  • Cutting Boards

How to cook steak fajitas on a blackstone griddle

  • Slice – First, cut your steak against the grain into small slices about 1/2” thick and place in bowl or disposable bag. Then prepare your peppers and onion by slicing them into 1/2” thick strips.
  • Season – Grab your seasoning ingredients and mix in small bowl or take a shortcut and use a packet of fajita seasoning. Add half of olive oil to steak and toss to coat, then add half of your fajita seasoning to mixture and mix until coated. In other bowl add peppers, onions and remaining olive oil, toss to coat then add remaining fajita seasoning and mix until coated.
Homemade fajita seasoning in small bowl
Vegetables for fajitas with seasoning
Vegetables for fajitas tossed with fajitaseasoning
Skirt steak with fajita seasoning
Flank steak strips with fajita seasoning
  • Preheat – Turn on the Blackstone or griddle and preheat for about 5 minutes over medium high heat. You want this HOT before you start. When it’s preheated pour the vegetable oil on griddle and spread out.
  • Grill – Put the steak and vegetables on hot, oiled griddle. Cook for 8-10 minutes, tossing the steak and vegetables a few times. You want these to be slightly charred and cooked through. During the last minute of cooking place tortillas on griddle to warm.
  • Serve – Remove the steak, vegetables and tortillas from griddle and serve with desired toppings.
Steak strips on griddle
Fajita vegetables on griddle
Fajita vegetables and steak slices on griddle
Cooked fajita steak strips on griddle
Fajita vegetables cooked on outdoor griddle

What Toppings are good with Fajitas?

  • Salsa – Mix it up with our favorite corn salsa.
  • Pico de Gallo – Homemade or store bought is delicious.
  • Avocado Slices – Or make a homemade guacamole to serve with it.
  • Sour Cream – Thin it out with a little water and drizzle of the top.
  • Lettuce – Any type will work!
  • Cheese – We prefer a Mexican cheese like Cojita cheese.

How do you store leftover fajitas?

Store any leftovers in an air tight container in the refrigerator for up to 3 days. These do not freeze the best as the vegetables tend to become mushy after thawing.

What’s the best way to reheat Fajitas?

The main thing when reheating a fajita is to get them just warm and not cook them again or the steak becomes tough and chewy. Short bursts in the microwave or a skillet with a little water on low heat works the best.

What if you don’t have a Blackstone?

Any type of outdoor or indoor griddle will work, the cast iron of the Blackstone gives it that nice heat and flavor. Another great option indoors is a cast iron skillet.

Usually a cast iron skillet is smaller and you will have to cook the meat in a couple batches. You want to be able to spread this out evenly to get it to char and not “steam” if it’s piled on top of each other.

How to Make Blackstone Steak Fajitas

More Easy Blackstone Meals!

  • If you love your outdoor griddle you have to try these Smashburgers! So much flavor, plus quick and easy to make!
  • These Blackstone Bacon Cheeseburger Sliders are super easy and so tasty!
  • Make some delicious Blackstone Chicken Fried Rice for dinner one evening.
  • This Blackstone Breakfast Crunchwrap is a fabulous easy breakfast to whip up on the Blackstone griddle.
  • Blackstone Steak and Potatoes is a game changer recipe and so delicious!

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Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!

Fajitas on the Blackstone Griddle
4.50 from 8 votes

Blackstone Steak Fajitas

Quick and easy Steak Fajitas cooked on your outdoor griddle. Cook your steak, peppers and onions right on your griddle plus, warm the tortillas for an easy meal.
Prep:10 minutes mins
Cook:10 minutes mins
Total:20 minutes mins
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Ingredients

  • 1 ½ pounds flank steak or steak of your choice
  • 2 Tablespoons olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 onion sliced
  • 3 cloves garlic minced
  • 2 Tablespoons vegetable oil

Fajita Seasoning

  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper

Serving Suggestions

  • flour tortillas
  • salsa
  • sour cream
  • lettuce
  • cheese

Instructions

  • Mix fajita seasonings in small mixing bowl until combined and set aside.
  • Slice steak against the grain into small slices about half inch thick. Place into bowl or resealable on gallon sized bag and add 1 Tablespoons olive oil, toss to coat. Then add half of mixed fajita seasoning to meat and toss to coat.
  • In another bowl or resealable gallon size bag add vegetables and remaining olive oil. Toss to coat then add in remaining fajita seasoning and mix until coated.
  • Preheat the Blackstone for about 5 minutes over medium high heat. Pour vegetable oil on preheat griddle and spread out.
  • Put the steak and vegetables on hot, oiled griddle. Cook for 8-10 minutes, tossing the steak and vegetables a few times. You want these to be slightly charred and cooked through. During the last few minutes add garlic.
  • During the last minute of cooking place tortillas on griddle to warm.
  • Remove the steak, vegetables and tortillas from griddle and serve with desired toppings.

Tips

How do you store leftover fajitas?
Store any leftovers in an air tight container in the refrigerator for up to 3 days. These do not freeze the best as the vegetables tend to become mushy after thawing.
What’s the best way to reheat Fajitas?
The main thing when reheating a fajita is to get them just warm and not cook them again or the steak becomes tough and chewy. Short bursts in the microwave or a skillet with a little water on low heat works the best.
What if you don’t have a Blackstone?
Any type of outdoor or indoor griddle will work, the cast iron of the Blackstone gives it that nice heat and flavor. Another great option indoors is a cast iron skillet.
Usually a cast iron skillet is smaller and you will have to cook the meat in a couple batches. You want to be able to spread this out evenly to get it to char and not “steam” if it’s piled on top of each other.

Nutrition Information

Calories: 220kcal (11%), Carbohydrates: 5g (2%), Protein: 25g (50%), Fat: 11g (17%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 68mg (23%), Sodium: 262mg (11%), Potassium: 521mg (15%), Fiber: 1g (4%), Sugar: 2g (2%), Vitamin A: 847IU (17%), Vitamin C: 64mg (78%), Calcium: 39mg (4%), Iron: 2mg (11%)
© Gimme Some Grilling ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.

Did you make this?

Be sure to upload a photo & tag me at @gimmesomegrilling. I love seeing what you made!

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Meet the Evinks

Hi! We are Jason & Julie! We focus on easy, simple recipes that everyone can tackle on their smoker and grills that the entire family will enjoy!

Read more...

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Reader Interactions

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Recipe Rating




  1. greg says

    Posted on 6/26/24 at 11:10 am

    5 stars
    How do you slice skirt or flank steak against the grain. The strip is long and narrow and the grain runs in the narrow direction. This is confusing me.

    Reply
    • Sarah Hill says

      Posted on 6/27/24 at 2:08 pm

      The grain of a steak is the direction of its muscle fibers, which can be seen as long, somewhat uniform, whitish lines running through the meat. To find the grain, you can place the steak on a cutting board so that the edges are parallel, and the grain should also run parallel to the edge. Make sure to slice the skirt steak across the grain in thin pieces, about 1/4-inch thick. I like to hold my knife at a 45-degree angle to create a bias cut. This ensures additional tenderness by creating more surface area between the muscle fibers so they aren’t stacked, making it easier to eat. Hope this helps!

      Reply
  2. Tamara Shepherd says

    Posted on 6/10/24 at 12:25 pm

    can I marinate the meat and veggies overnight?

    Reply
    • Sarah Hill says

      Posted on 6/10/24 at 1:11 pm

      Yes! You can always marinate for longer to let the flavors really soak in!

      Reply
  3. Dale Miller says

    Posted on 3/4/24 at 5:49 am

    1 star
    Not complete recipe!
    Sorry any entity that doesn’t want to tell you measurements of spices to mix together hasn’t told you a true recipe!

    Reply
    • Courtney says

      Posted on 3/6/24 at 9:36 am

      Umm…. This is posted in the recipe.

      1 teaspoon chili powder
      ▢1 teaspoon cumin
      ▢½ teaspoon smoked paprika
      ▢½ teaspoon kosher salt
      ▢¼ teaspoon ground black pepper

      Reply
  4. Beth says

    Posted on 9/19/23 at 10:38 am

    This looks amazing. I have not made it yet but I cannot wait. I want to use steak and chicken. Should I season the chicken exactly the same as the steak?

    Reply
    • Courtney says

      Posted on 9/24/23 at 3:31 pm

      We would!

      Reply
  5. Beth says

    Posted on 7/14/23 at 6:34 pm

    5 stars
    Delicious! Easy to make as well.

    Reply
    • Courtney says

      Posted on 7/18/23 at 6:17 pm

      These are definitely a favorite!

      Reply
  6. Sharon Flint says

    Posted on 9/25/22 at 9:08 pm

    5 stars
    The BEST!! Thank you for sharing your recipe, my hubby and I both loved it! Our first meal on our new Blackstone 👍

    Reply
    • the Evinks says

      Posted on 9/26/22 at 9:32 am

      Wonderful to hear Sharon! Thanks so much for commenting and rating the recipe!

      Reply
  7. Jennie says

    Posted on 9/24/22 at 7:06 pm

    5 stars
    Loved this one. Got my husband a Blackstone for Father’s Day/anniversary and this is the second recipe he’s attempted. Easy, great flavor. Crowd pleaser.

    Reply
    • the Evinks says

      Posted on 9/26/22 at 9:33 am

      Awesome to hear Jennie! Thanks so much for commenting and rating the recipe!

      Reply
  8. Rainee says

    Posted on 9/9/22 at 11:15 pm

    5 stars
    Made this tonight at hunting camp. It was a hit!

    Reply
    • the Evinks says

      Posted on 9/12/22 at 1:12 pm

      So glad you enjoyed it! Thanks so much for commenting and rating the recipe!

      Reply
  9. Kristen says

    Posted on 8/13/22 at 12:13 pm

    5 stars
    WOW! The best Fajitas I have ever had, the meat was still tender and juicy and everything was perfectly proportioned.

    Reply
  10. Katie says

    Posted on 8/12/22 at 6:07 pm

    5 stars
    These have lots of flavor and everyone loves them!

    Reply
  11. Yvette Pujols says

    Posted on 8/9/22 at 4:20 pm

    Where do you add the garlic?

    Reply
    • the Evinks says

      Posted on 8/11/22 at 2:47 pm

      Sorry it’s updated!

      Reply

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