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.
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.
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.
- 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.
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.
- 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.
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.
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!
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- 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
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- flour tortillas
- sour cream
- 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 minute of cooking place tortillas on griddle to warm.
- Remove the steak, vegetables and tortillas from griddle and serve with desired toppings.