If you’re craving something bold, melty, and packed with flavor, these cheesy steak fajita tacos are your answer. Think: sizzling strips of marinated steak, charred bell peppers, sweet onions, and a layer of melted cheese all tucked into golden, crispy tortillas. They’re everything you want from a restaurant-style fajita plate, just folded into the perfect handheld taco.
This recipe is one of my go-tos for casual weeknights, game day spreads, or anytime I want a meal that’s a guaranteed crowd-pleaser. It’s fast, fun, and totally customizable.
Why You’ll Love These Tacos
- Smoky, spiced steak that’s tender and full of flavor
- Golden crispy tortillas with crunchy, melty cheese edges
- Charred peppers and onions for sweetness and a little bite
- Totally customizable toppings to suit everyone at the table
- Easy to make on a griddle, in a cast iron skillet, or even a nonstick pan
How to make these tacos (in a nutshell)
See the full instructions in the recipe card below.
You’ll start by slicing steak into super-thin strips and coating it in a bold spice rub made with chili powder, smoked paprika, garlic, oregano, and oil. The marinade turns into a paste that clings to every piece of meat and adds major flavor. Then, you’ll sear the steak until each strip is golden and caramelized.
The peppers and onions get cooked next—ideally on a hot surface that lets them char a little while still keeping their texture. Once everything’s cooked, you’ll build your tacos on the same pan or griddle, layering tortillas with cheese, steak, and peppers before folding and crisping them until the cheese is melty and the outside is perfectly toasted.
Tips for the Best Fajita Tacos
- Slice the steak thinly (against the grain): This helps it cook quickly and stay tender. Tip: A partially frozen steak is easier to slice!
- Use two pans if needed: If you don’t have a large griddle, cook the steak and veggies in batches so nothing steams.
- Let your veggies char: Spread them out and resist the urge to stir too often—you want those caramelized bits!
- Wipe between batches: This keeps burnt bits from carrying over and ensures a fresh, crispy tortilla.
- Don’t overfill: A little cheese, a few strips of steak, and a few veggies go a long way. Too much filling will make folding and crisping harder.
Topping Ideas
- Salsa or pico de gallo
- Sour cream or crema
- Sliced avocado or guacamole
- Fresh cilantro or scallions
- Pickled jalapeños or red onions
Shortcut & Make-Ahead Tips
- Marinate ahead of time: The steak can sit in the fridge overnight, so it’s ready to cook when you are.
- Pre-slice your veggies: Store them in an airtight container so all you have to do is throw them on the pan.
- Make them party-style: Set up a taco bar with warm tortillas, the cooked steak and veggies, and all the toppings for a build-your-own dinner.
Storage & Reheating Instructions
To Reheat:
- Skillet (best): Reheat in a dry skillet over medium heat for 1–2 minutes per side until warm and crispy.
- Oven: Bake at 375°F for 8–10 minutes covered, then uncover for 2–3 minutes to crisp up.
- Microwave (quickest): Cover with a damp paper towel and heat in 30-second intervals. The tortillas won’t stay crisp, but it works in a pinch.
To Freeze:
- Let tacos cool completely, then place on a rimmed baking sheet and stick in the freezer until just frozen (this prevents them from sticking together). Then place the frozen tacos in a sealed freezer-safe plastic bag.
- Freeze for up to 2 months.
- Reheat directly from frozen in a skillet or 400°F oven until warmed through and crisp—about 10–15 minutes.
Recipe
Cheesy Steak Fajita Tacos with Charred Peppers and Onions
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.
Equipment
- Blackstone or Griddle or large cast iron pan
Ingredients
For the Steak Marinade
- 2 teaspoon New Mexico chili powder or regular chili powder
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon chile de arbol powder or cayenne
- 1 teaspoon Mexican oregano
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 3 tablespoon olive oil or neutral oil
For the Tacos
- 1 lb steak tri-tip, top sirloin, or similar, thinly sliced against the grain
- 1 red bell pepper sliced into strips
- 1 yellow bell pepper sliced into strips
- ½ large white onion thinly sliced into half-moons
- 24 small 4-inch corn tortillas or 12 medium (6–7 inch) corn or flour tortillas
- 1½ - 2 cups shredded cheese Mexican blend, cheddar, or jack
- Oil for cooking
To Serve
- Fresh lime wedges
- Salsa
- Sour cream
- Green onions or chopped cilantro
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Instructions
- Marinate the Steak: In a small bowl, mix the chili powder, paprika, onion powder, garlic powder, chile de arbol (or cayenne), oregano, black pepper, salt, and oil into a paste. Slice the steak into very thin strips against the grain. Add the marinade to the steak and use your hands to coat every piece evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
- Cook the Steak: Heat a griddle, Blackstone or large cast iron skillet over medium-high heat. Once hot, lay the steak strips in a single layer (like cooking bacon) and sear until golden and lightly crisp, flipping to cook both sides. You may need to work in batches to avoid overcrowding the pan. Rest the steak for 2 minutes and cut into smaller strips (this makes it easier to fill the tacos). Set aside.
- Char the Peppers & Onions: Wipe out the pan if needed and add a splash of oil. Add the peppers and onions, spreading them in an even layer. Let them sit undisturbed for about a minute to develop a char, then stir and repeat. Continue this process for 5–7 minutes until everything is tender and nicely caramelized.
- Assemble the Tacos: Lower the heat to medium. Wipe down the griddle or pan and add a bit more oil if needed.
- For each taco: (for small tortillas, double the amounts if using larger tortillas)Place a tortilla on the pan.Sprinkle with about 1 tablespoon of cheeseAdd a few strips of steak (about 1 tablespoon) and a mix of peppers (about 2-3 peppers) and a few onions.Fold the tortilla in half to form a taco.
- Cook each taco for 1-2 minutes per side, pressing lightly with a spatula until the outside is golden, the cheese is melted, and the edges are crisp. Repeat as needed.
Notes
- Slice steak thinly: The thinner the better for tender, fast-cooking strips. A partially frozen steak is easier to slice.
- Griddle > pan: A large flat-top griddle lets you cook more at once, but a cast iron pan works great too.
- Don’t crowd the pan: For best browning, cook the steak in batches if needed.
- Tortilla size: Use street-size tortillas for snackable tacos, or go bigger for meal-size portions.
Nutrition
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