Fresh, Sizzling Flavor
Light, colorful, and ready in under 30 minutes — this griddle-style meal hits all the weeknight notes. It’s perfect for busy families, meal prep lovers, and anyone who likes their dinner a little charred and a lot delicious.
introduction
Blackstone Steak Fajitas bring that restaurant-style sizzle home with simple ingredients and big flavor. This recipe is built for a hot griddle and minimal fuss, so you get juicy, seasoned flank steak and tender peppers in one pan.
If you love quick griddle meals, try this Amish Poor Man’s Steak for another cozy skillet-style dinner idea.
Why You’ll Love This Blackstone Steak Fajitas:
- Fast weeknight dinner: ready in about 20–30 minutes.
- Big, bold fajita flavor with minimal cleanup.
- Family-friendly — customize toppings so everyone gets what they love.
- Great for meal prep — leftovers make amazing bowls or tacos.
- Perfect for griddles and cast-iron lovers who want a restaurant-style finish.
Ingredients Needed :
Protein
- 1 lb flank steak, thinly sliced against the grain
Veggies
- 2 bell peppers, sliced (use mixed colors)
- 1 medium onion, sliced
Oil & Seasoning
- 2 tablespoons olive oil
- 2 tablespoons fajita seasoning
To Serve
- Tortillas (flour or corn)
- Optional toppings: sour cream, salsa, guacamole, shredded cheese, lime wedges
Step-by-Step Instructions
- Preheat your Blackstone griddle over medium-high heat.
- In a bowl, combine the sliced flank steak, bell peppers, onion, olive oil, and fajita seasoning. Toss to coat evenly.
- Once the griddle is hot, add a little oil and spread the steak and veggies in an even layer. Cook for about 5–7 minutes, stirring occasionally until the steak is cooked through and the vegetables are soft.
- If you want extra char, push everything to the hot side for 30–60 seconds to caramelize.
- Serve immediately with warm tortillas and your choice of toppings.
- Slice any larger steak pieces thinly across the grain, squeeze fresh lime over the top, and enjoy.
Serving Suggestions Blackstone Steak Fajitas
- Serve with warmed flour tortillas, a scoop of guacamole, and pico de gallo for a classic plate.
- Make a fajita bowl: rice or cauliflower rice, steak and peppers, black beans, and a dollop of sour cream.
- Turn leftovers into breakfast tacos with scrambled eggs and shredded cheese.
For another Blackstone-friendly recipe with bold flavors, check out Amish Hamburger Steak Bake — it’s a cozy option when you want comfort food on the griddle.
Tips for Success Blackstone Steak Fajitas
- Slice flank steak thinly and against the grain for the most tender bites.
- Pat the steak dry before seasoning so it browns instead of steams.
- Don’t overcrowd the griddle — give ingredients room to caramelize. Cook in batches if needed.
- Use a high heat and quick cook time to keep steak juicy and peppers slightly crisp.
- Let the steak rest a couple minutes off the heat before slicing to retain juices.
- For a flavor twist, try marinating the slices 30 minutes in lime juice, garlic, and a splash of soy sauce.
Want another Blackstone crowd-pleaser? Try the Blackstone Alice Springs Chicken for a saucy, savory option.
variation (if any)
- Swap flank steak for skirt steak or thin-cut sirloin for similar results.
- Make it chicken fajitas: use 1 lb thinly sliced chicken breast and adjust cook time to 6–8 minutes.
- Add sliced mushrooms or zucchini for extra veggies, or toss in fajita seasoning with a teaspoon of smoked paprika for a smoky edge.
FAQs
Q: Can I cook these in a skillet instead of a Blackstone griddle?
A: Yes — use a large cast-iron skillet over medium-high heat and follow the same steps for great results.
Q: How do I prevent the veggies from getting mushy?
A: Keep the heat high and cook quickly, stirring occasionally. Don’t overcook — peppers should be tender-crisp.
Q: Can I make these ahead for meal prep?
A: Absolutely. Cook, cool, and store steak and veggies in airtight containers up to 3–4 days. Reheat in a skillet or microwave and assemble when ready to eat.
Q: What tortillas work best?
A: Warm flour tortillas are classic and soft, but corn tortillas are great if you prefer a gluten-free option.
Q: How do I reheat leftovers without drying out the steak?
A: Reheat gently in a covered skillet with a splash of water or broth over medium-low heat, or use the microwave with a damp paper towel to keep moisture.
Ingredients
Protein
- 1 lb flank steak, thinly sliced against the grain Slice against the grain for tenderness.
Veggies
- 2 pieces bell peppers, sliced (use mixed colors)
- 1 medium onion, sliced
Oil & Seasoning
- 2 tablespoons olive oil For cooking.
- 2 tablespoons fajita seasoning
To Serve
- Tortillas (flour or corn) Choose according to preference.
- Optional toppings: sour cream, salsa, guacamole, shredded cheese, lime wedges
Instructions
Preparation
- Preheat your Blackstone griddle over medium-high heat.
- In a bowl, combine the sliced flank steak, bell peppers, onion, olive oil, and fajita seasoning. Toss to coat evenly.
Cooking
- Once the griddle is hot, add a little oil and spread the steak and veggies in an even layer.
- Cook for about 5–7 minutes, stirring occasionally until the steak is cooked through and the vegetables are soft.
- If you want extra char, push everything to the hot side for 30–60 seconds to caramelize.
- Serve immediately with warm tortillas and your choice of toppings.
- Slice any larger steak pieces thinly across the grain, squeeze fresh lime over the top, and enjoy.
