Blackstone Steak Fajitas

Posted on February 23, 2026

introduction

Blackstone Steak Fajitas bring sizzling, restaurant-style fajitas straight to your backyard griddle — juicy steak, sweet peppers, and onions charred to perfection. This recipe is easy to scale, perfect for weeknight dinners, and a total crowd-pleaser for family meals or casual parties. For another fast griddle-style sandwich idea, try the chicken Philly cheesesteak recipe for inspiration.

Why You’ll Love This Blackstone Steak Fajitas

Big, bold fajita flavor with simple pantry spices.
Fast: ready in about 20–30 minutes from start to finish.
One-pan (griddle) cooking means fewer dishes and max char.
Family-friendly: everyone builds their own tacos/roll-ups.
Easy to meal-prep: cook once, enjoy leftovers all week.

Ingredients Needed :

Protein

1 lb flank steak, thinly sliced against the grain

Vegetables

2 bell peppers, sliced (mixed colors)
1 medium onion, sliced

Oil & Seasoning

2 tablespoons olive oil
2 tablespoons fajita seasoning

Tortillas & Toppings

Tortillas (flour or corn)
Optional toppings: sour cream, salsa, guacamole, shredded cheese, lime wedges

For a different protein texture, check a hearty pan-seared option like this salisbury steak made with ground chicken.

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.
For extra char, push everything to the hot side for 30–60 seconds to caramelize. For a deeper sear on thicker pieces, you can use a hot cast-iron pan — see this searing steak in a cast iron skillet technique.
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 these fajitas straight off the griddle with warm flour or corn tortillas and a spread of toppings: guacamole, sour cream, shredded cheese, pico de gallo, and lime wedges. Add a side of cilantro-lime rice or charred corn for a fuller plate. Leftovers are great in salads, burrito bowls, or stuffed into baked potatoes for a quick next-day meal.

Tips for Success Blackstone Steak Fajitas

Slice against the grain: cutting across the muscle fibers keeps the steak tender.
Don’t overcrowd the griddle: give ingredients room to sear for better caramelization.
Pat steak dry before seasoning to improve browning.
Use high heat for quick cooking and short cook times to avoid toughness.
Let steak rest a few minutes before slicing to keep juices locked in.
If you want a different dinner idea using similar searing skills, revisit the chicken Philly cheesesteak recipe as a crowd-pleasing alternative.

variation (if any)

Swap flank steak for skirt steak, sirloin, or thinly sliced ribeye for richer flavor.
Make it chicken fajitas by using sliced boneless chicken breast or thighs and adjusting cook time to 6–8 minutes.
Keep it vegetarian: replace steak with portobello strips or marinated tofu and increase veggies.

FAQs

Q: Can I marinate the steak ahead of time?
A: Yes — marinate up to 4 hours for extra flavor. If marinating longer, use an acid-light mix (less vinegar/lime) to avoid mushy meat.

Q: What’s the best cut for fajitas?
A: Flank and skirt steak are classic for fajitas because they’re flavorful and slice well across the grain. Sirloin or ribeye work if you prefer more marbling.

Q: How do I prevent vegetables from getting soggy?
A: Cook veggies over high heat and avoid stirring constantly. Let them sit to develop char, then toss just to combine.

Q: Can I make these ahead and reheat?
A: Yes — store steak and veggies separately in airtight containers up to 3 days. Reheat on a hot griddle or skillet to revive the char and avoid sogginess.