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Close-up of two Blackstone Steak Fajitas filled with sliced steak, colorful bell peppers, and red onions, garnished with cilantro.

Blackstone Steak Fajitas

These Blackstone steak fajitas are smoky, sizzling, and packed with juicy skirt steak strips, colorful bell peppers, and sweet caramelized onions cooked perfectly on the griddle. Ready fast and bursting with bold Tex-Mex flavor, this easy weeknight dinner delivers restaurant-style fajitas with crispy charred edges and tender steak in every bite.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Tex Mex
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the Steak
  • 1.5 pounds skirt steak sliced into thin strips
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
For the Vegetables and Assembly
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 large yellow onion sliced
  • 8 flour tortillas
  • 1 tablespoon lime juice
  • 2 tablespoons chopped cilantro

Equipment

  • Blackstone griddle
  • Large bowl

Method
 

  1. Preheat the Blackstone griddle to high heat.
  2. In a large bowl, toss skirt steak strips with olive oil, salt, black pepper, chili powder, smoked paprika, cumin, garlic powder, and onion powder.
  3. Add sliced bell peppers and onions to one side of the griddle. Cook for 4 to 5 minutes until softened and lightly charred.
  4. Add seasoned steak strips to the hot side of the griddle in a single layer.
  5. Cook steak for 2 to 3 minutes per side until deeply browned with crispy edges. Beef should reach 145°F with a 3 minute rest.
  6. Toss steak together with the peppers and onions.
  7. Warm tortillas directly on the griddle for about 30 seconds per side.
  8. Finish fajita mixture with lime juice and chopped cilantro.
  9. Serve immediately with warm tortillas and your favorite toppings.

Notes

Cooking the steak over very high heat creates the signature fajita char and smoky flavor. Avoid overcrowding the griddle so the steak sears properly instead of steaming.