Sizzling Blackstone Steak Fajitas: A Quick & Easy Outdoor Griddle Classic
Hey there, fellow flavor-lovers! It’s your friendly backyard chef here, and today I’m serving up a hot plate of Blackstone Steak Fajitas—a fast, flavorful, and family-friendly meal made right on your outdoor griddle. If you’ve never cooked steak fajitas on a Blackstone before, buckle up. You’re about to unlock a new weeknight dinner favorite.
We’re talking juicy, perfectly seasoned strips of steak, blistered peppers and onions, warm tortillas, and all your favorite toppings. This is the kind of meal that turns your patio into a fiesta in 20 minutes flat. Let’s dive in.
Why You’ll Love These Blackstone Fajitas
First off, let’s talk speed and ease. We’re pulling off bold, restaurant-quality flavors in just 20 minutes. No need for hours of marinating or a kitchen full of dishes. Plus, cooking everything on the Blackstone means less cleanup and more fresh air.
The Blackstone griddle (or any outdoor griddle) gets screaming hot, which means it sears the steak to perfection while giving your peppers and onions that irresistible charred edge. Add garlic near the end, and the smell alone will have your neighbors peeking over the fence.
Ingredients You’ll Need
Here’s what you’ll gather before firing up the griddle:
For the Fajitas:
- 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 (for the griddle)
Fajita Seasoning (mix together):
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Serving Suggestions:
- Flour tortillas
- Salsa
- Sour cream
- Shredded cheese
- Lettuce
Step-by-Step Instructions
1. Prep the Seasoning & Meat
Start by combining all your fajita seasoning spices in a small bowl. This mix brings that Tex-Mex heat and earthy depth that makes fajitas sing.
Now grab your flank steak and slice it against the grain into thin strips—about 1/2 inch wide. Toss the steak with 1 tablespoon of olive oil, then coat it with half of your seasoning mix. Let it marinate while you prep the veggies.
2. Season the Veggies
In a separate bowl (or a resealable bag), toss your bell peppers and onions with the remaining olive oil and seasoning. You want every slice glistening and ready to sizzle.
3. Preheat the Blackstone Griddle
Fire up your Blackstone to medium-high heat and give it about 5 minutes to preheat. Drizzle on the vegetable oil and spread it around using your spatula. This helps prevent sticking and gets that perfect sear.
4. Let’s Get Sizzlin’
Place your seasoned steak and veggies right onto the hot griddle. Spread them out so everything gets nice contact with the surface. Let them cook for 8–10 minutes, flipping and tossing every couple of minutes.
During the last 2 minutes, add your minced garlic and toss it all together. Garlic burns fast, so adding it at the end keeps it fragrant and golden—not bitter.
5. Warm the Tortillas
No one likes a cold tortilla! Toss your flour tortillas onto a cooler section of the griddle during the final minute of cooking. Let them warm and soften.
6. Serve and Build Your Fajita Feast
Once everything’s cooked through and slightly charred, remove from the heat. Pile the steak and veggies onto a platter, grab your warmed tortillas, and lay out your toppings.
Fajita Toppings: Go Wild!
You can keep it simple or go big. Here are a few favorites:
- Guacamole or sliced avocado
- Fresh pico de gallo
- Cotija cheese or shredded cheddar
- Jalapeño slices
- Fresh lime wedges
- Hot sauce
Build your fajita your way and watch it disappear fast.
Leftover Tips & Tricks
How to Store Leftover Fajitas:
Pop leftovers in an airtight container and refrigerate for up to 3 days. They’re fantastic the next day—but skip the freezer. The veggies tend to turn mushy.
Best Way to Reheat:
The trick is warming without overcooking. Heat leftovers in a skillet over low heat with a splash of water or a drizzle of oil. Short microwave bursts also work in a pinch.
No Blackstone? No Problem.
Don’t worry if you don’t have a Blackstone griddle. You can absolutely use:
- A cast iron skillet on the stovetop
- An indoor griddle
- A grill pan
The key is high heat and space. If you’re using a smaller skillet, cook the steak and veggies in batches to avoid steaming.
Chef’s Tips for Fajita Perfection
- Slice steak against the grain for tenderness.
- Use fresh garlic but add it at the end to avoid burning.
- Don’t crowd the griddle. Spread everything out so it sizzles—not steams.
- Warm tortillas last minute for that soft, flexible finish.
- Mix up your proteins! Try this with chicken, shrimp, or portobello mushrooms for variety.
A Crowd-Pleaser for Every Occasion
Whether it’s Taco Tuesday, a weekend BBQ, or a quick summer dinner, these Blackstone Steak Fajitas are a guaranteed hit. They’re colorful, customizable, and deliver big flavor fast. Plus, cleanup is a breeze—one griddle, done.
Throw some fresh fruit or a light margarita on the side, and you’ve got a full-on fiesta in under 30 minutes.
So next time you fire up the Blackstone, skip the burgers and go for fajitas. Your taste buds—and your dinner guests—will thank you.
Now grab that spatula, crank up the heat, and let the sizzle do the talking. 🔥
Printable Recipe Card
Blackstone Steak Fajitas
Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Servings: 6
Ingredients:
- 1½ lbs flank steak
- 2 tbsp olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 3 garlic cloves, minced
- 2 tbsp vegetable oil (for griddle)
Fajita Seasoning:
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Instructions:
- Mix fajita seasoning in a bowl.
- Slice steak thinly against the grain, toss with olive oil and half the seasoning.
- Toss peppers and onions with oil and remaining seasoning.
- Preheat griddle 5 minutes on medium-high. Add vegetable oil.
- Cook steak and veggies for 8–10 minutes, flipping occasionally. Add garlic in last 2 minutes.
- Warm tortillas during the last minute.
- Serve hot with toppings of choice.
Storage: Refrigerate leftovers in an airtight container up to 3 days.
Reheat: Microwave briefly or use a skillet with a splash of water to warm gently.
Enjoy the sizzle and dig in!
Nutrition (Per Serving):
Calories: 220 | Protein: 25g | Carbs: 5g | Fat: 11g | Fiber: 1g | Vitamin C: 64mg
Stay saucy, stay sizzling—until next time!
