Blackstone Steak Fajitas

Firing up the griddle for Blackstone Steak Fajitas is a fast, flavor-packed way to get dinner on the table without heating up your kitchen. This recipe uses skirt steak, a quick-cooking cut that sears beautifully on the flat-top. Paired with caramelized onions, blistered peppers, and a squeeze of fresh lime, it’s a crowd-pleaser built for weeknight ease or weekend cookouts. The high heat of the griddle gives you those crisp, browned edges on the steak and veggies that make each bite pop with texture and flavor.

Blackstone Steak Fajitas

The secret to great steak fajitas starts with the cut. Skirt steak is thin, beefy, and cooks fast, making it perfect for griddle cooking. The SPG (salt, pepper, garlic) base, combined with our Spicy Pork Rub (which is good for more than just pork) brings a savory punch that complements the charred vegetables.

Cooking everything side by side on the Blackstone keeps things quick and easy and really brings out that restaurant-style flavor that everyone loves about fajitas.

Corn tortillas warm up quickly on the hot surface, giving them just enough char to add depth without getting brittle. Top with sour cream, hot sauce, and chopped cilantro for the best fajitas you’ve ever had at home!

Why You’ll Love This Dish

• Quick Cooking – Skirt steak cooks fast and evenly on a hot griddle!
• Big Flavor – A mix of smoky seasoning and charred vegetables brings depth.
• Crowd-Friendly – Makes up to 18 fajitas, perfect for gatherings!
• Customizable Toppings – Easily tailored with different sauces or add-ons.
• One Surface Cooking – Everything cooks on the griddle at once for easy cleanup.

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Homemade Steak Fajitas Grocery List

Here’s a quick run-down of what ingredients you need to make this recipe successfully. This is handy to quickly glance at to see if whipping this up will require a trip to the store. For the full ingredients, including the amounts, refer to the recipe at the bottom of the post.

• Avocado Oil – High smoke point oil perfect for griddle cooking; prevents sticking and enhances browning.
• Skirt Steak – Thin, flavorful cut that sears quickly and absorbs seasoning well! Flank steak can also be used here.
• OWYD SPG – A simple but powerful seasoning blend of smoked salt, pepper, and garlic. Adds incredible flavor!
• OWYD Spicy Pork Rub – Adds smoky heat and savory depth to the steak.
• Bell Peppers – Sweet and slightly crunchy when seared; balance the richness of the beef.
• Yellow Onion – White onion can also be used for this if that’s what you have.
• Limes – Bright acidity that lifts the overall flavor and cuts through the fat.
• Corn Tortillas – Traditional base for fajitas; warm easily on the griddle!
• Sour Cream – Cools down the spice and adds creaminess.
• Hot Sauce – Brings extra heat for those who want it!
• Cilantro – Fresh herbal flavor that finishes the dish with a clean bite.

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How To Make Steak Fajitas On The Blackstone

Below is the quick summary of what you’re getting into if you decide to make this recipe. It is just the overview, so when you are cooking make sure to follow the complete instructions that are located at the very bottom of the page in the printable recipe card.

How to Make Blackstone Steak Fajitas

1. Preheat the Griddle – Turn your Blackstone to high heat and let it get hot.
2. Season the Steak – Coat the skirt steak with SPG and the Spicy Pork Rub on both sides.
3. Cook the Steak and Veggies – Add oil to the hot griddle, then place the peppers, onions, and steak down. Don’t flip the steak until it has a solid sear.
4. Slice the Meat – Remove the steak once cooked, let it rest briefly, then slice thinly against the grain.
5. Warm Tortillas & Serve – Heat tortillas on the griddle, then build fajitas with steak, veggies, and your favorite toppings.

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Serve This With…

• Mexican Street Corn (Elote) – Creamy, spicy, and sweet corn makes a great side
• Cilantro Lime Rice – A fresh, bright grain option that complements the rich steak
• Pico de Gallo or Guacamole – Add a fresh dip for more texture and color

Blackstone Steak Fajitas bring together bold seasoning, perfectly seared meat, and tender vegetables in every warm tortilla. It’s a practical recipe that makes use of high-heat cooking for fast results and bold flavor. If you’re cooking for a weeknight dinner or a backyard hangout, this dish comes together fast and tastes like something you’d find at a good street taco stand.

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