Blackstone Steak and Chicken Fajitas Recipe Easy Sautéed Peppers Guide

Let me tell you, the smell of sizzling steak and chicken mingling with sweet, caramelized peppers on a Blackstone griddle is absolutely mouthwatering. The first time I fired up my Blackstone for these steak and chicken fajitas, I was instantly hooked. There’s this kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember when I was knee-high to a grasshopper, my family would gather around the dinner table for simple, hearty meals, and these fajitas remind me of those cozy evenings, packed with laughter and delicious food.

Honestly, I wish I’d discovered this recipe years ago—it’s dangerously easy to make but delivers pure, nostalgic comfort in every bite. My family couldn’t stop sneaking these fajitas off the platter (and I can’t really blame them). Whether you’re looking for a sweet treat for your weekend dinner, a bright addition to your Pinterest recipe board, or a crowd-pleaser for your next potluck, these Blackstone steak and chicken fajitas with sautéed peppers fit the bill perfectly. I’ve tested this recipe time and again, in the name of research, of course, and it’s become a staple for family gatherings and gifting. If you’re ready for a flavorful, juicy, and satisfying fajita experience, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Having spent countless hours perfecting this Blackstone steak and chicken fajitas recipe, I can tell you it’s a winner in so many ways. Here’s why:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Great for casual dinners, weekend cookouts, or fiesta-themed gatherings.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike — the perfect balance of smoky, juicy, and sweet.
• Unbelievably Delicious: The juicy steak and chicken combined with perfectly sautéed peppers create a flavor combo that feels like comfort food with a kick.

This recipe isn’t just another fajita; it’s the kind that makes you close your eyes after the first bite. The special trick? Cooking everything on the Blackstone griddle, which locks in flavors and creates those gorgeous charred edges. Plus, the peppers are sautéed just right — tender with a slight crispness that brings the whole dish alive. It’s a recipe that’s both fast and satisfying, making it perfect for impressing guests without any stress or turning an ordinary meal into something memorable.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, and a few fresh veggies bring it all together beautifully.

• For the Steak and Chicken:
  • 1 lb (450 g) flank steak, thinly sliced against the grain
  • 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil (for marinating and cooking)
  • 2 teaspoons smoked paprika (adds smoky depth)
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime (brightens flavors)
  • 2 tablespoons fresh cilantro, chopped (optional garnish)
• For the Sautéed Peppers and Onions:
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 tablespoon unsalted butter (for richness)
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder (adds a gentle kick)
  • Salt to taste
• For Serving:
  • 8 small flour or corn tortillas (warmed)
  • Sour cream or Greek yogurt
  • Shredded cheese (cheddar or Mexican blend)
  • Fresh salsa or pico de gallo
  • Avocado slices or guacamole

For best results, I recommend using fresh, firm bell peppers and quality olive oil like California Olive Ranch for that smooth flavor. If you want to keep this gluten-free, swap flour tortillas with corn or lettuce wraps. And if you like it spicy, adding a pinch of cayenne or fresh jalapeños works wonders. The lime juice is key — it wakes up the whole dish with a fresh zing!

Equipment Needed

• Blackstone griddle or a large flat-top griddle (the star of the show for that perfect sear)
• Sharp chef’s knife (for slicing meat and veggies thinly)
• Cutting board
• Mixing bowls (for marinating)
• Spatula or tongs (to flip and move the meat and veggies easily)
• Meat thermometer (optional, but handy for checking doneness)
• Aluminum foil or plate (to keep cooked meat warm)

If you don’t have a Blackstone griddle, a large cast-iron skillet or heavy-bottomed pan works in a pinch, but the griddle’s even heat and surface area really make a difference. For budget-friendly options, many kitchen stores carry affordable griddles that work great for fajitas. Keep your knives sharp — I learned the hard way that dull knives make slicing a chore and uneven cooking. Also, wiping down the griddle surface between cooking steak and chicken helps keep flavors clean and crisp.

Preparation Method

1. Marinate the Meat (15 minutes prep, optional 30 minutes to 2 hours marinating):

   In a large mixing bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and lime juice. Toss in the thinly sliced flank steak and chicken breasts, ensuring each piece is well coated. Cover and let marinate in the fridge. If you’re short on time, 15 minutes works, but longer marinating (up to 2 hours) really enhances flavor and tenderness.

2. Preheat Your Blackstone Griddle (5 minutes):

   Set your Blackstone griddle to medium-high heat, around 400°F (204°C). You’ll know it’s ready when a drop of water sizzles and evaporates almost instantly.

3. Sauté the Peppers and Onions (10 minutes):

   Add butter and olive oil to one side of the griddle. Toss in sliced bell peppers and onions. Sprinkle with chili powder and salt. Stir occasionally, letting them soften but retain a slight crunch and develop some charred spots — that’s flavor gold. When done, move veggies to a warm plate or keep them on a cooler side of the griddle.

4. Cook the Steak and Chicken (10-12 minutes):

   Add a little olive oil to the clean side of the griddle. Place steak slices flat, making sure they don’t crowd each other (or they’ll steam instead of sear). Cook for 3-4 minutes per side until nicely charred and cooked through but still juicy. Remove steak to rest under foil. Repeat with chicken slices, cooking for about 4-5 minutes per side until no longer pink inside. Use a meat thermometer if needed — chicken should hit 165°F (74°C).

5. Rest and Slice (5 minutes):

   Let steak rest a few minutes before slicing into thin strips against the grain—this keeps it tender. The chicken is already sliced, so it’s ready to go.

6. Assemble Your Fajitas:

   Warm tortillas on the griddle for 30 seconds each side. Layer with steak, chicken, sautéed peppers and onions, and your favorite toppings like sour cream, cheese, salsa, and avocado. Squeeze extra lime juice for a bright finish!

Pro tip: Don’t rush the resting step—it’s crucial for juicy meat. Also, keeping your griddle clean between cooking the two proteins ensures clear, distinct flavors without cross-contamination. The aroma at this stage is dangerously tempting—you’ll find yourself hovering around the griddle, eager for the first bite.

Cooking Tips & Techniques

Honestly, cooking perfect fajitas on a Blackstone griddle feels like a bit of an art, but after a few tries, you’ll get the rhythm down. Here’s what I’ve learned:

• Use Thin Slices: Thinly sliced meat cooks quickly and evenly, which is key for fajitas. Thick cuts tend to dry out or cook unevenly.
• Don’t Crowd the Griddle: Give your steak and chicken room on the griddle. Overcrowding traps steam and prevents that gorgeous sear and char.
• Control the Heat: Medium-high heat works best. Too hot, and you risk burning the meat or veggies; too low, and you won’t get that delicious crust.
• Rest the Meat: Always let steak rest before slicing to keep it juicy and tender.
• Layer Flavors: Marinate your meat with herbs and spices, but don’t overdo it—simple seasoning lets the quality meat shine.
• Multitask Wisely: While your peppers and onions cook, prep your toppings and warm tortillas. It keeps everything fresh and hot for serving.
• Cleanup Tip: Wipe the griddle with a paper towel dipped in oil after cooking to maintain a clean surface and prevent rusting.

I’ve burnt more than one batch of fajitas by rushing or overcrowding the pan — lesson learned! Patience and attention to heat make all the difference. Remember, fajitas are meant to be fun and relaxed, so don’t stress the small stuff. Let the Blackstone do the heavy lifting.

Variations & Adaptations

This Blackstone steak and chicken fajitas recipe is a fantastic base for all sorts of tasty tweaks and adjustments. Here are some ideas I’ve tried or recommend:

• Spicy Kick: Add sliced jalapeños or a dash of cayenne powder to the marinade for heat lovers. Fresh chopped cilantro and a squeeze of lime help balance the spice.
• Vegetarian Version: Replace the meat with hearty portobello mushrooms or marinated tofu. Cook on the griddle with the same seasonings and peppers for a satisfying plant-based meal.
• Low-Carb Option: Skip the tortillas and serve the fajita filling over cauliflower rice or wrapped in large lettuce leaves for a fresh crunch.
• Seasonal Veggies: Swap bell peppers for colorful summer squash or zucchini in warmer months, or add some sliced mushrooms for earthiness.
• Using Different Proteins: I’ve also tried this with shrimp, which cooks quickly and absorbs the fajita spices beautifully on the Blackstone.

One of my favorite personal adaptations is adding a smoky chipotle marinade to the chicken for a deeper, smoky flavor that pairs perfectly with the sweetness of the sautéed peppers. Feel free to play around and find your perfect combo!

Serving & Storage Suggestions

Serve these Blackstone steak and chicken fajitas hot off the griddle, right after assembling. Warm tortillas with juicy meat, sweet peppers, and fresh toppings create a tantalizing mix of textures and flavors. I like to serve with a cold Mexican beer or a zesty margarita for a festive touch.

If you have leftovers (and sometimes there’s barely any!), store the cooked meat and veggies in an airtight container in the fridge for up to 3 days. Tortillas store separately wrapped in foil or plastic to keep them soft. For longer storage, freeze the cooked filling for up to 2 months.

Reheat gently on the griddle or stovetop to avoid drying out the meat. Adding a splash of water or lime juice during reheating helps keep things moist. Flavors actually deepen after a day, making leftovers just as tasty (if not better!).

Nutritional Information & Benefits

This recipe offers a balanced mix of protein, healthy fats, and vegetables, making it a satisfying and nutritious meal. Each serving (about 2 fajitas) provides roughly:

Nutrient	Amount
Calories	400-450 kcal
Protein	35-40 g
Fat	15-18 g (mostly from olive oil and meat)
Carbohydrates	25-30 g (mainly from tortillas and peppers)
Fiber	3-5 g

With lean cuts of steak and chicken, plus antioxidant-rich bell peppers loaded with vitamins A and C, this dish supports muscle health and immune function. Using olive oil adds heart-healthy monounsaturated fats. Plus, it’s naturally gluten-free if you choose corn tortillas. Be mindful of dairy if adding cheese or sour cream, but swapping for dairy-free options works well.

Conclusion

If you’re after a flavorful, quick, and satisfying meal, these Blackstone steak and chicken fajitas with sautéed peppers are worth every minute in the kitchen. The juicy meats, sweet peppers, and tender onions combine to create that perfect balance of smoky, savory, and fresh flavors. Honestly, this recipe feels like a warm hug on a plate — simple yet packed with personality.

Feel free to customize with your favorite toppings or spice level to make it truly your own. I’ve loved sharing this with my family and friends, and I hope it becomes a favorite in your home, too. Don’t forget to leave a comment letting me know how your fajitas turned out or any delicious twists you tried. Happy cooking, and here’s to many tasty fajita nights ahead!

FAQs

Can I make these fajitas ahead of time?

Yes! You can marinate the meat a day ahead and prep the veggies in advance. Cook everything fresh for best texture, but leftovers reheat well.

What cut of steak works best for fajitas?

Flank or skirt steak is ideal because it’s flavorful and tender when sliced thinly against the grain.

Can I cook these fajitas indoors without a Blackstone griddle?

Absolutely. Use a large cast-iron skillet or grill pan on your stovetop to get a nice sear and cook evenly.

How do I keep the tortillas warm and soft?

Wrap them in foil and place in a warm oven (about 200°F/93°C) or keep them covered with a clean towel while you cook.

Are these fajitas gluten-free?

They can be if you use corn tortillas and ensure all seasonings and toppings are gluten-free.

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