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Fajitas on the Blackstone Adventure Griddle

Blackstone Steak Fajitas Recipe – Easy Tex-Mex on the Griddle

These sizzling Blackstone steak fajitas are packed with juicy marinated flank steak, baby bella mushrooms, onions, peppers, and jalapeños — all cooked hot and fast on a griddle. With bold Tex-Mex flavor and a rich caramelized finish, this easy camp-friendly recipe is perfect for RVers, outdoor cooks, or weeknight fajita lovers.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

For the Fajitas
  • 1.5 lbs flank or skirt steak, sliced against the grain
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 yellow onion, sliced
  • 1 cup baby bella (cremini) mushrooms, sliced
  • 1-2 jalapeños, sliced (remove seeds for less heat)
  • 1 tbsp olive oil
  • 1 tbsp butter
For the Marinade
  • 3 tbsp soy sauce
  • 2 tbsp lime juice (fresh is best!)
  • 2 tbsp olive oil
  • 2 tsp brown sugar
  • 3 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt
Optional Toppings
  • Warm flour tortillas
  • Sour cream
  • Guacamole
  • Pico de gallo
  • Shredded cheese
  • Cilantro

Equipment

  • Blackstone Griddle

Method
 

  1. Marinate the Steak
    Combine all marinade ingredients in a bowl or zip-top bag. Add sliced steak and marinate and marinate for at least 1 hour or overnight in the fridge for maximum flavor and tenderness. Optional but recommended: Make a second batch of the marinade and set it aside to use while cooking for added sauciness.
  2. Preheat Your Griddle
    Heat both burners on medium-high. Add a splash of olive oil.
  3. Cook the Steak
    Sear steak in batches, 2–3 minutes per side, until browned and slightly crisp on the edges. Remove from griddle and cover loosely.
  4. Cook the Veggies
    Add butter to the griddle. Toss on onions and bell peppers. Cook 5–7 minutes until they start to caramelize. Add mushrooms and jalapeños, and cook another 3–4 minutes until golden and tender.
  5. Bring It All Together
    Return steak to the griddle, mix with veggies, and pour some of the reserved marinade over everything. Let it all cook together another 1–2 minutes, allowing the sauce to reduce slightly and glaze the meat and vegetables. Squeeze a little lime over the top before serving.
  6. Serve Hot
    Load into tortillas and add your favorite toppings. Eat immediately while it's still sizzling!

Notes

  • Marinate Overnight: For the best flavor, marinate the steak overnight. It tenderizes the meat and infuses every bite with bold Tex-Mex seasoning.
  • Use Reserved Marinade: Making a second batch of marinade to pour over the fajitas while cooking adds a rich, saucy finish — highly recommended!
  • Griddle Tip: Preheat your Blackstone for 5–10 minutes before cooking. A hot surface is key to getting that caramelized sear.
  • Veggie Flexibility: Don’t have mushrooms or jalapeños? You can swap in zucchini, poblano peppers, or even corn for a twist.
  • Tortilla Tip: Warm your tortillas on the griddle’s edge for a soft, slightly crisp finish right before serving.
  • Spice Level: Adjust the heat by using more or fewer jalapeños — or leave the seeds in for extra kick.