I’ve had my griddle for 5 years now, and if there’s one meal I keep coming back to, it’s fajitas. I’ve probably made them 30–40 times, and I want to share 3 different ways I do them—whether you need a quick weeknight dinner or something a little more special.
Easy Weeknight Fajitas Sometimes life with two little kids means I just need dinner on the table fast. I grab a pack of pre-cut steak and veggies from the grocery store, toss on some extra peppers and onions, hit it with seasoning, a splash of water, and a two-spatula toss. Done in minutes. (Bonus points if you turn it into a quesadilla with melty cheese.)
Chicken Fajitas This one takes a little more effort, but the marinade is worth it. I cut the chicken into strips, toss it with a simple marinade for an hour or two, then cook it alongside plenty of peppers and onions. Fresh tortillas cooked right on the griddle make a huge difference here. Add pico, guac, and sour cream, and you’ve got a restaurant-quality fajita at home.
Steak Fajitas For this version, I like skirt steak. It’s thin, cooks quickly, and gets great flavor with a simple lime-based marinade. After grilling, I let it rest, slice it against the grain, then toss it back with the peppers and onions to soak up all that flavor. If you want to treat yourself, this is the one.
No matter which one you go for, fajitas are one of those meals that just work perfectly on the griddle.
👉 You can watch me cook all three here: [link to video]I’ve had my griddle for 5 years now, and if there’s one meal I keep coming back to, it’s fajitas. I’ve probably made them 30–40 times, and I want to share 3 different ways I do them—whether you need a quick weeknight dinner or something a little more special.
1. Easy Weeknight Fajitas Sometimes life with two little kids means I just need dinner on the table fast. I grab a pack of pre-cut steak and veggies from the grocery store, toss on some extra peppers and onions, hit it with seasoning, a splash of water, and a two-spatula toss. Done in minutes. (Bonus points if you turn it into a quesadilla with melty cheese.)
2. Chicken Fajitas This one takes a little more effort, but the marinade is worth it. I cut the chicken into strips, toss it with a simple marinade for an hour or two, then cook it alongside plenty of peppers and onions. Fresh tortillas cooked right on the griddle make a huge difference here. Add pico, guac, and sour cream, and you’ve got a restaurant-quality fajita at home.
3. Steak Fajitas For this version, I like skirt steak. It’s thin, cooks quickly, and gets great flavor with a simple lime-based marinade. After grilling, I let it rest, slice it against the grain, then toss it back with the peppers and onions to soak up all that flavor. If you want to treat yourself, this is the one.
No matter which one you go for, fajitas are one of those meals that just work perfectly on the griddle.
A few folks have asked about the cutting board I used in the video — It’s handmade and fits perfectly behind the griddle. You can grab one from masseywoodcraft.com and get 10% off with code Johnny at checkout: 👉 Check it out here