Sheet Pan Steak Fajitas Recipe

Introduction

Sheet Pan Steak Fajitas are a quick and flavorful dinner perfect for busy weeknights. Tender steak and colorful bell peppers roast together on one pan for easy cleanup and delicious results. Serve with warm tortillas and fresh toppings for a satisfying meal.

Ingredients

• 1 pound flank steak
• 1 tablespoon lime juice
• ¼ cup olive oil, divided
• 3 tablespoons fajita seasoning, divided
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• Salt and pepper to taste
• Small flour or corn tortillas
• Limes
• Cilantro
• Avocado (optional)

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil. Slice the flank steak into ½ inch strips.
2. Step 2: In a bowl, whisk together 2 tablespoons of olive oil, 1 ½ tablespoons of fajita seasoning, and lime juice to create a marinade.
3. Step 3: Add the sliced steak to a sealable bag with the marinade and set aside while preparing the vegetables.
4. Step 4: Slice the onion and bell peppers into ½ inch strips. Toss them in a bowl with the remaining olive oil, remaining fajita seasoning, and salt and pepper to taste.
5. Step 5: Arrange the vegetables on the lined baking sheet, leaving space for the steak. Place the marinated steak strips next to the vegetables.
6. Step 6: Bake for 12-15 minutes, tossing and turning the steak and vegetables halfway through to cook evenly.
7. Step 7: While baking, warm the tortillas and slice limes and cilantro to prepare toppings.
8. Step 8: Once the steak is cooked and vegetables are tender, remove from oven and let cool for a few minutes. Serve with tortillas and desired toppings like avocado, lime wedges, and cilantro.

Tips & Variations

• Use skirt or sirloin steak as alternatives to flank steak for similar results.
• For extra heat, add sliced jalapeños to the vegetable mix.
• Marinate the steak longer, up to 2 hours, for deeper flavor.
• Serve with sour cream or shredded cheese for added richness.

Storage

Store leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Keep tortillas separate to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak?

Yes, skirt steak or sirloin work well as substitutes and will still deliver tender, flavorful fajitas when sliced thinly.

How do I make the fajitas spicier?

Add sliced jalapeños or sprinkle cayenne pepper into the fajita seasoning mix for extra heat. Adjust to taste depending on your spice preference.

Sheet Pan Steak Fajitas Recipe

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4.6 from 148 reviews

This Sheet Pan Steak Fajitas recipe offers a quick and flavorful meal featuring tender marinated flank steak and colorful bell peppers and onions, all cooked together on a single baking sheet for an easy cleanup. Perfect for a vibrant, hearty dinner that comes together in under 30 minutes.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Steak and Marinade

• 1 pound flank steak, sliced into ½ inch strips
• 1 tablespoon lime juice
• ¼ cup olive oil, divided
• 3 tablespoons fajita seasoning, divided

Vegetables

• 1 yellow onion, sliced into ½ inch strips
• 1 red bell pepper, sliced into ½ inch strips
• 1 green bell pepper, sliced into ½ inch strips
• 1 yellow bell pepper, sliced into ½ inch strips
• Salt and pepper to taste

To Serve

• Small flour or corn tortillas
• Limes, sliced
• Cilantro
• Avocado (optional)

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (204°C) and line a baking sheet with foil for easy cleanup. Slice the flank steak into ½ inch strips to ensure even cooking.
2. Make the Marinade: In a small bowl, whisk together 2 tablespoons of olive oil, 1 ½ tablespoons fajita seasoning, and 1 tablespoon lime juice to create the marinade that will infuse the steak with flavor.
3. Marinate the Steak: Place the sliced steak in a resealable bag, pour the marinade over it, seal, and let it rest while you prepare the vegetables. This allows the flavors to penetrate the meat.
4. Prepare the Vegetables: Slice the yellow onion and bell peppers into ½ inch strips. Toss them in a bowl with the remaining 2 tablespoons olive oil, 1 ½ tablespoons fajita seasoning, and salt and pepper to taste, ensuring the veggies are well coated.
5. Arrange on Sheet Pan: Spread the seasoned vegetables evenly on the foil-lined baking sheet, leaving space for the steak strips next to them. This arrangement ensures even cooking and flavor mingling.
6. Bake: Place the sheet pan in the oven and bake for 12-15 minutes, tossing and turning the steak and vegetables halfway through to promote even cooking and caramelization.
7. Prepare Tortillas and Garnishes: While the fajita mix bakes, lightly toast your small flour or corn tortillas. Slice the limes and chop cilantro to prepare fresh accompaniments.
8. Serve: Once the steak is cooked to your liking and vegetables are tender, remove from the oven. Let the mixture cool slightly for a few minutes, then serve with the toasted tortillas, lime wedges, cilantro, and optional avocado for a complete meal.

Notes

• Use flank steak for best results, but skirt steak can be substituted.
• Adjust fajita seasoning to your taste or use a homemade blend.
• To keep tortillas warm, wrap them in foil after toasting.
• Optional avocado adds creaminess and balances the spices.
• Use corn tortillas for gluten-free option.
• For extra char, broil for 1-2 minutes after baking if desired.

Keywords: steak fajitas, sheet pan dinner, easy fajitas, baked fajitas, flank steak fajitas