Sheet Pan Steak Fajitas Recipe
This Sheet Pan Steak Fajitas recipe offers a quick and flavorful way to enjoy classic fajitas with minimal cleanup. Tender flank steak strips and colorful bell peppers and onions are marinated in a zesty fajita seasoning and lime juice, then roasted together on a single sheet pan for an easy, vibrant meal. Serve with warm tortillas, fresh lime, cilantro, and optional creamy avocado for a satisfying Tex-Mex dinner perfect for any weeknight.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Ingredients
Scale
Steak and Marinade
- 1 pound flank steak, sliced into ½ inch strips
- 1 tablespoon lime juice
- 2 tablespoons olive oil (from ¼ cup)
- 1 ½ tablespoons fajita seasoning
Vegetables
- 1 yellow onion, sliced into ½ inch slices
- 1 red bell pepper, sliced into ½ inch slices
- 1 green bell pepper, sliced into ½ inch slices
- 1 yellow bell pepper, sliced into ½ inch slices
- 2 tablespoons olive oil (remaining from ¼ cup)
- 1 ½ tablespoons fajita seasoning (remaining from 3 tablespoons)
- Salt and pepper to taste
To Serve
- Small flour or corn tortillas
- Limes, sliced
- Cilantro
- Avocado (optional)
Instructions
- Preheat oven and prep steak: 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 quick and even cooking.
- Make marinade: In a bowl, whisk together 2 tablespoons of olive oil, 1 ½ tablespoons fajita seasoning, and 1 tablespoon lime juice until well combined to create a flavorful marinade for the steak.
- Marinate steak: Place the sliced steak into a resealable bag along with the marinade. Seal and gently massage the steak to coat evenly. Let it rest while you prepare the vegetables to allow flavors to infuse.
- Prepare vegetables: Slice the yellow onion and bell peppers into ½ inch strips. Place them in a bowl, then toss with the remaining 2 tablespoons olive oil, 1 ½ tablespoons fajita seasoning, salt, and pepper to taste, coating evenly.
- Arrange on sheet pan: On the foil-lined baking sheet, spread out the seasoned vegetables in a single layer, leaving space beside them. Lay the marinated steak strips next to the vegetables, keeping everything in one layer for even baking.
- Bake fajitas: Place the sheet pan in the preheated oven and bake for 12-15 minutes. Halfway through, toss and turn the vegetables and steak to ensure even cooking and caramelization.
- Toast tortillas and prep toppings: While the fajitas are baking, warm the small flour or corn tortillas in a skillet or oven. Slice the limes and chop cilantro for fresh garnishing. Optionally, slice avocado for added creaminess.
- Serve: Once the steak is cooked through and vegetables are tender, remove the sheet pan from the oven. Let the fajita mix cool slightly before serving. Plate the steak and vegetables with warm tortillas, lime wedges, cilantro, and avocado for a delicious meal.
Notes
- Use flank steak for tender and flavorful results; skirt or flank steaks work well for fajitas.
- Adjust fajita seasoning quantity to taste or use homemade seasoning blends.
- For gluten-free options, use corn tortillas instead of flour tortillas.
- Leftover fajita mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- Adding sliced avocado adds creaminess and balances the spiciness.
- For a smoky flavor, consider finishing the steak on a hot grill pan after baking.
Keywords: Sheet pan fajitas, steak fajitas, easy fajitas, Tex-Mex dinner, sheet pan dinner, flank steak fajitas, bell pepper fajitas
Find it online: https://cheflenacooks.com/sheet-pan-steak-fajitas-recipe/
