Sheet Pan Steak Fajitas

introduction

The scent of sizzling steak and roasted peppers is one that instantly brings back memories of cozy family dinners. I remember the first time we made these Sheet Pan Steak Fajitas in my kitchen. The vivid colors of the vegetables and the comforting spice blend created a warm and inviting atmosphere. This recipe isn’t just about the delicious meal; it’s about gathering around the table, sharing stories, and enjoying each bite together. The beauty of this dish lies in its simplicity and the joy of cooking everything on one sheet pan, which means less hassle and more time to connect with loved ones. Whether it’s a weeknight dinner or a special occasion, these fajitas never fail to impress.

why make this recipe

Sheet Pan Steak Fajitas are a fantastic choice for several reasons. First, they are incredibly simple to prepare, which makes them perfect for busy weeknights. Everything cooks together on one pan, reducing cleanup time. Secondly, the vibrant blend of bell peppers, onions, and steak creates a colorful and flavorful dish that is satisfying and healthy. Finally, this recipe allows for customization; you can add your favorite toppings and sides, making it versatile for everyone’s preferences. It’s a meal that you can experiment with while still keeping it classic and comforting.

how to make Sheet Pan Steak Fajitas

Ingredients

• 1.5 pounds flank steak
• 3 bell peppers (red, yellow, and green), stemmed, seeded, and cut into 1/2-inch-wide strips
• 1 large red onion, cut into 1/2-inch-thick rounds
• 3 garlic cloves, sliced thin
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons salt
• 1 teaspoon packed brown sugar
• 8-inch flour tortillas
• 1 lime
• Salsa
• Avocado
• Fresh cilantro

Directions

1. Line two sheet pans with foil for easy cleanup. Preheat the oven to 475 degrees F, positioning one rack in the upper third and one in the lower third.
2. Stir together the fajita seasoning (chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar) in a bowl.
3. Slice the onion and bell peppers and toss them on one sheet pan with olive oil and a pinch of salt.
4. Cut the flank steak into 3 pieces, pat dry with paper towels, and sprinkle the fajita seasoning evenly on both sides. Arrange the steak on the second sheet pan.
5. Place the sheet pan with the onions and peppers on the upper rack and bake for 10 minutes.
6. Remove the vegetables, toss them, and then move them to the lower rack. Place the steak on the upper rack and bake for an additional 8-10 minutes, or until the steak reaches an internal temperature of 135 degrees F.
7. Remove both pans from the oven. Let the meat rest for 5 minutes, and while it rests, warm the tortillas in the turned-off oven.
8. Slice the steak against the grain into thin pieces. Toss the sliced steak with the roasted peppers and onions.
9. Serve everything with warm tortillas, salsa, guacamole, lime wedges, and fresh cilantro.

how to serve Sheet Pan Steak Fajitas

Serve your Sheet Pan Steak Fajitas with warm tortillas on the side. You can set up a fajita bar with your favorite toppings, such as salsa, diced avocado, fresh lime, and cilantro. This way, everyone can customize their own wrap, adding their desired toppings for a personal touch.

how to store Sheet Pan Steak Fajitas

To store leftovers, allow the fajitas to cool completely. Then, place them in an airtight container and store in the refrigerator for up to 3 days. You can also freeze them. Just make sure to wrap everything well in plastic wrap before placing the container in the freezer. This way, you can enjoy the flavors later.

tips to make Sheet Pan Steak Fajitas

• Make sure to pat the flank steak dry to get a good sear.
• Don’t skip the foil lining on the sheet pans for easier cleanup.
• Cut the vegetables and steak into uniform sizes to ensure even cooking.
• Use a meat thermometer to check the doneness of the steak for perfect results every time.

variation

Feel free to switch up the vegetables according to your preference. Zucchini, mushrooms, or even corn can be delicious substitutes or additions to the classic bell peppers and onions. If you want more heat, consider adding sliced jalapeños along with the other veggies.

FAQs

Q: Can I use a different type of steak?

A: Yes, you can use skirt steak or sirloin if you prefer. Just adjust the cooking time according to the thickness of the cut.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the veggies and marinate the steak a day in advance. Just cook them when you are ready to eat.

Q: Are these fajitas suitable for gluten-free diets?

A: Absolutely! Just substitute the flour tortillas with corn tortillas or another gluten-free option.

Sheet Pan Steak Fajitas

These Sheet Pan Steak Fajitas are a simple and colorful meal, perfect for busy weeknights. Everything cooks together on one pan, making for a hassle-free dinner that is delicious and customizable.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican, Tex-Mex

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Fajitas

• 1.5 pounds flank steak Pat dry before seasoning.
• 3 pieces bell peppers (red, yellow, and green), stemmed, seeded, and cut into 1/2-inch-wide strips
• 1 large red onion, cut into 1/2-inch-thick rounds
• 3 cloves garlic, sliced thin
• 1 tablespoon olive oil For tossing vegetables.
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 teaspoon garlic powder
• 2 teaspoons salt Divided use.
• 1 teaspoon packed brown sugar
• 8 pieces 8-inch flour tortillas
• 1 piece lime For serving.
• Salsa For serving.
• Avocado For serving.
• Fresh cilantro For serving.

Method

 

Preparation

1. Line two sheet pans with foil for easy cleanup.
2. Preheat the oven to 475 degrees F, positioning one rack in the upper third and one in the lower third.
3. Stir together the fajita seasoning (chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar) in a bowl.
4. Slice the onion and bell peppers and toss them on one sheet pan with olive oil and a pinch of salt.
5. Cut the flank steak into 3 pieces, pat dry with paper towels, and sprinkle the fajita seasoning evenly on both sides. Arrange the steak on the second sheet pan.

Cooking

1. Place the sheet pan with the onions and peppers on the upper rack and bake for 10 minutes.
2. Remove the vegetables, toss them, and then move them to the lower rack. Place the steak on the upper rack and bake for an additional 8-10 minutes, or until the steak reaches an internal temperature of 135 degrees F.
3. Remove both pans from the oven. Let the meat rest for 5 minutes, and while it rests, warm the tortillas in the turned-off oven.

Serving

1. Slice the steak against the grain into thin pieces. Toss the sliced steak with the roasted peppers and onions.
2. Serve everything with warm tortillas, salsa, guacamole, lime wedges, and fresh cilantro.

Notes

Make sure to pat the flank steak dry to get a good sear. Don’t skip the foil lining on the sheet pans for easier cleanup. Cut the vegetables and steak into uniform sizes to ensure even cooking. Use a meat thermometer to check the doneness of the steak for perfect results every time.