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Steak Fajitas (Sheet Pan)

steak fajitas

4.9 from 11 reviews

Steak Fajitas with tender juicy slices of beef, onions and bell peppers cooked together on a sheet pan for a quick dinner. Healthy, easy and always a hit with entire family!

  • Author: Olena of ifoodreal.com
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: Mexican
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Ingredients

Steak

  • 1.5 lbs sirloin, flank or skirt steak
  • 1/2 jalapeno, seeded and diced
  • 1 tbsp olive oil, extra virgin
  • 1 lime, juice of
  • 1/2 tsp taco seasoning, low sodium
  • 1 tsp garlic powder
  • 1/4 tsp salt + more for finishing
  • Ground black pepper, to taste

Vegetables

  • 2 large onions (1 Costco)
  • 3 large bell peppers, multi coloured
  • 2 tbsp olive oil, extra virgin
  • 1/2 tsp taco seasoning, low sodium
  • 1/4 tsp salt
  • Ground black pepper, to taste

For Serving

  • 8 small corn, whole wheat or white flour tortillas
  • Lime and cilantro
  • Avocado slices
  • Guacamole, salsa, yogurt, sour cream and cheese (very optional)

Instructions

  1. Preheat oven to 475 degrees F and line 2 rimmed baking sheets (half sheets) with silicone baking mats or unbleached parchment paper.
  2. Cut steak against the grain into thin slices. Look at your flank steak, see how the lines are running? Cut across them, not parallel. With sirloin steak it is easy because of its elongated shape – cut across, not lengthwise.
  3. Also cut onions and bell pepper into thin strips.
  4. Transfer meat and vegetables into 2 separate piles on one sheet pan.
  5. Meat: squeeze lime juice, drizzle with olive oil and sprinkle with taco seasoning, garlic powder, salt and pepper.
  6. Vegetables: drizzle with olive oil and season with taco seasoning, salt and pepper.
  7. Toss each pile to season separately. Then mix meat and veggies together and transfer half of steak fajitas on second sheet. Spread in a single layer.
  8. Bake for 20 minutes. To check for doneness, just taste a piece of steak.
  9. Broil until browned, about 5 minutes under 550 F (high) broiler.
  10. Season meat only just with a pinch of pink, coarse or regular salt. I underseason fajitas during cooking on purpose because a small sprinkle of salt at the end is everything. Good finishing salt is pink salt or coarse sea salt. Delicious!

Notes

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, throw on a ceramic non-stick skillet and pan fry until warmed through. It will give fajitas an extra char and refresh them.

Fajitas are amazing make ahead dinner. Slice vegetables and refrigerate in an airtight container. I wouldn’t recommend to season them yet because salt will pull moisture out. But steak would be great to marinate in seasonings and refrigerate. Prepped meat and veggies should last for up to 3 days. Then cook as per recipe.

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