Sheet Pan Steak Fajitas
Easy sheet pan steak fajitas made with tender steak, peppers, and simple seasoning all cooked on one pan for a quick weeknight dinner.
Servings: 5 people
Print Recipe
Equipment
- Knife and cutting board
- Sheet pan
- Measuring Spoons
Ingredients
- 2 pounds skirt or flank steak
- 3 bell peppers sliced
- 1 large onion sliced
- 2 tablespoons olive oil
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon chipotle powder
- 1 teaspoon dried oregano
- 1 lime juiced
Instructions
- Preheat oven to 400°F.
- Cut the skirt steak into about quarter-inch thick slices against the grain.
- Add the steak, peppers, onions, olive oil, onion powder, garlic powder, cumin, chili powder, salt, pepper, chipotle powder, dried oregano, and lime juice to a sheet pan. Toss until everything is evenly coated.
- Spread everything out in an even layer and bake for 20 to 25 minutes until the vegetables are tender and the steak is cooked through.
- Serve with warmed tortillas and your favorite fajita toppings.
Notes
- To control the doneness of the steak, divide the seasoning, oil, and lime juice between two bowls. Toss the vegetables in one and the steak in the other, cook the vegetables for 10 minutes first, then add the steak and finish cooking until it reaches your desired doneness.
- Slice the steak against the grain to keep it tender
- Spread everything out in an even layer on the pan so it roasts instead of steaming
- Toss everything well so the seasoning coats evenly
- Add jalapenos or cayenne if you want more heat
- Warm tortillas right before serving for the best texture
- Store leftovers in the fridge for up to 4 days and reheat in a skillet
- You can prep everything ahead and keep it in the fridge for up to 24 hours before cooking