Sheet Pan Steak Fajitas Recipe
This Sheet Pan Steak Fajitas recipe offers a quick and flavorful way to enjoy classic fajitas with minimal cleanup. Featuring tender flank steak marinated in a zesty lime and fajita seasoning blend, paired with vibrant bell peppers and onions, all roasted together on a single sheet pan for a convenient and delicious meal. Serve with warm tortillas, fresh cilantro, lime wedges, and optional creamy avocado for a satisfying Tex-Mex feast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Steak and Marinade
- 1 pound flank steak, sliced into ½ inch strips
- 1 tablespoon lime juice
- 2 tablespoons olive oil (from the ¼ cup divided)
- 1 ½ tablespoons fajita seasoning (from the 3 tablespoons 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
- 2 tablespoons olive oil (remaining from the ¼ cup divided)
- 1 ½ tablespoons fajita seasoning (remaining from the 3 tablespoons divided)
- Salt and pepper to taste
To Serve
- Small flour or corn tortillas
- Limes, sliced
- Cilantro, chopped
- Avocado, sliced (optional)
Instructions
- Prep the Oven and Steak: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with foil for easy cleanup. Slice the flank steak into ½-inch strips to ensure quick and even cooking.
- Make the Marinade: In a bowl, whisk together 2 tablespoons of olive oil, 1 ½ tablespoons of fajita seasoning, and 1 tablespoon lime juice. This marinade will infuse the steak with bright, savory flavors.
- Marinate the Steak: Place the sliced steak into a resealable bag and pour the marinade over it. Seal and massage gently to coat all pieces. Let it rest while you prep the vegetables to deepen the flavor.
- Prepare the Vegetables: Slice the yellow onion and all three bell peppers into ½-inch strips. Combine them in a large bowl and toss with the remaining 2 tablespoons olive oil, 1 ½ tablespoons fajita seasoning, and salt and pepper to taste.
- Arrange on Sheet Pan: Spread the seasoned vegetables out evenly on the foil-lined baking sheet, leaving enough space to lay the marinated steak strips alongside them without overcrowding.
- Bake the Fajitas: Place the sheet pan in the oven and bake for 12 to 15 minutes. Halfway through cooking, toss the steak and vegetables to promote even roasting and browning.
- Prepare Tortillas and Toppings: While the fajita mix is roasting, lightly toast the small flour or corn tortillas to warm them. Slice the limes and chop fresh cilantro for garnishing.
- Serve: Once the steak is cooked through and the vegetables have softened and slightly caramelized, remove the pan from the oven. Let it cool for a few minutes before serving. Assemble fajitas by spooning the steak and vegetable mixture into tortillas and topping with cilantro, lime juice, and optional avocado slices.
Notes
- Flank steak is ideal for fajitas due to its texture and flavor, but skirt or sirloin steak are also great alternatives.
- Adjust fajita seasoning quantity to taste or use a homemade blend for a personalized spice level.
- If you prefer spicier fajitas, add sliced jalapeños to the vegetables before roasting.
- Flour or corn tortillas both work well—choose based on dietary preference or availability.
- To make this recipe gluten-free, opt for corn tortillas and ensure your fajita seasoning does not contain gluten additives.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet for best texture.
Keywords: sheet pan fajitas, steak fajitas, easy fajitas recipe, one pan fajitas, Mexican dinner, flank steak fajitas
Find it online: https://stirringwithstella.com/sheet-pan-steak-fajitas-recipe/
