You’ll be in love with this one-pan dinner—easy sheet pan steak fajitas! A combination of spicy
and smokey seasonings is combined with tender, juicy steak and fresh vegetables, baked, and
then filled into your preferred tortilla wrappers. They are Whole30-friendly, low-carb, keto,
gluten-free, and dairy-free.
You won’t ever again prepare fajitas on the stovetop after trying this recipe for Sheet Pan Steak
Fajitas! There’s nothing like oven-roasting peppers, onions, and sirloin to a gorgeous caramelized brown. A simple and quick one-pan supper like this makes managing hectic weeknights a snap.
The handmade spice combination is so tasty that the steak doesn’t even need to be marinated
for more than fifteen minutes. However, if you’d like, you may soak it in the refrigerator for a
whole night to give every mouthful an explosion of earthy, spicy, smokey, and garlicky flavor. This Mexican-inspired recipe is a must-make whether you’re cooking it right away or preparing it for tomorrow night!
Getting ready to cook Sheet Pan Steak Fajitas
Start the oven at 400 degrees Fahrenheit. Apply a thin layer of cooking spray to a large baking
sheet with a rim.
Ingredients
- 2 medium bell peppers, sliced
- 1 medium onion, sliced
- 1 tablespoon olive oil, divided
- 1 ½ teaspoons salt, divided
- 1 teaspoon chili powder, divided
- ¾ teaspoon garlic powder
- ¾ teaspoon ground black pepper, divided
- ½ teaspoon ground cumin, divided
- 1 (1 1/2-pound) flank steak
- 2 medium limes, quartered
- 6 (6 inch) flour tortillas, warmed
Directions
- Step 01
- Heat the oven to 450 degrees Fahrenheit, or 230 degrees Celsius. Line a baking sheet with foil.
- Step 02
- Toss to coat. In the preheated pan, combine bell peppers, onion, 2 tablespoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin.
- Make a well-defined center with the veggie mixture by spreading it around the pan’s edges.
- Step 03
- Arrange the flank steak in the middle of the pan and drizzle with the leftover 1 tsp oil. After uniformly coating the steak, sprinkle the remaining salt, cumin, pepper, and chili powder over it.
- Step 04
- Bake for 12 to 14 minutes, or until desired doneness, in a preheated oven, or until vegetables are soft and browned around the edges and the steak is starting to firm, hot, and slightly pink in the middle. For medium, an instant-read thermometer placed in the middle of the steak should read 140 degrees Fahrenheit (60 degrees Celsius).
- Step 05
- Place steak on a chopping board and give it a five to ten-minute rest.
- Step 06
- Slice the steak thinly, then put it back on the sheet pan. Serve with tortillas and add the lime wedges.
Tips
Use your favorite bell pepper, or use a variation like yellow, red, or orange to add some color.
It’s usual to see some wetting out on the sheet pan after baking. To serve, just strain off the
liquid.
Store & reheat beef fajitas
Should you have any leftovers, place them in the refrigerator in an airtight container. When the
meal is complete, place the fajitas on a sheet pan and preheat the oven to 350 degrees until they are well heated. Take care not to overcook the steak since it will rapidly become dry.
FAQ
1.How many ingredients are needed to prepare steak fajitas on a sheet pan?
The whole family will enjoy this simple weekday dinner of beef fajitas cooked on a sheet pan!
These delectable fajitas just require six ingredients—yes, SIX. Taco spice is used liberally to season the steak, bell peppers, and onions, which are then baked until they are soft.
2.How long are the fajitas with steak?
Take care not to overcook the steak since it will rapidly become dry. How much time can I keep
steak fajitas refrigerated? You can store these sheet pan beef fajitas in the refrigerator for up to
four days. I suggest doubling the recipe if you want to use it for meal prep.
3.How should a flank steak be baked?
Turn the oven on to 450°F, or 230°C. In the center of a baking sheet, place the flank steak. Place
the red onion and bell peppers around it. Everything should be seasoned with cumin, chili
powder, garlic powder, salt, and pepper after being drizzled with olive oil. Rub the spice into the
veggies and then the meat with your hands.