Sheet Pan Steak Fajitas
This is the perfect busy weeknight meal: It relies on hands-off cooking in the oven, it’s on the table in 30 minutes, and it has minimal cleanup. It doesn’t get any easier than this! We’ve packed these fajitas with extra bell peppers but kept the spices mild to make it family friendly.
Ingredients
For the steak fajitas
- 1 1/2 tablespoons avocado oil or extra-virgin olive oil
- 1 tablespoon (1/2 medium lime) fresh lime juice
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- 1 to 2 pinches cayenne pepper (optional)
- 3 medium (1 pound or about 4 cups) bell peppers (any color), thinly sliced
- 1/2 medium (3 oz or about 1 1/4 cups) onion, thinly sliced
- 1 pound flank steak, patted dry, sliced lengthwise, then sliced crosswise into 1/4-inch (6 mm) thick strips
- 8 corn tortillas
For serving (optional)
- Pico de gallo
- Shredded cheese
- Sour cream
- Hot sauce
- Chopped fresh cilantro leaves
- Lime wedges
Instructions
Make the fajitas
- Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper.
- In a small bowl, combine the avocado oil, lime juice, chili powder, garlic powder, cumin, oregano, salt, and black pepper. Add the cayenne pepper, if desired, for spicier fajitas and stir to combine.
- Scatter the bell peppers and onion on one of the prepared baking sheets. Drizzle with 2/3 of the oil mixture, and using your hands or tongs, toss to coat. Spread the vegetables in a single layer.
- On the other baking sheet, toss the steak with the remaining dressing and arrange in a single layer.
- Transfer the sheet pan with the vegetables to the oven and roast for 5 minutes. Place the sheet pan with the steak in the oven and continue to cook until the steak is done to your liking and the vegetables are just tender, 9 to 10 minutes more.
- To warm the tortillas, place a large skillet over medium-high heat. When hot, add one to two tortillas and cook 30 seconds per side. Transfer the tortillas to a plate and cover with a clean kitchen towel to keep them warm. Repeat with the remaining tortillas.
Serve
- Serve the fajitas immediately with the warm tortillas and your desired toppings. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 2fajitas | Calories: 245kcal | Carbohydrates: 10g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 664mg | Fiber: 3g | Sugar: 5g