Sheet Pan Steak Fajitas
Sheet Pan Steak Fajitas are bold, zesty, and packed with Tex-Mex magic. Easy prep and easier cleanup make it a total weeknight lifesaver!
Ingredients
- 1 1/2 pounds flank steak thinly sliced against the grain
- 3 small bell peppers any color, thinly sliced
- 1 medium red onion thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- 2 teaspoons New Mexico chili powder
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper optional
- Juice from 1 lime
- Chopped fresh cilantro or sliced green onions for garnish
- 8 small flour or corn tortillas for serving
Optional Toppings:
- Salsa sour cream, guacamole, shredded cheese, avocado slices, jalapeño, pico de gallo, hot sauce, lime wedges
Instructions
- Preheat the Oven: Preheat oven to 425°F. Prepare a large baking sheet with parchment paper or foil for easier cleanup.
- Toss Ingredients on Sheet Pan: Place 1 1/2 pounds flank steak, 3 small bell peppers, and 1 medium red onion on the prepared baking sheet.
- Season and Coat: In a small bowl, combine 2 teaspoons New Mexico chili powder, 3/4 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 1/2 teaspoons kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon cayenne pepper (if using). Drizzle 2 tablespoons extra virgin olive oil and 1 teaspoon Worcestershire sauce over steak and vegetables. Sprinkle with seasonings and toss to coat evenly.
- Bake: Spread everything into an even layer and bake for 15 to 20 minutes, draining off any excess liquid halfway through the cooking time.
- Warm the Tortillas: During the last 5 minutes of baking, wrap 8 small flour or corn tortillas in foil and place in the oven to warm through.
- Optional Broil for Char: For extra flavor and a bit of char, broil the fajitas for 2 to 3 minutes after baking. Be sure to remove the tortillas before broiling.
- Rest and Serve: Remove from oven and let the meat rest for 5 minutes before serving. Garnish with cilantro or green onions and serve with warm tortillas and desired toppings.
Notes
Make-Ahead Tips: Prep and slice all vegetables and steak up to 1 day in advance and store them separately in the fridge. You can even mix the seasoning blend ahead of time for quick tossing.
Freezing Tips: Freeze uncooked, seasoned steak and veggies in a freezer bag. Thaw overnight in the fridge and bake as directed. Fully cooked leftovers can also be frozen in portions for easy lunches.
Reheating Tips: Reheat leftovers in a hot skillet or in a 375°F oven until warmed through. Avoid the microwave if possible, which can make the steak rubbery.
Nutrition
Serving: 1 | Calories: 315cal | Carbohydrates: 4g | Protein: 37g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 1001mg | Sugar: 1g | Fiber: 1g | Calcium: 57mg | Iron: 3mg