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Sheet-pan steak fajitas with garnishes and tortillas to serve with
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4.92 from 12 votes

Sheet-Pan Steak Fajitas

These Sheet-Pan Steak Fajitas are an incredibly flavorful and easy way to enjoy your favorite Mexican dish at home.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 447kcal

Ingredients

  • 2 lbs skirt or flank steak diced into 1 inch pieces
  • 1 large red bell pepper sliced thinly (about 1/4 inch thick)
  • 1 small yellow onion peeled and sliced thinly, about 1/4 inch thick
  • 4 1/2 tsp ground chili powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp smoked paprika
  • 1 tsp dried oregano
  • 3/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne powder
  • 1 tbsp kosher salt
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 3 tbsp scallions finely chopped
  • flour or corn tortillas for serving
  • sour cream for serving
  • guacamole for serving
  • salsa for serving
  • cilantro-lime rice for serving

Instructions

  • Preheat the oven to 375 F.
  • In a large bowl, add steak, bell pepper and onion
  • In a small bowl, add all of the spices and salt and whisk to combine.
  • Pour extra virgin olive oil and 4 tablespoons fajita mixture onto steak and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.
  • Line a sheet pan with foil or parchment paper and spread steak and vegetables into single layer. Bake until steak is cooked until browned on the outside, about 10 to 12 minutes. Use a meat thermometer to check the internal temperature of the steak. Aim for about 130-135F for medium-rare and 145F for medium. Stir once halfway through cooking. 
  • Just before serving, toss steak and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.

Notes

Frequently Asked Questions

What type of steak is best for sheet-pan steak fajitas?

Flank or skirt steak are the best cuts of beef for this recipe since they marinate well and have quick cooking times.

How long should I marinate the steak?

Marinate the steak for at least 20-30 minutes, but no longer than 2 hours before transferring it to the pan to roast.

How do I know when the steak is cooked to my desired doneness?

Use a meat thermometer to check the internal temperature of the steak. Aim for about 130-135F for medium-rare and 145F for medium.

Nutrition

Calories: 447kcal | Carbohydrates: 8g | Protein: 50g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 1936mg | Potassium: 879mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2105IU | Vitamin C: 43mg | Calcium: 53mg | Iron: 6mg