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Sheet-pan steak fajitas with garnishes and tortillas to serve with
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4.93 from 14 votes

Sheet Pan Steak Fajitas Recipe

These sheet pan steak fajitas are a 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
Author: Jocelyn Delk Adams

Equipment

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

What to do with leftovers

  • Fridge: Once completely cooled, store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze leftovers in airtight containers or freezer-safe bags for up to 3 months.
  • Reheating: Reheat the fajitas in a skillet over medium heat until warm. You can also heat them in the microwave in 30-second intervals, stirring in between.
  • Prep ahead: You can slice the vegetables and prepare the toppings in advance to save time during cooking.

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