Sheet Pan Steak Fajitas
A delightful and easy meal combining juicy flank steak with colorful bell peppers and onions, all cooked in one pan for a hassle-free dinner.
Ingredients
Main Ingredients
- 1 pound flank steak Sliced into ½ inch strips
- 1 tablespoon lime juice Freshly squeezed
- ¼ cup olive oil Divided for marinade and vegetables
- 3 tablespoons fajita seasoning Divided for marinade and vegetables
- 1 yellow onion Sliced
- 1 red bell pepper Sliced
- 1 green bell pepper Sliced
- 1 yellow bell pepper Sliced
- Salt and pepper To taste
- Small flour or corn tortillas To serve
- Limes For serving
- Cilantro For serving
- Avocado Optional, for serving
Instructions
Preparation
- Preheat the oven to 400°F and line a baking sheet with foil.
- Slice flank steak into ½ inch strips.
- In a bowl, whisk together 2 tablespoons of olive oil, 1 ½ tablespoons of fajita seasoning, and 1 tablespoon of lime juice to create a marinade.
- Add the sliced flank steak and marinade to a bag and let it rest while preparing the vegetables.
- Slice the yellow onion, red bell pepper, green bell pepper, and yellow bell pepper into ½ inch slices.
- In a bowl, toss the sliced vegetables with the remaining olive oil, fajita seasoning, and salt and pepper to taste.
Cooking
- Spread the vegetables on the lined sheet pan, leaving room for the steak. Place the steak next to the vegetables.
- Bake the fajita mix for 12-15 minutes, tossing halfway through.
- While the fajitas bake, toast the small tortillas and slice the limes and cilantro.
- Remove the pan from the oven when the steak is cooked through and vegetables are tender. Allow to cool for a few minutes before serving.
Notes
Encourage everyone to build their own fajitas with the steak and veggies, adding toppings like lime juice, fresh cilantro, and creamy avocado. Store leftovers in an airtight container in the refrigerator for up to three days. The flavors meld even better as leftovers.