Sheet Pan Steak Fajitas are tender, juicy and full of flavor and perfect for busy weeknights! Best of all, options for low carb and keto with a homemade fajita spice blend and a Tex-Mex inspired marinade.
Fajitas of any kind happen a lot around here. The truth is, if you asked my husband, EVERY day would either be Taco Tuesday or Fajita Friday.
These Sheet Pan Steak Fajitas are super simple to customize and a fun way to switch up any weeknight meal. Everything cooks up on one baking sheet so this recipe takes hardly any effort anytime you feel like throwing a Mexican fiesta. The best part though? Clean-up is a breeze!
The steak is seasoned with a homemade fajita seasoning mix with some fresh lime. Plus, you won’t have to let the steak marinate all night if you’re in pinch or forgot. Just let the steak sit while you get your other ingredients ready.
For the vegetables, I use a mix of red, orange and yellow bell peppers along with a red onion but you can use any combination of veggies you like.
HOW TO MAKE THESE SHEET PAN STEAK FAJITAS
- Start off by making the homemade fajita seasoning. It’s a blend of chili powder, cumin, smoked paprika, onion powder, garlic powder and salt. Or if you already have a favorite brand of fajita seasoning, you can certainly use that instead.
- Combine the olive oil, lime juice, Worcestershire sauce, cilantro and fajita seasonings for the steak marinade in a zip-top bag. Add the steak, seal the bag and press so the flavors meld together.
- Cut the onions and bell peppers into thin slices
- Spread the vegetables onto one or divide into two baking sheets. Drizzle with olive oil and 1/3 of the seasoning. Toss to coat well.
- Roast the veggies for 10 minutes then remove baking sheet from the oven
- Move the vegetables to the sides of pan and arrange steak in a single layer in center of pan, making sure not to overcrowd everything. Broil on high for 3 minutes or until steak is cooked to your liking.
- If you prefer your vegetables a little bit more tender, you can roast them for a few more minutes before adding the steak. To keep your vegetables on the crunchy side – bake them for a few minutes less.
- Serve with warm tortillas, an extra splash of lime juice and sprinkle with cilantro.
- For a low carb / keto version, you can use these low carb tortillas , coconut wraps, or serve over some lettuce or cauliflower rice
- add more chili powder and some red chili flakes if you prefer more heat
- make ahead by slicing the vegetables the night before
- if you have time, marinate steak overnight for even more flavor
These Sheet Steak Fajitas can also be made ahead of time for meal prep Sunday.
Divide everything out into lunch containers to enjoy them throughout the week.
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Sheet Pan Steak Fajitas are tender, juicy and full of flavor and perfect for busy weeknights! Best of all, options for low carb and keto with a homemade fajita spice blend and cilantro lime marinade.
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoons smoked paprika
- 1/2 - 1 teaspoon sea salt or to taste
- 1/8 teaspoon cayenne pepper optional or to taste
- 12 ounces flank steak sliced into 1/4" strips across the grain
- 3 tablespoons olive oil divided
- 1 1/2 tablespoons fresh cilantro finely chopped
- juice from 2 limes divided
- 1/2 teaspoon Worcestershire sauce
- 4 medium bell peppers thinly sliced (I used red, yellow, orange and green)
- 1 medium red onion thinly sliced
- For serving:
- chopped fresh cilantro
- lime wedges
- sliced avocado
- warm tortillas flour or corn
- Preheat oven to 400 degrees and grease a large baking sheet (mine was 18 x 13 - use two if necessary). For easier clean up, you can also line with parchment paper or foil.
Combine the ingredients for the seasonings in small bowl or bag and mix.
In a large zip-top bag, add the steak and drizzle with 1 1/2 tablespoons olive oil, juice from 1 lime, Worcestershire sauce and chopped cilantro. Sprinkle with 2/3 of the fajita seasonings. Toss to coat well. (If time permits, allow to marinate at least 30 minutes or covered in fridge for up to 3 hours for maximum flavor).
Spread the vegetables in an even layer on prepared sheet pan. Try not to overlap too much and keep everything in a single layer. (Use two sheet pans if necessary). Drizzle with remaining 1 1/2 tablespoons olive oil and season with remaining one third (1/3) of the seasonings. Toss to coat well.
- Bake in preheated oven for 10-15 minutes (depending on how done you like your vegetables) or until peppers are tender. (If steak was marinating in the fridge, remove and allow to sit at room temperature while the vegetables are cooking).
Remove sheet pan from oven, flip and push the vegetables to the sides of the pan. Add steak strips in a single layer to the center of the pan, making sure not to overcrowd the pan. Broil on high for 3 minutes or until desired doneness (flip as needed).
- Serve with warm tortillas with sliced avocado and your favorite toppings.
- To bake tortillas: wrap in aluminum foil and add to the top rack of oven while the chicken is baking for about 5 minutes.