Sheet Pan Steak Fajitas are tender, juicy and full of flavor and perfect for busy weeknights! Cooks up in under 30 minutes on one pan with options for paleo/ Whole30, low carb and keto with a homemade fajita spice blend.
Preheat oven to 400 degrees and grease a large baking sheet (mine was 18 x 13 - use two if necessary). For easier cleanup, 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 the 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.
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 your favorite homemade or store-bought paleo / low carb / Whole30 tortillas with sliced avocado and your favorite toppings.