Sheet Pan Steak Fajitas

This easy Sheet Pan Steak Fajitas full of peppers, onions and marinated steak are roasted on one pan!  This makes for a great weeknight dinner and extra easy clean up!!

I was really impressed with how this recipe turned out.  I was hesitant to try it because a steak can get really tough in a hurry if overcooked and no one wants to be chewing tough meat for an hour at the dinner table!

Well, there are a few things that you need to do in order for this recipe to be a success.  The meat must be marinated for at least an hour and you must cut the meat against the grain.  This will ensure a more tender strip of meat to bite into.

The marinade also adds a lot of great flavor!!  I chose to use a skirt steak for these fajitas because it is what’s most commonly used but feel free to use a flank if you can’t find a skirt steak.

However, if you can get the skirt steak I promise you won’t be disappointed.  It has a little bit of fat on it which melts into the meat adding more flavor and keeps the meat moist.  Win-win!

So, next time you are in need of a quick weeknight meal to impress give this sheet pan steak fajitas a try!

Sheet Pan Steak Fajitas

Course: Beef, Main Dish

This easy Sheet Pan Steak Fajitas full of peppers, onions and marinated steak are roasted on one pan! This makes for a great weeknight dinner and extra easy clean up!!

Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 6

Author: Countryside Cravings

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Ingredients

• 1- 1 1/2 pounds skirt steak flank will also work
• 1-2 limes
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 3 cloves garlic minced
• pinch to 1/2 teaspoon cayenne powder
• hefty pinch of salt
• 1 small onion thinly sliced
• 1 large bell pepper thinly sliced (or 1/2 orange bell 1/2 yellow bell)
• Corn or flour tortillas
• Toppings of choice: sour cream avocado, salsa, cheese....

Instructions

• Combine lime juice, olive oil, chili powder, cumin, garlic, cayenne pepper and salt in a large resealable plastic bag. Place steak in the bag and seal well making sure to get all the air out. Gently massage the steak around in the bag to coat it with the marinade. Place in the refrigerator for at least 1 hour and up to 24 hours.
• Preheat oven to 400 degrees F. Place sliced onions and bell peppers on one side of a large baking sheet. Drizzle with 1 tablespoon olive oil and a sprinkle of salt. Place the steak on the other side of the baking sheet. Bake for 20 minutes flipping steak half way through. Allow to rest for 5 minutes before slicing. Slice against the grain in thin slices. Serve on tortillas with onions, peppers and desired toppings.