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Sheet Pan Steak Fajitas

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These healthy sheet pan steak fajitas are packed with sliced flank steak, peppers, and onions, all tossed in a mild spice rub. They’re made in the oven and are on the table in less than 30 minutes. You’re welcome.

A metal tray filled with the fillings for sheet pan steak fajitas -- sliced steak, peppers, lime wedges, tortillas, and cilantro

Adapted from Jessica Beacom and Stacey Hassing | The Real Food Table | Simon & Schuster, 2022

This is the perfect busy weeknight meal: It relies on hands-off cooking in the oven, it’s on the table in thirty minutes, and it has minimal cleanup. It doesn’t get any easier than this! We’ve packed these fajitas with extra bell peppers but kept the spices mild to make it family friendly.–Jessica Beacom and Stacey Hassing

Sheet Pan Steak Fajitas FAQs

Can steak fajitas be made in advance?

If you’re meal prepping in advance for a quick-fix dinner, cut your veggies, shred your cheese, chop your cilantro, and place everything in air-tight containers until you’re ready to begin cooking. Make the marinade, then slice your steak and toss the steak slices into a zip-top bag with 1/3 of that delicious mixture. Close the bag, smoosh the steak around gently so it’s all evenly coated, then place it in the fridge until you’re ready to start dinner. Put the other 2/3 of the marinade in an air-tight container to use with your vegetables later on. With all the prep work out of the way, you could have dinner on the table in less than twenty minutes!

What should I do with leftover fajitas?

There are so many options! Grate some more cheese and make a quesadilla. Chop your meat and veggies into smaller pieces and make an omelet, incorporate them into scrambled eggs, or sprinkle all over nachos. Toss your leftovers into chili or tortilla soup. Serve leftovers over rice. You really can’t go wrong.

What should I serve with fajitas?

Again – so many options. Guacamole is a favorite, simple side dish. Margaritas are fantastic with fajitas. Mexican-style street corn is traditional and delicious. We love serving plenty of toppings, allowing each of our diners to customize their own meals. Lettuce, cheese, guacamole, black olives, pickled onions, hot sauce and salsas, crema, sour cream, fried eggs, cilantro, limes, pickled or raw jalapenos are all great options. You can even throw down some roasted zucchini, squash, mushrooms, or other favorite veggies seasoned similarly to your peppers and meat. Anything goes, and fajitas are a fantastic way to get creative with dinner!

Sheet Pan Steak Fajitas

A metal tray filled with the fillings for sheet pan steak fajitas -- sliced steak, peppers, lime wedges, tortillas, and cilantro

This is the perfect busy weeknight meal: It relies on hands-off cooking in the oven, it’s on the table in 30 minutes, and it has minimal cleanup. It doesn’t get any easier than this! We’ve packed these fajitas with extra bell peppers but kept the spices mild to make it family friendly.

Jessica Beacom and Stacey Hassing

Prep 15 mins

Cook 14 mins

Total 29 mins

Make the fajitas

  • Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper.

  • In a small bowl, combine the avocado oil, lime juice, chili powder, garlic powder, cumin, oregano, salt, and black pepper. Add the cayenne pepper, if desired, for spicier fajitas and stir to combine.

  • Scatter the bell peppers and onion on one of the prepared baking sheets. Drizzle with 2/3 of the oil mixture, and using your hands or tongs, toss to coat. Spread the vegetables in a single layer.

  • On the other baking sheet, toss the steak with the remaining dressing and arrange in a single layer.

  • Transfer the sheet pan with the vegetables to the oven and roast for 5 minutes. Place the sheet pan with the steak in the oven and continue to cook until the steak is done to your liking and the vegetables are just tender, 9 to 10 minutes more.

  • To warm the tortillas, place a large skillet over medium-high heat. When hot, add one to two tortillas and cook 30 seconds per side. Transfer the tortillas to a plate and cover with a clean kitchen towel to keep them warm. Repeat with the remaining tortillas.

Serving: 2fajitasCalories: 245kcal (12%)Carbohydrates: 10g (3%)Protein: 26g (52%)Fat: 12g (18%)Saturated Fat: 3g (19%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 68mg (23%)Sodium: 664mg (29%)Potassium: 651mg (19%)Fiber: 3g (13%)Sugar: 5g (6%)Vitamin A: 3208IU (64%)Vitamin C: 117mg (142%)Calcium: 49mg (5%)Iron: 3mg (17%)

Recipe Testers’ Reviews

Originally published April 28, 2022

#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.



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