These Sheet Pan Steak Fajitas are a healthy, flavorful, delicious, and simple dinner that you are going to want to make over and over. Cooked on one pan for a fast and easy cleanup.

If you love fajitas and you love easy dinners, then these Sheet Pan Steak Fajitas are going to quickly become your new BFF.

These are so good! And incredibly simple and fast to make.

From start to finish these can be done in under 40 minutes. You can also make the marinade and cut the veggies and steak ahead of time and put them in the fridge. Ten minutes before you’re ready to throw these in the oven, toss the everything together, let it marinate for 10 minutes and then spread it onto your prepared pan and bake

Easy peasy.

The flavor of these is amazing! It’s probably different than any fajitas you’ve ever tasted. The vinegar and the worcestershire sauce in the marinade give these fajitas a unique, but amazing flavor.

My family loves these and Parker even eats the peppers . . . he has come a long way!!

Top these with sour cream, guacamole, salsa or leave them just plain.

The Super Bowl is just a few days away and I was just thinking these would be such a great thing to make for your Super Bowl party. . .just an idea.

WHAT YOU’LL NEED FOR THESE SHEET PAN STEAK FAJITAS:

To make these easy steak fajitas here is what you will need:

fresh lime juice
canola oil
minced garlic
apple cider vinegar
worcestershire sauce
kosher salt
honey
chili powder
cumin
coriander
flank steak
onions
bell peppers – red, yellow and green

WHY PREHEAT THE PAN?

Preheating your pan allows any moisture to evaporate almost instantly when you spread the marinated meat and veggies onto it, so browning and caramelization will occur more quickly and evenly. Just be careful not to burn yourself when spreading the mixture onto the hot pan.

Sheet Pan Steak Fajitas

Prep Time: 20 mins
Cook Time: 12-15 mins
Total Time: 52 minute
Yield: 12 fajitas 1x

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Description

These Sheet Pan Steak Fajitas are a healthy, flavorful, delicious, and simple dinner that you are going to want to make over and over. Cooked on one pan for a fast and easy cleanup.

Scale

Ingredients

Marinade:

1/2 cup fresh lime juice
1/3 cup canola oil
1 tablespoon minced fresh garlic
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 tablespoon honey
1 tablespoon ground cumin
2 teaspoons ground oregano
2 teaspoons chili powder
2 teaspoons ground coriander

Filling:

1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 large yellow bell pepper, sliced
1 white or yellow onion, sliced
1 1/2 lbs. flank steak, thinly sliced against the grain (about 1/4-inch thick)
12 flour (or corn) tortillas (fajita size/8-inch)

Toppings:

Sour cream
Guacamole
Salsa
Fresh lime juice
Cilantro

Instructions

Marinade:

In a small bowl, whisk together lime juice oil, garlic, vinegar, Worcestershire, salt, honey, cumin, oregano, chili powder, and coriander. Set aside.

Filling:

Cover a large baking sheet with foil and spray with cooking spray.
Preheat oven to 425° and set prepared pan inside the oven while it’s preheating.
Slice peppers, onions and steak and put into a large Ziploc bag then pour marinade on top, seal bag and shake until everything is well coated. Let sit for 10 minutes.
Spread marinated mixture evenly onto prepared baking sheet (BE CAREFUL!).
Bake for 12 to 14 minutes, tossing halfway through.
Remove from oven and serve on tortillas and top with favorite toppings.

Notes

After these have cooked, you can put them under your broiler for 3 to 4 minutes if you want to “char” them a bit. I don’t do this because the broiler on my gas oven only runs down the center of the oven, which makes it hard to evenly cook the entire pan. Electric ovens have the”coil-type” broiler which covers the entire top of the oven and evenly broils the entire pan.

Recipe Source: Adapted slightly from Cuisine at Home January/February 2020