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, these Sheet Pan Steak Fajitas are going to become a new favorite!
They’re packed with amazing flavor, incredibly simple to make, and can be on the table in under 40 minutes. Even better, you can do some of the prep ahead of time. Make the marinade, chop the veggies and slice the steak, then store everything in the fridge until you’re ready to cook. About 10 minutes before dinner, toss everything together with the marinade, let it hang out for a few minutes, then spread it all onto a prepared sheet pan and pop it in the oven.
And let’s talk about the flavor because these fajitas are seriously delicious. The marinade is a little different than what you might expect, thanks to the vinegar and Worcestershire sauce. They add a tangy, savory flavor that makes these fajitas anything but ordinary. Once you try them, you may never want to make fajitas any other way!
My family loves these and Parker even eats the peppers . . . he has definitely come a long way!!
Serve these in warm flour or corn tortillas and top them with all of your favorite toppings. I love to top mine with a little sour cream, guacamole, salsa and a squeeze of lime. You could also add shredded cheese and fresh cilantro . . . . honestly, there’s no wrong way to top a fajita!
What you’ll need for these steak sheet pan 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 do I need to 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.
Be sure not to overcrowd your pan. You want the steak and vegetables spread out in a nice, even layer so they roast rather than steam. If everything is piled on top of each other, you won’t get those delicious browned edges that make these fajitas so good
I love sheet pan dinners because of their simplicity. . . everything cooks together on one pan, which means less mess, less cleanup, and a really easy dinner. The steak gets nice and flavorful while the peppers and onions roast until they’re tender with just the right amount of char around the edge
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Sheet Pan Steak Fajitas
- Total Time: 0 hours
- Yield: 12 fajitas 1x
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.♡
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 and if you have more time, a little longer is even better, but not necessary.
- 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
- If you’d like a little extra char on your fajitas, place the pan under the broiler for 3 to 4 minutes after baking. Keep a close eye on them so they don’t burn!
- Prep Time: 20 mins
- Cook Time: 12-15 mins
- Category: Main Dishes
Recipe Source: Adapted slightly from Cuisine at Home January/February 2020
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