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Overhead shot of sheet pan steak fajitas with a dish of sour cream and guacamole on pan

Sheet Pan Steak Fajitas


  • Prep Time: 20 mins
  • Cook Time: 12-15 mins
  • Total Time: 14 minute
  • 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.


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:

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

Filling:

  1. Cover a large baking sheet with foil and spray with cooking spray.
  2. Preheat oven to 425° and set prepared pan inside the oven while it’s preheating.
  3. 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.
  4. Spread marinated mixture evenly onto prepared baking sheet (BE CAREFUL!).
  5. Bake for 12 to 14 minutes, tossing halfway through.
  6. 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.
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