Sheet Pan Fajitas are perfect for those busy nights when you have to race out the door or just plain old don’t want to stand at the stove! Cut up everything the night before and then throw it all on a baking sheet and in less than 15 minutes dinner is served. Dinner as easy to clean up as it is to make!
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I am a busy mom like I am sure many of you are and sometimes … a lot of the time, I just don’t want to make dinner. I want a dinner fairy to pop up when I am done work and make me something amazing every night.
I read an article that interviewed the Chef of Princess Diana and the chef said that each morning she would present the Royal Couple a menu for the day to review and modify as they wish. Then meals would magically appear. I want that!
Sadly, I am not a Princess and no Royal Chef is popping up any time soon. I am a food blogger and cook all the time but much like a carpenter doesn’t want to renovate their own home I don’t want to cook dinner every night either. My husband will BBQ in the summer but in the winter I want easy, fast and tasty. The dinner trifecta if you will!
ingredients needed for steak sheet pan fajitas
- 1 1/2 lb flank steak or skirt steak
- 3 large bell peppers
- 1 large white onion
- 2 garlic cloves
- 2 fresh limes
- 3 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp chilli powder
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small tortilla shells
How to make sheet pan steak fajitas
First, start by cutting it all up. I highly encourage you to do this the night before. It will only take you 10 minutes to cut it up and a few minutes to make the marinade. Wash and dry the bell peppers then cut them and the onion up into thin strips. Shove it in a sealed container and throw it in the fridge for the next day.
When cutting up the meat always cut against the grain. Cutting this way makes the meat easier to chew so it feels more tender. Cut the steak into 1/4 – 1/2 inch strips.
Flank steak lean and tends to a tougher cut of steak so marinating it overnight or for 2 hours is recommended. This the lime juice and spices will work to tenderize the meat and add flavour. In a small bowl mix together the olive oil, lime juice, minced garlic, chili powder, cumin, paprika, oregano, salt and pepper.
Place the sliced steak into a resealable bag. Add a 1/4 cup of the marinade to the bag and tightly seal. Massage the marinade into the meat gently to ensure all the steak is evenly coated. Place the sealed back in the fridge a minimum of 2 hours or overnight. Reserve the remaining marinade in a separate container and place it in the fridge.
When you are ready to make dinner preheat the oven to 400ºF. In a large bowl add the sliced veggetables and then pour in the unused marinade that was reserved previously. Mix well to evenly coate the veggies.
Pour the veggies and marinated steak mixture evenly on to a non-stick sheet pan. Bake for 12 minutes. The steak will be browned but not overcooked and the veggies will be softened but not mushy. Serve the steak fajitas in soft tortillas with the toppings of your choice!
Suggested toppings for steak fajitas
- Sour cream
- Shredded cheese
- Chopped fresh cilantro
- Lime juice
- Chopped avocado
- Chopped tomatoes
- Shredded lettuce
- Hot sauce
what kind of steak is best for steak fajitas?
I prefer using Flank Steak but that is also because I like my steak on the more medium to rare side. Flank Steak is very lean and therefore can be a bit tougher than a regular steak. Marinating is very important and helps to tenderize the meat. Skirt Steak has a little more fat content so it is a little more tender naturally so shorter marinating times will work fine for this type of steak.
Sheet Pan Steak Fajitas
- Large non-stick sheet pan
- Medium bowl
- Small Bowl
- Resealable bag
- Measuring Spoons
- Measuring Cups
- 1 ½ lb flank steak sliced across the grain into 1/2 inch thick slices
- 3 bell peppers (red, yellow, orange) sliced thinly
- 1 large white onion sliced thinly
- 2 tbsp fresh lime juice
- 3 tbsp olive oil
- 2 garlic cloves minced
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- pinch cayenne pepper (optional)
- 8 small soft tortilla shells
- Marinade – In a small bowl add 3 tbsp of olive oil, 2 tbsp of fresh lime juice, 2 minced garlic cloves, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp dried oregano, 1/2 tsp salt, and a 1/4 tsp pepper. Option to add a pinch of cayenne pepper for some added heat. Mix well and set aside.
- Slice 1 1/2 lbs of flank steak across the grain to 1/4" – 1/2" width.
- Place sliced steak into a resealable bag and add a 1/4 cup of the marinade and reseal tightly. Reserve remaining marinade for later. Gently massage the marinade into the steak to ensure every piece is fully covered. Place in the fridge for 2 hours or ideally overnight.
- Preheat oven to 400F.
- Slice up 3 sweet bell peppers and 1 large white onion into thin slices and add to a medium bowl. Add the remaining marinade that was set aside and mix until all the vegetables are coated with the marinade.
- Pour the vegetable mixture as well as the marinated steak evenly onto a non-stick sheet pan. Bake for 12 minutes or until steak is done as preferred. Remove from oven and serve fajita mixture over fresh tortilla shells and top as you wish!
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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