Sheet Pan Steak Fajitas
These Sheet Pan Steak Fajitas have tons of Southwest flavor and are great for busy nights! Perfectly cooked meat and vegetables and on the table in 30 minutes.
Servings: 4 servings
Ingredients
- 1 1/2 pounds flank or skirt steak, sliced thin (against the grain)
- 2 tablespoons olive oil, divided
- 1 red bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 1 yellow or red onion sliced thin
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons oregano, rubbed between the palms of your hands
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 lime
- Flour or corn tortillas, cilantro, avocado, lime wedges and any other toppings you like for serving.
Instructions
- Preheat oven to broil and move the rack to the upper 1/3 of the oven. Drizzle the rimmed sheet pan with a little olive oil or line it with foil and drizzle with olive oil. In a small bowl combine all of the spices.
- Add the sliced peppers and onions to the pan and drizzle with a tablespoon of olive oil, half of the spice mix, salt and pepper. Toss together until coated, then spread them into a single even layer. Broil for 8-10 minutes or until almost tender.
- Remove the pan from the oven and push the peppers and onions off to one side. Add the sliced steak to the pan and sprinkle on the remaining spice mix, 1 tablespoon of olive oil, salt and pepper. Toss until coated. Spread into a single layer and broil for 3-5 minutes or until the steak is cooked to your preference.
- Remove from the oven and squeeze lime juice over everything. Serve with tortillas, avocado slices, cilantro or your favorite toppings.
Video
Nutrition
Calories: 365kcal | Carbohydrates: 25g | Protein: 35g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 123mg | Fiber: 4g | Sugar: 2g