Sheet Pan Steak Fajitas
I’ve been spending a lot of time lately updating old recipe posts and I realized that I don’t have nearly enough steak recipes on this blog. We don’t eat a ton of it, but do enjoy it occasionally and with Cinco de Mayo almost here, steak fajitas were the perfect dinner choice!
This meal is seriously so simple. All you have to do is slice up some flank steak, a few bell peppers, and some onion and toss it all in a big freezer bag. A simple marinade made with lots of fresh lime juice, chili powder, and cumin gets thrown in and then you let it marinate for a few hours or even overnight. Dump it all on a sheet pan when ready to cook and dinner is ready in about 15 minutes!
As you can see from the pictures, I like my steak well-done. I know, I should be ashamed, but what can I say? It’s just how I like it. I cooked my steak and veggies together for about 10 minutes and then switched the broiler on for another 4 minutes or so to give the steak and veggies a little char.
If you prefer your steak to be more rare, no problem! You can start by just cooking the veggies for about 5 minutes and then adding the steak to the pan for the last 3-7 minutes of cooking instead of the full 10-15 minutes.
While I served this with tortillas and some guacamole, the steak and peppers are honestly just delicious as-is if you are trying to watch carbs. You can also serve the steak and peppers over cilantro rice or even a salad!
This sheet pan meal is the best quick weeknight dinner as you can prep everything the night or morning before. One other thing – this also is a great freezer meal if you are into meal prepping. Simply slice the steak and veggies and toss in the marinade into the freezer bag, toss to coat, and into the freezer it goes until you are ready to cook.
- 2 pounds flank steak, sliced into 1/4-inch slices
- 2 green bell peppers, seeded and sliced
- 2 red bell peppers, seeded and sliced
- 1 large yellow onion
- 2 limes
- 1/3 cup olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cayenne (optional)
- salt to taste
- Optional: tortillas, guacamole, rice, greens, sour cream, etc.
- Add the sliced flank steak, peppers, and onions to a gallon-sized freezer bag. Set aside.
- In a small bowl, whisk together the juice of 2 limes, olive oil, chili powder, garlic powder, cumin, cayenne pepper, and salt. Pour the marinade into the bag with the steak and peppers. Seal the bag and toss until the steak and peppers are well-coated. Refrigerate the mixture for at least 2 hours or overnight (or freeze, if desired - see note).
- Preheat oven to 425 degrees F. Line a large sheet pan with foil. Pour the steak and pepper mixture onto the pan and arrange in a single layer. Cook for 10 minutes. Remove the mixture and switch oven to broil (Note: If it seems like there is a lot of liquid in the pan, feel free to drain some or all of it away before putting under the broiler).
- Broiil for an additional 3-4 minutes until the steak and peppers are slightly browned. Remove from the oven and serve with tortillas and/or desired toppings.
- If you wish to prep the fajitas ahead of time and freeze, I recommend letting the mixture defrost before cooking.
- If you prefer your steak to be less well-done, I recommend just putting the veggies into the oven for the first 5 minutes or so of cooking time. Then, add the steak during the last 5 minutes.
Serving Size:about 1 cup of steak and veggies
Amount Per Serving: Calories: 332 Total Fat: 20g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 91mg Sodium: 277mg Carbohydrates: 4g Fiber: 2g Sugar: 2g Protein: 33g