Simple Sheet Pan Steak Fajitas

Sheet pan meals are always the perfect weeknight meal.  Had to work late?  No problem.  Throw everything on a pan and you are golden.  Kids have a lot of extra curricular activities in the evening?  No problem.  You can throw the sheet pan meal in the oven while you help with homework.  Got people coming over for dinner, but the bathroom needs a little TLC, sheet pan meal. And if you know ahead of time you are going to be super busy, you can usually prep everything ahead of time which makes sheet pan meals even better.  One of our absolute favorite sheet pan meals are these Simple Sheet Pan Steak Fajitas!    

What makes these Simple Sheet Pan Steak Fajitas simple?  It's the fact that they only use 6 ingredients, made all on one pan, and is ready in around 30 minutes.  I know these Simple Sheet Pan Steak Fajitas are going to be a real hit, so...

Let's Get Started!

WHAT YOU WILL NEED FOR THIS RECIPE:

FOR THE FAJITAS:

• 1 lb Flank Steak or Sirloin Steak
• 3 Bell Peppers (I like using red, green and yellow), sliced
• 1 Red Onion, sliced
• 1 packet of your favorite Taco Seasoning
• 2 Tbsp Oil
• 1 Lime, zest and juice
• Salt and Pepper

FOR THE TOPPINGS:

• Tortillas (flour or corn)
• Cliantro, chopped
• Lime Wedges
• Shredded Cheese ( I like cotija cheese) 
• Salsa
• Guacamole

When it comes to the topping for you fajitas I always say less is more, but whatever you like is what you should use.  These Simple Sheet Pan Fajitas are a foundation, decorate however you please.

HOW TO MAKE THEM:

Anytime you are making a meal in the oven you will want to preheat the oven first.  In fact, I like to place my sheet pan in the oven while it pre-heats because it helps to give my meat and veggies that charred sear we like in traditional fajitas.  

For this particular recipe you will want to preheat your oven to 400 degrees F or 200 degrees C.

You want to make sure the seasonings you are using permeate the meat to ensure the flavor is all throughout.  To achieve this place the steak in a resealable bag.  

To the resealable bag you will want to add your spices.  Salt, pepper, and taco seasoning.  

I always say season with your heart when it comes to salt and pepper, but in this application I usually suggest 1 tsp of salt and 1/2 tsp of pepper.

Additional spices that would be great in this if you have them would be garlic powder, onion powder, oregano, red chili flake, and smoked paprika.  I chose to stick to a taco seasoning packet to keep things super simple for you.  

Once you have added your spiced to the bag, add the oil, lime juice, and zest.  

A lighter oil works best.  Something like vegetable or canola.  This ensures that the flavor of the meat will not be altered in any way due to the oil.  However, as you can see, I only had extra virgin olive oil at the time and everything still turned out delicious.  

Don't overthink it. 

Now press all of the air out of the bag, seal it up, and massage the oil and seasonings into the meal.  I mean REALLY GET IN THERE.  I like to leave the steak in the bag to marinate while I finish preparing the rest of the veggies.  

You can also do this the night before which will REALLY add a lot of flavor.  

As I mentioned above, while your meat is marinating this is the perfect time to prep your vegetables.  

I just slice my peppers and onions into matchsticks, but you could even do a rough chop or a dice.  I know my son prefers dicing them up because it makes it easier for him to eat.  

This next step isn't necessary, but I am a woman who loves flavor, so I like to place my veggies in a bowl to season them as well.  

Again I add the taco seasoning from earlier.  You can scoop out a little from the original packet for this step if you don't have it in bulk like I do. 

And as with the meat I add a little oil.  

Then I stir everything together and make sure that all of the vegetables are generously coated.  

If you preheated your sheet pan CAREFULLY remove it from the oven, line it with some foil or parchment paper.  Place the marinated steak in the center of the pan and scatter all of the peppers and onions around it.  

Once you have done that you can place back in to the 400 F/200 C oven and bake for 12-15 minutes until it reaches your desired doneness.  

• MEDIUM-RARE: 130-135 F/55 C
• MEDIUM:  135-140 F/ 60 C
• MEDIUM-WELL:  145-155 F/ 70 C
• WELL DONE: 155-165 F/ 74 C

Once your steak has reached it's desired doneness and the vegetables are browned and tender remove the pan from the oven.  

Allow the meat to rest for AT LEAST 10 minutes.  This will ensure those flavorful juices will distribute inside the meat and not all over your pan.  This is what makes your fajita steak tender, juicy, and packed full of flavor.  

After you have allowed your steak to rest for 10 minutes it's time to slice it.  

When working with flank steak as I am here it's of THE MOST IMPORTANCE to remember to cut perpendicular to (across) the grain.  It will give you the most tender slice.  

I like to make sure that I am cutting the slices and thin as possible.  Take your time here.  I know everything smells amazing, your tummy is growling, the troops are gathering, but this is where everything counts.  

And there you have it, the most delicious Simple Sheet Pan Fajitas you will ever taste.  Look at how beautifully cooked that meat is and the veggies are sheer perfection!  

I like to put this in a flour tortilla that I have warmed over the flame on my stove and top with a little salsa and cotija cheese, but you can top it with whatever you like.  

Trying to watch carbs?  Try serving this over a bed of fluffy cauliflower rice.  It will be phenomenal.  

However you choose to enjoy these Sheet Pan Fajitas you will enjoy them, so give it a try TONIGHT!  

Happy Eatin' Y'all!

~The Kitchen Wife~

HERE'S THE PRINTABLE RECIPE: