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sliced steak on a sheet pan with fajita vegetables.
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5 from 3 votes

Steak Fajita Recipe

Sheet pan Steak Fajitas are the easiest dinner you'll ever make. Marinated steak and vegetables are roasted on a sheet pan and served with tortillas for a quick meal that's zesty and filling.
Prep Time5 minutes
Cook Time20 minutes
Total Time1 hour 25 minutes
Course: Dinner, lunch
Cuisine: Mexican, tex mex
Servings: 4 servings
Author: Kellie
Cost: $13

Equipment

  • 1 sheet pan
  • 1 Zip top bag
  • 1 whisk
  • 1 mixing bowl
  • 1 chef's knife

Ingredients

  • 1 pound skirt steak
  • 1 orange bell pepper sliced thin
  • 1 yellow bell pepper sliced thin
  • 1 red onion sliced thin
  • 2 tablespoons Fajita Seasoning Mix
  • 1 tablespoon canola oil
  • 2 tablespoons lime juice
  • 1/4 cup water
  • 8 corn tortillas
  • chopped cilantro
  • lime wedges for serving

Instructions

  • Place the steak, peppers and onion in a large zip top bag. In a small bowl, whisk together the fajita seasoning, oil, lime juice and water.
  • Pour the mixture into the bag and press out the air. Seal the bag and refrigerate for 1 hour or overnight.
  • Preheat oven to 375 degrees.
  • Using tongs, remove the meat and vegetables from the bag. Arrange in a single layer (the best you can) on a baking sheet and discard the marinade.
  • Roast for 20–25 minutes, checking the steak toward the end of the cooking time. Remove the steak when it reaches your preferred doneness. Transfer to a cutting board and rest for 10 minutes before slicing thinly against the grain.
  • Serve with tortillas topped with chopped cilantro, sour cream and jalapeños, if desired.

Notes

  • Make Ahead: Marinate the steak for 1 hour or up to 24 hours. If marinating for more than 1 hour, marinate the steak by itself and add the peppers and onions about 1 hour before cooking.
  • For the best browning, don't overcrowd the sheet pan. Use two pans if you're doubling the recipe.
  • Steak can be marinated for 1–24 hours. If marinating longer than 1 hour, add the peppers and onions for only the final hour.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat briefly in a hot skillet so the steak doesn't become tough.
  • Always slice skirt or flank steak against the grain for the most tender fajitas.

Nutrition

Serving: 2g | Calories: 366kcal | Carbohydrates: 35g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 104mg | Potassium: 696mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1131IU | Vitamin C: 97mg | Calcium: 180mg | Iron: 6mg