Sheet Pan Steak Fajitas
Skip the restaurant options, and make these easy sheet pan steak fajitas with eight ingredients in 30 minutes instead!
Servings: 4 servings
Equipment
Ingredients
- 1 pound steak flank, sirloin, or skirt, sliced into thin strips
- 1 red onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 2 Tablespoons olive oil
- 2 Tablespoons fajita seasoning
- 6 cloves garlic minced
Instructions
- Preheat Oven: Set your oven to 400°F (200°C).
- Prepare Ingredients: Slice the steak, onion, and bell peppers into thin strips.1 pound steak, 1 red onion, 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper
- Season & Coat: In a large bowl, toss the steak and vegetables with olive oil, fajita seasoning, and minced garlic. Mix well to coat evenly.2 Tablespoons olive oil, 2 Tablespoons fajita seasoning, 6 cloves garlic
- Arrange on Sheet Pan: Spread everything out in a single layer on a large baking sheet.
- Bake: Cook for 15-20 minutes, tossing halfway through, until the steak is cooked to your desired doneness and the vegetables are tender.
- Serve: Enjoy with warm tortillas, fresh lime wedges, and your favorite toppings like sour cream, avocado, or cilantro.
Notes
Storage: Transfer leftovers to an airtight container, and store them in the refrigerator for up to 3 days. If possible, keep the proteins and veggies in a separate container from the tortillas. For longer storage, freeze the fajitas in a sealed container for up to 2 months. Reheat in the air fryer or a skillet to bring back the texture.
Nutrition
Serving: 1serving | Calories: 337kcal | Carbohydrates: 10g | Protein: 24g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 69mg | Sodium: 63mg | Potassium: 515mg | Fiber: 4g | Sugar: 0.4g | Vitamin A: 245IU | Vitamin C: 87mg | Calcium: 139mg | Iron: 5mg
