Sheet Pan Fajitas Steak
Sheet pan steak fajitas made with tender steak, peppers, and onions. It's an easy, flavorful, one pan dinner perfect for busy weeknights.
Servings: 6
Calories: 297kcal
Ingredients
- 2 pounds skirt steak or flank steak diced into 1-1 ½ inch pieces
- ½ yellow onion whole is fine also thinly sliced
- 2 bell peppers or mini sweet peppers, thinly sliced
- 1 tablespoon chili powder
- 1 ½ teaspoon cumin
- 2 teaspoon smoked paprika
- 1 teaspoon cilantro
- 3 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- 2 tablespoon lime juice
- Fresh cilantro for topping
Instructions
- Preheat the oven to 375 degrees. Slice your steak and vegetables and place them into a large bowl. Then add the olive oil and the dry seasonings. Mix everything together really well.
- Line a sheet pan with foil, then evenly spread the steak and vegetables across the pan.
- Bake for 7 to 12 minutes, until the steak has browned and you are able to check the internal temperature with a meat thermometer. 135 degrees for medium rare and 145 for medium.
- Once done, sprinkle lime juice over the steak and vegetables and serve!
Notes
Storage:
- Store any leftovers, once they have cooled in an airtight container for up to four days. Serves great over rice.
- Freeze any leftovers in an airtight container in the freezer for up to three months.
- You can reheat the fajitas in a skillet over medium heat with a little olive oil, or you can microwave on 32nd intervals until your desired temperature has been reached.
- Pre season and slice your meat and veggies to help save time during busy weeknights
- Always use a meat thermometer to ensure you do not over or under cook your meat.
- While your fajitas are cooking, put guacamole, salsa, sour cream, and cheese to bowls for everyone to customize their food.
Nutrition
Calories: 297kcal | Carbohydrates: 5g | Protein: 34g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1288mg | Potassium: 603mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1989IU | Vitamin C: 53mg | Calcium: 27mg | Iron: 4mg
