Sheet Pan Steak Fajitas
Make dinner easy with these marinated sheet pan steak fajitas. Juicy steak, fresh veggies, and a simple lime cilantro marinade all baked in one pan for a quick, flavorful meal with minimal cleanup.
Ingredients
- 1.5-2 lbs of steak sliced into strips (cut against the grain) – I used New York strip, but flank or skirt steak work great too
- 3 Bell peppers sliced into strips – I like using a mix of colors
- 1 onion sliced into strips
- 2 tablespoons olive oil
- 1 packet fajita seasoning
- 3 limes
- Fresh cilantro washed and chopped
- Tortillas for serving (optional) – I like using the Smart Carb tortillas
- Optional toppings: jalapeños sour cream (or Greek yogurt), shredded cheese, guacamole, salsa
Instructions
- Slice the bell peppers and onion into thin strips. Cut the steak against the grain into strips.
- Pour in the olive oil, fajita seasoning, juice of one lime, and about 2 tablespoons of chopped cilantro. Seal the bag and shake well until everything is evenly coated.
- Let the mixture marinate for about 30 minutes at room temperature, or refrigerate for up to 24 hours. You can also freeze the mixture for later (thaw completely before cooking).
- Preheat oven to 400°F.
- Dump the contents of the bag onto a sheet pan and spread into a single layer. Bake for 10–12 minutes.
- Wrap tortillas in foil and place them in the oven for about 5 minutes to warm through. Tip: Do this while the oven is set to bake, not during broiling.
- Turn the broiler on high and broil for 2–3 minutes to lightly char the steak and vegetables. Watch closely and do not overcook.
- Remove from the oven and top with remaining fresh cilantro and a squeeze of lime juice (use the remaining limes to taste). Serve in warm tortillas, over rice, or on a salad.