Sheet Pan Steak Fajitas
Print Recipe
Ingredients
- 1 pound sirloin sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 orange bell pepper sliced
- 1 yellow onion sliced
- 1 1 oz taco seasoning packet
- 2 tbsp vegetable oil
- Juice of 1 lime
Instructions
- Preheat the oven to 400° and line a large baking sheet with parchment paper. In a large bowl add the sliced steak, bell peppers, onion, taco seasoning, oil and lime juice. Stir until completely coated.
- Pour on the sheet pan and spread out. Place in the oven and bake for 20 minutes. Serve on tortillas and enjoy!
Notes
Tips, Tricks & Storage
I've made these sheet pan fajitas so many times over the years. Along the way, I've picked up a handful of tips that just might help you out. Slice the Steak Properly Cut the steak against the grain into thin slices. It makes the texture way more tender and makes a huge difference in how the final fajitas turn out. Use High Heat for Perfect Char A 20-minute bake at 400°F gives me a lovely medium-rare steak. Sometimes, though, my family wants it a bit more done, so I tack on another 2-3 minutes. The trick is to tap into your own preferences when deciding on timing. A hot oven also helps the peppers and onions caramelize a bit while keeping the steak juicy. Don't Overcrowd the Sheet Pan Give everything space so the veggies roast instead of steaming. If you're making a large amount, use a second pan instead of piling everything in one. Add Lime at the End A squeeze of fresh lime over the hot steak and vegetables gives every bite a kick and balances the seasoning. Warm Your Tortillas A quick warm-up makes them soft and foldable - no dry edges! Wrap them in foil and warm in the oven for the last 5-10 minutes. Storage Store leftovers in an airtight container for up to 2-3 days. Reheat gently in a skillet or microwave. This is a dish where the flavors seem even better by day 2!Variations
These fajitas are incredibly easy to customize, so feel free to add your own twist. If you want even more flavor, pile on guacamole or sliced avocado, and finish with a scoop of pico de gallo or salsa verde. Prefer a little heat? Sprinkle in smoked paprika or chipotle powder to deepen the spice. It's also a great recipe for kids to help with — they love adding crumbled queso fresco, a handful of cilantro, and a cool spoonful of sour cream on top. You can even turn this into a fajita bowl by serving everything over rice and adding beans, corn, and cheese. However you build it, this dish always turns out delicious.Private Notes
Servings: 4 people
