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Sheet Pan Fajitas
These simple sheet pan steak fajitas bake in the oven on one tray for a quick and easy weeknight dinner!
Prep Time
15 mins
Cook Time
15 mins
Additional Time
5 mins
Total Time
40 mins
Servings: 6 people
Calories: 238 kcal
Course:
Dinner
Cuisine:
Mexican , Tex-Mex
Ingredients
Fajita Seasoning
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 ½ teaspoons kosher salt
- 2 teaspoons cumin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon cayenne (or reduce or omit for a mild version)
Fajitas
- 1 flank steak (approximately 1 ½ - 2 ½ lbs. total)
- 2 sweet bell peppers (any color), thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- Juice from 1 lime, plus extra lime wedges for serving
- Optional, for serving: salsa, 8 fajita-size flour tortillas (warmed), sour cream, shredded cheese, guacamole, cilantro, salsa, tomatoes
Instructions
- Preheat oven to 450°F (230°C). Coat a large, rimmed baking sheet with oil or nonstick spray.
Cup of Yum
Prepare the Fajita Seasoning
- In a small bowl, stir together paprika, chili powder, salt, cumin, onion powder, garlic powder, oregano, and cayenne.
Season the Steak and Vegetables
- Arrange steak in the center of the prepared sheet pan, with the bell peppers and onion in a single layer around the edges. Drizzle the veggies with olive oil; toss to coat. Rub olive oil on both sides of the steak as well.
- Sprinkle the vegetables with the seasoning blend; toss to coat again. Rub additional seasoning into both sides of the meat. You might not need all of the seasoning for this meal, so if you have some extra you can set it aside in an airtight container in the pantry for up to 3 months.
Bake the Steak and Vegetables
- Bake for 12-15 minutes, or until the steak reaches the desired level of doneness and the vegetables are crisp-tender, stirring the veggies halfway through and flipping over the steak. A meat thermometer should read 125-130°F for rare, 135°F for medium rare, and 145°F for medium. Drizzle the meat and vegetables with lime juice. Remove the steak from the pan and place on a cutting board. Tent loosely with aluminum foil while the steak rests for 5-10 minutes. Slice the steak against the grain of the meat (perpendicular to the lines that you see), on a diagonal.
Serve the Fajitas
- Serve the sliced steak with the vegetables in warm tortillas with all of your favorite toppings.
Notes
- To easily warm tortillas before serving, wrap the stack of tortillas in foil and place them in the oven during latter half of the baking time. Alternatively, you can microwave the tortillas on a plate under a damp paper towel until warmed through.
Nutrition Information
Serving
1/6 of the steak and vegetables (not including optional tortillas or toppings)
Calories
238kcal
(12%)
Carbohydrates
9g
(3%)
Protein
26g
(52%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
68mg
(23%)
Sodium
1079mg
(45%)
Potassium
641mg
(18%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
3266IU
(65%)
Vitamin C
53mg
(59%)
Calcium
61mg
(6%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 238
% Daily Value*
| Serving | 1/6 of the steak and vegetables (not including optional tortillas or toppings) | |
| Calories | 238kcal | 12% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 68mg | 23% |
| Sodium | 1079mg | 45% |
| Potassium | 641mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 3266IU | 65% |
| Vitamin C | 53mg | 59% |
| Calcium | 61mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.