This Easy Sheet Pan Steak Fajitas recipe is zesty, bright, and mess-free! The secret lies in a flavorful marinade. This easy sheet pan steak fajitas recipe is a quick and tasty way to enjoy all the classic flavors of fajitas with minimal prep and cleanup.
Whisk together all marinade ingredients in a plastic bag or bowl. Add the sliced beef, cover or seal and refrigerate for 30 minutes to 24 hours (whatever time permits). Remove the beef from the fridge and allow it to sit at room temperature for 10 – 15 minutes before baking.
Place racks in the top and lower thirds of the oven; preheat the broiler. Coat a large-rimmed baking sheet with cooking spray. For easier cleanup, you can also line with foil before spraying cooking spray.
Add peppers and onion to a large bowl; add olive oil, salt, and black pepper to taste; toss to combine. Spread the vegetables in an even layer on the prepared sheet pan. Bake in a preheated oven for 5 minutes (depending on how you like your vegetables) or until the peppers are slightly tender.
Carefully remove the hot pan from the oven. Push vegetable mixture to one side of the pan. Arrange beef in an even layer on the remaining side. Broil until the steak is slightly charred and cooked to your liking. I broiled mine for about 5 minutes.
Squeeze lime wedges over the steak and vegetables. Garnish with chopped cilantro and serve immediately with warmed tortillas, avocado sauce, salsa, or desired toppings.
Notes
Store: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat the fajitas on a sheet pan in a 350º F (180º C) oven until warmed through. Be careful not to overheat the steak; it will dry out quickly.Marinade Add-ons: Add 1 teaspoon of red chili flakes to the marinade if you like heat, and/ or add 1/4 cup of light beer to enhance the flavors even more.Beef: I used sirloin. Flank steak or skirt steak will also work well. These flavorful cuts of beef cook quickly and are perfectly tender after being baked. If you wish to cook the beef whole, add it to the marinade, cover or seal, and refrigerate for 30 minutes to 24 hours (whatever time permits). Broil for about 7-10 minutes on each side or until the meat is the desired doneness. Meat internal temperatures: Medium rare: 135º, or Medium: 150º. Allow meat to rest for 5 minutes before slicing.Recipe Tips:
Use foil to make clean-up a breeze. Line the sheet pan with aluminum foil if you’d like to minimize the clean-up process.
Par-freeze the steak before slicing. Place the steak in the freezer for 15 – 20 minutes before slinging it. This extra step will help to make the slicing process easier, and you will get uniform slices.
Slice the steak against the grain. Slicing the beef against the grain will help to make the steak more tender when you bite into it. Against the grain means slicing perpendicular to the lines of muscle fibers.
Add more veggies. Mushrooms and zucchini are great additions to your fajita sheet pan.
Make vegetarian. You can substitute the beef with meaty portobello mushroom slices, tofu, or tempeh.
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