Sheet Pan Steak Fajitas Recipe

plate of three steak fajitas with cheese

Sheet Pan Steak Fajitas Recipe

Sheet Pan Steak Fajitas with tender flank steak, sweet peppers, and onions, all on one pan. An easy weeknight dinner ready in 30 minutes with almost no cleanup.

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Course: Main Dishes

Cuisine: Mexican

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Jennifer Stewart

Ingredients

1 ½ pounds flank steak sliced
3 medium bell peppers sliced into thin strips
1 medium white onion sliced thinly
4 tablespoons olive oil
4 tablespoons fajita seasoning
8 inch flour tortillas 6 inch size

Instructions

Preheat the oven to 400ºF.
Slice the flank steak into thin strips and set aside.
Slice the bell peppers and white onion into thin strips and place them in a mixing bowl.
Add 2 tablespoons of olive oil and 2 tablespoons of fajita seasoning to the mixing bowl and mix until the vegetables are evenly coated.
Transfer the seasoned vegetables to a baking sheet and place on the middle rack of the oven. Cook for 10 minutes.
In the same mixing bowl, add the sliced steak and coat with 2 tablespoons of olive oil. Season with the remaining fajita seasoning.
After the vegetables have cooked for 10 minutes, remove the baking sheet from the oven and place the seasoned steak on top of the vegetables.
Return the baking sheet to the oven and cook for an additional 10 minutes, or until the steak is cooked to your desired level of doneness.
Remove the sheet pan from the oven and let it rest for a couple of minutes.
Warm the flour tortillas in the oven or microwave.
Spread a dollop of sour cream on each tortilla, then add the fajita mixture on top.
Top with shredded cheese and diced green onion.

Notes

Use homemade fajita seasoning for the best flavor.
Slice the steak and vegetables the same size so everything cooks evenly.
Skip green bell peppers if you can, since they're stronger and more bitter than sweet varieties.
Slice the steak against the grain into thin strips for the most tender bite.
Keep the oven rack in the middle to top so the meat gets a good sear without overcooking.
Warm the tortillas before serving so they fold without cracking.

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