Fajitas in the Oven (Easy Sheet Pan Steak Fajitas)
Tender sheet pan steak fajitas made with peppers, onions, and bold spices. An easy oven recipe ready in about 30 minutes.
Makes 6 servings
Ingredients
- 1½ pounds sirloin steak thinly sliced (flank steak also works)
- 2-3 bell peppers any color, sliced
- 1 large yellow or white onion sliced
- 2 Tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For serving
- 1 avocado, sour cream, cheese, tortillas
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or a baking mat.
- Slice the steak and vegetables. Slice the 1½ pounds sirloin steak thinly against the grain. Slice the 2-3 bell peppers and 1 large yellow or white onion.
- Make the marinade. In a large bowl, combine 2 Tablespoons olive oil, 1 lime, juiced, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper.
- Toss everything together. Add the sliced steak, peppers, and onion to the bowl and toss until evenly coated. If time allows, let marinate for 20–30 minutes for extra flavor.
- Spread onto sheet pan. Arrange the mixture in a single layer, making sure not to overcrowd the pan.
- Bake for 15–20 minutes, or until the steak reaches your desired doneness and the vegetables are tender and slightly caramelized.
- Serve immediately with tortillas and your favorite toppings.
Farm Girl Tips
For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while roasting.
To make as a freezer meal: In a labeled, gallon sized freezer bag, combine sliced steak, peppers, onion, olive oil, lime juice and seasonings. Mix until everything is well coated. Remove excess air and lay flat to freeze.
- Slice steak against the grain for the most tender bites
- Sirloin is a great, budget-friendly option, but flank or skirt steak also work
- Don’t overcrowd the pan. Use two pans if needed
- For extra flavor, marinate up to 30 minutes before baking
- Leftovers are perfect for fajita wraps the next day
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 7g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 69mg | Sodium: 461mg | Potassium: 540mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1352IU | Vitamin C: 56mg | Calcium: 50mg | Iron: 2mg
