Sheet Pan Steak Fajitas taste just like your favorite Mexican dish with tender steak, bell peppers, onions, and the best fajita seasoning. Jump to Recipe keyboard_arrow_down
316 CALORIES 15g CARBS 13g FAT 34g PROTEIN
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Sheet Pan Steak Fajitas Recipe
These easy Beef Fajitas made with flank steak, bell peppers, red onions, and our homemade fajita seasoning come together in no time and couldn’t be more delicious. In less than thirty minutes, you can have restaurant quality fajitas on the table for a healthy, family friendly dinner.
There is nothing I love more than an easy sheet pan dinner that has my whole family asking for seconds. These sheet pan steak fajitas are exactly that. The process from start to finish couldn’t be easier. Slice up some steak, bell peppers, and red onions. Add lime juice and fajita seasoning. Spread everything out on a sheet pan. Wait 15 minutes and dinner is done.
While the steak cooks, you can make some quick side dishes. Heat up some flour or corn tortillas. Warm up a can of refried beans or black beans. Slice up some avocados, cilantro, and lettuce. Grab a bag of shredded cheese, sour cream, and some store bought pico de gallo or salsa. That’s all you need for a meal that seriously tastes like it came from a restaurant.
Lay it all out on the table and let everyone build their own fajitas. It’s fun, it’s healthy, and it is always a crowd-pleaser. One more idea for those looking for something a little untraditional. These steak fajitas can be used to make rice bowls (with regular or cauliflower rice), salads, quesadillas, burritos, and even taste amazing wrapped up in lettuce for a low carb treat.
What cut of beef is best for fajitas?
When making fajitas, I like flank steak since it is lean, stays tender, and is easy to find and work with. However, you can also use skirt steak, sirloin steak, or rump steak as well to make fajitas. For all of these steak choices, make sure to slice it thin and against the grain. This helps it to stay tender. You can also use more expensive cuts, really anything will work.
Traditionally, fajitas were made with “faja” steak, which refers to skirt steak, which comes from the belt or girdle of the cow. It was a dish made by Mexican ranchers on the border of Mexico and Texas.
What to serve with steak fajitas?
These fajitas are a meal on their own with some warm tortillas and toppings. However, around our home, the more toppings and side dishes the better. Here are some favorites:
Can I add other veggies to the fajitas?
Many people like to kick up the veggies in this recipe or substitute in other vegetables if they can’t eat bell peppers or onions. The main thing to keep in mind when adding extra vegetables or swapping in vegetables is that you want something that cooks quickly. Some favorites include zucchini, summer squash, thinly sliced carrots, fresh corn, thinly sliced butternut squash, and cauliflower.
The other thing to remember is that you don’t want to overcrowd the pan. If you are adding lots of extra veggies, you may need to use two sheet pans to make sure the meat and vegetables aren’t piled up on the sheet pan. You want a single layer for the best results.
How to make homemade fajita seasoning?
Instead of buying store bought fajita seasoning, make it at home using spices you already have in the pantry. Here is a basic fajita seasoning recipe that can be adjusted to make it more or less spicy. This recipe makes more than you need for this recipe, but the extra can be stored for future use.
- 3 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp paprika
- 1 tbsp garlic powder,
- 1.5 tsp onion powder
- 1.5 tsp kosher salt
- 3/4 tsp ground pepper
Can I make these on the grill?
These fajitas work great on the gill. There are a few different options for preparation. The easiest is preparing the steak fajitas in the same way as the recipe below and then simply cooking them in a grill basket, grill sheet, or large piece of heavy duty foil on the grill. They will cook in about 7-10 minutes.
Another option is to keep the steak whole and marinate it in the fajita spices and lime juice. Cook it whole to your liking and then thinly slice against the grain., The peppers and onions can also be grilled in larger pieces and then sliced before serving.
Looking for more fajita recipes