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Sheet Pan Steak Fajitas

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⭐ Why You’ll Love It:

✔️ One pan = minimal cleanup
✔️ Ready in 30 minutes or less
✔️ Bold, smoky Tex-Mex flavor
✔️ Perfect for tacos, bowls, or lettuce wraps!

🧾 Ingredients

For the Fajitas:

  • 1 ½ lbs flank steak or sirloin, thinly sliced against the grain
  • 3 bell peppers, sliced (mix red, yellow, and green)
  • 1 large red onion, sliced
  • 2 tablespoons olive oil

For the Fajita Seasoning:

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lime

🌮 Optional Add-Ons:

  • Tortillas (flour or corn)
  • Guacamole or sliced avocado
  • Sour cream or Greek yogurt
  • Fresh cilantro
  • Shredded cheese
  • Lime wedges

👩‍🍳 Instructions

🔸 Step 1: Preheat & Prep

  1. Preheat oven to 425°F (220°C).
  2. Line a large sheet pan with parchment or foil for easy cleanup.

🔸 Step 2: Make the Seasoning

  1. In a small bowl, mix together all fajita seasoning spices.
  2. In a large bowl, toss steak slices, peppers, and onions with olive oil, seasoning, and lime juice until well coated.

🔸 Step 3: Roast

  1. Spread everything out evenly on the sheet pan. Don’t overcrowd — use two pans if needed.
  2. Roast for 15–18 minutes, tossing once halfway through, until veggies are tender and steak is cooked to your liking.

🔥 Optional: Broil for the last 2 minutes for extra char and flavor!

🔸 Step 4: Serve

  1. Serve hot with warm tortillas and your favorite toppings.
  2. Garnish with fresh cilantro and extra lime juice for a burst of freshness.

🥑 Serving Suggestions:

  • Taco-style in warm tortillas
  • Over rice or cauliflower rice for a fajita bowl
  • In lettuce wraps for a low-carb option
  • With a side of black beans, corn salsa, or pico de gallo

❄️ Storage & Reheat:

  • Fridge: Store in an airtight container for up to 4 days
  • Reheat: In a skillet or microwave — splash a little lime juice or water to keep it moist
  • Freeze: Best to freeze the raw marinated steak and veggies together, then bake fresh

❓ FAQs

Can I use chicken or shrimp instead of steak?
Absolutely! Use chicken breast or thighs (cook 20–25 minutes) or shrimp (add in the last 8–10 minutes only).

Do I need to marinate the steak?
Not required, but for deeper flavor, you can marinate the steak in oil, lime juice, and spices for 30 minutes or overnight.

What steak cut is best?
Flank steak, skirt steak, or sirloin — all cook quickly and slice beautifully against the grain.

💡 Final Thoughts

These Sheet Pan Steak Fajitas are fast, full of flavor, and so easy to throw together. They make taco night extra special with bold spices, tender meat, and roasted veggies — all without a pile of dishes! 🌮🔥

Want a sheet pan shrimp version or fajita nacho twist next? Let me know!