Sheet Pan Steak Fajitas Recipe – Fast, easy, one pan fajitas recipe with deliciously seasoned flank steak, colorful peppers, and onions.
Happy Sunday, friends! I hope you guys are living it up, wherever you are! I, on the other hand, am putting steak and peppers on a sheet pan and please, don’t even be mad about it, mmm’kay? ‘Cause my mother was. She shook her head thinking that I cooked raw meat next to fresh veggies and that’s a huuuuuge no-no in her book.
No worries, though! I kept the steak and its juices away from the veg with one very easy trick: aluminum foil. But then I got some more heat for using foil and not parchment paper!! Because, apparently, foil is linked to brain disorders… and I also read that spinach causes cancer. *shrugging* I can’t win.
But please, sit down, lets talk more about these sheet pan steak fajitas cooked on a sheet pan, all together, at the same time…
Friends, if you’re in the market for fast, EASY weeknight dinners, THIS is IT!
We have a deliciously seasoned flank steak surrounded by colorful peppers and onions that will later be added to flour tortillas and devoured by all. EVEN your youngest family members. I have verrrrrry picky eaters – the “mac ‘n cheese” ONLY types – and yet they absolutely love love love these steak fajitas.
Using the same seasonings as I did here on my traditional Steak Fajitas, this flank steak turned out way better than I expected. IF you haven’t tried my homemade fajitas seasoning mix, please do so asap. It’s BE.yond!
This is so full of flavor, you guys. It’s only fajitas, I know, but they’re damn good! It tastes like summer forever, and it’s ready in about 30-ish minutes. Could there be a more perfect recipe? Aside from a big ice cream cone for dinner?? Exactly! Nothing better.
AND finally, adding that steak and peppers to a warm (whole wheat, low carb!) flour tortilla?!? TOPPED with plain yogurt (you can use sour cream) and avocado!?! AND a squeeze of lime juice??? YAHS, pleeeeease!
Also, pleeeease make these as soon as you get home, or, like, right now? Because, deliciousness. Theeee End. ❤ YOU!
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TOOLS USED IN THIS RECIPE
Sheet Pan Steak Fajitas
- 2 pounds flank steak
- salt and fresh ground pepper to taste
- 3 tablespoons homemade fajitas seasoning mix divided
- 1-1/2 tablespoons olive oil divided
- 1 red bell pepper cut into strips
- 1 green bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 1 red onion thinly sliced
- 12 (6-inch) Whole Wheat Low Carb Flour Tortillas
- chopped fresh parsley or cilantro for garnish
- lime slices for garnish
- plain yogurt or sour cream optional, for garnish
- shredded cheddar cheese optional, for garnish
- avocado diced, for garnish
- Preheat oven to 450F.
- Prepare flank steak by seasoning with 2 tablespoons of the fajitas seasoning mix.
- Drizzle 1 tablespoon olive oil over steak and turn to coat.
- Cut a large piece of aluminum foil; set steak in the center of the foil and fold up the sides so it holds in the juices.
- Place the prepared steak on a sheet pan and set aside.
- Drizzle prepared vegetables with remaining 1/2 tablespoon olive oil and toss with remaining fajitas seasoning mix.
- Add peppers and onions to sheet pan.
- Cook for 13 to 15 minutes, or until steak's internal temperature is 140F.
- Set under the broiler for 2 to 3 minutes, or until steak's internal temperature is at least 145F.
- Remove from oven and let steak rest for about 5 to 8 minutes before slicing.
- Sprinkle with parsley or cilantro and a squeeze of fresh lime juice.
- Serve with warm flour tortillas.
- Optional: add sour cream, shredded cheese and avocado.