A delicious sheet pan recipe for easy steak fajitas, perfect for mixing up your Taco Tuesday recipes!
Sheet Pan Steak Fajitas
This year, I’m really trying to focus on nutritious and delicious recipes that take minimal time and let me feel like a rockstar mom.
Even though I work from home, I usually find myself strapped for time in that stretch between my daughter getting home and getting supper on the table. There’s usually some tiny crisis or task that took 435x longer than it should have that I have to wrap up, while my daughter wants to bounce all over me and tell me all about her day – and when is supper? Can we do a craft before supper? Why didn’t I do the laundry yet so her favorite pyjamas can be ready for tonight?!?!
We really try to prioritize having protein at supper, while still filling our plates half full with vegetables – and I’ve struggled in the past to put together 15-minute meals that we both enjoy and fulfill those healthy eating goals.
Things that are really helping this year are my Instant Pot, making double batches of food for “plan overs,” and meals that I can prep in the morning or night before and then just pop in the oven when we start getting close to suppertime.
This sheet pan recipe is perfect for prepping in the morning (it takes about 5-8 minutes to prep depending on your chopping speed) and then those flavors marinade all day to result in a delicious, well-balanced meal that cooks up in 15-20 minutes without any need for babysitting. Slice up the steak, scoop into tacos or soft tortillas and serve!
The ease of this recipe also makes it great for entertaining when you’ve got 15 other things on the go – just prep the morning or night before and you have one less thing to manage while guests are arriving.
Oh and by the way, you can use a cheap cut of meat for this – I used a flank steak, but if your meat department has “sandwich steaks” those work perfectly, too. You just want something thin that will cook thoroughly in the 15-20 minutes and slice up nicely for the fajitas.
Ingredients for Sheet Pan Fajitas
- 2lb flank steak (doesn’t need to be one steak)
- Salt and pepper, to taste
- 2 Tablespoons cajun or taco seasoning
- 3 Tablespoons olive oil
- 1 Tablespoon tamari or soy sauce
- 1 teaspoon Worcestershire sauce, optional
- 1 yellow sweet bell pepper, chopped
- 1 red sweet bell pepper, chopped
- 1 orange sweet bell pepper, chopped
- 1/2 red onion, chopped
- Fresh limes or lime juice, to finish
- Fresh cilantro, optional garnish
- Corn tortillas
Tip: swap out the vegetables for fajita toppings that your kids will happily eat. Adjust the seasoning to your personal preference.
Kitchen Tools You May Find Helpful
- Sharp kitchen knife
- Measuring spoons
- Sheet pan or large casserole dish
How to Make Steak Fajitas
Preheat oven to 400F.
Combine the oil and soy sauce. Set aside.
Lay the steaks on your sheet pan or casserole dish and pour the oil mixture overtop. Add salt and pepper to your preference.
Add the chopped vegetables to the sheet pan and turn everything to fully coat in the oil mixture.
Sprinkle the seasoning overtop and then place in the oven.
Cook for 15-20 minutes until the steak reaches an internal temperature of 140-150F.
Remove from oven and place tinfoil overtop to vent and rest for 10 minutes.
Slice the steak into strips and serve on warmed tortillas with a sprinkle of fresh lime juice and your choice of toppings.
Grab your free printable for our sheet pan fajitas:
This sheet pan steak fajita recipe is a delicious option for busy weeknights – or even entertaining!