Description
This Sheet Pan Steak Fajitas recipe offers a quick, flavorful, and easy-to-make meal that’s perfect for busy weeknights. Tender strips of lean sirloin steak and colorful bell peppers are seasoned with a smoky blend of spices, then roasted together on a single pan for minimal cleanup. Served with warm tortillas and classic fajita toppings, this dish is a crowd-pleaser with bold Tex-Mex flavors and vibrant colors.
Ingredients
Scale
Proteins and Vegetables
- 1 ½ lb lean sirloin steak, sliced into thin strips
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 large red onion, thinly sliced
Seasonings and Marinade
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 2 tablespoons taco seasoning
- 1 teaspoon smoked paprika
- ½ tablespoon low sodium soy sauce
- Juice of one medium lime
To Serve
- Fresh cilantro, for garnish
- Tortillas
- Sour cream
- Shredded lettuce
- Shredded cheese
- Salsa
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Pour the olive oil evenly across a large baking sheet and set aside to prepare your ingredients.
- Prepare the steak and vegetables: Slice the lean sirloin steak and all the bell peppers and red onion into thin strips. Arrange them on the oiled baking sheet in an even layer.
- Season the mixture: Sprinkle the taco seasoning, smoked paprika, low sodium soy sauce, and lime juice over the steak and vegetables. Toss everything together on the sheet to ensure all pieces are evenly coated with the seasoning blend. Then spread out the mixture evenly again on the pan.
- Bake the fajitas: Place the baking sheet in the preheated oven and bake for 10 to 13 minutes, or until the steak is cooked to your preferred doneness and the vegetables are tender with slight browning.
- Serve and garnish: Remove the sheet pan from the oven and serve the steak and vegetables immediately. Warm the tortillas and offer sour cream, shredded lettuce, shredded cheese, and salsa as your desired fajita toppings. Garnish with fresh cilantro for added flavor and color. Enjoy!
Notes
- For spicier fajitas, add some sliced jalapeños or a sprinkle of cayenne pepper to the seasoning mix.
- Make sure to slice the steak thinly to ensure quick and even cooking.
- If you don’t have low sodium soy sauce, regular soy sauce can be used but be mindful of added salt.
- Leftover fajita mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- To keep the vegetables crisp, avoid overcrowding the pan during baking.
