These Steak Fajitas Are a Toss-Together Dinner Delight — Easy Sheet Pan Recipe
We finally found the secret to making fajitas with less mess — and it uses a sheet pan! The kitchen tool allows you to cook the seasoned meat and veggies at once in the oven. Not only do the ingredients end up tender, but it makes cleanup a breeze. This method is perfect for steak fajitas, especially when you do a quick step to that yields juicy roasted steak in 15 minutes. Keep reading for tips on preparing sheet pan steak fajitas that are delicious served alongside warm tortillas and your favorite toppings.
The basics of fajitas
This Tex-Mex staple traditionally consists of thin slices of grilled meat and satuéed peppers and onions. It’s a favorite at restaurants as it’s served on a sizzling hot platter. Though, it’s easy to whip up fajitas at home — using hearty steak — all in one sheet tray!
Why cooking fajitas in a sheet pan is best
A sheet pan’s width allows for plenty of room to cook both the meat and vegetables. This saves you the trouble of cooking them in separate skillets. Plus, the large surface area allows for heat to be distributed evenly — creating tender and browned fajitas that bake in 15 minutes. Before placing the ingredients onto the sheet, grease or line it with parchment paper to avoid sticking.
Chef's secret to juicy and tender steak fajitas
Making mouthwatering steak fajitas starts with choosing the right cut of meat. Michael Casciello, Chef and CEO at Food Fire Knives, suggests going for a skirt or flank steak as they have the right meat to fat ratio for maximum moisture. “These juicy cuts mesh perfectly with the caramelized bell peppers and onions you’ll be wrapping up with them,” Casciello says. Slicing the raw steak against the grain (or opposite of the direction of the muscle fibers) is also key for juicy, not chewy, pieces of cooked meat.
Related: Food Network Chef: Cutting a Flank Steak *This* Way Guarantees Tender and Juicy
How to make sheet pan steak fajitas
Below, Erica Blaire Roby, chef and Food Network’s “Master of Cue” Champion, shares her method of making sheet pan steak fajitas. It features a savory mix of roasted steak and veggies and a homemade lime butter that adds a rich and zingy flavor to the dish!
Lime Butter Sheet Pan Steak Fajitas
Ingredients:
For fajitas:
1? lbs flank or skirt steak, thinly sliced against the grain
3 bell peppers, thinly sliced
1 large onion, thinly sliced
2 Tbs. olive oil
1 Tbs. chili powder
2 tsp. cumin
1 tsp. granulated garlic powder
Salt and pepper to taste
For lime butter:
? cup unsalted butter, softened
1 Tbs. lime zest
2 Tbs. lime juice
1 clove garlic, minced
Salt, to taste
To serve:
Flour tortillas, warmed
Fresh cilantro, chopped (optional)
Additional lime wedges
Pickled red onions
Directions:
Yield: 6 servings
Preheat oven to 400°F. LInee large sheet pan with parchment paper or lightly grease it.
In large bowl, combine the sliced steak, bell peppers, and onion. Drizzle with olive oil, then sprinkle the chili powder, cumin, garlic powder, salt and pepper over the top. Toss until everything is well coated.
Spread steak and vegetable mixture in single layer on prepared sheet pan. Try not to overcrowd pan to ensure everything cooks evenly.
Place sheet pan in oven and bake about 15 to 20 minutes, or until steak is cooked to your liking and vegetables are tender and slightly charred around the edges.
While fajitas are baking, mix softened butter with lime zest, lime juice, minced garlic, and pinch of salt in small bowl until well combined.
Once fajitas are done, dot lime butter over hot steak and vegetables. The residual heat will melt butter, creating flavorful sauce.
Spoon steak and vegetable mixture onto tortillas, drizzle with melted lime butter, and garnish with fresh cilantro, pickled onions and additional lime wedges if desired.
2 Easy Variations: Make Sheet Pan Chicken Fajitas by swapping steak for equal amount of thinly sliced chicken breasts; bake 25 minutes or until thoroughly cooked. Or, prepare Sheet Pan Shrimp Fajitas by using shrimp instead and baking at 450°F for 8 to 10 minutes or until the seafood is opaque and the veggies are tender.
For more baking sheet dishes, try these these recipes below!
Pioneer Woman’s Secret to Fluffy Pancakes: Just Use a Sheet Pan — No Flipping Needed!
You’ll Love This Genius Hack for the Crispiest Hash Browns Ever — It’s So Easy!
