Tender steak, peppers and onions with a simple and flavorful seasoning. Dinner is a cinch with these sheet pan steak fajitas – and you’ll only dirty one dish!
What Do I Need To Make Sheet Pan Steak Fajitas?
- bell pepper
- flank steak
- olive oil
- black pepper
- garlic salt
- flour tortillas
- toppings of your choice
How To Make Sheet Pan Steak Fajitas
- Cut your veggies and steak- I like to cut my onions and bell pepper into longer slices – about 3/4 inch thick.
- Toss steak and veggies on a sheet pan.
- Drizzle with olive oil.
- Sprinkle with cumin.
- Sprinkle with garlic salt.
- Sprinkle with black pepper.
- Toss to coat.
- Cover with foil and bake.
- Remove from oven, remove foil. Add tortillas wrapped in foil to pan. Return to over and broil for 3-4 minutes.
What Cut of Beef is Best For Fajitas?
When it comes to fajitas – the best cut of beef is flank or skirt steak.
Pro Tip: The key to fajita steak is cut AGAINST the grain. If you don’t you’ll get some tough pieces.
What Should I Serve With My Fajitas?
Use homemade tortillas or really good store bought ones, top with your favorite toppings, and your 1-dish dinner is served!
My favorite toppings are:
- guacamole or avocado
- pico de gallo
- shredded cheese
- sour cream
- diced tomatoes
And always serve with some fresh lime. The lime juice brings out the flavor.
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Steak Fajita Tacos
- 1/2 lb. Flank Steak
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Yellow Onion
- 1 tbsp Olive Oil
- 1 tsp Garlic Salt
- 1 tsp Cumin
- 1/2 tsp Black Pepper
Taco Ingredient Ideas
- Sour Cream
- Cheddar Cheese
- Cut Flank Steak into bite size pieces, taking care to cut against the grain.
- Chop Peppers & Onion - slice into 3/4 inch slices
- On a sheet pan, combined steak, peppers, onion, olive oil, garlic salt, cumin, and pepper.
- Cover with foil and bake at 400 degrees for 25 mins.
- Remove from oven, uncover. Wrap tortillas in foil and add to pan.
- Broil for 3-5 minutes
- Add the Fajitas to your tortilla
- Add all your favorite taco toppings