Sheet pan steak fajitas are a weeknight meal you can actually look forward to making! Juicy steak, colorful veggies, and a super flavorful spice blend all come together on one sheet pan to make dinner easy and fun.
1 1/2 T kosher salt
2 T brown sugar
1 T chili powder
1/2 T ground cumin
1/2 T garlic powder
1/2 T onion powder
1/2 T dried oregano
1/2 T smoked paprika
1/2 tsp cayenne pepper
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
2 lbs flank or skirt steak, sliced into 1/2 inch strips
2 T oil
12 6-inch flour tortillas, warmed
Garnishes: grated cheese, avocado, salsa, sour cream, etc.
Preheat your broiler and set the rack about 6 inches below the heating element.
In a small bowl combine salt, brown sugar, chili powder, cumin, garlic powder, onion powder, oregano, smoked paprika, and cayenne pepper. Set aside.
On a sheet pan, drizzle sliced steak and veggies with oil. Sprinkle over spice mix and toss to combine. Spread everything into one even layer and broil for 10-12 minutes, stirring once or twice during cooking, until steak is medium rare and veggies start to take on a little color.
Serve on warm, flour tortillas with all the fajita fixins you desire!
You can use whatever steak you like, but make sure whatever cut you choose isn’t too lean to avoid dry fajitas.
Don’t be surprised if the veggies leach out some amount of liquid. I personally don’t mind it, as it makes for a juicy and flavorful fajita, but if you want you can give them a head start in the broiler by five minutes and then add the steak and continue to cook. This should evaporate most of the excess liquid.
The spice blend also makes an excellent taco seasoning.
Keywords: sheet pan fajitas, steak fajitas, one pan meal, weeknight dinner, easy mexican food