Ready in just 10 minutes, these Sheet Pan Steak Fajitas are incredibly easy to make and bursting with so much flavor, they’re guaranteed to have the whole family sitting at the table before you can even say “dinner is ready”. And when a dish is this good, why even bother letting them know that it’s actually good FOR them?
Ever since I discovered the wonders of Sheet Pan Cooking, I’d been wanting to make a steak version of these Sheet Pan Chicken Fajitas, for those days when I was craving red meat, ya know…
However, I’d always been concerned about leaving the beef in the oven for so long; chicken does require a bit of time to cook, but beef strips, they cook almost instantly, especially for people like me who tend to eat their steaks blue… Subject your beef to too much heat for too long, it becomes tough, dry and totally unpalatable.
Then, one day, I had a strike of genius! Why not simply do the exact same thing but forget about preheating the oven an all… simply throw everything under the scorching heat of the broiler! I had to try… HAD TO!
Frankly, the result was a blatant success, even better than I expected! Those beef strips, they came out PERFECT! Cooked all the way through, but still plenty juicy! Not tough in the least, nor dry at all, and crazy flavorful! And the veggies, they came out super soft and cooked to p.e.r.f.e.c.t.i.o.n.
Personally? I’m totally sold. I can’t wait to hear what YOU think!
Before you get started, here’s a super neat trick for you: beef (or meat in general) is a lot easier to slice if you place it in the freezer prior to slicing, until it’s nice and firm but not frozen solid; usually about 20 to 30 minutes should do the trick. Look at how neat those slices are! And once sliced, the strips thaw in a matter of seconds…
While you are prepping your meat and veggies, set your oven to broil and place a rack in the upper top position.
Grab a large mixing bowl and in it, combine the beef strips, bell peppers, onions, mushrooms, chopped cilantro, avocado oil and lemon juice. Then, in a small bowl, combine all the ingredients for the spice mix — you’ll need ground cumin, garlic powder, chili powder, chipotle powder, smoked paprika, salt, black pepper and ground coriander — mix together with a fork and pour the whole thing right over the reserved meat and veggies.
Toss all these yummy goodies really well, until everything is evenly distributed and coated. I like to use my hands as I find they do a much better job, but feel free to use a large spoon or rubber spatula, if you’re not a fan of handling raw meat or getting your hands dirty.
Arrange the meat and veggies in an even single layer onto a full — 18″ x 26″ — baking sheet. Since the scorching hot oven element will be solely responsible for cooking this food, it is of utmost importance that you do not crowd the pan so that every single morsel gets a chance to be up close and personal with that heat source. If you piled the food on the sheet, it would definitely not cook nicely or evenly, if at all…
Also too, if you wanted to warm up your flour tortillas a little bit, you could simply wrap them up in aluminum foil and place them in the oven along with the meat and veggies; you’ll want to place them on the middle rack, while the meat and veggies occupy the top rack.
Place the sheet pan directly under the broiler (as in really, the food needs to be almost touching the element!) for 4 to 5 minutes. Check on things regularly to make sure that nothing burns in there, although — as you can see in the picture above — a little bit of surface charring is totally desirable.
Remove the pan from the oven (don’t forget your tortillas if you shoved them in there) give the meat and veggies a gentle toss and garnish the whole thing with lemon or lime wedges, diced tomatoes, diced avocado, chopped cilantro and sour cream, if desired.
Serve right in the pan with flour tortillas, additional sour cream, diced tomatoes, diced avocados and lemon. Or any garnishes your heart — and family — desires!
If you’ve tried this recipe, or any other recipe on the blog, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes!
Sheet Pan Steak Fajitas
- 1.65 lb sirloin steak, sliced into ½-inch thick strips*
- 1 of each red, yellow and orange bell peppers sliced
- 1 medium onion cut in half and sliced lenghtwise
- 1 pint button mushrooms sliced
- 3 tbsp chopped fresh cilantro
- 3 tbsp avocado oil
- 1 tsp fresh lemon juice
- flour tortillas
- sour cream
- diced tomatoes
- diced avocado
- lime or lemon wedges
- chopped cilantro
- Set your oven to broil and place a rack in the upper top position.
- In a large mixing bowl, combine the beef strips, bell peppers, onions, mushrooms, chopped cilantro, avocado oil and lemon juice.
- Combine all the ingredients for the spice mix in a small bowl, mix together with a fork and add to reserved meat and veggies; toss well, until evenly combined and coated
- Spread into an even layer onto a 18" x 26" baking sheet and place directly under the broiler (as in almost touching) for 4 to 5 minutes, checking regularly to make sure nothing burns, although a little bit of surface charring is desirable.
- Remove from the oven, toss gently and garnish with lemon or lime wedges, diced tomatoes, diced avocado, chopped cilantro and sour cream, if desired.
- Serve with flour tortillas and additional sour cream, diced tomatoes, diced avocadoes and lemon, if desired.
*It's a lot easier to slice the beef if you place it in the freezer prior to slicing until it's nice and firm but not frozen solid; about 20 to 30 minutes should do the trick.
*If you want to warm up your flour tortillas, wrap them aluminum foil and place them in the oven, on the middle rack, while the meat and veggies are broiling.