Description
These Sheet Pan Steak Fajitas are a quick, flavorful, and easy one-pan meal perfect for busy weeknights. Tender strips of lean sirloin steak are roasted alongside colorful bell peppers and onions, seasoned with taco spices and smoked paprika, then served with warm tortillas and classic fajita toppings for a delicious Tex-Mex feast.
Ingredients
Scale
Main Ingredients
- 2 tablespoons extra virgin olive oil (or avocado oil)
- 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
- 2 tablespoons taco seasoning
- 1 teaspoon smoked paprika
- ½ tablespoon low sodium soy sauce
- Juice of one medium lime
For Serving
- Fresh cilantro, for garnish
- Tortillas
- Sour cream
- Shredded lettuce
- Shredded cheese
- Salsa
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Lightly drizzle the olive oil evenly across a large baking sheet to prepare for roasting.
- Prepare Ingredients: Slice the sirloin steak into thin strips and thinly slice the red, green, and orange bell peppers along with the large red onion. Arrange all sliced ingredients evenly on the oiled baking sheet.
- Season and Toss: Sprinkle the taco seasoning, smoked paprika, and low sodium soy sauce over the steak and vegetables. Add the freshly squeezed lime juice and toss everything well to ensure all pieces are evenly coated with seasonings.
- Roast: Spread the mixture out in an even layer on the baking sheet. Place in the preheated oven and bake for 10-13 minutes, or until the steak is cooked to your desired doneness and the vegetables are tender and slightly caramelized.
- Serve: Remove from the oven and serve immediately with warmed tortillas. Add your favorite toppings such as sour cream, shredded lettuce, shredded cheese, and salsa. Garnish with fresh cilantro for a burst of color and flavor. Enjoy your flavorful sheet pan steak fajitas!
Notes
- For extra heat, add sliced jalapeños or a pinch of cayenne pepper when seasoning.
- Use avocado oil instead of olive oil for a higher smoke point if desired.
- If you prefer your fajitas spicier, add an additional teaspoon of taco seasoning.
- Leftover fajita mixture can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a skillet over medium heat to maintain the texture of the steak and vegetables.