Steak Fajitas
Steak Fajitas – these are so easy and made with just a few ingredients all on one-pan. This Mexican dinner is a great way to switch up Taco Tuesday.
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BEEF STEAK FAJITA RECIPE
If you’ve been around here a while you know they we did Taco Tuesday religious for the last 10 years. Not just any tacos. Ground beef, taco seasoning, and that’s it. Let’s just say we got a little burnt out.
Enter in these beef fajitas or really any variation to keep it interesting. And if beef’s not your thing, these chicken fajitas are a great alternative.
Let’s talk about what makes really good steak fajitas. It’s not complicated ingredients or hours of prep. To be honest, I’ve made these with the whole list of seasonings. They were good but in the stage of life I am in right now, this simple version does the trick and still has the flavor.
Why You’ll Love These Steak Fajitas
These steak fajitas check every box:
- Quick enough for a weeknight
- Packed with bold, fresh flavor
- Customizable for everyone at the table
- Way better than takeout
COOKING METHOD
We cook these in the oven. I’ve also done these fajitas in a large skillet or a large cast iron skillet but the oven version is actually my favorite.
Ingredients You’ll Need
- Flank or skirt steak – slice it against the grain or you’ll have a chewy meat mixture. These cuts are the best steak for traditional fajitas but other cuts can be used.
- Bell peppers (any color, but I love a mix)
- Yellow or white onion
- Lime juice
- Olive oil
- Taco seasoning– store bought or make your own
- Salt and pepper
- Warm flour tortillas (or corn—your choice!)
Optional toppings (but highly recommended):
- Sour cream
- Guacamole
- Pico de gallo
- Fresh cilantro
- Shredded cheese
OTHER SHEET PAN DINNERS
- Sheet Pan Sausage and Veggies
- Easy Greek Chicken
- Sheet Pan Hash Browns
- Peanut Butter Sheet Cake
- Lemon Sheet Cake
- Sheet Pan Philly Cheesesteaks
Steak Fajitas
Ingredients
- 1 lb flank steak, sliced against the grain, (2 inch long pieces and 1/2 inch wide)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 white onion, sliced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 large lime
TOPPINGS:
- guacamole, sour cream, pico de gallo, (served in tortillas)
Equipment
Instructions
- Preheat oven to 400℉ and line a baking sheet with parchment or aluminum foil.
- Add your steak, peppers, and onion. Drizzle with the olive oil and taco seasoning. Toss together with tongs until evenly coated and in a single layer.
- Bake for 18-20 minutes or until meat is to desired doneness and veggies are soft. Remove from the oven and squeeze with the lime juice. Serve with warm tortillas, guacamole, pico de gallo, and sour cream.
