Easy Sheet Pan Steak Fajitas

These Sheet Pan Steak Fajitas are one of my go-to dinners: juicy strips of seasoned steak, sweet bell peppers, zucchini and onions all roast on one pan. You’ll have dinner on the table in about 25 minutes, with only one pan to wash.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Mexican

Keyword: steak fajitas

Servings:

Calories: 440kcal

Equipment

9 X 13 sheet pan

Ingredients

1.5 lbs sirloin, flank or skirt steak sliced super thin
2 bell peppers mixed colors sliced
1 onion sliced
1 zucchini cut into half-moons
2 tbsp olive oil
1 tbsp lime juice
1/3 cup orange juice
1.5 tbsp fajita seasoning I love Siete brand one or mix: 1/2 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp oregano, 1/2 tsp salt
handful of chopped cilantro

Topping Options

tortillas
salsa
avocado
pico de gallo
cotija cheese

Avocado Yogurt Crema (optional but adds amazing flavor to the dish)

1 ripe avocado
1/2 cup plain Greek yogurt or sour cream
1/2 lime juiced
1 –2 tablespoons olive oil
1 small garlic clove
1 tablespoon chopped cilantro
1/2 tsp of salt
1/3 water but feel free to add more or less, depending on the consistency you prefer

Instructions

Preheat oven to 425°F.
In a large bowl add the sliced steak, oil, seasoning, lime juice and orange juice. Give it a good toss and let it marinate while you chop the veggies.
Toss cut up peppers, zucchini and onions with the steak and spread on a parchment-lined sheet pan.
Roast for 10-12 minutes, or until steak reaches desired doneness.
In the meantime, make the crema and warm up the tortillas.
Once the timer on the steak is up, check the amount of liquid. If there is a lot, pour some of it out and then put the pan back in to broil it for 2–3 minutes for char.
Serve in tortillas, over rice, or on a salad with toppings!

Nutrition