Sheet Pan Steak Fajitas
These Sheet Pan Steak Fajitas are so easy to make and have everything you need for a complete meal. This is a great recipe for those busy weeknights!
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Ingredients
For the avocado salsa
- 2 avocados, peeled, cored and diced
- 1 jalapeno, seeds & ribs removed, finely diced
- 2 tbsp minced fresh basil
- 2 tbsp minced fresh chives
- 1 lime, juiced
- 1/4 tsp kosher salt
- 1 tbsp extra virgin olive oil
For the vegetables
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1 small white onion, thinly sliced
- 2 tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
For the steak
- 450-500 g (1 lb) Sirloin steak or flank steak, sliced into ½ inch strips
- 1 1/2 tsp chili powder
- 1/4 tsp dried oregano
- 1/4 tsp ground paprika
- 3/4 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 2 tbsp olive oil
For serving
- 1/2 cup sour cream
- fresh cilantro
- 1 lime
- pickled jalapenos
- 2 cups shredded Monterey Jack cheese
- 6-8 soft tortillas
- salsa (optional)
Instructions
- Preheat the oven to 400F. Line a baking sheet with foil.
- Make the avocado salsa: In a bowl gently toss together the chopped avocado, finely diced jalapeno, minced basil, minced chives, juice of one lime, big pinch of salt and 1 tbsp olive oil. Set aside.
- To the baking sheet add the sliced peppers and sliced onion. Drizzle with 2 tbsp olive oil, 1 tsp salt, ½ tsp ground pepper, ¾ tsp garlic powder and ½ tsp onion powder and toss to coat everything well. Bake in the preheated oven for 12 minutes.
- While the vegetables are baking, prepare the steak by slicing into ½ inch pieces and seasoning with 2 tbsp olive oil, 1 1/2 tsp chili powder, ¼ tsp dried oregano, ½ tsp paprika, 1 ½ tsp ground cumin, ¼ tsp garlic powder, ¼ tsp onion powder, 1 tsp salt, ½ tsp ground pepper.
- After the vegetables have baked for 12 minutes, remove the sheet pan from the oven.
- Make space in the center of the sheet pan and add the sliced and seasoned steak. Bake for 5 minutes and then remove from the oven.
- Add a few ‘piles’ of shredded monterey jack cheese to the pan and bake for 3 more minutes. Remove from the oven.
- Squeeze lime wedges over top of the steak and vegetables before serving with fajitas and topped with avocado salsa, sour cream, tomato salsa (optional), cilantro, jalapenos and melty cheese from the sheet pan.
Video
Notes
- We love making this into classic fajitas but you could also serve with a side of rice and beans instead.
- If you want to add different vegetables, swap out a pepper for zucchini and/or mushrooms.
Nutrition
Serving: 1fajita | Calories: 481kcal | Carbohydrates: 34.2g | Protein: 24.8g | Fat: 21.4g | Saturated Fat: 4.4g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 12.4g | Cholesterol: 57.2mg | Sodium: 1012.2mg | Fiber: 3.5g | Sugar: 1.2g
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