Description
This Sheet Pan Steak Fajitas recipe offers a quick and flavorful meal featuring tender sirloin steak and colorful bell peppers baked together on a single pan. Perfect for a weeknight dinner, it combines vibrant spices and fresh ingredients for a delicious Tex-Mex inspired dish served with warm tortillas and tasty toppings.
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
To Serve
- Fresh cilantro (for garnish)
- Tortillas
- Sour cream
- Shredded lettuce
- Shredded cheese
- Salsa
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Pour the olive oil evenly across a large baking sheet and set it aside to prepare the other ingredients.
- Slice Ingredients: Thinly slice the sirloin steak into strips along with all the bell peppers and the large red onion. Spread them evenly over the oiled baking sheet.
- Season the Mixture: Sprinkle the taco seasoning, smoked paprika, low sodium soy sauce, and fresh lime juice evenly over the steak and vegetables. Toss everything together directly on the sheet pan to coat all pieces uniformly. Arrange the mixture in a single layer on the sheet.
- Bake: Place the sheet pan in the preheated oven and bake for 10 to 13 minutes, or until the steak is cooked through to your liking and the vegetables are tender and slightly browned around the edges.
- Serve: Remove from the oven and serve immediately. Warm the tortillas and offer sour cream, shredded lettuce, shredded cheese, and salsa as toppings. Garnish with fresh cilantro and enjoy your vibrant, hearty fajitas!
Notes
- For a spicier kick, add some cayenne pepper or chopped jalapeños to the seasoning mix.
- Use avocado oil as a great alternative to olive oil for a higher smoke point and a neutral flavor.
- Make sure to cut the steak and vegetables into uniform thin strips for even cooking on the sheet pan.
- Leftover fajita mix can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- To make this recipe gluten-free, ensure that the taco seasoning and soy sauce used are certified gluten-free.
