One of my favorite Mexican dishes is fajitas. It doesn’t matter whether they are made with chicken, shrimp or beef just like these sheet pan beef fajitas. I am a fan of them all.
I have tried several different versions of fajitas. My favorite way to have the beef ones are on the grill, but that isn’t always possible. Well, this sheet pan version is a very close second to grilling and it is super easy to make and clean up.
All the vegetables and meat are cook on one big sheet pan. My family doesn’t love fajitas as much as I do, but I think this recipe just may have them converted now.
The seasoning gets put on the meat and veggies and is better than anything I have tried in a seasoning packet. To serve, I heated the flour tortillas with a little cheese before placing the beef and veggies on. Then the final touch is a little sour cream and pico de gallo. Mmmmmm. They are muy bien!
- 2 lbs flank steak
- 2 tsp kosher salt
- freshly ground pepper to taste
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1 1/2 Tbsp olive oil
- 1 Tbsp freshly squeezed lime juice
- 1/2 Tbsp soy sauce
- 1 green bell pepper
- 1 red bell pepper
- 1 onion
- tortillas with shredded cheese, warmed
- sour cream
- pico de gallo
- Preheat oven to 450 degrees.
- In a small bowl, combine salt, pepper, chili powder, garlic powder, onion powder, cumin and paprika.
- In a large plastic storage bag add 1Tbsp of the olive oil, lime juice, soy sauce and 1/2 of spice mixture.
- Add steak to bag and knead in the bag to coat well in the mixture. Set aside and let marinate at room temperature while slicing peppers and onions.
- Slice peppers and onions into 1/4 in slices.
- Add peppers and onions to a sheet pan lined with foil, Drizzle with the remaining 1/2 Tbsp olive oil and sprinkle with remaining spice mixture, tossing to coat.
- Move bell peppers and onions to outer edges of sheet pan and remove steak from the bag and place in the middle of the pan.
- Cook at 450 degrees for 12-15 minutes. Use a meat thermometer check for desired doneness, 140 for medium rare to 150 for medium. Let rest at least 10 minutes and cut into slices going against the grain.
- Serve in tortillas with sour cream and pico de gallo. Serves 6.
Recipe adapted from No. 2 Pencil.