Easy Sheet Pan Steak Fajitas Recipe (2024)

1.Easy Sheet Pan Steak Fajitas Recipe Highlights

2.Ingredients You’ll Need

3.Best Steak Fajita Marinade

4.Beef Marinade Add-Ons Ideas

5.How To Cut Beef Against The Grain

6.How To Make Steak Sheet Pan Fajitas Step-by-Step

7.Recipe Tips

9.Frequently Asked Questions

10.More Recipes You’ll Love!

11.Recipe Card 📖

12.Easy Sheet Pan Steak Fajitas

What cut of beef is best for fajitas?

Flank steak, skirt steak, or sirloin will work well to make sheet pan fajitas. These flavorful cuts of beef cook quickly and are perfectly tender after being baked.

How to cut beef against the grain?

To slice the beef, place it in front of you. First, find the direction of the grain, in a few words: which way the muscle fibers are aligned. Then slice across the grain 90 degrees through the fibers rather than parallel with it.

Can you overcook fajitas?

If you overcook your fajita steak, it can become tough, chewy, and dry. I recommend cooking the steak to medium doneness, or an internal temperature of I recommend cooking the steak to medium doneness, or an internal temperature of 130-135º F ( 55-57 º C).

How do you cook fajita meat so it’s not tough?

First, marinate the steak! This will help break into all those muscle fibers, tenderize them, and give loads of flavor. Next, Do Not Overcook the Steak! I recommend cooking the steak to medium doneness or an internal temperature of 130-135º F ( 55-57 º C).

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Marinade Time 30 minutes mins

Total Time 55 minutes mins

Servings 6 servings

• ▢ 2 lb (900 g) sirloin steak or flank steak, thinly sliced against the grain – see notes
• ▢ 1 medium red pepper, sliced
• ▢ 1 medium green pepper, sliced
• ▢ 1 medium yellow pepper, sliced
• ▢ 1 large onion, sliced
• ▢ 1 tablespoon oilve oil
• ▢ Salt and black pepper to taste
• ▢ Fresh chopped cilantro leaves to garnish (optional)

Steak Fajita Marinade:

• ▢ 1/4 cup (60 ml) fresh lime juice
• ▢ ½ cup (120 ml) orange juice
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 2 tablespoons soy sauce
• ▢ 3 tablespoons vegetable or canola oil
• ▢ 3 teaspoons garlic powder
• ▢ 3 teaspoons onion powder
• ▢ 2 teaspoons chili powder
• ▢ 2 teaspoons cumin
• ▢ 1 teaspoon paprika
• ▢ 1 teaspoon salt
• ▢ ½ teaspoon black pepper

To serve:

• ▢ 8 – 10 flour or corn tortillas
• ▢ Any other toppings of your liking (sour cream, avocado slices or guacamole, diced tomatoes, Mexican cheese, marinated red onions, etc.)
• ▢ Lime wedges (optional)

• Whisk together all marinade ingredients in a plastic bag or bowl. Add the sliced beef, cover or seal and refrigerate for 30 minutes to 24 hours (whatever time permits). Remove the beef from the fridge and allow it to sit at room temperature for 10 – 15 minutes before baking.

• Place racks in the top and lower thirds of the oven; preheat the broiler. Coat a large-rimmed baking sheet with cooking spray. For easier cleanup, you can also line with foil before spraying cooking spray.

• Add peppers and onion to a large bowl; add olive oil, salt, and black pepper to taste; toss to combine. Spread the vegetables in an even layer on the prepared sheet pan. Bake in a preheated oven for 5 minutes (depending on how you like your vegetables) or until the peppers are slightly tender.

• Carefully remove the hot pan from the oven. Push vegetable mixture to one side of the pan. Arrange beef in an even layer on the remaining side. Broil until the steak is slightly charred and cooked to your liking. I broiled mine for about 5 minutes.

• Squeeze lime wedges over the steak and vegetables. Garnish with chopped cilantro and serve immediately with warmed tortillas, avocado sauce, salsa, or desired toppings.

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