Sheet Pan Steak Fajitas Recipe

this Sheet pan steak fajitas The recipe is a 30-minute dinner perfect for busy weeknights. You'll be hooked, each bite loaded with tender steak, bell peppers, poblanos and onions then drizzled with chimichurri sauce for a delicious Tex-Mex meal!

Why You'll Love This Sheet Pan Steak Fajitas Recipe

If you're looking for a 30-minute steak dinner for game night or a dinner party, these steak fajitas with tangy cilantro chimichurri are an easy dinner option.

• Easy clean up. These fajitas are cooked in the oven so you don't have to do a lot of cleanup after finishing dinner.
• Great for leftovers. Adding leftover bell peppers and tender onions to this recipe helps reduce food waste.
• Tex-Mex flair. Smoked paprikaCumin, fragrant garlic, and sweet ancho chili powder combine for a homemade spice blend.
• Perfect for gatherings. Baked fajitas are an easy option when you're expecting people over but don't want to spend all day in the kitchen.

What you will need

Ancho chili powder is my secret ingredient because it adds a hint of natural sweetness and fruitiness. Scroll down to the recipe card at the bottom of the post for exact amounts.

For the fajitas

• Flank Steak – Remove excess fat with a sharp knife.
• pepper- I used red and yellow bell peppers, but any color works.
• Poblano Chili- Anaheim chili
• Yellow Onion- White onions are fine too.
• Garlic cloves- Fresh garlic or garlic paste is best for this.
• spices- Smoked paprika, ground cumin, salt and ancho chili powder.
• olive oil- Vegetable, corn and canola oils are good swaps.
• lemon juice- You can also use lemon juice.

For the Chimichurri Sauce

• garlic- It should be fresh garlic.
• Fresh coriander leaves- Do not swap it for parsley as the chimichurri will have a very different herbal flavor.
• Red Wine Vinegar- Feel free to use apple cider vinegar.
• lemon juice- Lemon juice is a great swap.
• olive oil- Avocado oil is the best option but the chimichurri flavor will be stronger.
• Smoked Paprika – Mild and hot paprika works too.
• Red Chilli Powder- You can also use pepper.
• salt and pepper- I like kosher salt and freshly-cracked black pepper.

Which steak is best for fajitas?

Flank steak is the best cut for beef fajitas. It has a strong beef flavor that doesn't get lost in the mix of chili and smoky spices. Generally speaking, it is quite lean as it comes from the lower belly area of ​​the cow. A good swap for flank steak is skirt steak.

How to Make Sheet Pan Steak Fajitas

These Sheet Pan Steak Fajitas are practically a toss and bake dinner! Scroll to the bottom of the post for the full recipe card.

• Grind the spices. Preheat oven to 425F. Mix garlic, paprika, cumin, salt, chili powder, olive oil, and lime juice in a large bowl until smooth. You can use a Ziploc bag and shake it all together.

• Marinate it. Add the steak, peppers and onions to the bowl. Toss gently to combine with the spice mixture. Let it sit for 5-10 minutes.
• Bake them. Transfer the seasoned veggie-stick mixture to a baking sheet. Bake for 5 minutes, stir everything around and bake for another 5 minutes. Carefully transfer the baking sheet to the broiler and set it on high. Sauté 2 minutes or until steak and vegetables are lightly browned. Remove from heat and set aside.
• Make the sauce. Add all chimichurri ingredients to a food processor. Blend until finely ground but not completely smooth.
• serve Place tortillas or rice in serving bowls and top with fajitas. Drizzle with chimichurri sauce. Enjoy!

Tips and variations

These juicy sheet pan steak fajitas are a great way to clean out the fridge and freezer with a variety of meat and veggie leftovers.

• Make it spicy. Chop 1/4-1/2 fresh jalapeño or serrano pepper and toss with remaining vegetables for heat.
• Use leftovers. Stir in the residue Roasted Broccoli, Air fryer sweet potato friesor Crispy green beans 10 minutes before the end of the baking time on the baking sheet.
• Marinate it. If you want the fajitas to absorb more flavor, refrigerate the seasoned vegetables and steak for up to 8 hours.
• Use the stove. If you don't want to light the stove, place a large skillet over medium-high heat and add 1 tablespoon of vegetable oil. Swirl it around and add the seasoned vegetables and steak. Cook for 7-8 minutes or until peppers are tender and steak is browned. Serve as usual. You may need to cook in batches.
• Make the tacos. Wrap fajitas in warm corn tortillas for a taco night dinner. If you use flour tortillas, you can make burritos.
• Make protein swaps. For an easy variation of this dish, use turkey, chicken, or pork instead of steak.
• Add toppings. When ready, top the fajitas with avocado, queso fresco, fresh tomatoes, Pico de GalloOr crumbled bacon for more flavor and texture.

What to Serve with Oven Fajitas

These Smoky Sheet Pan Steak Fajitas are an easy dinner idea. I love serving them with me Avocado Corn Salad And Bacon Wrapped Stuffed Jalapeños My as hungry Roasted Sweet Potatoes, Mexican black beansAnd Corn on the Cob Amazing side too. If you just want a quick bite, try mine Avocado Green Sauce or Roasted Tomato Salsa With corn chips.

Proper storage

Make sure leftovers are completely cooled before storing to prevent spoilage.

• Fridge: Store it in an airtight container for up to 5 days. If the vegetables feel sticky or the chicken tastes sour, discard immediately.
• Freezer: Transfer serving-size portions to a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave for one minute or until heated through. For larger portions, use oven at 300F for 20-25 minutes.

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