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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Sheet pan steak fajitas and veggies

Sheet Pan Fajitas

Posted by: Ari Laing

These skirt steak sheet pan fajitas are hands down the easiest way to make fajitas at home! Heat two large sheet pans under a broiler, then add seasoned fajita veggies and sliced skirt steak and listen to the sizzle! They cook quickly, require no stirring, and are infinitely adaptable! A weeknight dinner staple! GF, DF

recipe +-

Posted by: Ari Laing
Sheet pan steak fajitas and veggies
Print Recipe
5 from 2 votes

Sheet Pan Fajitas

These skirt steak sheet pan fajitas are hands down the easiest way to make fajitas at home! Heat two large sheet pans under a broiler, then add seasoned fajita veggies and sliced skirt steak and listen to the sizzle! They cook quickly, require no stirring, and are infinitely adaptable! A weeknight dinner staple! GF, DF
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dinner
Cuisine: Mexican, Tex-Mex
Keyword: chipotle fajita veggies, sheet pan dinner, steak fajitas
Servings: 6 servings
Calories: 306kcal
Author: Ari Laing

Equipment

  • 2 rimmed baking sheets
  • Tongs
  • Large mixing bowl
  • Small mixing bowl

Ingredients

  • 1 ½ lb skirt steak or flank steak, cut across the grain into 2-inch pieces
  • 2 bell peppers any color, seeds removed, thinly sliced into strips
  • 1 poblano pepper seeds removed, thinly sliced into strips
  • 1 large red onion thinly sliced
  • 1 large sweet onion thinly sliced
  • 4 Tbsp olive oil or neutral oil, divided
  • 3 tsp chili powder
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 2 tsp Kosher salt
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • Flour tortillas, lime wedges, sour cream, shredded cheese, avocado, and cilantro for serving

Instructions

  • Make the fajita spice blend. Combine 3 tsp chili powder, 2 tsp cumin, 2 tsp garlic powder, 2 tsp Kosher salt, 1 tsp paprika, and ¼ tsp cayenne pepper in a small bowl, then stir to combine.
  • Preheat the broiler. Place an oven rack as close to the broiler as possible, then turn the broiler to high. Place a rimmed baking sheet on the rack to preheat for about 5 minutes.
  • Cook the veggies. Place sliced bell peppers, poblano, and onions in a large mixing bowl. Drizzle with 2 Tbsp olive oil (or neutral oil), then toss with about 2 tablespoons of the spice mixture. Carefully remove the sheet pan from the oven, then pour the seasoned veggies on top. Use tongs to quickly spread into a thin, even layer. Cook under the broiler until charred and softened, 5 minutes. Remove and set aside.
  • Season the steak. Immediately place a second rimmed baking sheet under the broiler. Place sliced steak in a large bowl, then toss with remaining 2 Tbsp oil and 2-3 Tbsp of the spice rub. The more you add, the spicier it will be.
  • Cook the steak. Carefully remove the preheated baking sheet and pour the steak on top. Again, spread into a thin, even layer, then cook for 5 minutes under the broiler. No tossing required!
  • Serve immediately. family-style. Combine both the veggies and the steak on one sheet pan. Serve with all your favorite fajita toppings in warm flour tortillas with fresh cilantro and lime wedges.

Notes

  • Leftover spice rub can be store in an airtight container for months.
  • To warm tortillas: wrap stacked flour tortillas in aluminum foil, then place in the oven on a lower rack while the veggies and/or steak cook. 
  • Nutrition facts do not include tortillas or fajita toppings, only the vegetables, steak, and spice rub.

Nutrition

Sodium: 876mg | Calcium: 38mg | Vitamin C: 72mg | Vitamin A: 1691IU | Sugar: 6g | Fiber: 3g | Potassium: 589mg | Cholesterol: 71mg | Calories: 306kcal | Trans Fat: 1g | Monounsaturated Fat: 11g | Polyunsaturated Fat: 2g | Saturated Fat: 4g | Fat: 18g | Protein: 26g | Carbohydrates: 11g | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!