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Easy Sheet Pan Beef Fajitas In the Oven Recipe

Easy Sheet Pan Beef Fajitas In the Oven Recipe

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Beef Fajitas In the Oven? I know, it seems like a weird concept especially since they seem like something that should only come out on a sizzling plate at your favorite Tex-Mex place, but they are easy enough to make at home! Better yet? You can do them in the oven, on just one pan.

Easy Sheet Pan Beef Fajitas in the oven article cover image


Let’s start with a few frequently asked questions:

The most common way to tenderize meat is to use a marinade. The other way to do it is to cut the meat across the grain – that is what we are doing with this recipe! You cook it hot and fast, not letting it set in juices. Above all, do NOT cook your meat in the microwave – that is certainly the way to get tough meat.

From Wikipedia:

Fajita is a Tex-Mex, Texan-Mexican American or Tejano, diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas. The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. (The word faja is Spanish for “strip”, or “belt”, from the Latin fascia, “band”) Although fajita originally referred to these strips of beef skirt, fajitas now are made with a variety of fillings, such as green/red/yellow peppers, onions, chilies, and jalapeño peppers.

Soooo, these are strips of meat and veggies that are quickly cooked with a hot heat source.

What is the difference between Carne Asada and Fajitas?

While both Carne Asada and fajitas are made with skirt steak or flank steak, both are thinly sliced and usually marinated. Carne Asada is not served with grilled onions and peppers

Now let’s get to those Fajitas!

This is how dinner should be: Fast, easy, and full of flavor! You can have this tasty meal on the table in 30 minutes if needed, or you can marinate the steak ahead of time with some olive oil and the dried spices listed below for extra flavor.

For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while roasting.

You can prep this in roughly 10 minutes, doing most of the work in advance – even a day or two! That makes it just a cook time of 15-20 minutes and before you know it? You have a great meal that serves 6 people.

Keep in mind that sheet pans come in several sizes. The most common – the half sheet pan – measures 13” x 18,” while the larger three-quarter sheet pan measures 15” x 21.” The three-quarter size works well for many recipes in this package because it allows extra room for the vegetables to be spread out in a single layer without overcrowding.

Easy Sheet Pan Beef Fajitas In the Oven Recipe

You will need:

  • 1½ lb. flank steak, sliced into thin strips
  • 1 lb. bag mini sweet peppers, cut in half lengthwise and seeded
  • 1 large red onion, thinly sliced
  • 2 T. extra virgin olive oil
  • 1 T. ground cumin
  • 2 t. chili powder
  • ½ t. cayenne pepper
  • 1 t. red pepper flakes
  • Sea salt and black pepper, to taste
  • ½ c. fresh cilantro leaves, roughly chopped
  • 1 large lime, sliced

Optional:

  • 1 large avocado, diced
  • Corn tortillas or large lettuce leaves

Directions:

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated.

Spread the steak and pepper mixture onto the prepared baking sheet and roast in preheated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.

Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with diced avocado, corn tortillas, or lettuce wraps for a low-carb option, if desired.

Like our Beef Fajitas In the Oven? Try these Tex-Mex type recipes:

Yield: 6 servings

Easy Sheet Pan Beef Fajitas

Easy Sheet Pan Beef Fajitas in the oven article cover image

Beef Fajitas In the Oven? I know, it seems like a weird concept especially since they seem like something that should only come out on a sizzling plate at your favorite Tex-Mex place, but they are easy enough to make at home! Better yet? You can do them in the oven, on just one pan.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 ½ lb flank steak, sliced into thin strips
  • 1 lb bag mini sweet peppers, cut in half lengthwise and seeded
  • 1 large red onion, thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp ground cumin
  • 2 tsp chili powder
  • ½ tsp cayenne pepper
  • 1 tsp red pepper flakes
  • Sea salt and black pepper, to taste
  • ½ cup fresh cilantro leaves, roughly chopped
  • 1 large lime, sliced
  • 1 large avocado, diced, optional
  • Corn tortillas or large lettuce leaves, optional

Instructions

Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.

In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated.

Spread the steak and pepper mixture onto the prepared baking sheet and roast in preheated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.

Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with diced avocado, corn tortillas, or lettuce wraps for a low-carb option, if desired.

Notes

For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while roasting.

You can prep this in roughly 10 minutes, doing most of the work in advance – even a day or two!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 367Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 90mgSodium: 150mgCarbohydrates: 14gFiber: 6gSugar: 5gProtein: 34g
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