How good can sheet pan fajitas be? -Me, like two seconds before I took my first bite of these steak fajitas, tucked inside in a lettuce wrap, topped with guacamole and fresh salsa. MOMMOMMOMMOMMOM TRY THESE TRY THESE TRY THESE HOW ARE THEY SO GOOD -Me, like two seconds after I took that first, magical bite. Really, though, this is my, you know, full-time job, and I don’t even know how these sheet pan fajitas with steak are so good, how the steak is so tender, and how they are so ding dang easy. They’re made in about 15 minutes, and I don’t think I’ve ever had steak fajitas this tender. Like, ever. And I refer to Playa del Carmen, Mexico as my “true hometown.” I’ve had a lot of steak fajitas, and I never in a million years thought that sheet pan fajitas could possibly compare. They don’t only compare… they completely blow the other steak fajitas I’ve had out of the water.
Why this recipe is so good
The steak is impossibly tender and so flavorful, tossed in a quick garlicky seasoning that makes it oh so good.The ingredients and prep are minimal, making use of fresh salsa to create a quick guacamole and to add flavor to these sheet pan fajitas with steak.It’s a one-pan dinner: the steak pumps you up with lots of protein, and the peppers and onions give you plenty of veggies, not to mention the guacamole and fresh salsa!
Try these sheet pan fajitas these ways:
Stuff the fajita steak, peppers, and onions into lettuce cups. I love Bibb “living lettuce.” I find the lettuce to be super soft but still strong enough to hold taco filling, and the fact that the root is intact keeps the whole thing fresher longer. If you’re on a Whole30, this is the way to go!If you follow no specific diet, plain ol’ tortillas are wonderful!If you’re paleo, try Siete grain-free tortillas. They’re surprisingly similar to regular tortillas. Or make your own using cassava flour. I’m a huge fan of cassava flour, and there are so many good paleo tortilla recipes out there, thanks to this all-purpose-like flour. Try this recipe.
Chef’s Tips
It’s all about the cut of meat, how you yourself slice it, and how you cook it! Here we use flank steak, which is a lean and super flavorful cut that’s thin and needs to be cooked for only a few minutes. You can use “fajita meat,” which is usually a similar cut and is pre-sliced. The grain of a flank steak allows it to be super tender when sliced, and it’s a classic pick for fajitas, even sheet pan fajitas! You could also use skirt steak, but I would steer away from cuts like ribeye, sirloin, filet, etc. The most important part is to cut against the grain of the steak. This means you’ll locate the direction of the grain of the steak (which way the sort of lines or texture go) and cut against it, perpendicular to the grain, rather than along it or parallel to it. This makes a huge, huge difference in the tenderness of meat, and especially in a cut like flank steak. We use the broiler for a hot heat and slight char, making these sheet pan fajitas oh so similar to the stovetop dish. More importantly, we put the steak on a hot pan, allowing it to sizzle right away, rather than work up to temperature from a cold pan. Intense heat right away for a few minutes = the perfect cook and the more tender, medium-rare steak!
Can you cook fajita meat in the oven?
Heck yeah you can! I don’t think I’ll ever do it any differently from now on, either. These sheet pan fajitas with steak are impossibly easy, quick, and tasty. Using the broiler and a very hot preheated pan give you the level of heat you need without all the fuss.
How to make this recipe
Prep all your ingredients ahead of time: peel and seed your avocados, chop your peppers, slice your steak, etc. Place your oven racks in thirds, and place a baking sheet on the top rack. Preheat your broiler with the pan inside. Stir together the avocado oil, garlic, and seasonings in a small bowl. Place all your peppers and onions in a large bowl and pour half of garlic-seasoning mixture over; toss well to combine. Carefully remove your preheated baking pan and quickly scatter peppers and onions over. Return to oven and cook about 7 minutes or until beginning to brown and soften. Meanwhile, make guacamole: mash together avocado meat, lime juice, fresh salsa, and salt until desired consistency. Set aside. While the peppers are cooking, place sliced steak in the large bowl and pour remaining garlic-seasoning mixture over; toss to coat well. After peppers and onions are cooked, quickly remove the pan from the oven and use a spatula to create a space on the pan for the steak. Add steak to pan and return to oven; cook 4 minutes or until medium rare. You will likely only see any red on the steak on the underside of the slices. Don’t worry! It’ll be tender and cooked just right anyway, I promise! Serve in lettuce cups or tortillas with guacamole and more salsa. Garnish with fresh cilantro and chopped red onions, if desired.
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