Sheet Pan Steak Fajitas
Hey there! So, I have this love-hate relationship with cooking on busy weeknights. Sometimes, I’m all in, ready to chop and sauté. Other times, I just want to magically snap my fingers and have dinner appear. Enter: Sheet Pan Steak Fajitas. It’s like a culinary magic trick that leaves just one pan to clean—seriously, who doesn’t love that?
Why You’ll Love This
I make this dish when I need something quick but satisfying (and honestly, it’s quicker than waiting for takeout). My family goes nuts for it because the flavors all meld together in the oven. Plus, I love how easy it is to throw together! It’s perfect for when you’ve had one of those days and don’t feel like doing a whole song and dance in the kitchen.
Ingredients You’ll Need
- 1 lb flank steak, thinly sliced (sometimes, I use skirt steak if it’s on sale!)
- 3 bell peppers, assorted colors, sliced (I use whatever’s in the fridge)
- 1 large onion, sliced
- 3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika (or regular paprika in a pinch)
- 1 tsp garlic powder
- Salt and pepper to taste
- Tortillas and your favorite toppings like sour cream, guac, and salsa
How to Make It
- Preheat your oven to 425°F. Trust me, this is a game changer for quick roasting.
- In a large bowl, toss the sliced steak with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. This is where I usually sneak a taste (shh, don’t tell anyone!)
- Add the sliced peppers and onion to the bowl, mixing until everything’s coated evenly.
- Spread the mixture out on a sheet pan. Don’t worry if it looks like a chaotic mess—it’s going to taste amazing.
- Pop it in the oven for about 20 minutes. Flip halfway through, but if you’re like me and forget, it’ll still be fine.
- Warm up some tortillas and get your toppings ready. Honestly, I just throw them in the microwave for a few seconds.
Notes on My Trials and Errors
Once, I tried using a cast iron skillet in the oven for this recipe, thinking it might make things crispier. Spoiler: it didn’t. Stick with the sheet pan.
Variations I’ve Played With
Sometimes, I’ll swap the steak for chicken if that’s what’s in the fridge. One time, I tried tofu, but it just wasn’t the same (tofu’s just not my jam, but maybe you’ll love it!).
Equipment You Might Need
If you don’t have a sheet pan, you can use any large baking dish. Just spread things out so they still roast nicely.
Storage Tips (If Any Leftovers Exist!)
You can store leftovers in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day! Reheat in the oven for best results or just nuke it in the microwave if you’re impatient like me.
How We Serve It Up
My family loves piling everything into warm tortillas, topping with sour cream and a heaping spoonful of guac. Sometimes we even add a sprinkle of cheese, because hey, why not?
Pro Tips (Learned the Hard Way)
I once tried rushing the marinating step, thinking it wouldn’t matter. Big mistake—take the extra 10 minutes if you can! It makes a world of difference.
Your Burning Questions, Answered!
Can I use other meats? Totally! Chicken works great, and I’ve heard shrimp’s good too, though I tend to think steak is the best.
Is this spicy? Not really, but you can always add more chili powder if you’re brave!
Do I really need all those spices? Actually, you can simplify it, but they do add nice depth. Try it out and see!
