Sheet Pan Steak Fajitas
These Sheet Pan Steak Fajitas are packed with tender skirt steak, bell peppers, and onions, all roasted on one pan for an easy weeknight dinner. Perfect when it's too hot to grill but you're still craving restaurant-style fajitas.
Equipment
- 1 Large Sheet Pan
- 1 sheet Parchment Paper
Ingredients
- 2 lbs skirt steak sliced, against the grain
- 1 red or yellow bell pepper sliced lengthwise
- 1 red onion sliced lengthwise
- ½ tablespoon Lacey's House Seasoning (garlic powder, salt, pepper, paprika)
- ½ package McCormick's Grill Mates Chipotle Pepper seasoning
- 2 tablespoon olive oil
Instructions
- Preheat your oven to 425°F and lightly grease or line a large sheet pan with parchment paper.
- Locate the grain of the skirt steak and slice it into thin strips against the grain. This is the key to tender, easy-to-chew fajitas.
- Slice the bell peppers and onion into thin strips and place them on the sheet pan along with the steak.
- Drizzle everything with olive oil and toss to coat evenly.
- Season generously with house seasoning and McCormick Grill Mates Chipotle Pepper Seasoning. Toss again until the steak and vegetables are well coated.
- Spread the steak and vegetables into an even layer on the sheet pan, making sure not to overcrowd the pan.
- Bake for 18-22 minutes, stirring once halfway through cooking, until the vegetables are tender and the steak is cooked through.
- Turn the oven to broil and cook for an additional 2-3 minutes, watching carefully, until the steak and vegetables develop lightly charred edges.
- Remove from the oven and serve immediately in warm tortillas with your favorite fajita toppings such as sour cream, guacamole, pico de gallo, shredded cheese, and fresh lime wedges.
Skirt steak can become tough if sliced incorrectly. Always slice against the grain to shorten the muscle fibers and create tender bites.
Notes
• No marinating required. The combination of house seasoning and chipotle seasoning delivers plenty of flavor, making this an easy weeknight dinner.
• Always slice skirt steak against the grain. This shortens the muscle fibers and helps create tender, restaurant-style fajitas.
• Use a large sheet pan and spread the ingredients into an even layer. Overcrowding the pan can cause the steak and vegetables to steam instead of roast.
• The broiler is the secret to achieving those slightly charred edges that mimic the flavor of grilled fajitas.
• Cooking times may vary depending on the thickness of your skirt steak and your oven. The steak should be cooked through while remaining tender.
• Feel free to use any color bell peppers you have on hand. A mix of red, yellow, and green adds great flavor and color.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
• Reheat leftovers in a skillet over medium heat for the best texture.
• Serve with warm flour tortillas, fresh lime wedges, guacamole, pico de gallo, sour cream, shredded cheese, or sliced avocado.
• Leftover steak and vegetables are also delicious in burrito bowls, quesadillas, salads, or breakfast tacos.
When it's too hot to stand over a grill, these sheet pan steak fajitas deliver all the flavor of traditional fajitas without heating up the backyard.