Fast & Easy Sheet Pan Dinner – Steak Fajitas
This meal is perfect for a Tuesday taco night! These tacos are kid-friendly and my boys approved them!
Sheet Pan Dinner – Steak Fajitas
This meal couldn't be more simple to make, it cooks up fast and is delicious!
- 2 lbs flank steak
- 1 tbsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp lime juice
- salt and pepper
- 3 bell peppers (red, green, orange or yellow) sliced
- 1 small red onion sliced
- flour tortillas
- crema or sour cream
- lime juice
- shredded cabbage
- jack cheese shredded
Marinate the flank steak
In a small bowl combine these spices: chili powder, garlic powder, onion powder, cumin and paprika. Divide in half.
Get out a large ziploc bag and combine 1 tbsp of olive oil, lime juice, soy sauce and 1/2 of the spice mixture. Make sure all ingredients are mixed together.
Add the flank steak to the ziploc bag and store in the refridgerator for a few hours or overnight.
Preheat oven to 450°
Prepare the sheet pan for the oven
Get out a large sheet pan and put sliced peppers and onions on one side. Drizzle with olive oil and sprinkle remaining spice mixture, mix all together. Add steak to the other side of the sheet pan and sprinkle with salt and pepper.
Bake in the oven at 450° for 15 minutes. Then broil on high for additional 2 minutes (keep your eye on it). Meat should be at 140 for medium rare and 150 for medium.
Get out items for toppings, cilantro, crema or sour cream, guac, shredded cabbage and cheese.
In a small pan, heat up the tortillas while sheet pan dinner is cooking.
Afterwards, add to foil to keep warm.
Let steak sit for at least 10 minutes before you slice it into strips. Make sure you slice the meat with the grain to get the best cut.
Assemble the meat on the tortilla, followed by the peppers & onions and then add the toppings of your choice. Enjoy!
The original recipe can be found HERE.