Forget the messy stovetop method, Sheet Pan Steak Fajitas are simple and satisfying, and cook to tender perfection in just 10 minutes under the broiler.
This post is a collaboration with the Kansas Beef Council on behalf of the Beef Checkoff. I am being compensated for this post, but all opinions and ideas are (as always) my own.
We’re just over a week into the 30 Dinner Challenge – 30 nights of eating dinner at home to help you save money, eat healthier, and discover inspiration in the kitchen! This is the point in the challenge where you’ve either: 1) found your groove; you’ve got this or 2) hit a rut; you’re tired of cooking and ready to order pizza.
(I think I’m doing great with my own 30 dinner challenge until 4:43p.m. each day when I realize there are still 27 things to do, including cook dinner.)
No matter how you’re feeling about cooking dinner at home this week, Sheet Pan Steak Fajitas are here to help. Literally wrap these up into a warm, satisfying, straight-from-the-oven-to-your-plate dinner that’s perfect for weeknights. It also happens to fit right along with any healthier eating goals you might be working on, because even though these fajitas are great served in tortillas, lettuce-wrapped fajitas are incredibly satisfying, too. Tender beef and peppers wrapped in a crisp, crunchy lettuce leaf, drizzled with salsa…it’s a lot to love in one little package.
Here’s how to do it.
What Makes This Meal Weeknight-Friendly?
So many things! Flank steak cooks to tender fast. And in this recipe, the steak and some veggies cook together on a single pan. In less than 15 minutes, you’ve got a simple, delicious dinner and only one dish to clean. (Okay, two…you’ll also need a cutting board.)
- Dried Spices – To help build flavor, use a simple blend of spices that you likely already have in your pantry – ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper. If you like spice, add a pinch of red pepper flakes or cayenne to the spice blend. (You can always add hot sauce at the end, too.)
- Vegetables – Red onion and bell peppers are classic in fajitas. You absolutely can use a yellow or white onion here and any color of bell pepper will work. In fact, many other vegetables can be cooked alongside the steak as well. Sliced zucchini or summer squash or broccolini would all cook in about the same amount of time as the steak.
- Flank Steak – A great source of protein, delicious and one simple ingredient, beef. Lean, flavorful flank steak is great in fajitas. Sliced very thin, it cooks fast and stays tender. Skirt steak and hanger steak are good substitutes.
Slicing Flank Steak Against the Grain
Flank steak is a lean cut of beef that is most tender if it’s sliced “against the grain”. “The grain” refers to long fibers that run through the meat. Look for the long lines that run from one end of the meat to the other. When you cut into it, be sure you are slicing through those fibers. Easy!
How to Know when Flank Steak is Done
Flank steak has the most tender, juicy texture when cooked between medium rare (145° F) and medium (160°F). If thinly slicing the steak before cooking it, you don’t need to check the temperature as it cooks – just keep an eye on it. It’s done when the slices are warmed through and still have a hint of pink in the middle.
Sheet Pan Steak Fajitas can be served a variety of ways. Here are a few great options:
- Lettuce Wraps – As shown here, just tear off the large outer leaves of hearts of romaine lettuce. Fill the lettuce leaves with steak and vegetables. Lettuce wrap fajitas are super crunchy and surprisingly satisfying as a lower carb, lower calorie option.
- Tortillas – Always a classic, use corn or flour tortillas and fill them with steak, onions, peppers, and any other fajita toppings you like.
- Salads – Add the steak, onions, and peppers to a fresh chopped salad with avocados, cherry tomatoes, and pepitas / pumpkin seeds for some crunch.
- Half Sheet Pan – This is a good size pan to hold all the ingredients for the fajitas. The sides are tall enough to keep the ingredients contained, but still allow air to circulate around the meat and vegetables.
- 6-inch Global Knife – A good knife is key for cutting thin slices of steak. This is my favorite. But the type of knife isn’t as important as using a sharp knife. Get your knives sharpened if you haven’t in a while – it will make your life in the kitchen much easier.
Sheet Pan Steak Fajitas
- Half Sheet Pan
Sheet Pan Steak Fajitas
- 1/2 tsp Ground Cumin
- 1/2 tsp Dried Oregano
- 1/2 tsp Chili Powder
- 1/2 tsp Ground Coriander
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 Red Onion
- 1 Bell Pepper
- 1 lb Flank Steak (sub skirt steak or boneless chuck roast)
- 2 Tbsp Cooking Oil (I prefer avocado oil or grapeseed oil.)
- 12 leaves Romaine Lettuce (if serving these as lettuce wraps; you also can use fajita-size tortillas or a combination of both)
- Chopped Cilantro (optional)
- Sour Cream (optional)
- Guacamole or Sliced Avocados (optional)
- Turn on the oven’s broiler (use the high setting) and place an oven rack about 8 inches from the heat source.
- While the broiler is heating, combine ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper. Set aside.
- Thinly slice the onion and bell pepper and spread them out on a large sheet pan. (If it looks like the vegetables and steak will be crowded, use two sheet pans so there is some space between the ingredients.)
- Set the flank steak on a large cutting board and slice against the grain into thin strips. (See note below.)
- When all the steak is sliced, sprinkle the spices over top and gently toss the steak to evenly coat it in spices.
- Transfer steak to the sheet pan.
- Drizzle the steak and vegetables with oil and gently toss until everything is evenly coated.
- Season everything with a bit more salt and pepper.
- Transfer the sheet pan to the oven and cook under the broiler until the steak is just cooked through and the peppers and onions are tender, 8 to 12 minutes. (There’s no need to stir the ingredients as they cook unless any pieces get too hot. Keep an eye on the pan in the last few minutes of cooking to watch for burning.)
- Serve the steak, peppers, and onions while still hot. Use lettuce leaves or tortillas and any fajita / taco toppings you like.
This is a sponsored post created for the Kansas Beef Council on behalf of the Beef Checkoff. It also may contain affiliate links to products we use and love. Thank you for your support.