One thing my fiancé and I have tried to do to maintain sanity and have some fun during quarantine is stick to Friday evening happy hours. We whip up some cocktails or open a bottle of wine, and put together a snack board or an easy dinner to munch on. We’ll go up to the roof if the weather is nice, and just take some time to relax and enjoy each other’s company after yet another monotonous week of working from home.
Sometimes, we make things even more fun by going with some kind of simple theme. And last week, we decided to have ourselves a little Fiesta Friday, with fresh Margaritas and Sheet Pan Steak Fajitas.
A Fajita Fiesta
Let me tell you, it was perfect. It was such a quick and easy dinner to put together. Ready to go in less time than it took me to finish my cocktail (and that’s saying something 😎). The results were steaming, flavorful cuts of meat and veggies that we got to pile inside warm tortillas, and top with chunky guacamole, cool sour cream, and tangy lime juice.
Whether it’s Fiesta Friday or not, I love sheet pan fajitas in general because they are just such an easy way to get dinner on the table any night of the week. All the ingredients go on one big pan, get coated in warm, savory spices and roasted to perfection in the oven, all in under 20 minutes.
And you definitely aren’t limited to just steak. You can make sheet pan fajitas with chicken, shrimp or even just and all veggie version. Just season it all up, and toss it around in some oil and lime juice. Then let the oven do the work (while you continue sipping margaritas, of course)
Making Sheet Pan Fajitas…
Seriously, this couldn’t be an easier recipe to whip up.
Start by lining a big sheet pan with foil, and spreading your steak out on it. Flank or skirt steak works just fine for this recipe. Keep in mind that skirt steak will cook through to well done a little faster than flank steak will. I like to buy my fajita meat already cut into strips at the store. But you can also do it at home with leftover beef cuts you might have. Just make sure your pieces are long and thin, so they will fit snuggly inside a tortilla.
Next, slice up all the veggies you want to use and add those to the pan. I like both red and white onion, and a rainbow of bell peppers. I usually throw a jalapeño in the mix as well. Basically, the idea is that your veggies and steak will all be relatively the same size and shape, so they all cook evenly in the oven.
Once everything is sliced and ready to go, drizzle some vegetable oil, and sprinkle a generous amount of salt and pepper all over your meat and veggies.
Then, make your spice blend. That includes garlic powder, chili powder, cumin, coriander and paprika. The combo will add warm, savory and smoky flavors to everything. Sprinkle the spice mix all over your pan and then use tongs to toss everything together until its all evenly coated. Afterwards, don’t forget to squeeze a lime all over the mixture.
Finally, pop the sheet pan in a 375F oven and make yourself a cocktail. The fajitas cook up fast, and are ready to go in about 12-15 minutes.
Once they come out steaming and smelling like heaven, it’s time to build your plate. Start with a warm tortilla, a hearty serving of meat and veggies, and all the toppings your heart desires. My only rule is that you don’t skimp on the guac!
Let me know if you give these Sheet Pan Steak Fajitas a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Sheet Pan Steak Fajitas
- 1 Pound Flank or Skirt steak strips
- 1/2 White or Yellow onion sliced
- 1/2 Red onion sliced
- 1 Green bell pepper Sliced
- 1 Red bell pepper Sliced
- 1 Yellow bell pepper Sliced
- 1 Jalapeño Seeded and sliced
- 1 Tbsp Vegetable Oil
- Salt & Pepper To taste
- 1 Tsp Garlic powder
- 1 Tsp Chili powder
- 1 Tsp Cumin
- 1/2 Tsp Coriander
- 1/2 Tsp Paprika
- 1 Lime (+ more for serving optional)
Suggested For Serving
- Tortillas of your choice
- Sour Cream
- Guacamole or Avocado
- Cilantro Chopped
- Salsa or hot sauce of your choice
- Preheat the oven to 375F.
- Arrange your steak strips and all your sliced veggies on a sheet pan lined with foil.
- Drizzle the oil, plus a generous pinch of salt and pepper all over the steak and veggies. Use tongs to toss until everything is coat.
- In a small bowl, mix the rest of the spices together. Sprinkle all over the pan, and use tongs to toss until everything is coated.
- Squeeze the juice from the lime all over the pan.
- Bake for 12-15 minutes until the veggies and steak start to brown.*
- Serve on tortillas with desired toppings, such as sour cream, guacamole, cilantro and more lime juice.