Fajitas are a great go-to Mexican dish, and we love them. What I also love are Simple Sheet Pan Fajitas – all the great flavors without making a mess!
Simple sheet pan fajitas are my go-to dinner when I’m looking for simple and quick. I use the same marinade from my recipe, The Best Steak Fajitas and The Best Chicken Fajitas because it’s super versatile, tastes authentic, and requires ingredients that I always keep around the house. The whole family loves when I put fajitas on the menu.
Don’t think that just because these fajitas aren’t cooked in a cast iron pan that you won’t get the same great flavors and char. It’s all about the heat of the oven. Not to mention that I will even kick it up on broil every now and then for some extra crispy onions and peppers. What’s really great about the way this meal is prepared you can make a lot at once. Just double it up and use a couple of sheet pans; one for the peppers and onions, the other for the steak or chicken. Or shrimp! Oh, I’d love some shrimp fajitas!! That is one thing that I haven’t really gotten over, Kelsie being allergic to shrimp. It’s hard living along the gulf coast where shrimp is fresh everywhere you go. I know where I’m going for date night next! I am going to get my
hands mouth on some shrimp fajitas!
I don’t know about y’all but when I make fajitas I like to make pico to top it with. I’m not into jarred salsa unless we are having tacos or taco salad. Pico for me all the way! I have a simple recipe that yields tasty results. I’ll be honest though, I buy premade guac. WHAT?! I know. I really like Wholly Guacamole the best. Y’all have a favorite recipe for gauc to share? Drop the link in the comments! I’d love to try it out.
- 1 1/2 pounds flank steak cut into strips - I usually by the pre-cut steak
- 1 yellow onion sliced into half inch slices
- 4 bell peppers in a variety of color washed, seeded and ribs removed, sliced into thin strips
- 1/3 cup olive oil
- 3 tablespoons worcestershire sauce
- 1 tablespoon cumin
- juice of one lime
- 2 cloves of garlic minced
- 1 tablespoon chili powder
- 1/2 teaspoon chili flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon sugar
- In one gallon zip top bag place the steak. In another gallon zip top bag, place the onions and peppers.
- Mix together the olive oil, worcestershire sauce, lime juice, and all the spices and seasonings together.
- Pour half the marinade into the bag with the steak, and the other half into the bag with the peppers and onions.
- Marinate for at least 2 hours.
- When you're ready to cook - preheat the oven to 400 degrees - line a baking sheet with foil.
- Place the peppers and onions on the baking sheet and bake for 20 minutes. Tossing them a little at the 10 minute mark.
- When 20 minutes is up, remove from the oven, move the peppers and onions to one side, and place the steak on the other. Bake for 10 to 15 minutes or until the steak is cooked to your preference.
- Place the filling in warm tortillas and top with your favorite toppings.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 744 Total Fat: 46g Saturated Fat: 13g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 197mg Sodium: 853mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 3g Sugar: 9g Sugar Alcohols: 0g Protein: 65g