Sheet pan steak fajitas
September is pepper season, and this is one of my favorite ways to use them.
This sheet pan version comes together in about 20 minutes start to finish, with just 8–10 minutes under the broiler and cleanup that's basically one pan and a mixing bowl. It's the kind of dinner I make when I remember to pull steak out of the freezer and need something fast and satisfying.
Every year, we order a quarter beef from friends who graze their cattle right here on our farm. Having a freezer full of good steak means we're always looking for easy weeknight ways to use it. This recipe has become a reliable go-to.
About the peppers
September is when our peppers are fully in swing. If you've been getting them from us, you know: local peppers picked at peak ripeness are sweeter and more flavorful than anything you'll find at the grocery store in January.
A little pepper trivia: Green peppers aren't actually a separate variety. They're just immature red, yellow, or orange peppers that were picked before they fully ripened. That's why they're less sweet and have a sharper, more bitter flavor. You can absolutely use them here, but if you want maximum sweetness, go with a mix of colored peppers.
Our personal favorite peppers for fajitas are Corno di Toro-type Italian frying peppers — long, tapered sweet peppers with thin walls that cook down beautifully. But any sweet pepper works. Use what you have, and don't stress about the color mix. A rainbow of peppers looks great on the pan and tastes even better.
Make your own taco seasoning
This recipe includes a quick DIY taco seasoning that takes about two minutes to mix together. If you like it, make a bigger batch and keep a jar in your spice cabinet so it's ready to go next time.
If you've got store-bought taco seasoning on hand, that works great too. Use about 2 tablespoons.
A few tips before you start
Use your broiler. The broiler gets screaming hot and cooks everything fast, and ideally, you’re able to achieve a little char.
Slice everything thin. About ¼-inch strips for the peppers and onion, and ½-inch for the steak. Thinner = faster cooking = better texture.
Don't skip the lime. Broiling the lime wedges right on the pan caramelizes them slightly and makes the juice even brighter. Squeeze generously over the top before serving.
Everything you need, prepped and ready. Mise en place makes this recipe easy.
Often, I toss everything with seasoning and oil right on the pan to use even fewer dishes.
Into the broiler it goes. The steak goes on top of the vegetables so everything cooks more evenly
Sheet pan steak fajitas, straight out of the broiler. The whole thing cooks in 8–10 minutes.
Sheet pan steak fajitas
Yield: 4 servings Time: 20 minutes (including 8–10 minutes cook time)
Ingredients:
Taco seasoning (makes about 2 Tbsp — or substitute store-bought)
2 tsp chili powder
1 tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
1 pinch cayenne pepper
Fajitas
3 sweet peppers, any color, thinly sliced
1 large onion, thinly sliced
2 Tbsp neutral oil, divided
2 Tbsp taco seasoning (recipe above or store-bought), divided
1 lb steak, sliced into ½-inch strips
1 lime, cut into quarters
Tortillas, warmed
For serving (optional)
Cilantro
Salsa
Sour cream
Directions:
Set your oven to broil on high and position a rack near the top.
Add the sliced peppers and onion to a large mixing bowl. Drizzle with 1 Tbsp oil and sprinkle with 1 Tbsp taco seasoning. Toss to coat, then spread evenly on a sheet pan.
Add the sliced steak to the same bowl. Add the remaining 1 Tbsp oil and 1 Tbsp taco seasoning and toss to coat. Spread the seasoned steak across the top of the vegetables.
Nestle the lime wedges onto the pan.
Broil on high for 8–10 minutes, until the steak is cooked through.
Serve immediately with warm tortillas. Squeeze the broiled lime over everything before digging in, and top with cilantro, salsa, and sour cream as desired.
