One pan meals = less dishes = less work. Yup, I’m totally cool with that. And bonus, it’s Taco Tuesday, so yay for me for actually participating in one of the fun Instagram things. I whipped up these Whole30 Sheet Pan Steak Fajitas in a jiffy today and was done in about 20 minutes flat, which works perrrrfectly with my Tuesday afternoon attitude. I remember the days I used to love spending an hour or more making dinner, glass of wine in hand, and it was a relaxing, winding-down ritual. Nowadays, my husband works 12 hours days and I’ve been stuck home struggling to squeeze work in between diaper changes, so by 5pm I’m all about that quick-dinner hustle. The faster the better, because we’ve GOT to get these kids fed and put to sleep or momma’s gonna lose her mind. But I digress. Sheet Pan Steak Fajitas (did I mention they’re low carb, too?) were a lifesaver!
They key here is to get your sheet pan really, really hot. Set your broiler on, place the sheet pan about 3-4 inches from it, and let it get hot. When you place the steak on the pan and spread the peppers and onions around, you should hear a good sizzle. It cooks quickly, especially if you have a good stove (I don’t) so stay close and watch closely. Some of it depends on the cut of steak you’re using. I chose a top sirloin steak today, because it’s what I had in the fridge. It’d work perfectly with a flank or skirt steak too, but they’d cook in a little less time. Whatever cut you choose, remember to let your beef come to room temp before cooking, and always let it rest before you slice it.
To make dinnertime even easier: I sometimes prep this meal ahead of time, then just heat the sheet pan and cook everything when we’re ready to eat. I’ve even cooked this entire meal ahead of time, then returned everything to the sheet pan, covered it and refrigerated it. Once we’re ready to eat, I lightly broil everything again just before I serve it. Since the steaks are sliced so thinly, it’s totally fine (in my opinion) to broil them gently again, and honestly, I’m not always going for absolute perfection. It still tastes pretty amazing, though.
Sheet Pan Steak Fajitas
Whole30, Paleo, Gluten Free, Low Carb
- 1 lb top sirloin, flank, or skirt steak
- 1 large red onion
- 3 bell peppers
- 3 tbsp avocado oil divided
- 1-2 tbsp fajita seasoning (see below)
- 10-12 lettuce leaves
- 1-2 avocados
- 1 lime sliced
- 1 small bunch cilantro
- 1 cup cauliflower rice
Fajita Seasoning Blend
- 2 tsp chili powder
- 1.5 tsp cumin
- 1 tsp salt
- 1/4 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- pinch cayenne optional
Preheat your broiler to the highest setting. Move the rack to the top and place your sheet pan on it.
While the broiler and sheet pan heat up, prep the vegetables: Quarter the red onion and slice the bell peppers into 1/4 inch slices, removing the stem and seeds. Place them in a large bowl and toss everything with 2 tbsp oil and 1/2-1 tbsp fajita seasoning.
Pat the steaks dry. Drizzle with 1 tbsp oil and season with taco seasoning.
Cook the Dish
Once the broiler and sheet pan are very hot, carefully remove the pan from the oven.
Place the steaks on the pan and arrange the peppers and onions so they’re spread out as much as possible.
Return the sheet pan to the broiler and cook for about 4 minutes. Flip the steaks and mix the peppers and onions.
Cook for another 4 minutes or until the peppers and onions are beginning to brown but aren’t burnt.
Allow the steaks to rest, then slice them thinly. Serve in lettuce cups with any combination of cilantro, slices of lime, avocado, and cauliflower rice.
Here’s another easy and absolutely delicious sheet pan meal! Whole30 Bruschetta Salmon is one of my all-time favorites, and SO easy!