Sheet Pan Steak Fajitas

Sheet pan steak fajitas made with tender sliced beef, charred peppers, and onions all cooked together in one pan and ready in just 20 minutes.

Prep Time10

Cook Time10

Total Time20

Servings: servings

Calories: 309kcal

Set the oven broiler to the highest setting. Move the oven rack to the top and place your sheet pan on it.
While the broiler and sheet pan heat up, prep the vegetables: Peel and quarter the red onion and slice the 3 bell peppers into 1/4 inch slices, removing the stem and seeds.
Place the vegetables in a large bowl and toss everything with 2 tablespoons avocado oil and 1 tablespoon fajita seasoning.
Use paper toweling to pat the steaks dry. Drizzle steak with 1 tablespoons avocado oil and season with a pinch of fajita seasoning, if desired.
When the broiler and sheet pan are very hot, use oven mitts to 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 oven broiler and cook for about 4 minutes. Flip the steaks and mix the peppers and onions, then cook for another 4 minutes, or until the vegetables are soft and beginning to brown, but are not burnt.
Remove from oven and allow the steaks to rest on a cutting board for 3 minutes, then cut into thin slices.
Serve in lettuce wraps or with taco-size flour tortillas or keto flour tortillas.

This recipe yields 2 tablespoons of fajita seasoning, so depending on how much you use for seasoning the steak and vegetables, you may have a little bit left over.
Cover any leftover meat/vegetables and store in the fridge for up to 5 days.
Reheat in a microwave at 50% power (to prevent the steak from drying out) or in a skillet over medium heat.