Sheet Pan Steak Fajitas

5 from 8 votes

This Sheet Pan Steak Fajitas is a super easy weeknight dinner is a crowd pleaser: juicy steak tips roasted alongside classic fajita style vegetables! A set it and forget it dinner that you can customize for serving based off your own dietary needs compatible with Whole30, Paleo and Keto diets.

Prep Time5

Cook Time28

Total Time33

Servings:

Author: Lexi

Ingredients

3 bell peppers cored and sliced
1 onion sliced
2 tablespoons avocado oil divided
1-1/2 teaspoon fine sea salt divided
1 teaspoon ground black pepper divided
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1-1/2 pounds steak tips about 1” by 2” pieces
1 tablespoon lime juice
tortillas for serving
avocado for serving
lime wedges for serving
white rice or cauliflower rice, for serving

Instructions

Pre-heat oven to 400 Fº and lightly oil a rimmed baking sheet.
In a large bowl toss together 1 tablespoon oil, peppers, onion, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining spices. Place on rimmed baking sheet and bake for 20 minutes, stirring halfway through.
Meanwhile to the bowl, add steak tips and toss with 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon of pepper and lime juice. Set aside to marinate while the peppers are cooking.
Remove pepper mixture from oven once done and pre-heat broiler on high.
Move the vegetables to each side of the sheet pan. Place steak in the center of the pan in one even layer.
Place sheet pan on top rack below the broiler and broil for 5 minutes.
Flip tips to the other side and continue to broil for another 3-5 minutes minutes, or until cooked through to your desired temperature. We cooked ours to about 145ºF (and let it come up to 155ºF when resting).
Remove from oven and let rest for 5-10 minutes.
Serve hot with tortillas, avocado and lime wedges and cauli-rice or white rice.
For meal prep pack containers and let cool completely before covering.

Video

Nutrition