Lunch / Dinner
Sheet Pan Steak Fajitas
When you have a hankering for Tex-Mex food, these Sheet Pan Steak Fajitas rival any you’ve had in the past. A quick marinade adds tons of flavor and the broiler makes fast work of charring the peppers and onions and sizzling the steak. So kick back, grab a margarita, and enjoy, because weeknight dinners have never been so uncomplicated or tasted so good.
Test Kitchen Tips
To heat the tortillas, wrap them in foil and place them on the bottom rack in the oven while you broil the vegetables and steak.
Preheating the pan allows moisture to evaporate almost instantly (due to heat coming from the hot surface, as well as from the oven) so browning and caramelization occur more quickly and evenly.
Preheat broiler to high with rack 6 inches from element and a baking sheet inside.
Whisk together lime juice, oil, garlic, vinegar, Worcestershire, salt, honey, cumin, oregano, chili powder, and coriander in a bowl for the marinade.
Add bell peppers and onion to marinade; let stand 10 minutes. Transfer vegetables to preheated baking sheet using tongs, letting excess marinade drip back into bowl. Add steak to marinade; let stand 10 minutes.
Meanwhile, broil vegetables until beginning to char, 10 minutes; flip, then add steak to baking sheet using tongs, letting excess marinade drip off, and broil until steak is cooked through, about 3 minutes.
Serve steak and vegetables in tortillas; top with cilantro, sour cream, limes, guacamole, and salsa.
% Daily Value*
Total Fat 18g 27%
Saturated Fat 6g 30%
Cholesterol 74mg 24%
Sodium 1198mg 49%
Carbs 59g 19%
*Percent Daily Values are based on a 2,000 calorie diet.