Best Easy Sheet Pan Beef Fajitas Recipes

EASY SHEET-PAN BEEF FAJITAS

Easy Sheet-Pan Beef Fajitas image

These oven-baked beef fajitas are a quick and easy spin on the classic version. The sliced beef, onions and peppers are seasoned and roasted together on a sheet pan, making this a great weeknight dinner with little cleanup.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 8

Ingredients

2 cups sliced onion (1/4-inch slices)
1 medium red or yellow bell pepper, cut into 1/4-inch strips
2 tablespoons vegetable oil
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 lb boneless sirloin steak
8 (6-inch) Old El Paso™ flour tortillas for soft tacos & fajitas (from 8.2-oz package)
Sour cream, Old El Paso™ Thick 'n Chunky salsa, chopped fresh cilantro, if desired
Lime wedges, if desired

Steps:

Heat oven to 400°F. Spray 18x13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.
Meanwhile, cut steak into 1/4-inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.
Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.
Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.

Nutrition Facts : Calories 390, Carbohydrate 35 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 28 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 4 g, TransFat 0 g

SHEET-PAN STEAK FAJITAS RECIPE BY TASTY

Sheet-Pan Steak Fajitas Recipe by Tasty image

Here's what you need: flank steak, green bell pepper, yellow bell pepper, red bell pepper, red onion, olive oil, salt, pepper, chili powder, garlic powder, cumin, lime, fresh cilantro, whole grain tortillas

Provided by Crystal Hatch

Categories Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 lb flank steak
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
½ red onion, sliced
olive oil, to taste
salt, to taste
pepper, to taste
chili powder, to taste
garlic powder, to taste
1 teaspoon cumin, to taste
½ lime, juiced
fresh cilantro, chopped, for garnish
8 whole grain tortillas, warmed

Steps:

Preheat the oven to 450°F (230°C).
Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
Using your hands, rub the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
Squeeze the lime juice over the top of the steak and veggies.
Cook for 12 minutes, or until the meat has reached your desired doneness.
Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
Fill up a warm tortilla with the steak, bell peppers, and onion.
Garnish with cilantro, and serve.
Enjoy!

Nutrition Facts : Calories 287 calories, Carbohydrate 28 grams, Fat 10 grams, Fiber 1 gram, Protein 19 grams, Sugar 3 grams

SHEET PAN PARTY FAJITAS

Sheet Pan Party Fajitas image

Transform a single foil-lined baking sheet and your broiler into fajita-making machines. This recipe and the cleanup are so easy--the hardest part will be picking your favorite toppings.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons chili powder
Kosher salt and freshly ground black pepper
1 1/2 pounds baby bell peppers (12 to 15 peppers), halved, stemmed and seeded
1 large yellow onion, halved and thinly sliced
3 tablespoons extra-virgin olive oil
10 ounces boneless, skinless chicken breasts, cut into thin strips
10 ounces strip steak, cut into thin strips (see Cook's Note)
10 ounces peeled and deveined medium shrimp, tails removed
Juice of 1 lime, plus lime wedges, for serving
16 flour tortillas, warmed
Shredded Monterey Jack cheese, guacamole, hot sauce, salsa and sour cream, for serving

Steps:

Preheat the broiler to high. Line a rimmed baking sheet with foil.
Combine the chili powder, 1 tablespoon salt and 1 teaspoon pepper in a small bowl. Put the peppers and onions on the lined baking sheet, drizzle with 2 tablespoons of the oil and season with half the chili powder mixture. Broil until the vegetables soften and begin to char, about 10 minutes.
Meanwhile, put the chicken, beef and shrimp in 3 different bowls and toss each with 1 teaspoon of the remaining oil and a third of the remaining chili powder mixture.
When the peppers and onions are softened and starting to char, about 10 minutes, lay the chicken, steak and shrimp in lines on top of the vegetables. Return the baking sheet to the broiler until the chicken, steak and shrimp are cooked through and starting to brown, 5 to 8 minutes depending on your broiler. Drizzle with lime juice and serve with the warmed tortillas, cheese, guacamole, hot sauce, salsa, sour cream and lime wedges.