Need a weeknight meal in a flash? These easy sheet pan steak fajitas are the answer! Toss them in a dry rub and throw them under the broiler for a quick, 30-minute real food meal. No boxes, bags, or delivery necessary!
Just because we’re all at home all the time these days doesn’t mean we always feel like cooking (am I right?). That may be the case even more so right now since a lot of us are eating 21 meals per week at home! Plus, dishes. I am not a huge fan. Especially as the weather is warming up (slowly here in Michigan), we like to head out the door after dinner for a family walk, not to the sink to scrub! (By the way, family walk was our thing before it was cool!)
So, yes. These sheet pan steak fajitas are winners. Throw them under the broiler for 12 minutes, and you’ve got dinner. I am not kidding.
Fajita FAQ’s!
1. Is this ‘really’ a 30-minute meal?
Yes, and no. Now, just so we’re clear. These fajitas are best with a bit of forethought, but your dinner will not flop if you don’t. Meaning, it would be great to whip up the dry rub ingredients and coat the meat at least one hour before you plan to make dinner.
You could…
A. Make the dry rub whenever to save time. Seriously, even a few weeks before would be fine. (The recipe does make a double batch of dry rub, so at least you’ll have it already made for the next time.) Then you just pull out your meat, sprinkle it on, and you’re done til dinner prep time.
B. Make the dry rub and coat the meat the night before. Do it while you’re in clean up mode from dinner, if that suits you.
C. Make it quick over your lunch break (you’re at home anyway?). It would take 10 minutes max.
D. Rub it on when you make dinner. The salt won’t have the same amount of time to tenderize the meat, but it will still be pretty good, and you’ll still have dinner. Don’t stress.
2. Can I ‘actually’ use just a sheet pan?
I actually throw my steak and veggies on a broiler pan. You know the kind that comes with the oven, I think? You can purchase one on Amazon if you don’t have one. Otherwise, I would make sure that your sheet pan is broiler proof! I’ve used my sheet pans under the broiler in a pinch, but I don’t think I’d recommend it if the pan doesn’t specifically say it’s broiler proof. Safest to check!
(Side note: Taste of Home voted this sheet pan the best of the best! I’m kinda’ wondering why I went with the Williams-Sonoma ones when I recently upgraded. Ah well. Live and learn.)
3. Is that beef in your picture?
Nope! I used venison steaks for this recipe because I have had a lot of venison in my deep freezer the past few years since the Hubs started hunting again. However, beef is mainstream and normal, so go with what you have. I think sirloin, flank steak or skirt steak would work well here.
My steaks came precut into the pieces you see in the pictures. Cut yours to size if you’re using beef. The high heat cooking from the broiler works great for these cuts.
4. So then I just Netflix while it’s in the oven?
I said these are easy. They don’t entirely make themselves (and we are talking about 12 minutes here).
While it cooks, prepare some awesome accoutrements! Get out some salsa and guac (THIS guac!). Maybe grate a little cheese. Slice some limes, and rough chop some cilantro.
Also, warm up your tortillas! Sometimes I just eat my fajitas on a bed of greens (fajita salad, I guess?), but other times I want an actual tortilla. I generally go for corn tortillas as a gluten-free option. They get tricky because if they are cold, they just crack apart and are very sad. So…wrap those babies in a wet paper towel and then in aluminum foil and place on a lower rack in the oven to get warm while your steak and veggies cook. Boom.
Quick and easy weeknight fajitas--real food ingredients, dairy free and gluten free! Adding the dry rub to the meat in advance of dinner prep time is ideal as the salt will break down the proteins in the meat, allowing it to become even more tender. Don't sweat it if you can't get to it ahead of time. Your fajitas will still be fabulous. Nutrition information is not always accurate. Providing "nutrition" information helps search engines find my little corner of the interwebs. I do not actually recommend counting calories or macros.Easy Sheet Pan Steak Fajitas
Ingredients
Dry Rub Seasoning
Fajita Ingredients
Sides & Stuff
Instructions
1. Combine all ingredients for the dry rub in a small bowl.
2. Slice meat into ½-1 inch thick pieces and throw in a bowl.
3. Drizzle the meat with 1 Tablespoon of the avocado or olive oil.
4. Allow to rest for 1 hour or overnight.
5. 30 minutes before you'd like to eat, preheat the broiler to high.
6. Slice the bell pepper and red onion into ¼ to ½ inch slices. Throw them onto the broiler pan. Drizzle with the other tablespoon of oil and add salt and pepper. Toss and coat with your hands.
7. Place the meat on top of the veggies.
8. Optional: wrap a damp paper towel around corn tortillas and wrap in aluminum foil. Place on a lower rack of the oven to heat up while the meat and veggies cook.
9. Throw the broiler pan into the oven approximately 6-8 inches from broiler. Broil for 6 minutes. Then, remove from the oven, flip the meat over, and broil for an additional 6 minutes (medium-rare) or to desired degree of doneness.
10. (While the meat is cooking...prep remaining ingredients!) Roughly chop the cilantro, get out your salsa and guac (or whip up a quick batch of guac), and shred some cheese.
11. Remove tortillas (carefully) from the oven, assemble to your liking, and enjoy!
Notes
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 416Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 159mgSodium: 758mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 58g
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