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Sheet Pan Steak Fajitas with Garlic Butter Sauce

Fajitas made easy! Just 10 minutes prep for these flank steak fajitas with onions and bell peppers, and then the oven does the rest of the work. A drizzle of garlic butter over the warm steak seals the deal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4 servings
Calories:

Ingredients

  • 1½ pounds flank steak
  • 2 tbsp fajita seasoning
  • 1 lime
  • 1 tbsp oil
  • 1 yellow onion medium
  • 1 green bell pepper
  • 1 red, yellow, or orange bell pepper
  • 2 tablespoons butter
  • 1 clove garlic
  • 12 flour tortillas

Instructions

  • Preheat oven to 425˚F.
  • Place the flank steak in a shallow dish, or zip top bag. Coat with fajita seasoning, oil, and lime juice and set aside.
  • Cut the onions and peppers into thin strips. Spray a large baking sheet with cooking spray or a thin coat of oil, and spread the onions and pepper strips into a thin layer on one side of the baking sheet.
  • Place the flank steak on the other side of the baking sheet. Bake on the top or middle rack for 10-16 minutes, or until the steak is cooked to your preference. Use a meat thermometer inserted in the thickest part of the steak to check doneness.
    115-120°F rare steak
    120-125°F medium-rare steak
    130-135°F medium steak
    140-145°F medium-well steak
    Optional: If you want crispier edges, turn to broil for the last 2-3 minutes of cook time.
  • Once cooked to preference, remove from the oven and slice the steak into thin strips against the grain of the meat.
  • In a small microwave bowl, melt the butter and garlic together. Pour evenly over the sliced flank steak.
  • Serve fajita steak with peppers in a tortilla topped with your choice of toppings.

Notes

Toppings:
  • shredded lettuce
  • pico de gallo
  • guacamole
  • sour cream
  • shredded cheese
This is a traditional Tex-Mex fajita set up. You can add or modify to your family's preferences. (Nutrition info calculated without toppings.) 
How to Store: Place leftovers in an airtight container and refrigerate for 3-4 days. 
How to Freeze: This Sheet Pan Steak Fajitas recipe freezes well. It can be frozen after cooking. See “Freezer Meal Instrutions” section in the original post for full instructions.
How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. I suggest using two sheet pans if you double the recipe, or else the ingredients will be too crowded to cook properly. 

Nutrition

Serving: 2fajitas