Sheet Pan Skirt Steak Fajitas with Veggies
Ingredients
- 1 ½ lbskirt steak
or flank steak, cut across the grain into 2-inch pieces
- 2bell peppers
any color, seeds removed, thinly sliced into strips
- 1poblano pepper
seeds removed, thinly sliced into strips
- 1 largered onion
thinly sliced
- 1 largesweet onion
thinly sliced
- 4 tbspolive oil
or neutral oil, divided
- 3 tspchili powder
- 2 tspcumin
- 2 tspgarlic powder
- 2 tspkosher salt
- 1 tsppaprika
- ¼ tspcayenne pepper
- flour tortillas
lime wedges, sour cream, shredded cheese, avocado, and cilantro, for serving
Directions
- 1
Make the fajita spice blend. Combine 3 tsp chili powder, 2 tsp cumin, 2 tsp garlic powder, 2 tsp Kosher salt, 1 tsp paprika, and ¼ tsp cayenne pepper in a small bowl, then stir to combine.
- 2
Preheat the broiler. Place an oven rack as close to the broiler as possible, then turn the broiler to high. Place a rimmed baking sheet on the rack to preheat for about 5 minutes.
- 3
Cook the veggies. Place sliced bell peppers, poblano, and onions in a large mixing bowl. Drizzle with 2 Tbsp olive oil (or neutral oil), then toss with about 2 tablespoons of the spice mixture. Carefully remove the sheet pan from the oven, then pour the seasoned veggies on top. Use tongs to quickly spread into a thin, even layer. Cook under the broiler until charred and softened, 5 minutes. Remove and set aside.
- 4
Season the steak. Immediately place a second rimmed baking sheet under the broiler. Place sliced steak in a large bowl, then toss with remaining 2 Tbsp oil and 2-3 Tbsp of the spice rub. The more you add, the spicier it will be.
- 5
Cook the steak. Carefully remove the preheated baking sheet and pour the steak on top. Again, spread into a thin, even layer, then cook for 5 minutes under the broiler. No tossing required!
- 6
Serve immediately. family-style. Combine both the veggies and the steak on one sheet pan. Serve with all your favorite fajita toppings in warm flour tortillas with fresh cilantro and lime wedges.
Sheet Pan Skirt Steak Fajitas with Veggies
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About this Recipe
Craving sizzling, restaurant-quality fajitas without the fuss? These Sheet Pan Skirt Steak Fajitas with Veggies deliver authentic flavor and a quick cleanup, making weeknight dinners a breeze. You'll achieve incredibly tender steak and vibrant, perfectly cooked vegetables all on one pan. The magic here lies in the hot sheet pans under the broiler; they mimic a super-hot griddle, ensuring perfectly seared skirt steak and tender-crisp fajita veggies with that signature sizzle, all without the constant stirring. This hands-down easiest method guarantees flavorful results every time, transforming simple ingredients into a dynamic dinner with minimal effort. You'll be rewarded with intensely flavorful fajitas featuring beautifully seared skirt steak and perfectly tender, slightly charred bell peppers, poblano, and onions. The robust spice blend—a mix of chili powder, cumin, garlic powder, paprika, and a whisper of cayenne—infuses everything with that classic fajita taste and enticing aroma. This dish is naturally gluten-free and dairy-free before toppings, offering a vibrant, satisfying meal that feels incredibly fresh and vibrant.
Customization & Variations
While skirt steak is ideal for its quick-cooking nature and rich flavor, flank steak can be easily substituted; just remember to cut it across the grain into 2-inch pieces. Feel free to use any color of bell pepper you have on hand, and you can adjust the heat by reducing or increasing the cayenne pepper. For a vegetarian option, hearty mushrooms or extra bell peppers can be seasoned and cooked similarly.
Perfect for a bustling weeknight or a relaxed weekend meal, these fajitas are best served immediately. Pile the sizzling steak and veggies into warm flour tortillas and let everyone customize their plate with fresh lime wedges, creamy avocado, a dollop of sour cream, shredded cheese, and bright cilantro for a complete fajita experience.