Sheet-Pan Steak Fajitas

Prep Time
Cook Time
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"This is out of the April 2020 Eating Well magazine...make sure to preheat the pans to sizzle meat and vegetables just like in a skillet, but with a whole lot more hands-off time..."

Original recipe yields 4 servings


  • Serving Size: 1 (532.3 g)
  • Calories 1389
  • Total Fat - 80.1 g
  • Saturated Fat - 7 g
  • Cholesterol - 219.4 mg
  • Sodium - 3988 mg
  • Total Carbohydrate - 88.6 g
  • Dietary Fiber - 17.2 g
  • Sugars - 0.6 g
  • Protein - 79.3 g
  • Calcium - 522.5 mg
  • Iron - 13.7 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.4 mg

Step 1

Position racks in upper and lower thirds of oven and place a large rimmed baking sheet on each; preheat to 500°F.

Step 2

Combine oil, chili powder, garlic powder, cumin and salt in a large bowl. Rub steak with half of the spice mixture. Add onions, bell peppers and poblanos to the bowl and toss to coat. Carefully place the steak on the pan on the top rack. Carefully spread the vegetables on the pan on the lower rack. Roast until the steak and vegetables are starting to brown, about 8 minutes.

Step 3

Flip the steak and stir the vegetables. Turn the broiler to high and continue cooking the steak to desired doneness (an instant-read thermometer inserted in the thickest part will register 120°F for medium rare) and the vegetables until charred, about 6 minutes more. Transfer the steak to a cutting board and let rest for 5 minutes.

Step 4

Slice the steak across the grain and serve in tortillas with the vegetables and guacamole.

Step 5

Serve with lime wedges and cilantro, if desired.

Tips & Variations

No special items needed.