How to Make Sheet Pan Steak Fajitas

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Ingredients
* 2 tablespoons olive oil
* 1 large onion thinly sliced
* 3 bell peppers (we like using green, red and yellow) thinly sliced
* 8-10 ounces flank steak, ribeye steak, or sirloin steak
* 1 lime juice and zest
* 2 1/2 tablespoons taco seasoning
* 1/2 teaspoon chili powder optional, for more spice
* tortillas, tomatoes, lettuce, cheese, sour cream, avocado for serving (as desired)

Instructions
* Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
* Drizzle the olive oil on a large sheet pan.
* Add the sliced onions and sliced bell peppers to the sheet pan, along with 1 1/2 tablespoons of the taco seasoning.
* Using your hands or a pair of tongs, toss everything together until the veggies are well coated in the seasonings and the oil.
* Bake at 400 degrees Fahrenheit (200 degrees Celsius) for about 8-10 minutes, or until the veggies are becoming soft.
* Slice your steak against the grain in 1/4 inch thick slices. Add the rest of the taco seasoning, lime zest and juice to the steak slices and mix well.
* Add the steak slices on top of the veggies and return to the oven for 6-8 more minutes.
* Serve in tortillas with lettuce, tomatoes, cheese, sour cream and avocado, as desired (use the time while the fajita filling is baking to prep these ingredients).

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Welcome back to the Busy Baker. Today on the channel, we’re making these delicious, easy sheetpan steak fajitas. It’s the perfect simple and healthy weekn night meal for busy families, and they’re on our table at least once a month. They take only about 25 minutes from start to finish, and they’re surprisingly budget friendly. Start with a sheet pan and grease it with about 2 tablespoons of olive oil, or you can use some spray oil. Thinly slice a large onion or two small to medium onions. And add about three thinly sliced bell peppers, whatever color you like, to the sheetpan as well. And we’re going to just coat that with a little bit of the olive oil. If you use spray, you can give it another spray here. And then add about 2 and 1/2 tablespoons or so of taco seasoning. You can use fajita seasoning. You can use low sodium. Whatever variety you have on hand or that you enjoy. One of the keys to making sure that your steak turns out perfectly is roasting the vegetables for a while first. So, we roast them for about 8 minutes or so at 400°. And while they are roasting, we season our steak. Now, I mentioned that this recipe is budget friendly, and that’s because you can use about one large steak for the entire recipe. Slice it nice and thin and be sure to season it with some more taco seasoning and the zest and juice of one lime. This will help to tenderize the steak as well. Cooking the steak and the vegetables at different times makes sure that the steak doesn’t overcook. Nobody likes a rubbery steak fajita. So, be sure to roast the veggies first. Then, add the steak on top of the roasted veggies and roast again for a few more minutes, just until the steak is cooked through. It should take about 5 or 6 minutes, maybe 8 minutes depending on how large your pieces of steak are. and it will be roasted to perfection. Simply add them to your favorite tortillas, and add whatever toppings you like. We like shredded lettuce, some sour cream, chopped tomatoes, salsa, even some guacamole. Whatever you happen to have on hand. One of the reasons I love this recipe is how easy it is to customize for different family members. Whoever has food allergies or certain preferences, they can make them however they like. We hope you love this easy sheep pan steak fajitas recipe as much as we do. And if you did, give this recipe a thumbs up. Leave us a comment down below. And we’ll see you next time here on The Busy Baker with more delicious, easy recipes.