The whole point of sheet pan meals is to make life easier by delivering a flavorful, balanced meal to your table with very little cooking and cleanup involved. These sheet pan steak fajitas deliver on all counts. Strips of steak, bell pepper and onions served with avocado and salsa is a delicious mix of protein, colorful vegetables and healthy fat. Everything cooks together at the same time. After dinner, a cutting board, one bowl and two sheet pans are the only cleanup you’ll be stuck with.
The only “cooking” required is slicing the meat and veggies, but even this step can be made easier by asking your butcher to slice the meat for you. Fajita meat and peppers cooked in the oven don’t have the blackened edges that regular fajitas do, but sheet pan fajitas are still really, really good. Cooking this whole meal in the oven so that you can step out of the kitchen gives you twenty-minutes of precious time to relax, or say hello to your spouse, or play with your kids. This meal is a win for everyone!
Time in the Kitchen: 20 minutes, plus 20 minutes to cook
*Chilling raw steak in the freezer for 10 minutes makes it easier to slice. Tip: Put the steak in the freezer while slicing the bell peppers and onions.
Preheat oven to 425 ºF.
For easier cleanup, cover two rimmed sheet pans with foil.
In a large bowl, whisk together lime juice, avocado oil, chili powder, cumin, garlic powder and salt.
Add the steak, peppers and onion to the bowl. Toss really well with your hands to evenly coat the meat and vegetables with the spice mixture.
Spread the steak and veggies out evenly in one layer on the sheet pans.
Roast 12 to 15 minutes, until meat is done.
For easiest cleanup, serve the fajitas right on the sheet pan! Sides include avocado, salsa, sour cream and cilantro. Primal tortillas are optional.