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Taco Tuesday just got a whole lot better with these no mess, no fuss fajitas cooked on a sheet pan and ready in 30 minutes.
Why You Should Try Southwestern Sheet Pan Beef Fajitas
- This is what I call a hands-off recipe. Just marinate the beef, chopped the veggies, put everything on a sheet pan and cook for 30-minutes.
- Clean-up is a breeze.
- This recipe is a proven family friendly meal.
Beef Marinade Ingredients
Fajita Ingredients
Let’s Make Southwestern Sheet Pan Beef Fajitas
- Trim the flat iron steak of any excess large pieces of fat.
- Chop the fresh cilantro leaves.
- Mix the marinade ingredients in a large zip-top bag.
- Add the steak to the bag.
- Place in the refrigerator for 2-4 hours.
- Cut the corn off of the cob.
- Slice the onion and bell peppers.
- Preheat oven for 425°.
- Once the steak is marinated, remove it from the bag and place it on a large sheet pan.
- Add the corn, onions, and peppers to the sheet pan.
- Drizzle the vegetables with olive oil and sprinkle with cumin, paprika, cinnamon, and the juice of 1/2 lime.
- Stir the vegetables to combine the oil, spices, and lime juice.
- Cook for 20-30 minutes or until the steak is 130° for medium-rare.
- When the fajitas are cooked, remove them from the oven, cover loosely with foil, and let them sit for 5-7 minutes.
- Slice the steak and serve directly from the sheet pan or plate everything on a family-sized platter.
- Serve with Pico de Gallo, soft tortillas, lime slices, and fresh cilantro.
Reader Questions
This recipe goes really well with boneless, skinless chicken breasts. However, you will need to cook the chicken to an internal temperature of 165°.
A flat iron steak is also called a “butler’s steak”. It’s from the shoulder of the cow and is a bit tough which is why it’s important for marinate it before cooking. The marinade breaks down the tough connective tissue and tenderized the meat. The longer it’s marinated (4 hours instead of 2 hours) the more tender it becomes.
A skirt and a flank steak can be easily used instead of a flat iron steak.
Serve with Homemade Pico de Gallo
Fresh Pico de Gallo is the perfect topping for these fajitas.
More KKM Fan-Favorite Recipes
- Strawberry Caprese Salad
- Pan-Banging Chocolate Chip Cookies
- Pesto-Yogurt Vegetable Dip
- Beef and Potato Hand Pies
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Southwestern Sheep Pan Beef Fajitas
Ingredients
Steak Marinade
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 1 tbsp minced garlic
- 2 tbsp fresh chopped cilantro
- 1 tbsp sugar
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Fajitas
- 1 1-2 lb. flat iron steak
- 2 ears corn on the cob
- 2 bell peppers
- 1 onion
- 2 tbsp chopped cilantro
- 2 tbsp olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon fresh lime juice
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
For the Marinade
- Trim the flat iron steak of any excess large pieces of fat.
- Chop the fresh cilantro leaves.
- Mix the marinade ingredients in a large zip-top bag.
- Add the steak to the bag. Place in the refrigerator for 2-4 hours.
For the Fajitas
- Cut the corn off of the cob.
- Slice the onion and bell peppers.
- Preheat oven for 425°.
- Once the steak is marinated, remove it from the bag and place it on a large sheet pan. slices, and fresh cilantro.
- Add the corn, onions, and peppers to the sheet pan.
- Drizzle the vegetables with olive oil and sprinkle with cumin, paprika, cinnamon, and the juice of 1/2 lime.
- Stir the vegetables to combine the oil, spices, and lime juice.
- Cook for 20-30 minutes or until the steak is 130° for medium-rare.
- When the fajitas are cooked, remove them from the oven, cover loosely with foil, and let them sit for 5-7 minutes.
- Slice the steak and serve directly from the sheet pan or plate everything on a family-sized platter.
- Serve with Pico de Gallo, soft tortillas, lime slices, and fresh cilantro.
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