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Open faced steak fajita on a tortilla topped with sour cream and pico de gallo.
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Sheet Pan Steak Fajitas
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Servings: 6
Calories: 263 kcal
Ingredients
Ingredients for the Freezer Bag
  • 1 to 1 1/2 lbs. skirt steak, sliced in 1/4 inch strips across the grain
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 onion, halved and sliced
  • 3 cloves garlic, minced
  • 3 Tbsp. olive oil
  • 1 Tbsp. lime juice
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • salt and pepper
Ingredients for the Day of Cooking
  • flour tortillas
  • fresh lime
  • cilantro
  • your choice of toppings
Instructions
Assembly Instructions

  1. Place steak, peppers, onion, garlic, olive oil, lime juice, chili powder, cumin, paprika, salt, and pepper in a large resealable freezer bag.

  2. Remove excess air, seal, and freeze.

Cooking Instructions

  1. Thaw overnight in the fridge.

  2. Bake at 400°F for 20 minutes on a parchment paper lined baking sheet.

  3. Or cook in the air fryer. Preheat air fryer to 390°. Cook for 5 minutes at 390°. Mix up the steak mixture. Continue cooking for an additional 5-10 minutes until your desired doneness.

  4. Serve with fresh lime and cilantro in flour tortillas with your choice of fajita toppings.