Sheet Pan Steak Fajitas

Sheet pan steak fajitas made with tender sliced beef, charred peppers, and onions all cooked together in one pan and ready in just 20 minutes.

📝 Ingredients

• 1 pound skirt steak (or top sirloin or flank steak)
• 1 large red onion
• 3 bell peppers (any color(s) of your choice)
• 3 tablespoons avocado oil (divided)
• 1 tablespoon fajita seasoning (or more, if desired)
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon sea salt
• 1/4 teaspoon oregano
• 1/2 teaspoons garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne (optional)
• lime wedges
• butter lettuce leaves ((for lettuce wraps))
• flour tortillas (or low carb tortillas)

👨‍🍳 Instructions

1. 1Set the oven broiler to the highest setting. Move the oven rack to the top and place your sheet pan on it.
2. 2While the broiler and sheet pan heat up, prep the vegetables: Peel and quarter the red onion and slice the 3 bell peppers into 1/4 inch slices, removing the stem and seeds. Place the vegetables in a large bowl and toss everything with 2 tablespoons avocado oil and 1 tablespoon fajita seasoning.
3. 3Use paper toweling to pat the steaks dry. Drizzle steak with 1 tablespoons avocado oil and season with a pinch of fajita seasoning, if desired.
4. 4When the broiler and sheet pan are very hot, use oven mitts to carefully remove the pan from the oven.
5. 5Place the steaks on the pan and arrange the peppers and onions so they're spread out as much as possible.
6. 6Return the sheet pan to the oven broiler and cook for about 4 minutes. Flip the steaks and mix the peppers and onions, then cook for another 4 minutes, or until the vegetables are soft and beginning to brown, but are not burnt.
7. 7Remove from oven and allow the steaks to rest on a cutting board for 3 minutes, then cut into thin slices.
8. 8Serve in lettuce wraps or with taco-size flour tortillas or keto flour tortillas.