Cast iron pans hold heat at 500°F for 8 minutes after removing from flame—that's why fajitas keep sizzling at your table.
One Pan Steak Fajitas
Get ready to sizzle with these mouthwatering One Pan Steak Fajitas! In just 30 minutes, you'll whip up tender strips of juicy steak, colorful bell peppers, and zesty onions, all perfectly seasoned and cooked to perfection in one skillet. Perfect for a quick weeknight dinner, these fajitas are sure to impress your taste buds and leave everyone asking for seconds!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- chopped cilantrooptional
- 2 jalapeños, sliced
- juice from half a lime
- 1/2 a red onion, sliced
- corn or flour tortillas
🥩Meat & Seafood(1)
- 1-1.25 lbs of skirt steak, sliced (454-567 g)
🥛Dairy & Eggs(2)
- 1 tbsp cotija cheese (15 ml)
- queso or cheese sauceoptional
🫙Pantry Staples(1)
- 2 tbsp avocado oil (30 ml)
🧂Spices & Seasonings(1)
- 1 packet of fajita seasoning
👨🍳 Instructions
- 1
Start by preheating the oven to 400°F, then grab a bowl to combine the ingredients.
- 2
Add the sliced veggies and skirt steak into the bowl, coat with oil, then add the fajita seasoning.
- 3
Transfer the fajita mixture to a sheet tray, and place in the oven for 15-20 mins or until the veggies are soft and the steak is cooked!
- 4
Remove and add lime juice, cotija cheese, and cilantro to the top, then scoop and serve! I also top mine with a queso sauce as well!
💡 Pro Tips
- ✓Slice your skirt steak against the grain at a 45-degree angle in ¼-inch strips because skirt steak has long muscle fibers that become chewy if cut parallel to the grain.technique¼-inch strips, 45-degree angle
- ✓Pat your steak completely dry and let it come to room temperature for 20-30 minutes before seasoning to ensure proper browning and even cooking in the high-heat oven environment.timing20-30 minutes
- ✓Cut bell peppers and onions to uniform ½-inch strips so they cook at the same rate as the steak in the 15-20 minute oven window.technique½-inch strips
- ✓Use a heavy-gauge sheet pan and preheat it in the oven for 5 minutes before adding ingredients to create immediate searing contact that prevents steaming.equipment5 minutes preheat
- ✓Add lime juice only after cooking because the acid will denature proteins and turn the steak gray while breaking down the vegetable cell walls into mush.timing
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Cast iron pans hold heat at 500°F for 8 minutes after removing from flame—that's why fajitas keep sizzling at your table.
One Pan Steak Fajitas
Get ready to sizzle with these mouthwatering One Pan Steak Fajitas! In just 30 minutes, you'll whip up tender strips of juicy steak, colorful bell peppers, and zesty onions, all perfectly seasoned and cooked to perfection in one skillet. Perfect for a quick weeknight dinner, these fajitas are sure to impress your taste buds and leave everyone asking for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- chopped cilantrooptional
- 2 jalapeños, sliced
- juice from half a lime
- 1/2 a red onion, sliced
- corn or flour tortillas
🥩Meat & Seafood(1)
- 1-1.25 lbs of skirt steak, sliced (454-567 g)
🥛Dairy & Eggs(2)
- 1 tbsp cotija cheese (15 ml)
- queso or cheese sauceoptional
🫙Pantry Staples(1)
- 2 tbsp avocado oil (30 ml)
🧂Spices & Seasonings(1)
- 1 packet of fajita seasoning
👨🍳 Instructions
- 1
Start by preheating the oven to 400°F, then grab a bowl to combine the ingredients.
- 2
Add the sliced veggies and skirt steak into the bowl, coat with oil, then add the fajita seasoning.
- 3
Transfer the fajita mixture to a sheet tray, and place in the oven for 15-20 mins or until the veggies are soft and the steak is cooked!
- 4
Remove and add lime juice, cotija cheese, and cilantro to the top, then scoop and serve! I also top mine with a queso sauce as well!
💡 Pro Tips
- ✓Slice your skirt steak against the grain at a 45-degree angle in ¼-inch strips because skirt steak has long muscle fibers that become chewy if cut parallel to the grain.technique¼-inch strips, 45-degree angle
- ✓Pat your steak completely dry and let it come to room temperature for 20-30 minutes before seasoning to ensure proper browning and even cooking in the high-heat oven environment.timing20-30 minutes
- ✓Cut bell peppers and onions to uniform ½-inch strips so they cook at the same rate as the steak in the 15-20 minute oven window.technique½-inch strips
- ✓Use a heavy-gauge sheet pan and preheat it in the oven for 5 minutes before adding ingredients to create immediate searing contact that prevents steaming.equipment5 minutes preheat
- ✓Add lime juice only after cooking because the acid will denature proteins and turn the steak gray while breaking down the vegetable cell walls into mush.timing