Just 2 sheet pans and a super easy recipe for 20 minute sheet pan steak fajitas!
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Fresh, new year menu!
True to my typical “Happy New Year” blogging style, we’re keeping things kid/family friendly, super delicious, and do-able for “real families in the real world.” I’ve got some great meal ideas for you to plug into your meal plan for the winter that will keep real food on the table, and everyone in the family happy.
A healthy menu that will STICK in the new year
Because really, if your new year healthy eating goals aren’t sustainable, they will be thrown out the window by January 27th – right?! Easy does it, and baby steps are always (always!) the way to go. Jumping onto the latest diet, or food trend bandwagon sometimes gets you a great kickstart. Go ahead and do a Whole30 if you need to break the sugar habit, or get some food elimination for a period of time on GAPS or Paleo if you need to do some gut healing. But BIG PICTURE, friends. It’s really just all about real food…
Real food that works for YOUR body
That is going to look different for everyone, but the main point here is…would your great-grandparents (or for some of us great-great-grandparents) have eaten it? If they did great. If they didn’t, I’m out for the most part. Simple real ingredients? YES! Mile long list of fake food-like ingredients? I’m out. It really can be that simple. Simple, real food eaten in a balanced way without over-doing one food group, item, or nutrient is always the way our ancestors would have eaten.
So let’s talk about fajitas!
And more specifically lets talk about SHEET PAN fajitas, because boy, oh boy will this blow your mind! We sure do love our Instant Pot for quick, healthy meals on busy days (you will be seeing a lot of those around the internet in the next few weeks!), but truth be told…sheet pan dinners are STILL my go-to on busy weeknights. You can’t beat oven roasted flavor (sorry Instant Pot!), and it doesn’t get much easier than throwing it all on a sheet pan.
The season blend…
The fajita season blend here is super easy to make, and very kid friendly in taste. On purpose! I love me some fajita heat, but if I made them as hot as my husband and I like it, the girls would be a no-go. So this blend is mild on the heat without skipping that amazing fajita flavor, and you can add more heat to your liking (or a squirt or 2 of sriracha to your personal fajita to spice it up!).
The key to juicy, tender grass-fed round steak…
It’s all in the marinade and the cook method. The marinade breaks that tissue down a little bit (you could also tenderize your meat if you want), not only adding a load of flavor, but also making it more tender to chew. And then a super quick, hot broil is the perfect way to lock the steak’s juices in without making it tough.
Serving options (and some wrap/tortilla ideas!)
Here are some of our favorite tortillas/wraps to rotate around!
- Food For Life Sprouted Corn Tortillas (pictured in this post – I love them because they are small and easy for little hands to hold.)
- Food For Life Brown Rice Wraps
- Sami’s Bakery Millet Wraps
- Siete Foods Cassava or Coconut Tortillas
But don’t just limit yourself to wraps. Sometimes I don’t have them in house, or we just want a change up, and the fajita steak and pepper filling tastes so good on top of a baked potato or sweet potato – in fact the sweet potato is on of my girls’ favorite serving methods.
- Raw cow or goat cheese
- Fresh chopped cilantro/parsley
- Sour cream
- Lime juice
20 Minute Sheet Pan Steak Fajitas
FAJITA SEASON BLEND
- 3 tsp chili powder
- 2 tsp garlic powder
- 1 1/2 – 2 tsp sea salt
- 1 1/2 tsp cumin
- 1 1/2 tsp smoked paprika
- Pinch of cayenne (Or to your family’s taste)
FOR THE STEAK/MARINADE
- 1 lb grass-fed round steak or flank steak
- 2 tbsp Fajita Season Blend from above
- 2 tbsp olive oil
- Juice of 1 lime
FOR THE VEGGIES
- 4 medium bell peppers, cored, de-ribbed, and cut into strips
- 1/4 large head of cabbage, cut into strips
- 1 medium/large purple onion, halved and cut into strips
- 3 tbsp ghee, melted
- The rest of the 1-ish tbsp Fajita Season Blend from above
- In a small bowl, whisk together the Fajita Season Blend, and set aside.
- Put the Steak/Marinade ingredients into a glass container with a lid (or a freezer bag), stir to combine, and set in the refrigerator to marinate at least 30 minutes, or up to a day. If you have a busy day, get the steak marinating before you leave for the morning, so it is ready to cook when you get home.
- When you are ready to make the fajitas, pre-heat the oven to 400 degrees.
- Toss the Veggie ingredients together on a large sheet pan, and then divide the veggies onto 2 large sheet pans so they are spread out well for roasting. Roast at 400 degrees for 15 minutes.
- Take the veggies out of the oven, and combine the veggies onto ONE sheet tray, scooting them over to cover just half of the sheet tray. Put the marinated steak onto the other half of the sheet tray, and broil on HI for 4 minutes until the steak is cooked to your liking (this leaves just a slight pink in the middle. If you make thinner strips of steak than what is shown above, you will want to cut the broil time down by a minute or 2.)
More real food SHEET PAN meals you might like ::
- Sheet Pan Balsamic Salmon & Roasted Veggies
- Grass-Fed Mini Meatloaves with Sheet Pan
- Sheet Pan Honey Mustard Crusted Salmon With French Fries & Veggies
- Sheet Pan Grassfed Meatballs, Roasted Brussel Sprouts, & Butternut Squash Noodles
- Paleo Fish ‘N Chips
- Sheet Pan Mahi Mahi Fish Taco Buddah Bowls