Meals · High Protein
Steak Fajita Sheet Pan (47g Protein)
This hands-off sheet pan dinner delivers 30 grams of protein and 498 calories per serving. Sliced flank steak and colorful bell peppers roast on a preheated pan for charred, sizzling fajitas without the stovetop splatter, ready in 25 minutes with warm tortillas, Greek yogurt crema, and all the fixings for four.
Nutrition per serving
- Protein
- 47 g
- Calories
- 590
- Carbs
- 50 g
- Fat
- 19 g
Nutritional values are estimates based on standard ingredient data and may vary by brand or preparation method. This information is for general reference only and is not a substitute for professional dietary advice. Consult a healthcare provider or registered dietitian for personalized nutrition guidance.
Ingredients
- 1.25 lbs flank steak — sliced thin against the grain
- 3 medium bell peppers — red, yellow, and green, sliced
- 1 large yellow onion — sliced
- 3 tbsp olive oil
- 1 tbsp chili powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 whole lime — juiced, divided
- 8 medium flour tortillas — warmed
- 1 cup greek yogurt — plain, for crema
- 1/2 cup cheddar cheese — shredded
- 1/4 cup cilantro — chopped
- 1/2 cup salsa — for serving
Steps
- Position oven rack 6 inches from broiler. Place a large rimmed sheet pan in oven and preheat broiler to high for 10 minutes. The pan must be screaming hot.
- While oven preheats, slice flank steak thin against the grain into 1/4-inch strips. Slice peppers and onion into similar-sized strips.
- Make fajita seasoning: Combine chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a small bowl.
- In a large bowl, toss steak with 2 tablespoons olive oil, half the fajita seasoning, and juice of 1 lime. In another bowl, toss peppers and onion with remaining oil and seasoning.
- Carefully remove hot sheet pan from oven. Working quickly, spread vegetables in a single layer on one half of the pan and steak on the other. They should sizzle immediately.
- Broil 4-5 minutes until steak is browned and vegetables are charred at edges. Flip steak pieces and stir vegetables. Broil another 3-4 minutes until steak reaches desired doneness (medium-rare: 130°F internal).
- Make crema while fajitas cook: Stir together Greek yogurt, remaining lime juice, and a pinch of salt.
- Remove pan from oven. Squeeze remaining lime juice over everything. Let steak rest 2 minutes.
- Warm tortillas in microwave (wrapped in damp paper towel, 30 seconds) or on a dry skillet.
- Serve steak and peppers in warm tortillas with crema, shredded cheese, cilantro, and salsa.
Why This Works
Flank steak delivers 21g protein per 100g raw (USDA #169563) and takes beautifully to high heat. The secret to sheet pan fajitas that rival restaurant versions: preheating the pan under the broiler for 10 full minutes. When the steak and peppers hit that screaming-hot surface, they sizzle and char immediately. Mimicking the effect of a 500°F plancha or cast-iron skillet. The broiler's direct radiant heat browns the tops while the hot pan sears the bottoms. No flipping required for the vegetables; one flip for the steak ensures even cooking. Slicing against the grain shortens the muscle fibers, making each bite tender despite the lean cut.
The Hot Pan Technique
This method is adapted from Serious Eats' sheet pan fajita approach. The preheated pan is non-negotiable. Skip it and you'll get steamed, gray meat instead of charred fajitas. Use a heavy-duty rimmed sheet pan (not nonstick, which can't handle broiler heat). When you add the steak, don't crowd it. A single layer ensures proper browning. The 6-inch distance from the broiler is the sweet spot: close enough for intense heat, far enough to prevent burning before the interior cooks. Total broil time of 8-9 minutes yields medium-rare steak; add 2 minutes for medium.
Make It Your Own
Swap flank steak for skirt steak (similar protein, more fat and flavor) or chicken breast for a leaner option. For low-carb, skip tortillas and serve over cauliflower rice or mixed greens. Add sliced jalapeños to the vegetable side for heat. The Greek yogurt crema provides 6g protein per serving. Substitute sour cream if you prefer, but you'll lose that protein boost. Make extra seasoning and store in an airtight container for up to 6 months.
Sources Research-Backed
Frequently Asked Questions
Can I use frozen peppers and onions for sheet pan fajitas?
Fresh is best for this method. Frozen vegetables release too much moisture and steam instead of char. If you must use frozen, spread them on a separate pan and roast at 425°F until thawed and dried out (about 10 minutes) before adding to the preheated sheet pan.
How do I store and reheat leftover steak fajitas?
Store steak and peppers together in an airtight container for 3-4 days. Reheat in a hot skillet with a drizzle of olive oil for 2-3 minutes. The stovetop keeps the steak tender while the microwave makes it chewy. Use leftovers for quesadillas, burrito bowls, or steak and eggs.
Can I use taco seasoning instead of making fajita seasoning?
Yes, taco seasoning works since the spices overlap significantly. Use about 2 tablespoons store-bought taco seasoning. For more authentic fajita flavor, add an extra 1/2 teaspoon of cumin. Fajita seasoning is typically heavier on cumin than taco blends.
