Sandwiches & Wraps

Sheet Pan Fajitas

Sandwiches & Wraps

Sheet Pan Fajitas

Recipe courtesy of Modern Day Moguls
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 6

Looking for proof that delicious doesn’t have to be difficult? Say yes to the full-on flavor of these Sheet Pan Fajitas and no to extra dishes.


1½ pounds Aspen Ridge® Natural Angus Beef Strip Steaks

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 orange bell pepper, cut into strips

1 green bell pepper, cut into strips

1 red onion, cut into wedges

Mushrooms, chef’s choice

3 cloves garlic, minced

3 Tbsp olive oil

1/4 cup chopped fresh cilantro leaves

2 Tbsp freshly squeezed lime juice

6 (8-inch) flour or corn tortillas, warmed

For the seasoning:

4 tsp chili powder

2 tsp ground cumin

2 tsp paprika

2 tsp granulated sugar

1 tsp garlic powder

1 tsp onion powder

Cayenne pepper to taste

Salt to taste


  1. Put cubed steak in bag, along with olive oil and fajita seasoning. Let marinate for at least 15 minutes.
  2. Preheat oven to 350°F. Lightly oil a baking sheet or coat with nonstick spray.
  3. Add steak, bell peppers, onion, mushrooms, and garlic in a single layer onto the prepared baking sheet. Make sure veggies get coated in olive oil and fajita seasoning from marinade bag.
  4. Place into oven and bake for 15 minutes, or until the steak is cooked through and the vegetables are crisp-tender. Stir in cilantro and lime juice.
  5. Serve immediately with tortillas.
  6. Enjoy!