Sheet Pan Steak Fajitas

My favorite meals are those that are simple and flavorful.  This sheet pan recipe can be prepared to go in the oven in just a few minutes and is a favorite of our family.  Since I can’t currently eat bell peppers, I used zucchini in its place.  It was the perfect substitution and even my husband wasn’t aware of the zucchini.  If you are good with bell peppers, you can easily use them in place of the zucchini or do a combo of both.


  • 1.5 pounds skirt steak, cut into 1/4 inch strips, across the grain
  • 2 medium yellow onions, sliced thinly
  • 2 small zucchini, cut into large matchsticks (can sub for 2 bell peppers)
  • 2 teaspoons cumin
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2-3 tablespoons avocado or olive oil

Preheat oven to 400 degrees.

Toss sliced onions, zucchini, and skirt steak on a large sheet pan (lined with parchment paper for easy clean up). Drizzle avocado oil and sprinkle with seasoning (cumin, turmeric, garlic powder, salt, and black pepper).  Toss to coat well and spread evenly.

Cook for 20 minutes.

Serve in your favorite tortillas and top with your favorite fajita toppers, such as avocado, cilantro, lime juice, pico de gallo, sour cream.

Pictured above is steak fajitas in my favorite Siete foods almond flour tortillas and topped with avocado, lime juice, and Cleveland Kraut beet kraut.