25-Minute Sheet Pan Steak Fajitas (6g Net Carbs)

title: "25-Minute Sheet Pan Steak Fajitas (6g Net Carbs)"
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Y'all, I love fajitas. Growing up, they were a staple, but standing over a hot stove flipping meat and peppers in batches is absolutely not happening on a Tuesday night after a long day. Enter the sheet pan.

This is one of my go-to "I'm exhausted but need to feed the family" meals. It takes maybe 10 minutes to chop everything, you toss it on a pan, and let the oven do the work.

We eat these with whatever low-carb tortillas we have on hand (Mission Carb Balance are the current favorite in our house), but they're honestly just as good in a bowl with some guac and a little sour cream. My husband Diego usually eats his with regular flour tortillas, and that's the beauty of this meal — you only have to cook once, and everyone builds their plate how they want.

25-Minute Sheet Pan Steak Fajitas

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Servings: 4

Ingredients

• 1 lb flank steak or skirt steak, sliced thin against the grain
• 3 medium bell peppers (I like a mix of red, yellow, and green), sliced
• 1 medium yellow onion, sliced
• 2 tbsp avocado oil or olive oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt & 1/4 tsp black pepper

Optional for serving: low-carb tortillas, avocado, sour cream, fresh cilantro, squeeze of lime

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
3. Place the sliced steak, peppers, and onions directly on a large sheet pan.
4. Drizzle the oil over everything, then sprinkle your spice mix on top. Toss it all together with your hands until the meat and veggies are evenly coated. Spread it out into a single layer (this is crucial — if they're piled up, they'll steam instead of roast).
5. Roast for 12-15 minutes, or until the steak is cooked to your liking and the veggies are tender with slightly charred edges.
6. Hit it with a squeeze of fresh lime juice right when it comes out of the oven.

Nutrition Facts (Per Serving, fajita mix only)

• Calories: 310
• Net Carbs: 6g (9g total carbs - 3g fiber)
• Protein: 32g
• Fat: 16g

Maya's Notes

What works: The cleanup is literally one pan. And the edges of the peppers get that perfect slight char if you spread them out enough.
What doesn't: You don't get that loud, sizzling platter restaurant experience, but honestly? I'll trade the sizzle for not having to wash three different pans.
Storage: These keep beautifully in an airtight container in the fridge for up to 4 days. I actually think the flavor gets better on day two, making it perfect for meal prep.

This content is for informational purposes only and is not a substitute for professional medical advice. Always consult your doctor or registered dietitian before making significant dietary changes.