Cook up these Keto Sheet Pan Steak Fajitas and it’ll be up there with all the family favourites!
This healthy fajita recipe is really easy to put together, all in one sheet-pan. And read on to see the amazing Mexican coleslaw with lime dressing!
Keto Sheet Pan Steak, por favor!
The fajita is a Tex-Mex dish filled with little strips of meat cut from the beef skirt. As time went by, people have become creative in making signature fajitas that they’re now made with different fillings not limited to the cuts of beef skirt.
Originally, back in the 1930s, the beef skirt would be given to Mexican ranch workers (vaqueros) along with the hide, head and entrails as part of their wage for the day. They made hearty dishes with what they were given which gave rise to the evolution of fajitas as we know them today.
Pretty neat, huh?
Tip your Cowboy Hats to these Keto Steak Fajitas
The term ‘fajita’ now describes anything cooked and wrapped up in soft tortillas, or served on a hot skillet. In this recipe, you’ll find out how I make it with steak and a sheet pan!
INCREDIBLE keto sheet pan steak fajitas. The prefect healthy family meal to throw together in the oven or BBQ. Who says healthy food is difficult?And yes, we can enjoy these healthy low-carb fajitas as there are no tortillas to worry about, which makes them a healthy recipe and a cheaper one too!
Are you hungry yet? Once these keto fajitas start cooking in your oven (or even on the BBQ), your kitchen will be filled with the most amazing aromas.
Try this Easy Keto Sheet Pan Meal!
Serve the low-carb tortillas on a sheet pan, or on top of a bowl of my Mexican coleslaw salad with lime dressing. This fajita recipe makes for a filling and delicious Tex-Mex meal. Why not match it with low-carb drinks for dinner with friends?
Give this vibrant, healthy and colourful fresh sheet pan fajita recipe a try!
Keto Sheet Pan Steak Fajitas
Calculate ingredients
Ingredients
- 2 cloves garlic crushed
- 1 onion sliced thin
- 0.5 tsp chilli powder or more to taste
- 1 tbsp ground cumin powder
- salt/pepper to taste
- 60 ml (0.25 cups) coconut oil or olive oil
- 1 lime juice and zest
- 1 lemon juice and zest
- 750 g (1.65 lb) steak
- 1 red pepper sliced
- 1 yellow pepper sliced
Equipment
Instructions
- Mix all the ingredients together in the sheet pan/baking tray.
- Bake at 180C/350F for 15 minutes. Stir half way through cooking so the fajitas are cooked and mixed thoroughly.
- Serve on Mexican coleslaw with lime dressing, or on a simple green salad with lime juice and olive oil drizzled over.
Nutrition
Mike
Libby, I just wanted to say that you nailed the seasoning perfectly on the fajitas. Although not a Texan, we make and eat a fair amount of Tex-Mex food and this was a great find. For your readers who have the time and a grill, I would suggest marinating the skirt steak (or flank if you can't find skirt) overnight. We used your recipe for this and placed the oil, seasonings, one small sliced onion and some cilantro (coriander) in a zipper bag and refrigerated overnight. In the morning, we flipped the bag over before work and when we got home, I grilled the steak to a medium rare while cooking the peppers and a couple of additional sliced onions on the grill also. This turned out absolutely fantastic. For me the cilantro is much more than garnish, it is an essential part of any Tex-Mex recipe.
For those that like it a little spicier, some red pepper flakes or cayenne pepper added to the marinade will give it some bite. We grilled jalapeno peppers and served on the side.
Libby www.ditchthecarbs.com
Hey there Mike, what an awesome suggestion to marinate the meat overnight, and in a zipper bag to make it super easy to flip and rub the marinade in. I'm so glad you loved these, an easy one-pan family meal for sure.
Jan
Why so many images of same dish? All this just slows down loading site. We all know what sliced red peppers look like. Please. Stop the incessant food porn. Same goes for many other sites. Show us what cooked recipe looks like and the recipe. A few tips and maybe a video. Promote then move on. Right now your site is hung up on one of your videos. Sorry. Might have liked this.
Libby www.ditchthecarbs.com
Hi there, if you would like to become a member of my private site for paying members and no advertising, you can join here. No advertising. No promotions. This is the free site where unfortunately advertising is required 🙂
Colleen
Yes I’m not the person above, I’m just looking at your site for the first time and I know the way this is set up may be out of your control with the ridiculous amount of scrolling and scrolling over incessant unwanted Ads and I wasn’t sure half the time if some of them were connected with you or not.
I must say though that I’ve been on the site for ages trying to work it all out and it’s not easy at all because of this.
I don’t understand why you’re in NZ but the online membership and other content is from the USA except that you must have affiliates living there.
I was also looking for a ‘contact’ form as I have questions, found it once then for the life of me spent ages but couldn’t find it again
I’m only using this other persons reply as I can’t find yours!
My main Q is whether there’s any other alternative than to join the membership as I, not sure if it’s right for me.
I am already educated on the nutritional side of the low carb and keto way of eating as I’ve bought a few excellent books over years, I just need help with basic planning of a very simple budget meal plan with alternative recipes for milk and cheese.
I haven’t got the energy to spend ages in food preparation but I can see that so,e of your recipes are quite simple.
Also I don’t need to go into all the other basic educational part of your membership.
If it was in NZ dollars I’d give it a try for a month or so but $35USD Is probably close to $65 a month AUD which I can’t afford on a,pension.
I’d appreciate some further information.
Thank you
Libby www.ditchthecarbs.com
Hi there Moana, apologies for the adverts, this is what pays for my ever-increasing bills required to keep my site going, but my private members-only website https://ditchthecarbspro.com is advert free. Yes I price in USD because 85% of my readers are from the US and I have a diverse worldwide audience and so everyone understands US$ but no-one would understand NZ$. To help you decide if PRO is right for you, I offer two levels of service - free and paid. ???? - website http://www.ditchthecarbs.com ???? - Ditch The Carbs PRO - Course & Membership - PRO is the most popular online course that guides you every step of the way PLUS mini-challenges so you can make progress FAST! You can join and get ????????? ?????? ?????. Please read all the FAQ on the joining page, I am always completely transparent to say it's not for everyone. It's for those who are absolutely 110% ready to commit to low-carb for life! If you just want meal planning and budgeting tips, maybe subscribing to the meal planner would be more advantageous for you perhaps? You can see them here. (P.S. I removed your email from your comment to protect your privacy) 🙂
Mabel
What quantity is considered one serving for tracking purposes? How many grams or ounces please, if anyone knows. Thank you
Libby www.ditchthecarbs.com
Recipe states it serves 5. You can also use the converter inside the recipe to dial up or down how many servings you wish to make (the nutrition panel will remain the same).
audrey y
What cut of steak would you recommend? Every time i buy pre-cut steak strips, they come out like leather
Libby www.ditchthecarbs.com
It sounds like you are cooking them for too long, I simply buy beef schnitzel or minute steaks. Both are the very thin cuts of meat.
Lee
I can’t get the coke Slaw recipe to come up. What am I doing wrong?
Libby www.ditchthecarbs.com
I just checked and the link works, but here it is again just in case. It's soooooo good.
Dawn Winstead
Sorry!!! I some how missed reading the first paragraph where you stated skirt steak I do not know how I did that??? So no need to answer my question!!! Thank You & God Bless You For All The Wonderful Recipes & Helpful Advice!!! 🙂
Dawn Winstead
Hello! What cut steak do you suggest best for this? I know a thinner type like flank etc. but I've seen in some info read while back when eating keto said some cuts grass fed beef better than others. Thank You & God Bless You! Not sure why the question for help to make a crisper crust is posted on this recipe??? But I would like know answer too! 😉
Marie
What kinds of steak work best in the sheet pan recipe?
Denise
Can anyone give me tips on making he crust CRUNCHY and crisp? Mine came out a bit soft and soggy, but taste was fine. I rolled fairly thin and cooked on parchment on my pizza pan.
I did top with sauce and toppings as soon as it came out without letting it cool.
Thanks in advance! Will make again with some suggestions for a crispier crust!
NJroute22
You forgot the onion and cilantro in your ingredients list!!
Libby www.ditchthecarbs.com
Whoops, I forgot the onion. Cilantro/coriander was just for garnish. Thank you for spotting this.