If you love the melted cheese covering steak and peppers of Philly Cheesesteaks then you’ll love these Homemade Cheesesteak Fajitas. This sheet pan meal comes together in under 30 minutes and is not only one the whole family will enjoy but perfect for busy weeknights.
Why This Recipe Works
When life is hectic or school has started and sports and activities are in full swing, easy weeknight dinners are a must and these fajitas are not only easy to prepare they’re also quick making them a perfect weeknight dinner. This is a sheet pan meal!
I love fajitas though and try not to limit them to just during the week. This recipe makes a great meal for entertaining too. Pair it with a classic margarita and you’ll have one delicious meal your guests will remember.
Whenever I prepare these I load up on the toppings and spread them out in the middle of the table. My kids love it! Adding some sour cream, avocado, or even salsa adds a huge amount of flavor and is perfectly delicious wrapped in a fajita.
- Sirloin Steak: slice the meat thin against the grain so the pieces come out tender and not tough once cooked. I prefer to buy thin cut sirlion, which helps when preparing it.
- Mushrooms: these are purely optional but they mix so well with the steak and cheese that I almost say they’re required.
- Shredded Cheese: Cheesesteak typically comes with american cheese or provolone. You can purchase shredded cheese or buy a block and shred your own.
- One: In a large bowl mix the olive oil, dijon mustard, Worcestershire Sauce, salt, pepper, garlic powder, onion powder, and brown sugar until combined.
- Two: Add the sliced sirloin, onion, bell peppers, and mushrooms to the bowl and toss to coat in the marinade.
- Three: Place the mixture onto a rimmed baking sheet and spread it out. Bake at 425ºF for 15 minutes.
- Four: Remove the pan from the oven and sprinkle the cheese on top. Return it to the oven for 1 more minute to melt the cheese.
These homemade cheesesteak fajitas don’t need much since they’ve got plenty of flavor on their own, but sometimes the toppings are the best part. Here are some delicious topping ideas to add if you want to bring some more bulk to your fajitas.
- Sour Cream
- Lime Wedges
- Pico de Gallo
- No need to set up the fajitas for everyone. Place the flour tortillas, cheesteak mixture, and all the toppings on the table or a bar and let everyone make their own.
- Place the sirloin steak into the freezer for a couple of minutes before you plan on slicing it. This makes cutting it easier.
- You can also change up this recipe to make them into tacos, quesadillas, or even serve it over rice burrito-bowl style.
Well, not much, however, fajitas are served in a taco shell so technically they are a taco but tacos aren’t always considered a fajita. Typically, fajita ingredients, including the veggies, are grilled whereas tacos have many fresh ingredients like lettuce and tomato that aren’t always cooked.
Absolutely! There’s no need to serve the cheesesteak mixture or any fajita mixture on a tortilla, especially if you want to cut down on carbs. You can serve it over rice or alongside beans or even over cauliflower rice.
I prefer to keep my fajita side dishes simple if I prepare any at all. Refried beans or even cooked black beans are great simple options, or even chips and salsa. If you want something a little fancier you could prepare Spanish rice or even a corn salad.
If you made this Homemade Cheesesteak Fajitas I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!
Homemade Cheesesteak Fajitas
- Sheet Pan
- Sharp Knife
- Mixing Bowl
- Measuring Cups and Spoons
- 1½ lbs Sirloin Steak sliced thin
- 1/4 cup Olive Oil
- 1 tablespoon Dijon Mustard
- 1/4 cup Worcestershire Sauce
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Onion Powder
- 1 tablespoon Brown Sugar
- 1 large Onion sliced thin
- 1 medium Green Bell Pepper seeds removed and sliced thin
- 1 medium Red Bell Pepper seeds removed and sliced thin
- 1/2 lb Mushrooms (optional)
- 8 ounces Shredded Mozzarella or Provolone Cheese
- 8 Flour Tortillas
- Preheat the oven to 425ºF.
- In a large bowl combine the olive oil, dijon mustard, Worcestershire Sauce, salt, pepper, garlic powder, onion powder, and brown sugar until mixed.
- Add the beef, onions, bell peppers, and mushrooms (optional) to the marinade and toss to coat.
- Place the mixture on a rimmed baking sheet and spread out. Bake for 15 minutes.
- Remove the baking sheet from the oven and sprinkle the cheese on top of the cheesesteak mixture. Return the pan to the oven for 1 minute to let the cheese melt.
- Warm the flour tortillas and spoon the cheesesteak mixture on top. Serve with your favorite toppings.