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Sheet Pan Steak Fajitas

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By Sabrina Lowell • February 14th, 2026
Sizzling Sheet Pan Steak Fajitas with Bell Peppers roast in the oven, showcasing juicy steak strips and tender, colorful peppers ready for warm tortillas. Pin it
Sizzling Sheet Pan Steak Fajitas with Bell Peppers roast in the oven, showcasing juicy steak strips and tender, colorful peppers ready for warm tortillas. | tasteterritory.com

This dish combines juicy flank steak strips with colorful bell peppers and red onions, all roasted together on a single sheet pan. The steak is marinated in a blend of lime juice, chili powder, cumin, and smoked paprika, imparting a smoky, tangy flavor. Roasting brings out a caramelized depth in the vegetables while keeping them tender. Ready in under 40 minutes, this meal pairs perfectly with warm corn tortillas and fresh cilantro, making it ideal for a quick weeknight dinner.

The smell of sizzling peppers and spices hit me before I even walked into the kitchen. My roommate had decided to experiment with sheet pan dinners, and fajitas were on the menu. That evening taught me that the easiest meals often become the ones we crave most.

Last winter my sister came over exhausted after a brutal week at work. I threw these fajitas together in twenty minutes, and we sat at the counter eating straight from the pan. Sometimes the best dinners happen when you keep things simple.

Ingredients

  • Flank or skirt steak: Thinly slicing against the grain keeps these cuts tender and quick to cook
  • Lime juice: Fresh is non negotiable here, it cuts through the richness and brightens everything
  • Chili powder blend: The combination of spices gives that classic fajita flavor without overwhelming the beef
  • Bell peppers: Using three colors makes the final dish vibrant and each variety brings a different sweetness
  • Red onion: It becomes sweet and mellow when roasted, perfect against the savory steak

Instructions

Marinate the steak:
Whisk together the oil, lime juice, and spices in a large bowl. Toss the steak strips until coated and let them sit while you prep the vegetables.
Prep the vegetables:
Slice your peppers and onions into strips that will cook evenly. Spread them across the baking sheet and give them a light coating of oil and seasoning.
Arrange and roast:
Layer the marinated steak over the vegetables and roast at high heat. Flip everything halfway through so nothing gets too dark.
Warm the tortillas:
A quick pass in a dry skillet or directly on the oven rack makes them pliable and ready to hold all those juices.
A close-up of Sheet Pan Steak Fajitas with Bell Peppers reveals charred, caramelized vegetables and seasoned beef, garnished with fresh cilantro and lime wedges. Pin it
A close-up of Sheet Pan Steak Fajitas with Bell Peppers reveals charred, caramelized vegetables and seasoned beef, garnished with fresh cilantro and lime wedges. | tasteterritory.com

My friend Marco insists on adding sliced jalapeños to the pan, and the heat works beautifully with the sweet peppers. Now we argue over who gets to eat the roasted chiles straight from the sheet pan.

Making It Your Own

Chicken works just as well if you prefer white meat, and portobello mushrooms make a surprisingly hearty vegetarian version. I have even made these with leftover roasted pork on a lazy Sunday.

Serving Suggestions

Skip the tortillas and serve everything over greens for a lighter take. A cold Mexican beer or a crisp white wine cuts through the spices perfectly.

Make Ahead Strategy

The marinade works wonders overnight, so prep the steak the night before for a five minute dinner. Roasted leftovers reheat beautifully for lunch the next day.

  • Let the steak rest for a few minutes after cooking so the juices redistribute
  • Warm your serving plates so the tortillas stay pliable longer
  • Have your toppings ready before the sheet pan comes out of the oven
Hearty Sheet Pan Steak Fajitas with Bell Peppers are served family-style on a rustic table, with guacamole, sour cream, and warm corn tortillas. Pin it
Hearty Sheet Pan Steak Fajitas with Bell Peppers are served family-style on a rustic table, with guacamole, sour cream, and warm corn tortillas. | tasteterritory.com

There is something deeply satisfying about a meal that comes together this quickly and tastes this good. Now that is a weeknight win worth repeating.

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Sizzling Sheet Pan Steak Fajitas with Bell Peppers roast in the oven, showcasing juicy steak strips and tender, colorful peppers ready for warm tortillas.
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Sheet Pan Steak Fajitas

Tender steak strips roasted with vibrant bell peppers and onions for a quick, flavorful Tex-Mex dish.

Prep 15m
Cook 20m
Total 35m
Servings 4
Difficulty Easy

Ingredients

Steak and Marinade

  • 1 1/2 lbs flank steak or skirt steak, sliced into thin strips
  • 2 tbsp olive oil
  • 2 tbsp lime juice (about 1 lime)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Vegetables

  • 3 bell peppers (red, yellow, green), sliced into strips
  • 1 large red onion, sliced into wedges

To Serve

  • 8 small corn or flour tortillas
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, cut into wedges
  • Optional: sour cream, guacamole, salsa, shredded cheese

Instructions

1
Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2
Prepare Steak Marinade: In a large bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the steak strips and toss to coat evenly. Let marinate while you prepare the vegetables.
3
Arrange Vegetables: Spread the sliced bell peppers and red onion evenly on the prepared baking sheet. Drizzle with a little olive oil and season lightly with salt and pepper.
4
Layer Steak Over Vegetables: Arrange the marinated steak strips over the vegetables in an even layer, ensuring the meat contacts the pan for proper searing.
5
Roast Until Cooked Through: Roast in the oven for 18-20 minutes, stirring halfway through cooking. Cook until the steak reaches your desired doneness and vegetables are tender with slight caramelization.
6
Warm Tortillas: Warm the tortillas in a dry skillet over medium heat or directly on the oven rack for 1-2 minutes until pliable and lightly toasted.
7
Assemble and Serve: Serve the steak and vegetables in warm tortillas. Top generously with fresh cilantro, a squeeze of lime, and your choice of sour cream, guacamole, salsa, or shredded cheese.
Additional Information

Equipment Needed

  • Large rimmed baking sheet
  • Mixing bowls
  • Chef's knife
  • Cutting board
  • Tongs or spatula

Nutrition (Per Serving)

Calories 390
Protein 29g
Carbs 30g
Fat 18g

Allergy Information

  • Contains wheat (if using flour tortillas)
  • Contains dairy (if toppings include cheese or sour cream)
  • For gluten-free preparation, use corn tortillas and ensure all packaged ingredients are certified gluten-free
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Sabrina Lowell