Sheet Pan Steak Fajitas (Printable version)
Tender steak strips roasted with vibrant bell peppers and onions for a quick, flavorful Tex-Mex dish.
# Ingredient list:
→ Steak and Marinade
01 - 1 1/2 lbs flank steak or skirt steak, sliced into thin strips
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 tsp chili powder
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Vegetables
11 - 3 bell peppers (red, yellow, green), sliced into strips
12 - 1 large red onion, sliced into wedges
→ To Serve
13 - 8 small corn or flour tortillas
14 - 1/4 cup fresh cilantro, chopped
15 - 1 lime, cut into wedges
16 - Optional: sour cream, guacamole, salsa, shredded cheese
# Directions:
01 - Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - 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.
03 - 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.
04 - Arrange the marinated steak strips over the vegetables in an even layer, ensuring the meat contacts the pan for proper searing.
05 - 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.
06 - 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.
07 - 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.
# Expert Tips:
01 -
- The marinade does double duty, flavoring the steak while the oven handles all the heavy cooking
- Everything roasts together on one pan, leaving you with practically no cleanup
02 -
- Slicing the steak against the grain is what keeps it from being chewy, take the extra second to do it right
- A crowded pan steams instead of roasts, so use a large baking sheet or cook in batches
03 -
- Line your baking sheet with parchment paper for the easiest cleanup ever
- A squeeze of fresh lime right before serving transforms the whole dish