Sheet Pan Steak Fajitas (Printable version)
Tender steak and bell peppers roasted together with zesty seasoning for easy flavorful dining.
# Ingredient list:
→ Proteins
01 - 1 1/2 lbs flank or skirt steak, thinly sliced against the grain
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 medium red onion, sliced
→ Marinade & Seasonings
06 - 3 tbsp olive oil
07 - 2 tsp chili powder
08 - 1 tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp onion powder
12 - 1/2 tsp dried oregano
13 - 1/2 tsp sea salt
14 - 1/4 tsp black pepper
15 - Juice of 1 lime
→ To Serve
16 - Warm flour or corn tortillas
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sour cream (optional)
20 - Sliced avocado or guacamole (optional)
# Directions:
01 - Preheat oven to 425°F and line a large sheet pan with parchment paper or foil for easy cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice until well combined.
03 - Add sliced steak, bell peppers, and red onion to the bowl; toss thoroughly to ensure even coating with the marinade.
04 - Spread the steak and vegetables evenly in a single layer on the prepared sheet pan.
05 - Roast in the preheated oven for 17 to 20 minutes, stirring halfway through, until the steak reaches desired doneness and vegetables are tender with slightly charred edges.
06 - Remove from oven and serve immediately with warm tortillas. Garnish with cilantro, lime wedges, sour cream, and avocado as desired.
# Expert Tips:
01 -
- One sheet pan means you're not standing over a stove flipping things—everything roasts together while you breathe.
- The steak stays tender and the peppers get just charred enough to taste like they were meant to be together.
- It feels fancy enough for guests but honest enough for a Tuesday night when you're too tired to think.
02 -
- Slice your steak against the grain before cooking—this changes the texture from tough to tender in one simple step.
- Don't crowd the pan; if your ingredients are piled on top of each other, they'll steam instead of roast, and you'll miss that beautiful char.
03 -
- Use a sharp knife and slice your steak when it's slightly cold—it's easier to cut thin and clean, and thin pieces cook faster and more evenly.
- Don't skip the lime juice in the marinade; it's not just flavor, it's brightness that ties everything together and keeps the spices from feeling heavy.