Sheet Pan Steak Fajitas (Printable version)
Tender steak and vibrant peppers roasted together for a flavorful Tex-Mex dish ready in minutes.
# Ingredient list:
→ Protein
01 - 1 1/2 lbs flank steak or sirloin, thinly sliced against the grain
→ Vegetables
02 - 3 bell peppers (red, yellow, green), seeded and sliced
03 - 1 large red onion, peeled and sliced
→ Marinade
04 - 3 tablespoons olive oil
05 - 2 tablespoons fresh lime juice (about 1 lime)
06 - 2 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon dried oregano
12 - 1 teaspoon salt
13 - 1/2 teaspoon black pepper
→ To Serve
14 - 8 small flour or corn tortillas, warmed
15 - Lime wedges
16 - Fresh cilantro, chopped
17 - Optional: sour cream, salsa, sliced avocado, shredded cheese
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper.
03 - Add sliced steak, bell peppers, and red onion to the marinade. Toss until the ingredients are evenly coated.
04 - Spread the marinated steak and vegetables in a single layer on the prepared sheet pan.
05 - Roast for 18 to 20 minutes, stirring halfway through, until steak is cooked through and vegetables are tender with slight caramelization.
06 - Warm tortillas as preferred. Serve steak and vegetables with tortillas, garnished with cilantro and lime wedges. Add optional toppings as desired.
# Expert Tips:
01 -
- No hovering over a hot stove—everything cooks together while you prep the toppings.
- The high oven heat gives you those charred edges without any smoky kitchen drama.
- Minimal cleanup means you can enjoy dinner instead of scrubbing pans afterward.
02 -
- Slice the steak against the grain or it turns tough—look for the direction of the muscle fibers and cut perpendicular.
- Do not skip the halfway stir or the bottom layer will char too much while the top stays pale.
03 -
- Use a cast iron sheet pan if you have one—it holds heat like a dream and gives you restaurant level sear marks.
- Taste a piece of steak before serving and hit it with a pinch of flaky salt if it needs a final boost.