Sheet Pan Steak Fajitas (Print Page)
Tender steak and bell peppers roasted on one pan for a vibrant, flavorful meal with minimal cleanup.
# What You Need:
→ Proteins
01 - 1 1/2 lbs flank steak 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 chopped cilantro
18 - Lime wedges
19 - Sour cream (optional)
20 - Sliced avocado or guacamole (optional)
# Directions:
01 - Set oven to 425°F and line a large sheet pan with parchment paper or foil to ensure easy cleanup.
02 - In a large bowl, combine olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, sea salt, black pepper, and lime juice.
03 - Add thinly sliced steak, bell peppers, and red onion to the marinade. Toss thoroughly to coat all ingredients evenly.
04 - Spread the marinated steak and vegetables in a single layer on the prepared sheet pan.
05 - Roast in the preheated oven for 17 to 20 minutes, stirring halfway through, until steak reaches desired doneness and vegetables are tender with lightly charred edges.
06 - Remove from oven and immediately serve with warm tortillas, garnished with cilantro, lime wedges, sour cream, and avocado as desired.
# Expert Tips:
01 -
- One pan means one cleanup, which is honestly the dream on a busy weeknight.
- The steak gets impossibly tender while the peppers blister and caramelize in their own sweet way.
- It tastes like you spent hours in the kitchen when it's really just 35 minutes from start to finish.
02 -
- Slice your steak against the grain or it'll be tough no matter how perfect everything else is—take a second to notice the lines running through it.
- Stir halfway through roasting, or the bottom layer will burn while the top barely cooks.
- Don't skip the fresh lime juice at the end—it's what makes this taste like a restaurant dish instead of just seasoned vegetables.
03 -
- Pat your steak dry before slicing—any moisture will steam instead of sear, and you lose those caramelized edges.
- If your peppers are still too firm when the steak's done, scoop the steak out and give the peppers five more minutes—they cook at their own pace.