Sheet Pan Steak Fajitas (Print Page)
Tender steak strips with roasted bell peppers and onions cooked on a single pan for vibrant flavors.
# What You Need:
→ Fajitas
01 - 1.5 lbs flank steak or sirloin, thinly sliced against the grain
02 - 3 bell peppers (red, yellow, green), seeded and sliced
03 - 1 large red onion, peeled and sliced
→ Marinade
04 - 3 tbsp olive oil
05 - 2 tbsp lime juice (about 1 lime)
06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 0.5 tsp garlic powder
10 - 0.5 tsp onion powder
11 - 0.5 tsp dried oregano
12 - 1 tsp salt
13 - 0.5 tsp 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 - Combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper in a large bowl and whisk to blend.
03 - Add sliced steak, bell peppers, and red onion to the bowl. Toss thoroughly to coat evenly with marinade.
04 - Spread the steak and vegetables in a single layer on the prepared sheet pan.
05 - Roast in the oven for 18 to 20 minutes, stirring halfway through, until the steak is cooked through and vegetables are tender with slight caramelization.
06 - Warm tortillas as preferred. Serve the cooked steak and vegetables with tortillas, garnished with chopped cilantro and lime wedges. Add desired toppings.
# Expert Tips:
01 -
- One pan means one cleanup, which feels like you've won at life when you're already tired from cooking.
- The steak stays juicy while the peppers turn jammy and caramelized, so you get this perfect balance of textures without any fussing.
- It tastes like you've been cooking all day but took less time than scrolling through your phone.
02 -
- Slice your steak against the grain, or you'll end up with chewy pieces that resist your teeth—this one detail changes everything.
- Don't skip the halfway stir; the pieces closest to the pan edge cook faster, and mixing them around prevents some from drying while others lag behind.
03 -
- If you have time, marinate the steak separately for up to 2 hours before adding the vegetables—this gives the meat more time to absorb flavor and become even more tender.
- Don't let the steak cool before serving; fajitas are meant to be eaten right off the pan while everything's still hot and the tortillas still have steam rising off them.