Sheet Pan Steak Fajitas (Printable View)
Juicy steak strips and vibrant bell peppers roasted on a single sheet pan for a flavorful Tex-Mex meal.
# 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
# How to Make It:
01 - Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
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. 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.
05 - Roast in the oven for 18–20 minutes, stirring halfway through, until the steak is cooked to your desired doneness and the vegetables are tender and slightly caramelized.
06 - Warm the tortillas in a dry skillet or directly on the oven rack for 1–2 minutes.
07 - Serve the steak and vegetables in warm tortillas. Top with fresh cilantro, a squeeze of lime, and your favorite toppings.
# Expert Suggestions:
01 -
- The entire meal cooks on one pan, which means zero cleanup and maximum flavor when the steak juices mingle with the peppers.
- Twenty minutes in the oven creates perfectly tender steak with those gorgeous caramelized edges you usually need a highheat stovetop to achieve.
02 -
- Slicing the steak against the grain makes even flank steak tender. Look for the muscle fibers running through the meat and cut perpendicular to them.
- Do not skip the halfway stir. Without it, the vegetables on the bottom will steam in the steak juices instead of roasting properly.
03 -
- Letting the steak rest for five minutes after slicing locks in the juices, so do not skip this step even if you are hungry.
- Extra lime wedges on the table make all the difference because that acid punch brightens every single bite.