Sheet Pan Steak Fajitas

I threw this together on a Wednesday night when I had nothing defrosted and a fridge full of peppers about to turn. The sizzle when I pulled that sheet pan out, all caramelized edges and lime-bright steak, made me forget I was tired. My partner walked in, sniffed the air, and said it smelled like vacation. It became our midweek reset meal after that.

The first time I made these for friends, I doubled the recipe and still ran out. One of them stood at the counter, folding tortilla after tortilla, saying nothing, just chewing and nodding. That quiet approval meant more than any compliment. Now I keep flank steak in the freezer just in case people show up hungry.

Ingredients

• 1 1/2 lbs flank steak or skirt steak, thinly sliced against the grain: Slicing against the grain is the difference between tender bites and chewy regret, so take a second to look at the muscle fibers before you cut.
• 1 large red bell pepper, sliced: Red peppers bring sweetness that balances the heat and char.
• 1 large yellow bell pepper, sliced: Yellow adds a mild, almost fruity note that rounds out the mix.
• 1 large green bell pepper, sliced: Green gives that classic fajita bite with a little grassy edge.
• 1 medium red onion, sliced: Red onion softens and caramelizes beautifully without turning mushy.
• 3 tbsp olive oil: This coats everything evenly and helps the spices bloom in the heat.
• 2 tsp chili powder: The backbone of the fajita flavor, earthy and warm.
• 1 tsp ground cumin: Cumin adds depth and a hint of smokiness that makes everything taste richer.
• 1 tsp smoked paprika: This is what gives you that campfire char without a grill.
• 1/2 tsp garlic powder: Garlic powder distributes more evenly than fresh and toasts in the oven.
• 1/2 tsp onion powder: Adds savory sweetness that fresh onion alone cant match.
• 1/2 tsp dried oregano: A little oregano brings an herbal lift that ties everything together.
• 1/2 tsp sea salt: Salt pulls out moisture and intensifies every other flavor.
• 1/4 tsp black pepper: Just enough to add a gentle kick without overpowering the spices.
• Juice of 1 lime: Lime brightens the marinade and tenderizes the steak in minutes.
• Warm tortillas, flour or corn: Corn tortillas are naturally gluten-free and hold up well to juicy fillings.
• Fresh cilantro, chopped: Cilantro adds a fresh, herbal pop right before serving.
• Lime wedges: A squeeze of lime at the table wakes everything up.
• Sour cream, optional: Creamy, tangy, and cooling against the spice.
• Sliced avocado or guacamole, optional: Rich and buttery, avocado makes every bite feel indulgent.

Instructions

Preheat and Prep:

Set your oven to 425°F and line a large sheet pan with parchment or foil. This step saves you from scraping burnt-on bits later.

Mix the Marinade:

In a large bowl, whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, black pepper, and lime juice. The smell alone will wake up your appetite.

Toss Everything Together:

Add the sliced steak, bell peppers, and red onion to the bowl. Use your hands or tongs to toss until every piece is coated in that spice-slicked marinade.

Spread on the Pan:

Arrange the steak and vegetables in a single layer on the sheet pan. Crowding leads to steaming instead of roasting, so give everything a little space.

Roast and Stir:

Slide the pan into the oven and roast for 17 to 20 minutes, stirring halfway through. The steak should be browned and the peppers tender with crispy edges.

Serve Hot:

Pull the pan out and pile everything into warm tortillas. Top with cilantro, a squeeze of lime, and whatever else makes you happy.

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One night I made these while my neighbor was over, and she asked if she could take a plate home to her husband. The next morning she texted me asking for the recipe. That is when I knew this was more than just dinner, it was the kind of thing people remember and want to make their own.

How to Get Perfectly Tender Steak Every Time

The secret is in the slicing. Look at your steak and find the direction the muscle fibers run, then cut straight across them. Those short fibers break apart easily when you chew. I also pull the steak out of the oven right at 20 minutes, even if it looks a little pink, because it keeps cooking on the hot pan and I would rather have juicy than dry.

Best Tortilla Choices for Fajitas

I used to think flour tortillas were the only option until I tried good corn tortillas warmed directly over a gas flame. They get a little smoky and hold up better to all the juice. If you are using store-bought, wrap them in foil and warm them in the oven for the last five minutes of roasting. They come out soft and pliable, not cracked and sad.

Make-Ahead and Storage Tips

You can marinate the steak and vegetables up to two hours ahead, which makes the flavors even deeper. Leftovers keep in the fridge for three days and reheat well in a hot skillet. I have even eaten them cold, straight from the container, standing at the counter after a long day.

• Store the steak and vegetables separate from the tortillas and toppings to keep everything fresh.
• Reheat in a skillet over medium-high heat for the best texture, not the microwave.
• If you are meal prepping, make a double batch and portion it into containers with tortillas on the side.

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This recipe turned weeknight cooking into something I actually look forward to instead of dread. I hope it does the same for you.

Recipe FAQs

→ What cut of steak is best for this dish?

Flank or skirt steak works best as they slice thinly and cook quickly while staying tender.

→ Can I prepare this ahead of time?

Yes, marinating the steak and vegetables for up to 2 hours enhances flavors before roasting.

→ Are there good alternatives to steak?

Chicken breast or portobello mushrooms can be substituted for a different protein option.

→ What spices give the fajitas their flavor?

A blend of chili powder, ground cumin, smoked paprika, garlic, onion powder, and oregano creates the signature zesty seasoning.

→ How do I prevent the vegetables from becoming soggy?

Roast at a high temperature (425°F) and avoid overcrowding the pan to keep peppers tender with slight char.

→ What sides complement this dish?

Warm tortillas, fresh cilantro, lime wedges, sour cream, and avocado complement the meal perfectly.