Sheet Pan Steak Fajitas (Print View)

Tender steak and bell peppers roasted on a sheet pan with bold, zesty seasoning for easy flavorful meals.

# What You'll Need:

→ Proteins

01 - 1.5 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 tortillas (flour or corn)
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sour cream (optional)
20 - Sliced avocado or guacamole (optional)

# How to Make:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or foil to ease cleanup.
02 - In a large bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, sea salt, black pepper, and lime juice.
03 - Add the sliced steak, red, yellow, and green bell peppers, and red onion to the marinade. Toss thoroughly to coat evenly.
04 - Spread the marinated steak and vegetables in a single layer on the prepared pan.
05 - Roast in the preheated oven for 17 to 20 minutes, stirring halfway through, until the steak reaches desired doneness and the vegetables are tender with slightly charred edges.
06 - Remove from the oven and serve immediately with warm tortillas. Garnish with chopped cilantro, lime wedges, sour cream, and avocado or guacamole as desired.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so you can actually sit down and eat instead of scrubbing dishes.
  • The steak stays tender and juicy without any fancy technique or babysitting.
  • It tastes like you marinated for hours, but the whole thing is done in under forty minutes.
02 -
  • Slice the steak against the grain or it will be tough no matter how perfectly you cook it.
  • Stir the pan halfway through roasting so the vegetables char evenly and the steak does not overcook on one side.
  • Do not skip the lime juice in the marinade, it tenderizes the meat and brightens the whole dish.
03 -
  • Use parchment paper instead of foil if you want even easier cleanup and less sticking.
  • Add a pinch of cayenne to the marinade if you like real heat, or a teaspoon of honey if you want a hint of sweetness.
  • Let the pan rest for a minute after pulling it from the oven so the juices redistribute and everything stays moist.

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