Sheet Pan Steak Fajitas (Print View)
Thinly sliced steak roasted with bell peppers and onions on a sheet pan for a vibrant dish.
# What You'll 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 tablespoons olive oil
05 - 2 tablespoons lime juice (approx. 1 lime)
06 - 2 teaspoons chili powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon dried oregano
12 - 1 teaspoon salt
13 - 0.5 teaspoon 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
# How to Make:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly oil it.
02 - Whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper in a large bowl.
03 - Add sliced steak, bell peppers, and red onion to the marinade. Toss until evenly coated.
04 - Spread steak and vegetables evenly on the prepared pan in a single layer.
05 - Roast for 18–20 minutes, stirring halfway, until steak is cooked through and vegetables are tender and slightly caramelized.
06 - Warm tortillas as desired. Serve steak and vegetables with tortillas, garnished with cilantro and lime wedges. Add preferred toppings.
# Expert Suggestions:
01 -
- Everything cooks on one pan, which means minimal cleanup and maximum flavor.
- The steak stays juicy and the vegetables caramelize into something almost candy-like, no babysitting required.
- Ready in 35 minutes total, but tastes like you've been fussing over it all day.
02 -
- Slice your steak against the grain or it'll be chewy no matter how perfectly you cook it; once I learned this, I never served tough fajitas again.
- The halfway stir is non-negotiable because the edges brown faster than the center; a few burnt bits add character, but a fully charred pan is just sad.
03 -
- If you have the time, marinating the steak and peppers for up to two hours in the fridge deepens the flavor significantly and means less seasoning ends up on the pan.
- Warming your tortillas properly makes every bite better; a cold tortilla tastes like an afterthought, while a warm one becomes part of the whole experience.