Sheet Pan Steak Fajitas (Printer-friendly)
Tender strips of steak roasted alongside colorful bell peppers and onions seasoned with classic fajita spices.
# What You'll Need:
→ Steak & Marinade
01 - 1.5 pounds flank steak or sirloin, cut into 0.5-inch strips
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lime juice
04 - 1 teaspoon chili powder
05 - 1 teaspoon ground cumin
06 - 1 teaspoon smoked paprika
07 - 0.5 teaspoon garlic powder
08 - 0.5 teaspoon onion powder
09 - 0.5 teaspoon kosher salt
10 - 0.25 teaspoon black pepper
→ Vegetables
11 - 3 bell peppers (any colors), seeded and sliced into strips
12 - 1 large red onion, peeled and sliced into wedges
13 - 1 tablespoon olive oil
14 - 0.5 teaspoon kosher salt
15 - 0.25 teaspoon black pepper
→ To Serve
16 - Warm corn or flour tortillas
17 - Fresh chopped cilantro
18 - Lime wedges
19 - Sliced avocado or guacamole (optional)
20 - Sour cream or Greek yogurt (optional)
# How to Prepare:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil.
02 - In a large bowl, combine steak strips with 2 tablespoons olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss to coat evenly. Let marinate for 10 minutes or up to 1 hour in the refrigerator for enhanced flavor.
03 - In a separate bowl, toss bell peppers and red onion with 1 tablespoon olive oil, 0.5 teaspoon kosher salt, and 0.25 teaspoon black pepper until evenly coated.
04 - Spread the seasoned vegetables evenly over the prepared baking sheet. Layer the marinated steak strips on top in a single layer.
05 - Place in the oven and roast for 15 to 20 minutes, stirring once halfway through, until steak reaches desired doneness and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warm tortillas and optional toppings such as cilantro, lime wedges, avocado, and sour cream.
# Expert Advice:
01 -
- One sheet pan means one dish to wash, which honestly might be the best part of dinner.
- The steak stays incredibly tender while the peppers get these caramelized, slightly charred edges that taste like restaurant-quality fajitas.
- Fifteen minutes of prep and twenty minutes in the oven—your entire meal is ready before you'd finish cooking rice on the stovetop.
02 -
- Don't skip the halfway stir—some vegetables will cook faster than others, and stirring ensures nothing burns while everything reaches that perfect tenderness.
- If you're using a thinner cut of steak, check it around the 12-minute mark; cooking time varies wildly depending on thickness and your oven's temperament.
03 -
- Pat your steak strips dry before marinating—this helps them brown better and cook more evenly instead of steaming in their own moisture.
- Don't crowd your sheet pan; if you're cooking for more than four people, use two pans so everything has room to caramelize properly rather than steam.