Sheet Pan Steak Fajitas

There was a Tuesday last fall when I opened the fridge and found a flank steak I'd forgotten about, some peppers going soft, and exactly zero motivation to stand over the stove. I tossed everything onto a sheet pan with lime and spices, slid it into the oven, and twenty minutes later the kitchen smelled like a taqueria. My husband walked in, looked at the pan, and said it was the best accidental dinner I'd ever made.

I started making this for my kids after soccer practice because they could build their own fajitas at the table and I didnt have to negotiate toppings. One night my daughter loaded hers with so much salsa it dripped everywhere, and she still asks for fajita night every week. Its become the meal that gets everyone to the table without complaints.

Ingredients

• Flank steak or sirloin (1.5 lbs, sliced thin): Flank steak has great beefy flavor and slices beautifully against the grain, which keeps it tender even when roasted hot and fast.
• Olive oil (2 tbsp for marinade, 1 tbsp for vegetables): Helps the spices stick to the meat and keeps the peppers from drying out in the oven.
• Lime juice (2 tbsp): Fresh lime juice brightens everything and tenderizes the steak just enough without turning it mushy.
• Garlic (2 cloves, minced): Adds a sharp, savory base that mellows into sweetness as it roasts.
• Chili powder (1.5 tsp): Brings warm, earthy heat without overwhelming the other flavors.
• Ground cumin (1 tsp): This is the spice that makes it taste like fajitas, smoky and a little nutty.
• Smoked paprika (1 tsp): Adds a layer of depth that tastes like the steak was cooked over a flame.
• Dried oregano (0.5 tsp): A little herbal note that ties the marinade together.
• Kosher salt (0.5 tsp for steak, 0.5 tsp for vegetables): Seasons everything evenly and draws out the natural juices.
• Black pepper (0.25 tsp for steak, 0.25 tsp for vegetables): Just enough to add a gentle bite.
• Bell peppers (3, any colors, sliced): They get sweet and slightly charred in the oven, and the mix of colors makes the pan look vibrant.
• Red onion (1 large, sliced): Roasts into soft, caramelized ribbons that add sweetness and texture.
• Flour or corn tortillas (8 small): Warm tortillas are essential for wrapping up all the juicy, spiced filling.
• Optional toppings (cilantro, avocado, salsa, sour cream, lime wedges): Let everyone customize their fajitas with whatever they love most.

Instructions

Preheat and Prep the Pan:

Set your oven to 425°F and line a large sheet pan with parchment or foil. This high heat gives the steak and vegetables a little char without drying them out.

Make the Marinade:

In a large bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper until smooth. Toss the steak strips in the marinade and let them sit while you prep the vegetables, even just five minutes makes a difference.

Season the Vegetables:

In another bowl, toss the sliced bell peppers and onion with olive oil, salt, and pepper. Make sure every piece is coated so they roast evenly.

Arrange Everything on the Pan:

Spread the vegetables across the sheet pan in one layer, then lay the steak strips on top. This way the steak juices drip down and flavor the vegetables as everything cooks.

Roast and Stir:

Slide the pan into the oven and roast for 18 to 20 minutes, stirring halfway through. The steak should be just cooked through and the vegetables tender with crispy edges.

Warm the Tortillas:

While the fajitas roast, heat your tortillas in a dry skillet or wrap them in foil and warm them in the oven for the last few minutes.

Serve and Top:

Pile the steak and vegetables into warm tortillas and let everyone add their favorite toppings. The lime wedges are worth squeezing over the top right before you take a bite.

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The first time I brought this to a potluck, I watched people go back for seconds and then thirds, scraping the pan clean. Someone asked if I'd been cooking all day, and I just smiled and said it took twenty minutes. That moment when a simple recipe surprises people never gets old.

Make It Your Own

You can swap the steak for chicken thighs or shrimp if you want a lighter option, just adjust the cooking time so the protein doesnt overcook. I have also added sliced jalapeños or poblanos when I want more heat, and sometimes I throw in a handful of cherry tomatoes that burst and get jammy in the oven. This recipe is flexible enough to handle whatever you have on hand.

Storing and Reheating

Leftovers keep well in an airtight container in the fridge for up to three days. I reheat them in a hot skillet for a minute or two to bring back some of the crispness, though my kids will eat them cold straight from the container. The flavors deepen overnight, so sometimes the next day is even better than the first.

Serving Suggestions

We usually serve these with a side of rice or black beans when we want something more filling, and a simple salad with lime vinaigrette if we are keeping it light. Tortilla chips and guacamole on the side turn it into a full Tex Mex spread without much extra effort.

• Add a squeeze of fresh lime right before serving for a bright, acidic pop.
• If you like things spicy, sprinkle some crushed red pepper flakes over the steak before roasting.
• Leftover fajita mixture makes an excellent filling for quesadillas or scrambled eggs the next morning.

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This is the kind of recipe that makes weeknights feel less like a chore and more like something to look forward to. I hope it becomes one of those meals you make over and over, the one everyone asks for by name.

Recipe FAQs

→ How long should I marinate the steak?

Marinating for 5–10 minutes is enough to infuse flavor, but letting it rest up to 1 hour in the refrigerator enhances tenderness and depth.

→ Can I use different vegetables with this dish?

Yes, swapping bell peppers for jalapeños or poblano peppers adds heat, and adding onions helps balance sweetness and texture.

→ What is the best cut of steak to use?

Flank steak or sirloin sliced thinly works best for quick cooking and tenderness when roasted on a sheet pan.

→ How do I know when the steak is cooked properly?

Roast for 18–20 minutes until steak reaches your desired doneness, stirring halfway to ensure even cooking and juicy texture.

→ What are good serving suggestions for this dish?

Serve with warmed tortillas and optional toppings like fresh cilantro, sliced avocado, salsa, or lime wedges for extra brightness.

→ Is this dish suitable for a gluten-free diet?

Yes, using corn tortillas or skipping tortillas altogether keeps it gluten-free. Check toppings to avoid gluten contamination.