Sheet Pan Steak Fajitas (Printable)
Steak and colorful peppers roasted on a single sheet for a quick, vibrant Tex-Mex dinner.
# What You'll Need:
→ Steak and Marinade
01 - 1.5 lbs flank steak or sirloin, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1.5 tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 0.5 tsp dried oregano
09 - 0.5 tsp kosher salt
10 - 0.25 tsp freshly ground black pepper
→ Vegetables
11 - 3 bell peppers (varied colors), seeded and sliced
12 - 1 large red onion, sliced
13 - 1 tbsp olive oil
14 - 0.5 tsp kosher salt
15 - 0.25 tsp black pepper
→ To Serve
16 - 8 small flour or corn tortillas, warmed
17 - Optional toppings: fresh cilantro, sliced avocado, salsa, sour cream, lime wedges
# How-To Steps:
01 - Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper. Add the steak strips and toss to coat evenly. Let marinate for 5 to 10 minutes.
03 - In a separate bowl, toss the sliced bell peppers and red onion with olive oil, kosher salt, and black pepper until well coated.
04 - Spread the vegetable mixture evenly across the prepared sheet pan. Layer the marinated steak strips over the vegetables in a single layer.
05 - Roast in the preheated oven for 18 to 20 minutes, stirring halfway through, until steak reaches desired doneness and vegetables are tender with slight charring.
06 - Warm the tortillas according to package instructions.
07 - Serve the steak and vegetable mixture in warm tortillas topped with your choice of optional garnishes.
# Expert Tips:
01 -
- Everything cooks on one pan, so cleanup is just tossing foil and wiping down a bowl.
- The steak stays tender and picks up this smoky, tangy flavor that tastes like youve been marinating it all day.
- You can double it without any extra effort and feed a crowd on a weeknight.
02 -
- Slice the steak against the grain or it will be chewy no matter how perfectly you cook it.
- Dont crowd the pan or the vegetables will steam instead of roast, and you will lose that charred flavor.
03 -
- Let the steak come to room temperature for about ten minutes before marinating so it cooks more evenly.
- Use parchment paper instead of foil if you want easier cleanup, it does not stick and you can just toss it when you are done.