Sheet Pan Steak Fajitas (Printable)
Steak and colorful bell peppers roasted on one pan for an easy, vibrant Tex-Mex meal.
# What You'll Need:
→ Fajitas
01 - 1.5 pounds flank steak or sirloin, thinly sliced
02 - 3 bell peppers (red, yellow, green), seeded and sliced
03 - 1 large red onion, sliced
04 - 2 tablespoons olive oil
05 - Juice of 1 lime
→ Fajita Seasoning
06 - 2 teaspoons chili powder
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon ground cumin
09 - 0.5 teaspoon garlic powder
10 - 0.5 teaspoon onion powder
11 - 0.5 teaspoon dried oregano
12 - 0.5 teaspoon salt
13 - 0.25 teaspoon black pepper
14 - 0.25 teaspoon crushed red pepper flakes (optional)
→ To Serve
15 - 8 small flour or corn tortillas, warmed
16 - Fresh cilantro, chopped
17 - Sour cream (optional)
18 - Salsa or pico de gallo (optional)
19 - Lime wedges
# How-To Steps:
01 - Set oven to 425°F and line a large baking sheet with parchment paper or foil to facilitate cleanup.
02 - Mix chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and crushed red pepper flakes in a small bowl.
03 - In a large bowl, toss steak strips, bell peppers, and onion with olive oil, lime juice, and the prepared seasoning until evenly coated.
04 - Spread the steak and vegetable mixture in a single, even layer on the prepared baking sheet.
05 - Roast for 18 to 20 minutes, stirring halfway through, until steak reaches desired doneness and vegetables are tender with slight char.
06 - Allow the cooked steak and vegetables to rest for 2 minutes after removing from oven.
07 - Serve hot with warmed tortillas topped with cilantro, sour cream, salsa, and lime wedges.
# Expert Tips:
01 -
- One pan means one cleanup, and that alone might change your weeknight game.
- The steak gets this perfect char from the high heat while the peppers turn jammy and sweet—no babysitting required.
- It feels like you spent way more time than you actually did, which is the best kind of kitchen magic.
02 -
- Don't skip the halfway stir—I learned this the hard way when the bottom of my first batch stuck like it was glued to the pan.
- Slicing the steak thin is non-negotiable; thick pieces won't cook through in twenty minutes and will taste chewy instead of tender.
- The lime juice matters more than you think—it's what keeps this from tasting flat and generic.
03 -
- Keep your knife sharp—this is the one moment where a dull knife makes the whole process harder and less rewarding.
- Pat the steak dry with a paper towel before slicing so it browns properly instead of steaming itself.
- Make your seasoning blend ahead of time and store it in a small jar so you can throw this together on nights when you need dinner fast.