Sheet Pan Steak Fajitas (Printable)

Tender steak with vibrant bell peppers and onions, roasted together for a quick flavorful meal.

# Ingredient List:

→ 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 tbsp olive oil
05 - 2 tbsp lime juice (approximately 1 lime)
06 - 2 tsp chili powder
07 - 1 tsp ground cumin
08 - 1 tsp smoked paprika
09 - 0.5 tsp garlic powder
10 - 0.5 tsp onion powder
11 - 0.5 tsp dried oregano
12 - 1 tsp salt
13 - 0.5 tsp 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 the oven to 425°F and prepare a large sheet pan by lining it with parchment paper or lightly oiling the surface.
02 - In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper until combined.
03 - Add the sliced steak, bell peppers, and red onion to the marinade and toss thoroughly to ensure even coating.
04 - Spread the marinated steak and vegetables evenly in a single layer on the prepared sheet pan.
05 - Roast in the preheated oven for 18 to 20 minutes, stirring halfway through, until the steak is cooked through and vegetables are tender with slight caramelization.
06 - Warm the tortillas as desired. Serve the steak and vegetables with warm tortillas, garnished with fresh cilantro and lime wedges. Add optional toppings as preferred.

# Expert Tips:

01 -
  • Everything cooks together on one sheet pan, which means minimal cleanup and no standing over the stove.
  • The steak stays impossibly juicy while the vegetables get those caramelized edges that make you keep sneaking bites.
  • It tastes like you spent hours in the kitchen, but you'll have it on the table in under forty minutes.
02 -
  • Slice your steak against the grain—this one decision is the difference between tender and tough; if you're unsure which direction the grain runs, look at the lines in the raw meat and slice perpendicular to them.
  • Don't skip the halfway stir; some sheet pans cook hotter in certain spots, and rotating everything ensures even caramelization.
  • If you have time, marinating for an hour or two before roasting deepens the flavors in a way that makes people taste the difference.
03 -
  • If your sheet pan has hot spots, rotate it halfway through cooking for more even caramelization, especially if you're using an older oven.
  • Don't crowd the pan—a single layer is essential for proper roasting; if you're doubling the recipe, use two pans instead of stacking ingredients.
  • Leftover steak and vegetables actually taste wonderful cold the next day folded into a salad or stuffed into a sandwich with avocado and lime crema.

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