Sheet Pan Steak Fajitas (Printable)
Tender steak and bell peppers roasted together with zesty spices for a vibrant, easy one-pan meal.
# Ingredient List:
→ Proteins
01 - 1.5 lbs flank steak or skirt steak, thinly sliced against the grain
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 medium red onion, sliced
→ Marinade & Seasonings
06 - 3 tablespoons olive oil
07 - 2 teaspoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - ½ teaspoon garlic powder
11 - ½ teaspoon onion powder
12 - ½ teaspoon dried oregano
13 - ½ teaspoon sea salt
14 - ¼ teaspoon black pepper
15 - Juice of 1 lime
→ To Serve
16 - Warm flour or corn tortillas
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sour cream (optional)
20 - Sliced avocado or guacamole (optional)
# How to Make:
01 - Set the oven to 425°F. Line a large sheet pan with parchment paper or foil to simplify cleanup.
02 - In a large mixing bowl, whisk together olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, sea salt, black pepper, and lime juice.
03 - Add the thinly sliced steak, red, yellow, and green bell peppers, and sliced red onion to the marinade. Toss thoroughly to ensure even coating.
04 - Distribute the marinated steak and vegetables in a single even layer on the prepared sheet pan.
05 - Place the sheet pan in the oven and roast for 17 to 20 minutes, stirring halfway through, until the steak reaches desired doneness and vegetables are tender with lightly charred edges.
06 - Remove from oven and serve immediately alongside warm tortillas. Garnish with chopped cilantro, lime wedges, sour cream, and avocado or guacamole as preferred.
# Expert Tips:
01 -
- Everything cooks on one pan, which means you'll spend more time eating and less time scrubbing.
- The steak comes out impossibly tender while the peppers get those gorgeous charred edges that taste like pure umami.
- You can have dinner ready in under 40 minutes, including prep, which somehow feels like cheating.
02 -
- Slice your steak against the grain; this is non-negotiable if you want tenderness, and it's worth taking the extra 30 seconds to get it right.
- Don't skip the halfway stir; it ensures everything cooks evenly and prevents the peppers from sticking to the pan.
03 -
- Buy your steak from a butcher if you can and ask them to slice it; they'll do it more evenly than most home cooks, and it genuinely makes a difference.
- If your peppers aren't charring enough, increase the oven temperature to 450°F, but watch carefully so the steak doesn't overcook.