Sheet Pan Steak Fajitas (Printable Version)

Tender steak strips and colorful peppers roasted together for a quick, flavorful Tex-Mex dinner.

# What You'll Need:

→ Steak and Marinade

01 - 1.5 lbs flank steak or sirloin, sliced into thin strips
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, 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

# Method:

01 - Preheat oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - Whisk olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper in a large bowl. Add steak strips and toss to coat. Let marinate for 5 to 10 minutes.
03 - Toss bell peppers and red onion with olive oil, salt, and pepper in a separate bowl until evenly coated.
04 - Spread vegetables evenly on the prepared pan. Arrange marinated steak strips over vegetables in a single layer.
05 - Roast in the oven for 18 to 20 minutes, stirring halfway through, until steak is cooked through and vegetables are tender with slight charring.
06 - Heat tortillas according to package directions.
07 - Serve steak and vegetable mixture in warm tortillas with desired toppings.

# Chef's Tips:

01 -
  • Everything cooks on one pan so cleanup takes about thirty seconds
  • The steak stays juicy because the vegetables release just enough moisture while roasting
  • You can double it without any extra effort and leftovers taste even better the next day
02 -
  • Slice the steak against the grain or it will be chewy no matter how perfectly you cook it
  • Dont skip stirring halfway through or the bottom vegetables will steam instead of roast
  • If your steak strips are thicker than a half inch they might need an extra few minutes
03 -
  • Let the steak rest for a few minutes after it comes out of the oven so the juices redistribute instead of running all over your cutting board
  • If you double the recipe use two sheet pans or the vegetables will steam and turn soggy instead of caramelizing
  • Freeze any leftover marinade in an ice cube tray so you can pop out a cube next time and skip measuring spices

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