Sheet Pan Steak Fajitas (Printable Version)
Tender steak and bell peppers roasted together with bold seasonings for a quick Tex-Mex dish.
# What You'll Need:
→ Fajitas
01 - 1.5 lbs flank steak or sirloin, thinly sliced
02 - 3 bell peppers (red, yellow, green), seeded and sliced
03 - 1 large red onion, sliced
04 - 2 tbsp olive oil
05 - Juice of 1 lime
→ Fajita Seasoning
06 - 2 tsp chili powder
07 - 1 tsp smoked paprika
08 - 1 tsp ground cumin
09 - 0.5 tsp garlic powder
10 - 0.5 tsp onion powder
11 - 0.5 tsp dried oregano
12 - 0.5 tsp salt
13 - 0.25 tsp black pepper
14 - 0.25 tsp 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
# Method:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - Mix all fajita seasoning spices in a small bowl until evenly blended.
03 - In a large bowl, toss steak strips, bell peppers, and onion with olive oil, lime juice, and the prepared seasoning mixture.
04 - Spread the steak and vegetables in a single layer on the prepared baking sheet.
05 - Cook in the oven for 18 to 20 minutes, stirring once midway, until steak reaches desired doneness and vegetables are tender with slight charring.
06 - Remove from oven and let sit for 2 minutes to allow flavors to settle.
07 - Serve immediately with warmed tortillas, garnished with cilantro, sour cream, salsa, and lime wedges as desired.
# Chef's Tips:
01 -
- One pan means one cleanup, which honestly might be the best part of dinner.
- The steak gets these beautiful caramelized edges while the peppers turn sweet and slightly charred at the same time.
- You can have warm, restaurant-quality fajitas on the table faster than ordering takeout.
02 -
- Slice your steak against the grain or it'll be chewy instead of tender, and that one detail changes everything.
- Don't skip the halfway stir—the bottom of the pan gets hotter than the top, and you want everything cooked evenly.
- If your peppers look barely done, give them another two or three minutes; they taste better when they've got some color on them.
03 -
- Buy steak that's already somewhat thin, or ask the butcher to slice it for you—it saves time and you'll get cleaner cuts.
- Don't crowd the pan if you can help it; steak needs space to actually sear instead of steaming, so if your sheet pan is small, roast in two batches and keep the first batch warm.