Sheet Pan Steak Fajitas (Printable version)
Tender steak and vibrant bell peppers roasted together with zesty seasoning for an easy meal.
# What You'll Need:
→ Proteins
01 - 1 1/2 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 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon sea salt
14 - 1/4 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 Prepare:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil to ensure easy cleanup.
02 - In a large 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 sliced steak, red, yellow, and green bell peppers along with the red onion to the marinade and toss thoroughly to coat evenly.
04 - Spread the marinated steak and vegetables in a single, even layer on the prepared sheet pan.
05 - Roast in the preheated oven for 17 to 20 minutes, stirring once halfway through, until the steak reaches desired doneness and vegetables are tender with slightly charred edges.
06 - Remove from oven and serve immediately with warm tortillas, garnished with chopped cilantro, lime wedges, sour cream, and avocado as desired.
# Expert advice:
01 -
- Everything cooks on one pan, so your kitchen stays calm and your sink stays happy.
- The steak comes out tender and the peppers get this charred sweetness that tastes like you've been cooking all day.
- Fifteen minutes of prep means you're actually relaxed when your guests show up.
02 -
- Slice your steak against the grain or every bite will be chewy—this one lesson changed my entire relationship with sheet pan cooking.
- Don't skip the halfway stir; it's the difference between everything cooking evenly and having some pieces overcooked while others lag behind.
03 -
- If you have time, marinate the steak and vegetables for up to two hours before roasting—the flavors go deeper and more subtle, less like seasoning was just sprinkled on top.
- A little extra charring on the pepper edges isn't a mistake; that caramelization is where sweetness comes from.