Sheet Pan Steak Fajitas (Printable version)

Tender steak with bell peppers and onions roasted together for a flavorful Tex-Mex dish.

# What You'll Need:

→ Main Ingredients

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 Prepare:

01 - Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
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.
03 - Add the sliced steak, bell peppers, and red onion to the marinade. Toss thoroughly to ensure even coating.
04 - Spread the steak and vegetable mixture evenly in a single layer on the prepared sheet pan.
05 - Place the pan in the oven and roast for 18 to 20 minutes, stirring halfway through, until steak is cooked and vegetables are tender with slight caramelization.
06 - Warm the tortillas as preferred. Serve the roasted steak and vegetables with tortillas, topped with fresh cilantro and lime wedges. Add optional toppings if desired.

# Expert advice:

01 -
  • One pan means one cleanup, and the flavor is anything but rushed.
  • The steak stays tender and juicy while the peppers get this incredible caramelized sweetness that changes everything.
  • It's naturally adaptable—use whatever protein speaks to you and whatever peppers are calling from your produce drawer.
02 -
  • Slice your steak against the grain or it will be tough—I learned this the hard way with an overcooked batch that nobody wanted to chew.
  • Don't skip the halfway stir; the difference between evenly caramelized vegetables and some that are raw is just that one moment of attention.
  • Spreading everything in a single layer matters more than you'd think—crowding the pan steams instead of roasts.
03 -
  • If your oven runs cool, bump the temperature up to 450°F and watch closely so the peppers get properly caramelized without the steak overcooking.
  • The secret to juicy steak is not overdoing it—pull it out when it still has a hint of pink inside because carryover cooking will take it the rest of the way while you're warming tortillas.

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