Sheet Pan Steak Fajitas

My oven was acting up one Tuesday and I needed dinner fast. I threw steak and peppers on a sheet pan with spices I had open on the counter. Twenty minutes later the kitchen smelled like a taqueria and I never looked back.

I made this for my neighbors once after they helped me move a couch up the stairs. They showed up skeptical about sheet pan steak but left asking for the recipe. That felt pretty good.

Ingredients

• Flank steak or sirloin (1.5 lbs, sliced thin): Flank steak has more chew but soaks up marinade beautifully. Sirloin is leaner and cooks faster. Either way, slice against the grain or youll be chewing forever.
• Olive oil (2 tbsp for steak, 1 tbsp for vegetables): Helps the spices stick and keeps everything from drying out under high heat. I learned not to skip this after one sad, leathery batch.
• Lime juice (2 tbsp, about 1 lime): Fresh lime brightens the marinade and tenderizes the meat a little. Bottled juice works but tastes flat by comparison.
• Garlic (2 cloves, minced): Fresh garlic turns sweet and mellow in the oven. Jarred garlic burns too fast and tastes bitter.
• Chili powder (1.5 tsp): The backbone of the fajita flavor. I use a blend with some heat but not too much.
• Ground cumin (1 tsp): Adds warmth and that earthy smell that makes the whole house feel like dinnertime.
• Smoked paprika (1 tsp): Gives a hint of smoke without firing up a grill. Regular paprika is fine but smoked makes it taste like more effort than it was.
• Dried oregano (0.5 tsp): A tiny amount goes a long way. It adds a savory herbal note that rounds everything out.
• Kosher salt (0.5 tsp for steak, 0.5 tsp for vegetables): Season both components separately or the vegetables end up bland and the steak gets too salty.
• Black pepper (0.25 tsp for steak, 0.25 tsp for vegetables): Freshly ground makes a noticeable difference. The pre-ground stuff sits in the cabinet too long.
• Bell peppers (3, any colors, sliced): I like using red, yellow, and orange for color. Green peppers work but taste more bitter.
• Red onion (1 large, sliced): Sweetens as it roasts and gets these caramelized edges. Yellow onion works too but red looks prettier.
• Flour or corn tortillas (8 small, warmed): Corn tortillas are gluten-free and have more flavor. Flour tortillas are softer and easier for kids to handle.
• Optional toppings (cilantro, avocado, salsa, sour cream, lime wedges): These turn a simple dinner into something that feels special. I always keep avocado and lime on hand.

Instructions

Preheat and prep your pan:

Set the oven to 425°F and line a large sheet pan with parchment or foil. This keeps cleanup easy and prevents sticking.

Mix the marinade and coat the steak:

Whisk olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper in a large bowl. Toss the steak strips until every piece is coated and let them sit for 5 to 10 minutes while you handle the vegetables.

Season the vegetables:

In another bowl, toss bell peppers and onion with olive oil, salt, and pepper. Make sure theyre evenly coated so they roast instead of steam.

Arrange everything on the pan:

Spread the vegetables across the sheet pan first, then lay the steak strips on top in a single layer. This keeps the steak from sitting in moisture and helps it brown.

Roast and stir:

Slide the pan into the oven and roast for 18 to 20 minutes, stirring everything halfway through. The steak should be cooked through and the vegetables tender with some charred edges.

Warm the tortillas and serve:

Heat tortillas in a dry skillet or wrap them in foil and warm in the oven for a few minutes. Pile the fajita mixture into tortillas and add your favorite toppings.

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The first time I pulled this out of the oven my kids actually cheered. It might have been the smell or the fact that they could build their own tacos, but either way it became a weekly request.

How to Store and Reheat Leftovers

Let the steak and vegetables cool completely before transferring them to an airtight container. They keep in the fridge for up to three days. Reheat gently in a skillet over medium heat or microwave in short bursts so the steak does not turn rubbery.

Ways to Switch It Up

Swap steak for chicken thighs or shrimp and adjust the cooking time. Chicken takes about the same time, shrimp cooks in 10 to 12 minutes. Add sliced jalapeños or poblano peppers for heat, or toss in some cherry tomatoes for extra sweetness and juice.

What to Serve Alongside

These fajitas are filling on their own but I like adding a side of cilantro lime rice or black beans. A simple slaw with lime and cabbage balances the richness, and chips with guacamole never hurt anyone.

• Cilantro lime rice soaks up the juices and adds freshness.
• Black beans make it more filling and add fiber.
• A quick cabbage slaw with lime cuts through the richness and adds crunch.

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This recipe saved me on nights when I thought I had nothing to give. It turns out you do not need much when the oven does most of the work.

Questions & Answers About the Recipe

→ What cut of steak works best?

Flank steak or sirloin sliced thin works best for tender, quick cooking and excellent flavor absorption.

→ Can I use different vegetables?

Yes, swapping bell peppers for poblano or adding sliced jalapeños can add more heat and variety.

→ How long should the steak marinate?

Marinating 5–10 minutes adds good flavor, but up to an hour in the refrigerator deepens the taste.

→ What temperature is ideal for roasting?

Roasting at 425°F (220°C) ensures the steak cooks quickly while vegetables become tender and slightly charred.

→ Are there gluten-free options?

Using corn tortillas instead of flour tortillas keeps the meal gluten-free.

→ How can I add protein variety?

Chicken or shrimp can replace steak for different protein options while keeping the method the same.