Sheet Pan Steak Fajitas (Printable Format)
Tender steak and colorful bell peppers roasted together for a quick, flavorful Tex-Mex dinner.
# What You 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
# How-To Steps:
01 - Preheat oven to 425°F. 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. Set aside to marinate for 5 to 10 minutes while preparing vegetables.
03 - Toss bell peppers and red onion with olive oil, salt, and pepper until evenly coated.
04 - Spread vegetables evenly on the prepared sheet pan, then arrange marinated steak strips on top in a single layer.
05 - Roast for 18 to 20 minutes, stirring halfway through, until steak is cooked to desired doneness and vegetables are tender with slight charring.
06 - Warm tortillas according to package instructions.
07 - Fill warm tortillas with skillet mixture and add optional toppings as desired.
# Expert Suggestions:
01 -
- One pan means you can actually sit down after cooking instead of scrubbing three pots.
- The steak gets these crispy edges from the oven heat that I could never get right in a skillet.
- Leftovers taste even better the next day tucked into a quesadilla or scrambled with eggs.
02 -
- Slice the steak against the grain after cooking or even before if you can see the lines clearly. Cutting with the grain makes every bite tough.
- Do not overcrowd the pan or the vegetables will steam instead of roast. Use two pans if you need to double the recipe.
- Stir halfway through or the bottom layer will char while the top stays pale. I forgot once and the onions turned to ash.
03 -
- Marinate the steak for up to an hour in the fridge if you have time. The flavor gets deeper and the meat turns more tender.
- Use a hot oven and do not open the door too early. The high heat creates those crispy edges that make this taste like it came from a restaurant.
- Warm your tortillas properly or they crack when you fold them. A dry skillet for 10 seconds per side works perfectly.