Sheet Pan Steak Fajitas (Printable Format)
Tender steak and colorful bell peppers roasted on a single pan for a vibrant Tex-Mex dinner.
# What You Need:
→ Proteins
01 - 1.5 lbs flank steak or sirloin, thinly sliced
→ Vegetables
02 - 3 bell peppers (red, yellow, green), seeded and sliced
03 - 1 large red onion, sliced
→ Oils and Acids
04 - 2 tbsp olive oil
05 - Juice of 1 lime
→ Seasonings
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
# How-To Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or foil to facilitate cleaning.
02 - Whisk together chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, black pepper, and red pepper flakes in a small bowl.
03 - In a large bowl, toss the sliced steak, bell peppers, and red onion with olive oil, lime juice, and the prepared seasoning until thoroughly coated.
04 - Evenly spread the seasoned steak and vegetables in a single layer on the prepared baking sheet.
05 - Cook in the oven for 18 to 20 minutes, stirring halfway through, until the steak reaches desired doneness and the vegetables are tender with slight charring.
06 - Remove from oven and allow the mixture to rest for 2 minutes.
07 - Serve hot with warmed tortillas, garnished with chopped cilantro, sour cream, salsa, and lime wedges as preferred.
# Expert Suggestions:
01 -
- Everything happens on one pan, which means one thing to wash instead of a kitchen full of chaos.
- The steak gets this perfect charred edge while staying juicy inside, something I stumbled into by accident and now do on purpose.
- Your kitchen smells incredible for hours, and people think you've been slaving away when really you've been sitting on the couch.
02 -
- Slice your steak against the grain if you want tender bites; I discovered this when I did it the wrong way and spent the whole meal chewing.
- Don't crowd the pan—if your sheet isn't big enough, use two; the steak and peppers need space to roast, not steam, and that makes all the difference between good and incredible.
03 -
- Slice your steak against the grain for tenderness, and if you freeze it for thirty minutes first, the knife will go through like butter.
- Use smoked paprika instead of regular paprika because it gives you that restaurant smokiness without needing to do anything extra.