Sheet Pan Steak Fajitas (Printer-friendly)
Tender steak roasted with colorful bell peppers and onions, seasoned with classic spices for a flavorful weeknight dish.
# What You'll Need:
→ Steak and Marinade
01 - 1.5 lbs flank steak or sirloin, cut into 0.5 inch strips
02 - 2 tbsp olive oil
03 - 2 tbsp freshly squeezed lime juice
04 - 1 tsp chili powder
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 0.5 tsp garlic powder
08 - 0.5 tsp onion powder
09 - 0.5 tsp kosher salt
10 - 0.25 tsp black pepper
→ Vegetables
11 - 3 bell peppers, any colors, seeded and sliced into strips
12 - 1 large red onion, peeled and sliced into wedges
13 - 1 tbsp olive oil
14 - 0.5 tsp kosher salt
15 - 0.25 tsp black pepper
→ To Serve
16 - Warm corn or flour tortillas
17 - Fresh cilantro, chopped
18 - Lime wedges
19 - Sliced avocado or guacamole (optional)
20 - Sour cream or Greek yogurt (optional)
# How To Make It:
01 - Set the oven to 425°F and line a large baking sheet with parchment paper or foil.
02 - Combine steak strips with olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl. Toss until evenly coated. Allow to marinate 10 minutes, or up to 1 hour refrigerated for enhanced flavor.
03 - Toss sliced bell peppers and red onion with olive oil, kosher salt, and black pepper in a separate bowl until evenly coated.
04 - Arrange the vegetables evenly on the prepared baking sheet. Lay the marinated steak strips atop the vegetables in a single layer.
05 - Place the baking sheet in the oven and roast for 15 to 20 minutes, stirring once halfway through, until the steak reaches desired doneness and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warm tortillas and preferred toppings such as cilantro, lime wedges, avocado, and sour cream.
# Expert Tips:
01 -
- Everything cooks on one pan, which means minimal cleanup and maximum flavor packed into 35 minutes.
- The steak stays tender while the vegetables caramelize just enough to taste almost smoky.
- You can have dinner ready before most people finish their commute home.
02 -
- Don't crowd the baking sheet or you'll steam instead of roast, and you'll lose that crucial caramelization that makes this taste special.
- The steak keeps cooking for a minute after you pull it out, so pulling it off the heat just slightly before it looks done gives you the most tender result.
03 -
- Cut your steak against the grain so every bite feels tender, not chewy, no matter how you cooked it.
- Let the lime juice sit on the steak for a minute before adding the other spices so the acid starts breaking down the meat fibers and infusing the flavor deeper.