Sheet Pan Steak Fajitas (Printable)
Tender steak and veggies roasted with spices for a fast, flavorful meal.
# What You Need:
→ Steak & 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:
01 - Heat oven to 425°F. 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 to coat evenly and let rest for 10 minutes, or refrigerate up to 1 hour for stronger flavor.
03 - In a separate bowl, toss bell peppers and red onion with olive oil, salt, and pepper until evenly coated.
04 - Arrange the vegetables evenly on the prepared baking sheet, then place marinated steak strips over the top in a single layer.
05 - Cook in the preheated oven for 15 to 20 minutes, stirring once halfway through, until steak reaches preferred doneness and vegetables are tender with slight charring.
06 - Remove from oven and serve immediately with warm tortillas and toppings such as cilantro, lime wedges, avocado, and sour cream as desired.
# Expert Tips:
01 -
- Everything cooks on one sheet, which means minimal cleanup and maximum flavor as the steak juices mingle with caramelized peppers.
- Your kitchen will smell like a proper restaurant without any of the stress or the bill.
- It's fast enough for a weeknight but fancy enough that guests think you've been planning all day.
02 -
- Don't overcrowd the baking sheet, or the steak will steam instead of sear, and you'll lose that crucial browning that makes these taste restaurant-quality.
- Cutting your steak against the grain isn't just fancy technique, it's the difference between tender bites and chewy disappointment.
03 -
- Pat your steak dry before marinating if you want true browning instead of steaming, because moisture is the enemy of that restaurant-quality sear.
- If you have time, marinate the steak in the fridge for up to an hour because cold steak coming into a hot pan creates better browning than room temperature steak.