Save This dish features tender steak strips marinated with lime juice and spices, roasted alongside colorful bell peppers and onions on a sheet pan for a quick, flavorful Tex-Mex meal. The preparation involves seasoning the steak and vegetables separately, then roasting them together until the steak is cooked and peppers are slightly charred. Serve with warm tortillas and optional fresh toppings for a balanced and satisfying dinner perfect for busy evenings.
I used to think fajitas meant standing over a sizzling cast iron skillet, smoke alarm threatening to go off. Then one Thursday after work, I tossed everything onto a sheet pan instead. The oven did all the heavy lifting while I changed out of my work clothes, and I've never gone back.
My neighbor wandered over once when I had the oven door open, basting everything mid-roast. She asked what smelled so good and I just pointed at the sheet pan. Now she makes these every Sunday and her kids ask for them by name.
Ingredients
- Flank steak or sirloin: Flank steak has better chew and soaks up marinade beautifully, but sirloin works if that is what you have. Slice it thin against the grain or it will feel like shoe leather.
- Olive oil: This coats everything so it roasts instead of steams. Do not skip it or you will end up with sad, pale vegetables.
- Lime juice: Fresh lime is the difference between flat and bright. Bottled juice tastes like regret.
- Garlic: Minced fresh garlic gets sweet and mellow in the oven. Jarred garlic burns too fast and tastes bitter.
- Chili powder, cumin, smoked paprika, oregano: This quartet makes it taste like fajitas instead of random roasted meat. The smoked paprika is the secret that makes people ask what you did differently.
- Bell peppers: Use at least two colors so it looks like you tried. Red and yellow are sweetest, green adds a little bite.
- Red onion: It caramelizes better than yellow onion and does not turn to mush. White onion works too but lacks that slight sweetness.
- Tortillas: Warm them or they crack when you fold them. I learned this the hard way during a dinner party.
Instructions
- Preheat and prep:
- Get your oven to 425°F and line a big sheet pan with parchment or foil. Foil makes cleanup even easier if you are feeling lazy.
- Marinate the steak:
- Whisk olive oil, lime juice, garlic, and all the spices in a large bowl until it smells like a taco truck. Toss the steak strips in there and let them sit while you chop the vegetables, at least five minutes.
- Toss the vegetables:
- In another bowl, coat your peppers and onion with olive oil, salt, and pepper. Make sure every piece is glossy or some will taste bland.
- Arrange everything:
- Spread the vegetables across the sheet pan in one layer, then lay the steak strips on top. Single layer is key or everything steams instead of roasts.
- Roast and stir:
- Slide the pan into the oven for 18 to 20 minutes, stirring halfway through so the bottom does not char while the top stays pale. The steak should be just cooked and the peppers should have some color on the edges.
- Warm tortillas and serve:
- Heat your tortillas in a dry skillet or wrap them in foil and stick them in the oven for the last few minutes. Pile the fajita mixture into warm tortillas and let everyone build their own with toppings.
Save The first time I made these for my brother, he ate four and then asked if I had any leftovers he could take home. There were no leftovers. Now I double the recipe when he visits.
How to Make It Even Faster
Buy pre-sliced peppers and onions from the produce section if you are truly swamped. I have done this on nights when I got home late and no one knew the difference. You can also marinate the steak the night before so all you do is toss and roast when you walk in the door.
Switching Up the Protein
Chicken thighs work great here, just cut them into strips and roast a few minutes longer. Shrimp cooks faster, so add them in the last eight minutes or they turn rubbery. I have also used leftover rotisserie chicken tossed in at the end just to warm through.
What to Do with Leftovers
Leftover fajita mix makes an excellent breakfast scrambled into eggs or piled onto a tortilla with cheese for a quick quesadilla. I have also chopped it up and stirred it into rice with a can of black beans for an easy burrito bowl situation.
- Store the steak and vegetables separately from the tortillas so nothing gets soggy.
- Reheat in a hot skillet instead of the microwave to bring back some of that crispy edge.
- Leftover lime wedges squeezed over cold fajita mix straight from the fridge is a legitimate lunch.
Save This is the recipe I make when I want to feel like I have my life together without actually having my life together. It works every time.
Recipe FAQs
- → What cut of steak works best for this dish?
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Flank steak or sirloin sliced thinly is ideal for even cooking and tender results.
- → Can the peppers be substituted or varied?
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Yes, any color bell peppers can be used to add vibrant flavor and texture.
- → How long should the steak marinate before cooking?
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Marinate the steak for at least 5–10 minutes; for deeper flavor, up to one hour in the fridge is recommended.
- → Is it necessary to use a sheet pan lined with parchment paper or foil?
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Lining the pan helps with easy cleanup and prevents sticking while roasting.
- → What toppings complement this dish well?
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Fresh cilantro, sliced avocado, salsa, sour cream, and lime wedges enhance the flavors beautifully.
