Save This dish features thinly sliced flank steak and a trio of bell peppers roasted together with onions, olive oil, and a robust blend of chili powder, smoked paprika, cumin, and oregano. The ingredients are spread on a single sheet pan and roasted at high heat until the steak is cooked just right and the vegetables develop a slight char, bringing out their natural sweetness. Finished with warm tortillas and optional lime, cilantro, sour cream, guacamole, and salsa, it offers a quick, flavorful, and colorful meal ideal for busy nights.
Marinating the steak beforehand enhances the depth of flavor, and variations include swapping with chicken or mushrooms. It pairs well with sides like Mexican rice or black beans for a complete, satisfying dinner.
The first time I made fajitas at home, I was shocked by how much better they tasted than any restaurant version. The secret turned out to be roasting everything together on one sheet pan, letting those spices really sink into the meat and vegetables while they caramelize in the oven's high heat.
My roommate walked in while these were roasting and immediately asked what restaurant I ordered from. The smell of smoked paprika and roasting peppers filled our entire apartment, and we ended up eating straight from the baking sheet while standing in the kitchen because neither of us could wait another second.
Ingredients
- Flank steak or sirloin: Slicing against the grain is absolutely crucial here, it makes the meat tender instead of chewy and tough
- Bell peppers: Using different colors creates such a beautiful presentation and each variety brings its own subtle sweetness
- Red onion: Red onion stays slightly crisp when roasted and adds this gorgeous purple color that makes the whole dish pop
- Smoked paprika: This is what gives the fajitas that authentic smoky flavor without needing a grill
- Fresh lime: A squeeze of lime right before serving cuts through the rich spices and wakes up all the flavors
Instructions
- Get your oven ready:
- Preheat to 425°F and line your biggest rimmed baking sheet with parchment paper, trust me you will thank yourself later during cleanup
- Mix the magic spice blend:
- Combine the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt and pepper in a small bowl
- Coat everything generously:
- Toss the sliced steak, peppers and onion with olive oil and all those spices until every single piece is covered
- Spread it out:
- Arrange the meat and vegetables in one even layer on your prepared baking sheet, giving them room to roast instead of steam
- Let the oven work its magic:
- Roast for 15 to 20 minutes, tossing everything halfway through, until the steak is perfectly cooked and vegetables have those gorgeous charred edges
- Warm your tortillas:
- Wrap the tortillas in foil and pop them in the oven for just the last 2 minutes so they are warm and pliable
- Serve it up:
- Pile everything into warm tortillas and top with lime wedges, cilantro, sour cream, guacamole or whatever makes you happy
Save These fajitas have become my go to for Friday nights when I want something that feels special but does not require hours in the kitchen. My friends now request them every time they come over, and honestly I cannot blame them one bit.
Making It Your Own
Chicken works beautifully here too, just slice the breasts into strips and they will cook in about the same time. Portobello mushrooms make an incredible vegetarian version that even meat lovers will happily devour.
The Perfect Tortilla Situation
Corn tortillas bring that authentic flavor and stay nice and sturdy when loaded up with all the toppings. Flour tortillas are softer and more forgiving, perfect if you are packing these for lunch the next day.
Sides That Complete the Meal
Simple Mexican rice or a bowl of black beans turns these into a seriously satisfying dinner. A crisp green salad with lime vinaigrette cuts through the richness beautifully.
- Warm your tortillas directly over a gas burner for 30 seconds per side if you want those lovely charred spots
- Have everything prepped and ready before you start cooking so you can assemble and eat immediately
- Double the spice blend and keep the extra in a jar for quick weeknight fajitas anytime
Save These sheet pan fajitas prove that sometimes the simplest methods create the most incredible results.
Recipe FAQs
- → What cut of steak works best for this dish?
-
Flank steak or sirloin thinly sliced against the grain is ideal for tender, juicy results and quick cooking on a sheet pan.
- → Can I prepare this meal gluten-free?
-
Yes, use corn tortillas instead of flour tortillas to keep the dish gluten-free.
- → How do I get the bell peppers to have a nice char?
-
Roast them at a high temperature (425°F) and toss halfway through cooking to ensure even charring and tender texture.
- → Is marinating necessary for the steak?
-
Marinating up to two hours enhances flavor and tenderness, but it can be cooked immediately with the spice blend for a quicker preparation.
- → What sides complement this dish well?
-
Mexican rice and black beans make excellent side dishes, adding balance and extra heartiness.
- → Can I substitute protein options?
-
Yes, chicken or portobello mushrooms can be used as alternatives for variety or dietary preferences.
