Sheet Pan Steak Fajitas (Printable)
Juicy steak strips and vibrant peppers roasted on a single pan for easy Tex-Mex weeknight meals.
# What goes in:
→ Steak and Marinade
01 - 1.5 lbs flank steak or sirloin, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1.5 tsp chili powder
06 - 1 tsp ground cumin
07 - 1 tsp smoked paprika
08 - 0.5 tsp dried oregano
09 - 0.5 tsp kosher salt
10 - 0.25 tsp freshly ground black pepper
→ Vegetables
11 - 3 bell peppers, seeded and sliced
12 - 1 large red onion, sliced
13 - 1 tbsp olive oil
14 - 0.5 tsp kosher salt
15 - 0.25 tsp black pepper
→ To Serve
16 - 8 small flour or corn tortillas, warmed
17 - Optional toppings: fresh cilantro, sliced avocado, salsa, sour cream, lime wedges
# Directions:
01 - Preheat the oven to 425°F and line a large sheet pan with parchment paper or foil.
02 - In a large bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Add the steak strips and toss to coat evenly. Let marinate for 5 to 10 minutes.
03 - Toss the bell peppers and sliced onion with olive oil, salt, and pepper until well coated.
04 - Spread the vegetables in an even layer on the prepared sheet pan. Arrange the marinated steak strips over the vegetables in a single layer.
05 - Roast in the oven for 18 to 20 minutes, stirring halfway through, until the steak reaches desired doneness and vegetables are tender with slight charring.
06 - Warm the tortillas according to package instructions.
07 - Spoon the steak and pepper mixture into warmed tortillas and garnish with preferred toppings.
# Expert Advice:
01 -
- One pan means you can actually sit down five minutes after dinner instead of scrubbing three pots.
- The steak stays tender and the peppers get those sweet caramelized edges without any babysitting.
- It tastes like you spent an hour cooking when you really spent most of that time scrolling your phone.
02 -
- Slice your steak against the grain or every bite will be chewy, I ruined my first batch by cutting with the grain and my jaw was sore.
- Do not crowd the pan or everything will steam and turn gray instead of getting those crispy browned bits that make fajitas worth eating.
03 -
- If you want deeper flavor, marinate the steak for up to an hour in the fridge, but anything longer and the lime juice starts to cook the meat.
- Toss a sliced jalapeño or poblano in with the peppers if you like heat, they roast beautifully and add a smoky kick.