Steak Fajitas with Peppers (Printable)
Savor tender steak and colorful peppers roasted together for a fast and flavorful Tex-Mex dinner.
# What goes in:
→ Fajitas
01 - 1 1/2 lbs flank steak or sirloin, sliced into thin strips
02 - 3 bell peppers (red, yellow, and green), seeded and sliced
03 - 1 large red onion, sliced
04 - 2 tbsp olive oil
05 - Juice of 1 lime
→ Fajita Seasoning
06 - 2 tsp chili powder
07 - 1 tsp smoked paprika
08 - 1 tsp ground cumin
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)
→ To Serve
15 - 8 small flour or corn tortillas, warmed
16 - Fresh cilantro, chopped
17 - Sour cream (optional)
18 - Salsa or pico de gallo (optional)
19 - Lime wedges
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easier cleanup.
02 - Combine chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, black pepper, and crushed red pepper flakes in a small bowl.
03 - In a large bowl, toss steak strips, bell peppers, and red onion with olive oil and lime juice. Sprinkle the seasoning blend over and toss until evenly coated.
04 - Spread the seasoned steak and vegetables in a single layer on the prepared baking sheet.
05 - Roast in the oven for 18 to 20 minutes, stirring halfway through, until steak reaches desired doneness and vegetables are tender with slight charring.
06 - Remove from oven and let rest for 2 minutes to retain juices.
07 - Serve hot with warmed tortillas, topped with chopped cilantro, optional sour cream, salsa, and lime wedges.
# Expert Advice:
01 -
- Everything happens on one pan, which means minimal cleanup and maximum flavor concentration from the roasted vegetables.
- It's ready faster than takeout, but tastes like you actually planned something special.
- You can customize the heat level and toppings to match whoever's eating, making it surprisingly crowd-pleasing.
02 -
- Slice your steak against the grain, which you'll see as those fine lines running through the meat—this breaks up the muscle fibers and makes every bite tender instead of chewy.
- Don't overcrowd the pan; if your vegetables are piled on top of each other, they steam instead of roast, and you lose that crispy exterior that makes this dish sing.
- A halfway stir isn't optional—it ensures the steak cooks evenly and everything gets equal time with the direct heat.
03 -
- Partially freeze your steak for 30 minutes before slicing—it stays in neat, even strips instead of tearing, and the texture is better in the finished dish.
- If your oven runs cool, boost the temperature to 450°F; you want an actual sear on the steak, not just gentle cooking.