Pin it This dish combines juicy steak strips with vibrant bell peppers and onions, all roasted on a single sheet pan for simplicity. The steak is marinated with a blend of lime juice, chili powder, cumin, and smoked paprika, infusing the meat with rich Tex-Mex flavors. Roasting the ingredients together ensures a tender texture and slightly caramelized vegetables. Serve warm with fresh cilantro, lime wedges, and your choice of tortillas or greens for a colorful, satisfying meal perfect for busy nights.
The first time I made sheet pan fajitas, my entire apartment smelled like a Tex-Mex restaurant. My roommate stuck her head in the kitchen, demanding to know when we were eating. That was the moment I realized this recipe wasnt just dinner, it was an event.
Last Tuesday, I came home exhausted and craving something vibrant but easy. These fajitas saved my evening. Even my husband, whos skeptical about one-pan meals, went back for thirds.
Ingredients
- 1 1/2 lbs flank or skirt steak: Slice against the grain into thin strips for maximum tenderness
- 2 tbsp olive oil: Helps the spices cling and promotes even caramelization
- 2 tbsp fresh lime juice: Brightens everything and helps tenderize the meat
- 2 tbsp chili powder: The backbone of your fajita flavor profile
- 1 tsp ground cumin: Adds that earthy, signature Tex-Mex aroma
- 1 tsp smoked paprika: Creates a subtle smokiness without needing a grill
- 1/2 tsp garlic powder: Distributes garlic flavor evenly without any burnt bits
- 1/2 tsp onion powder: Rounds out the spice blend beautifully
- 1/2 tsp salt and 1/4 tsp black pepper: Essential seasoning, adjust to your taste
- 3 bell peppers: Mix red, yellow, and green for the prettiest presentation
- 1 large red onion: Sweeter than yellow onions and gorgeous when roasted
- 8 small tortillas: Corn for authentic flavor, flour if you prefer them soft
- Fresh cilantro and lime wedges: Non-negotiable finishing touches
Instructions
- Get things heating:
- Preheat your oven to 425°F and line a large rimmed baking sheet with parchment paper for the easiest cleanup imaginable.
- Marinate the steak:
- Whisk together olive oil, lime juice, and all the spices in a large bowl. Add the steak strips and toss to coat. Let it sit while you prep the vegetables, even 15 minutes makes a difference.
- Prep your vegetables:
- Slice bell peppers into strips and cut the red onion into wedges. Spread them evenly on your prepared baking sheet, drizzle with a little olive oil, and season lightly.
- Arrange everything:
- Spread the marinated steak strips over the vegetables in a single layer. Dont overcrowd the pan or things will steam instead of roast.
- Roast to perfection:
- Bake for 18 to 20 minutes, stirring halfway through. You want the vegetables tender and slightly charred, and the steak cooked to your liking.
- Warm your tortillas:
- Heat tortillas in a dry skillet or directly on the oven rack for 1 to 2 minutes until pliable and lightly toasted.
- Assemble and serve:
- Pile the steak and vegetables into warm tortillas. Top with fresh cilantro, squeeze of lime, and whatever toppings make you happy.
Pin it These fajitas have become my go-to for casual dinners with friends. Theres something so communal about everyone building their own perfect bite, hands getting messy, laughter flowing as easily as the margaritas.
Making It Your Own
Sometimes I throw sliced jalapeños onto the pan with the vegetables when I want extra heat. Other times, crumbled queso fresco makes an appearance. The beauty of this recipe is how easily it adapts to whatever youre craving or have on hand.
Pairing Ideas
A crisp Mexican lager cuts through the richness beautifully, though a light red wine works surprisingly well. On weeknights, sparkling water with lime feels just right. The key is something cold and refreshing to balance those warm, spiced flavors.
Make Ahead Strategy
Slice your vegetables and mix the spice blend the night before for an even faster dinner. The steak marinates beautifully overnight in the refrigerator. When youre ready to cook, everything comes together in under 25 minutes.
- Warm your tortillas while the sheet pan comes out of the oven
- Set up a toppings bar so everyone can customize
- Have extra lime wedges ready, they make all the difference
Pin it Theres something deeply satisfying about a dinner that feels special but barely touches your sink. These fajitas deliver every single time.
Recipe FAQs
- → What cut of steak works best?
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Flank or skirt steak sliced thinly works best for even cooking and tenderness.
- → Can the vegetables be varied?
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Yes, feel free to add jalapeños or substitute bell peppers with other colorful vegetables for extra flavor.
- → How do I get the vegetables caramelized?
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Roasting at a high temperature with a light drizzle of oil helps vegetables develop a slight caramelization.
- → What sides pair well with this dish?
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Serve with warm tortillas, a fresh squeeze of lime, cilantro, or over a bed of lettuce for a low-carb option.
- → Is this dish suitable for gluten-free diets?
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Yes, using corn tortillas and certified gluten-free ingredients keeps it gluten-free.
