Sheet Pan Steak Fajitas (Printable version)

Tender steak strips with colorful bell peppers and onions roasted together for a quick, flavorful dinner.

# What you need:

→ For the Steak and Marinade

01 - 1 1/2 lbs flank steak or skirt steak, sliced into thin strips
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 tsp chili powder
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper

→ Vegetables

11 - 3 bell peppers (red, yellow, green), sliced into strips
12 - 1 large red onion, sliced into wedges

→ To Serve

13 - 8 small corn or flour tortillas
14 - 1/4 cup fresh cilantro, chopped
15 - 1 lime, cut into wedges
16 - Optional: sour cream, guacamole, salsa, shredded cheese

# How to make it:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add steak strips and toss to coat. Let marinate while preparing vegetables.
03 - Spread sliced bell peppers and red onion evenly on the prepared baking sheet. Drizzle with a little olive oil and season lightly with salt and pepper.
04 - Arrange marinated steak strips over the vegetables in an even layer.
05 - Roast in the oven for 18-20 minutes, stirring halfway through, until steak is cooked to desired doneness and vegetables are tender and slightly caramelized.
06 - Warm tortillas in a dry skillet or directly on the oven rack for 1-2 minutes.
07 - Serve steak and vegetables in warm tortillas. Top with fresh cilantro, a squeeze of lime, and your favorite toppings.

# Expert tips:

01 -
  • Everything cooks on one pan so cleanup is practically nonexistent
  • The high heat creates those gorgeous charred edges that usually require a grill
  • The steak marinade does double duty, flavoring the vegetables as they roast together
02 -
  • Cut your steak across the grain, or it will be tough and chewy no matter how perfectly you cook it
  • That halfway stir is non-negotiable, it ensures even cooking and prevents the vegetables from becoming mushy on the bottom
  • Let the pan cool slightly before serving, the juices need a moment to redistribute
03 -
  • Dont skip the parchment paper, the marinade can get sticky and cleanup becomes a chore without it
  • If your steak is particularly thick, pound it briefly before slicing for more even cooking

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