Sheet Pan Steak Fajitas (Print Version)
Juicy steak strips roasted with bell peppers and onions, bursting with bold Tex-Mex flavor in one pan.
# What You'll Need:
→ For the Fajitas
01 - 1 1/4 lbs flank steak or sirloin, thinly sliced against the grain
02 - 3 bell peppers (red, yellow, and/or green), seeded and sliced
03 - 1 large red onion, sliced
04 - 2 tbsp olive oil
05 - 8 corn or flour tortillas, for serving
→ Spice Blend
06 - 1 1/2 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
→ For Serving (Optional)
14 - 1 lime, cut into wedges
15 - 1/4 cup fresh cilantro, chopped
16 - 1/2 cup sour cream
17 - 1/2 cup guacamole or sliced avocado
18 - 1/2 cup salsa
# Steps:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, dried oregano, salt, and black pepper.
03 - Place the sliced steak, bell peppers, and onion in a large bowl. Add olive oil and spice blend. Toss until evenly coated.
04 - Spread the seasoned steak and vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 15-20 minutes, tossing halfway through, until steak is just cooked through and vegetables are tender and slightly charred.
06 - Wrap tortillas in foil and place in the oven during the last 2 minutes of roasting to warm through.
07 - Serve the steak and vegetables in warm tortillas with lime wedges, cilantro, sour cream, guacamole, and salsa as desired.
# Expert Tips:
01 -
- Everything roasts together on one pan, leaving you with exactly zero pots and pans to scrub afterward
- The high-heat roasting creates those gorgeous charred edges that make fajitas taste like they came from a restaurant kitchen
02 -
- Slice your steak against the grain, which means cutting perpendicular to those long muscle fibers you can see running through the meat
- Don't overcrowd the pan or you'll end up steaming everything instead of getting those gorgeous charred edges we're after
03 -
- If you have time, let the meat marinate in the spices and oil for up to 2 hours before cooking
- Prep all your ingredients before you start cooking, because this recipe moves fast once that oven is hot