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sheet pan steak fajitas

Enjoy a flavorful and vibrant dish with Sheet Pan Steak Fajitas. This quick and easy recipe combines seasoned steak with colorful bell peppers and onions, all cooked together on one sheet pan for minimal cleanup. Perfect for a weeknight dinner or a casual gathering!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large mixing bowl
  • 1 sheet pan
  • 1 aluminum foil optional for easier cleanup
  • 1 cutting board
  • 1 sharp knife

Ingredients
  

  • 1.5 pounds flank steak
  • 3 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 bell peppers (1 red, 1 green), sliced
  • 1 large onion, sliced
  • 8 small flour or corn tortillas
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large mixing bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create a marinade.
  • Add the flank steak to the bowl and coat it evenly with the marinade. Allow it to marinate for at least 10 minutes (or up to 1 hour in the refrigerator).
  • While the steak is marinating, prepare the vegetables. Slice the bell peppers and onion into thin strips.
  • Line a sheet pan with aluminum foil for easy cleanup (optional). Spread the sliced bell peppers and onion evenly across the pan.
  • Remove the steak from the marinade and place it on top of the vegetables on the sheet pan.
  • Roast in the preheated oven for 15-20 minutes, or until the steak reaches your desired level of doneness (135°F for medium-rare).
  • Once cooked, remove the pan from the oven. Allow the steak to rest for about 5 minutes before slicing it against the grain into thin strips.
  • Toss the cooked vegetables gently with the steak juices on the pan and serve everything on warm tortillas.
  • Garnish with fresh cilantro and serve with lime wedges for added flavor.

Notes

For a spicier kick, add sliced jalapeños along with the bell peppers and onions.
Serve with your favorite toppings such as sour cream, avocado, or salsa.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.