Save to Pinterest This dish combines tender strips of flank or sirloin steak with vibrant bell peppers and red onion, all roasted on a single sheet pan for easy preparation and cleanup. Marinated with olive oil, lime juice, and a blend of chili powder, cumin, and smoked paprika, the steak develops rich Tex-Mex flavors. Roasting the mixture creates a juicy, slightly charred result that pairs perfectly with warm tortillas and fresh toppings like cilantro, avocado, and salsa. Ideal for busy weeknights, it’s a quick and delicious way to enjoy a balanced, colorful meal.
My neighbor texted me on a Thursday asking what I was making for dinner, and I realized I had twenty minutes before everyone got home. I pulled out a sheet pan, tossed some steak and peppers on it, and by the time the door opened, the whole house smelled like a taqueria. That night, sheet pan fajitas became my secret weapon.
I started making these on nights when I was too tired to stand over the stove. The first time, I forgot to stir halfway through and the edges got a little crispy, but honestly, everyone loved those caramelized bits even more. Now I look forward to that char.
Ingredients
- Flank steak or sirloin: Flank steak has great flavor and slices beautifully against the grain, but sirloin works if you want something a bit more tender.
- Lime juice: Fresh lime juice brightens the marinade and helps tenderize the meat in just a few minutes.
- Chili powder, cumin, and smoked paprika: This trio gives you that warm, smoky fajita flavor without needing a long ingredient list.
- Bell peppers: I use a mix of colors because it looks cheerful on the plate, and each one tastes slightly different.
- Red onion: It gets sweet and soft in the oven, and the purple edges turn almost jammy.
- Tortillas: Flour tortillas are soft and forgiving, but corn tortillas add a nutty flavor and keep it gluten free.
Instructions
- Preheat and prep your pan:
- Set your oven to 425°F and line a large sheet pan with parchment or foil. This makes cleanup so much easier later.
- Mix the marinade:
- Whisk together olive oil, lime juice, garlic, and all the spices in a large bowl. Toss the steak strips in until theyre coated, then let them sit while you handle the vegetables.
- Season the vegetables:
- In another bowl, toss the sliced peppers and onion with olive oil, salt, and pepper. Make sure every piece gets a little shine.
- Arrange everything on the pan:
- Spread the vegetables out first, then lay the steak strips on top in a single layer. This helps the steak get some color while the veggies roast underneath.
- Roast and stir:
- Slide the pan into the oven for 18 to 20 minutes, stirring everything halfway through. The steak should be browned and the peppers tender with some crispy edges.
- Warm your tortillas and serve:
- Heat the tortillas according to the package, then pile the fajita mixture inside. Add cilantro, avocado, salsa, or whatever makes you happy.
Save to Pinterest One weekend, I made a double batch for friends who came over to watch a game. We set out all the toppings in little bowls and everyone built their own fajitas at the table. It turned into one of those easy, laughing nights where the food was simple but the company made it feel special.
Customizing Your Fajitas
If you want more heat, add sliced jalapeños or poblano peppers to the vegetable mix. I once threw in a handful of cherry tomatoes because I had them sitting around, and they burst into little pockets of sweetness. You can also swap the steak for chicken thighs or shrimp, just adjust the cooking time so they dont dry out.
Serving Suggestions
These fajitas are filling on their own, but I sometimes serve them with a side of cilantro lime rice or black beans to make it heartier. A simple green salad with a squeeze of lime balances out the richness. Leftover fajita filling also makes a great topping for a grain bowl the next day.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet over medium heat so the steak doesnt get tough. The peppers and onions actually taste even better the next day once the flavors have had time to settle.
- Freeze the cooked filling for up to two months if you want to meal prep.
- Warm tortillas just before serving so they stay soft and pliable.
- Taste the filling after reheating and add a squeeze of fresh lime if it needs brightening.
Save to Pinterest This recipe has rescued more of my weeknights than I can count. I hope it does the same for you.
Recipe FAQs
- → What cut of steak works best?
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Flank or sirloin steak sliced thinly works well for tenderness and quick cooking.
- → Can I prepare this ahead of time?
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Marinating the steak for up to an hour enhances flavor and tenderness, making advance prep easy.
- → What sides complement this dish?
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Rice, black beans, or warm tortillas make excellent accompaniments.
- → How to add heat to the dish?
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Include sliced jalapeños or poblano peppers with the vegetables before roasting.
- → Is this meal gluten-free?
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Yes, if served with corn tortillas and without flour-based toppings.
