Sheet Pan Steak Fajitas (Printable)

Tender steak and colorful peppers roasted together for a flavorful Tex-Mex dinner.

# What You'll Need:

→ Steak and Marinade

01 - 1.5 lbs flank steak or sirloin, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1.5 teaspoons chili powder
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 0.5 teaspoon dried oregano
09 - 0.5 teaspoon kosher salt
10 - 0.25 teaspoon freshly ground black pepper

→ Vegetables

11 - 3 bell peppers, seeded and sliced
12 - 1 large red onion, sliced
13 - 1 tablespoon olive oil
14 - 0.5 teaspoon kosher salt
15 - 0.25 teaspoon black pepper

→ To Serve

16 - 8 small flour or corn tortillas, warmed
17 - Optional toppings: fresh cilantro, sliced avocado, salsa, sour cream, lime wedges

# How To Make It:

01 - Set oven temperature to 425°F and line a large sheet pan with parchment paper or foil.
02 - Combine olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, oregano, kosher salt, and black pepper in a large bowl. Add steak strips and toss to coat evenly. Let marinate for 5 to 10 minutes.
03 - In a separate bowl, toss sliced bell peppers and red onion with olive oil, kosher salt, and black pepper until fully coated.
04 - Evenly spread the vegetables on the lined sheet pan. Lay the marinated steak strips in a single layer over the vegetables.
05 - Roast in the preheated oven for 18 to 20 minutes, stirring halfway through, until steak reaches desired doneness and vegetables are tender with slight char.
06 - Heat tortillas according to package directions until warm and pliable.
07 - Fill warmed tortillas with the steak and vegetable mixture. Garnish with desired optional toppings such as cilantro, avocado slices, salsa, sour cream, and lime wedges.

# Tips from dashanddishes:

01 -
  • Everything cooks on one pan, so theres almost nothing to clean up afterward.
  • The steak stays tender and juicy while the peppers get sweet and slightly charred.
  • You can have dinner on the table in half an hour without feeling like you rushed it.
02 -
  • Slice the steak against the grain or it will be chewy, I learned this the hard way on my second attempt.
  • Stir everything at the halfway point or the steak on the edges will overcook while the center stays pale.
  • Dont skip the marinating step, even five minutes makes a noticeable difference in flavor.
03 -
  • Pat the steak dry before tossing it in the marinade so the spices stick better.
  • Use a hot oven and dont crowd the pan, or everything will steam instead of roast.
  • Let the steak rest for a minute after it comes out of the oven before piling it into tortillas.

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