Sheet Pan Steak Fajitas (Printable)
Tender steak and bell peppers roasted together for a vibrant, satisfying Tex-Mex meal.
# 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
# How To Make It:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a small bowl, mix together chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, and black pepper.
03 - In a large bowl, toss the sliced steak, bell peppers, and onion with olive oil and the spice blend until evenly coated.
04 - Spread the steak and vegetables in a single layer on the prepared baking sheet.
05 - Roast in the preheated oven for 15-20 minutes, tossing halfway, until the steak is just cooked through and vegetables are tender and slightly charred.
06 - Warm the tortillas in the oven for the last 2 minutes of roasting, wrapped in foil.
07 - Serve the steak and vegetables in warm tortillas with your choice of lime wedges, cilantro, sour cream, guacamole, and salsa.
# Tips from dashanddishes:
01 -
- Everything roasts on one pan so cleanup is practically nonexistent
- The high heat creates those gorgeous charred edges that taste like they came from a restaurant kitchen
02 -
- Crowding the pan will steam everything instead of roasting it, so use two pans if needed
- Let the steak rest for 5 minutes after slicing it so the juices redistribute and stay in the meat
03 -
- A squeeze of fresh lime right before serving brightens all those warm spices
- Leftovers reheat beautifully in a skillet the next day for a quick lunch