Sheet Pan Steak Fajitas (Printable)

Tender steak paired with bell peppers and onions roasted together for a vivid, easy Tex-Mex dish.

# What You'll Need:

→ Fajitas

01 - 1.5 lbs flank steak or sirloin, thinly sliced
02 - 3 bell peppers (red, yellow, green), seeded and sliced
03 - 1 large red onion, sliced
04 - 2 tbsp olive oil
05 - Juice of 1 lime

→ Fajita Seasoning

06 - 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
14 - 1/4 tsp crushed red pepper flakes (optional)

→ To Serve

15 - 8 small flour or corn tortillas, warmed
16 - Chopped fresh cilantro
17 - Sour cream (optional)
18 - Salsa or pico de gallo (optional)
19 - Lime wedges

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil for easy cleanup.
02 - In a small bowl, mix all fajita seasoning ingredients thoroughly.
03 - In a large bowl, combine the steak strips, bell peppers, and red onion. Drizzle with olive oil and lime juice, then sprinkle the prepared seasoning over the mixture. Toss well to coat evenly.
04 - Spread the steak and vegetables in a single layer evenly on the prepared baking sheet.
05 - Roast in the oven for 18 to 20 minutes, stirring halfway through, until steak reaches desired doneness and vegetables are tender with slight charring.
06 - Remove from oven and let rest for 2 minutes before serving.
07 - Serve hot with warmed tortillas and garnish with cilantro, sour cream, salsa, and lime wedges as desired.

# Tips from dashanddishes:

01 -
  • One sheet pan means minimal cleanup, and somehow the steak comes out juicier than you'd expect from oven roasting.
  • The whole thing takes barely longer than ordering takeout, but tastes like you spent way more time on it.
  • It's flexible enough to throw together on a hectic weeknight, yet impressive enough to serve when people come over.
02 -
  • Slice your steak as thin as you can manage, even if it feels like you're cutting too-thin slices—this is what makes it cook through in the oven without turning tough.
  • Don't skip the halfway stir, because the edges of the pan get hotter than the center and you want everything to finish at the same time.
  • If your steak seems a bit tough after cooking, it likely overcooked, so watch the time carefully your first go around.
03 -
  • Use a sharp knife to slice your steak thin, and if it's easier, pop it in the freezer for 15 minutes first to firm it up so you get cleaner cuts.
  • Don't cover the pan with foil while roasting—you want moisture to escape so the steak stays tender instead of steaming.

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