Sheet Pan Steak Fajitas (Printable version)
Tender steak with bell peppers and onions roasted together on a single pan for a vibrant Tex-Mex dinner.
# What you need:
→ Steak and Marinade
01 - 1 1/2 lbs flank steak or skirt steak, sliced into thin strips
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 tsp chili powder
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/2 tsp onion powder
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Vegetables
11 - 3 bell peppers (red, yellow, green), sliced into strips
12 - 1 large red onion, sliced into wedges
→ To Serve
13 - 8 small corn or flour tortillas
14 - 1/4 cup fresh cilantro, chopped
15 - 1 lime, cut into wedges
16 - Optional: sour cream, guacamole, salsa, shredded cheese
# How To:
01 - Preheat your oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, combine olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add the steak strips and toss to coat. Let marinate while you prepare the vegetables.
03 - Spread the sliced bell peppers and red onion evenly on the prepared baking sheet. Drizzle with a little olive oil and season lightly with salt and pepper.
04 - Arrange the marinated steak strips over the vegetables in an even layer.
05 - Roast in the oven for 18–20 minutes, stirring halfway through, until the steak is cooked to your desired doneness and the vegetables are tender and slightly caramelized.
06 - Warm the tortillas in a dry skillet or directly on the oven rack for 1–2 minutes.
07 - Serve the steak and vegetables in warm tortillas. Top with fresh cilantro, a squeeze of lime, and your favorite toppings.
# Expert Advice:
01 -
- Cleanup is literally one pan so you can actually relax after dinner
- The high heat roasting creates those restaurant style charred edges without a grill
02 -
- Overcrowding the pan steams the ingredients instead of roasting them, so use two pans if necessary
- Let the meat rest for just a couple of minutes before serving so the juices redistribute instead of running all over your cutting board
03 -
- Slice your meat when it is slightly frozen for clean, even strips that do not tear
- The leftovers make incredible breakfast hash with a couple of fried eggs on top