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Sheet Pan Steak Fajitas

A sheet pan filled with sliced Sheet Pan Steak Fajitas, featuring colorful bell peppers and onions.
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Quick and easy sheet pan steak fajitas with seasoned steak, colorful peppers, and onions roasted to perfection. A perfect weeknight Tex-Mex dinner.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 bell peppers (any color), sliced
  • 1 large onion, sliced
  • 8–10 flour tortillas
  • Optional toppings: shredded cheese, sour cream, guacamole, salsa, chopped cilantro, sliced jalapeños

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. Slice the steak thinly against the grain. In a bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Add the sliced steak to the marinade and toss to coat. Let it marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
  3. While the steak marinates, prepare your vegetables. Add the sliced bell peppers and onion to the same bowl (no need to wash it) and toss with any remaining marinade or a little extra olive oil, salt, and pepper.
  4. Spread the marinated steak and the seasoned vegetables in a single layer on the prepared baking sheet. Ensure the ingredients are not overcrowded; use two baking sheets if necessary to promote even roasting and prevent steaming.
  5. Roast for 10-15 minutes, or until the steak is cooked to your desired doneness and the vegetables are tender-crisp and slightly charred. The exact time will depend on the thickness of your steak and your oven.
  6. Warm the tortillas according to package directions.
  7. Serve the steak and vegetable mixture in the warm tortillas with your favorite toppings.

Notes

  • For best results, slice your steak thinly against the grain before marinating.
  • Don’t overcrowd the pan; this allows the vegetables to roast rather than steam.
  • If you don’t have flank or skirt steak, sirloin steak can also be used.
  • Adjust the spice level by adding more or less cayenne pepper.
  • Consider using a cast-iron skillet for even higher heat and better caramelization.

Nutrition

Find it online: https://carlacooking.com/sheet-pan-steak-fajitas-quick-weeknight-dinner/