Description
Sheet Pan Steak Fajitas are a quick and flavorful Mexican-American dish perfect for weeknight dinners. Tender flank steak and colorful bell peppers are seasoned with a blend of spices, baked together on a single sheet pan, then served with warm tortillas, lime wedges, and fresh cilantro for a satisfying and easy meal.
Ingredients
Scale
Steak and Vegetables
- 1 pound flank steak, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large onion, thinly sliced
Spices and Oils
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
To Serve
- 8 small flour or corn tortillas
- Lime wedges
- Chopped cilantro
Instructions
- Preheat oven: Preheat the oven to 425 degrees Fahrenheit to prepare for baking the steak and vegetables.
- Toss ingredients: In a large bowl, combine the thinly sliced flank steak, bell peppers, and onion. Add olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Toss thoroughly to coat everything evenly with the spices and oil.
- Arrange on sheet pan: Spread the seasoned steak and vegetable mixture in a single layer on a large sheet pan to ensure even cooking.
- Bake: Place the sheet pan in the preheated oven and bake for 15 to 20 minutes. Stir the mixture halfway through cooking to promote uniform doneness. The steak should reach your preferred level of doneness and the vegetables should become tender.
- Warm tortillas: While the fajitas bake, warm the tortillas according to the package instructions in the oven or on the stovetop.
- Serve: Assemble the fajitas by placing the baked steak and peppers onto the warm tortillas. Garnish with lime wedges and chopped cilantro for fresh flavor.
Notes
- For deeper flavor, marinate the steak in the spice mixture for 30 minutes before baking.
- Add sliced mushrooms or zucchini to the sheet pan for extra vegetables and variety.
- Leftovers can be refrigerated for up to 3 days and reheated to enjoy later fajitas.
