Description

When you want bold, restaurant-style flavor without standing over the stove all night, these Sheet Pan Steak Fajitas deliver. Juicy strips of steak roast alongside colorful bell peppers and onions, all coated in smoky spices and bright lime. Everything cooks on one pan, which means easy prep and even easier cleanup.

Ingredients

Scale

For the Fajitas

1.5 lbs flank steak or skirt steak
3 bell peppers (mixed colors), sliced
1 large red onion, sliced
3 tablespoons olive oil
2 tablespoons fresh lime juice

Spice Mix

2 teaspoons chili powder
1½ teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon black pepper

For Serving

8–10 flour or corn tortillas
Fresh cilantro
Lime wedges
Sour cream or Greek yogurt
Guacamole
Shredded cheese

Instructions

1. Preheat Oven

Preheat oven to 425°F (220°C).
Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.

2. Slice the Steak

Slice steak into ½-inch strips against the grain for maximum tenderness.

Slice bell peppers and onion into similar-sized strips.

3. Season Everything

In a large bowl, combine:

Steak strips
Bell peppers
Onion

Drizzle with olive oil and lime juice.

In a small bowl, mix all spice ingredients together.
Sprinkle over the steak and vegetables. Toss well to coat evenly.

Let sit for 5–10 minutes if time allows.

4. Spread on Sheet Pan

Spread everything in a single layer on the baking sheet.
Do not overcrowd — use two pans if necessary.

5. Roast

Roast for 8 minutes, then stir.

Return to oven and cook another 7–10 minutes, until:

Steak reaches desired doneness
Vegetables are tender with slightly charred edges

For medium steak, aim for 140–145°F internal temperature.

6. Rest & Finish

Let steak rest 2–3 minutes.

If needed, slice into smaller bite-sized pieces (again, against the grain).
Toss everything together with the pan juices.

7. Warm Tortillas

Wrap in foil and heat in oven for 5 minutes
OR
Microwave in a damp paper towel for 30 seconds
OR
Warm directly over a gas flame for slight charring

Notes

Slice against the grain — this is the key to tender steak.
High heat is important for caramelization.
Don’t overcrowd the pan or the veggies will steam.
Use an instant-read thermometer for perfect doneness.
Add sliced jalapeños before roasting for extra heat.