Description
Sizzling sheet pan steak fajitas bring the zest of Mexican cuisine right to your dinner table with minimal cleanup and maximum flavor. Tender strips of beef, colorful bell peppers, and onions roast together, creating a delicious meal that comes together faster than takeout and tastes way better.
Ingredients
Scale
Proteins:
- 1.5 lbs flank steak or skirt steak
Vegetables:
- 3 bell peppers (red, yellow, and green)
- 1 large red onion
Seasonings and Additions:
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
- 8 small flour or corn tortillas
- Fresh cilantro
- Avocado
- Salsa
- Sour cream
Instructions
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease with 1 tablespoon olive oil to prevent sticking.
- Slice 1 ½ lbs flank steak into thin strips against the grain to ensure maximum tenderness. This technique helps break down muscle fibers for a more tender bite.
- Cut 3 bell peppers (red, yellow, green) and 1 large red onion into even strips approximately ½-inch wide. Consistent sizing helps vegetables cook uniformly.
- Combine remaining 1 tablespoon olive oil, 2 tablespoons lime juice, and all dry spices in a mixing bowl: 2 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper, and optional ¼ teaspoon red pepper flakes.
- Toss steak and vegetable strips in the seasoning mixture, ensuring every piece gets coated thoroughly for maximum flavor absorption.
- Spread seasoned steak and vegetables across the sheet pan in a single layer, avoiding overcrowding to allow proper caramelization and roasting.
- Roast in the preheated oven for 12-15 minutes, rotating the pan halfway through cooking. The steak should reach medium doneness and vegetables should develop slight char marks.
- Warm 8 flour or corn tortillas while the sheet pan rests for 2-3 minutes after removing from oven.
- Serve directly from the sheet pan, allowing everyone to assemble their fajitas with optional fresh cilantro, avocado, salsa, or sour cream.
Notes
- Cut steak against the grain for maximum tenderness and easier chewing.
- Space ingredients on the sheet pan carefully to ensure even roasting and prevent steaming.
- For a low-carb version, replace tortillas with lettuce wraps or serve over cauliflower rice.
- Leftover fajitas store beautifully in an airtight container and reheat quickly in a skillet for a fast lunch.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Sheet-Pan
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 354 kcal
- Sugar: 4 g
- Sodium: 360 mg
- Fat: 17 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 75 mg