Description
Sheet Pan Steak Fajitas are a vibrant, one-pan dinner that brings together tender, marinated steak and crisp, colorful vegetables. This Tex-Mex favorite is designed for busy weeknights—quick to prep and bursting with smoky, zesty flavors that pair perfectly with warm tortillas and your favorite toppings.
Ingredients
Units
Scale
- 1 lb flank steak (or skirt steak), thinly sliced
- 3 bell peppers (a mix of red, green, and yellow), thinly sliced
- 1 large onion, thinly sliced
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp smoked paprika
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Optional: Tortillas, salsa, and guacamole for serving
Instructions
- Preheat: Set your oven to 425°F (220°C).
- Marinate: In a large bowl, combine the sliced steak, bell peppers, and onion with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well to evenly coat.
- Arrange: Spread the mixture evenly on a large sheet pan, ensuring a single layer for even roasting.
- Roast: Place in the preheated oven and roast for 15–20 minutes. Stir halfway through, until the steak is cooked to your liking (medium rare to medium works best) and the vegetables are tender-crisp.
- Finish: Drizzle with lime juice and garnish with fresh cilantro. Serve immediately with warm tortillas and any additional toppings you enjoy.
Notes
- Allow the steak to rest for a few minutes after roasting before slicing further if desired.
- Customize the spice mix or add a pinch of red pepper flakes for extra heat.
- These fajitas are also great served over rice or as a filling for tacos.
Nutrition
- Serving Size: 1 serving (approx. 225g)
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg