Description
Sheet Pan Steak Fajitas are a quick, flavorful Tex-Mex dinner with tender strips of seasoned steak, colorful bell peppers, and onions roasted together on one pan. Perfect for weeknights, this dish delivers bold flavor with minimal cleanup.
Ingredients
- 1 1/2 lbs flank steak or skirt steak
- 3 bell peppers (any color), sliced
- 1 large red onion, sliced
- 3 tbsp olive oil
- 2 tbsp fresh lime juice
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp dried oregano
- Salt and black pepper, to taste
- Optional toppings: sour cream, guacamole, salsa, shredded cheese, fresh cilantro
- 8–10 tortillas (flour or corn)
Instructions
- Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
- Slice steak thinly against the grain. Slice bell peppers and onion into strips.
- In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.
- Toss steak, peppers, and onions in marinade until evenly coated.
- Spread mixture in a single layer on the prepared sheet pan.
- Roast 12–15 minutes, until steak is cooked to desired doneness and vegetables are tender with slight char.
- Remove from oven and let steak rest a few minutes.
- Serve warm in tortillas with toppings of choice.
Notes
Slice steak against the grain for maximum tenderness.Marinate steak up to 24 hours ahead for richer flavor.For spicier fajitas, add cayenne or sliced jalapeños.Use fresh vegetables for best texture, but pat frozen ones dry if using.For low-carb, skip tortillas and serve over cauliflower rice or salad.
Nutrition
- Serving Size: 1 serving (with tortillas and toppings)
- Calories: 380
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 80mg
