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Sheet Pan Fajitas with Steak and Peppers

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Juicy steak, sweet bell peppers, and onions are roasted together on a single sheet pan for a bold, flavorful Tex-Mex dinner with easy cleanup. Perfect for busy weeknights or casual gatherings, these fajitas are customizable and crowd-pleasing.

Ingredients

Scale
  • 1.5 pounds flank steak or skirt steak, thinly sliced
  • 3 medium bell peppers (red, yellow, green), sliced into strips
  • 1 large red onion, sliced into strips
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt (or more, to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 8–10 flour tortillas (or corn tortillas for gluten-free)
  • Sour cream (optional, for serving)
  • Guacamole (optional, for serving)
  • Shredded cheese (optional, for serving)
  • Fresh cilantro (optional, for serving)
  • Salsa (optional, for serving)
  • Extra lime wedges for serving

Instructions

  1. Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment for easy cleanup.
  2. Slice steak into thin strips, about 1/4 inch thick. Slice bell peppers and onion into similar-size strips.
  3. In a large mixing bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes (if using).
  4. Add steak, peppers, and onions to the bowl. Toss well until everything is evenly coated. Let sit for 5-10 minutes while oven heats.
  5. Spread steak and veggies in a single, even layer on the sheet pan. Use two pans if doubling the recipe.
  6. Roast in the oven for 15-18 minutes. For a charred finish, broil for the last 2-3 minutes, watching closely.
  7. While fajitas cook, wrap tortillas in foil and warm in the oven for 5 minutes, or heat in a dry skillet until pliable.
  8. Check doneness: steak should be cooked to your liking (medium-rare is 135°F, medium is 145°F); veggies should be tender with caramelized edges.
  9. Transfer steak and peppers to a platter. Squeeze fresh lime juice over the top and sprinkle with chopped cilantro, if desired.
  10. Serve with warm tortillas and let everyone build their own fajitas with desired toppings: sour cream, cheese, salsa, guacamole.

Notes

Slice steak thinly and against the grain for tenderness. Spread ingredients in a single layer for best caramelization. Broil briefly for charred edges, but watch closely to avoid burning. Rest steak 2-3 minutes before serving. Use corn tortillas for gluten-free, and skip cheese/sour cream for dairy-free. Leftovers keep well for up to 3 days in the fridge or 2 months in the freezer.

Nutrition

Keywords: sheet pan fajitas, steak fajitas, easy dinner, Tex-Mex, peppers, onions, one pan meal, weeknight dinner, gluten-free option, meal prep

Find it online: https://lucydishes.com/sheet-pan-fajitas-with-steak-and-peppers-easy-dinner-recipe/