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Sheet Pan Steak Fajitas

A delicious and easy way to enjoy a classic Mexican dish featuring tender steak and colorful vegetables roasted together for a flavorful meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs flank steak or skirt steak, thinly sliced against the grain
  • 3 pieces bell peppers, sliced into strips
  • 1 large yellow onion, sliced
  • 8 small flour or corn tortillas For serving
Seasoning and Oil
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C). Line a large sheet pan with parchment paper or lightly grease it.
  2. In a small bowl, mix together the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper.
  3. Place the sliced steak, bell peppers, and onion onto the sheet pan. Drizzle with olive oil and lime juice, then sprinkle with the seasoning mixture. Toss everything together until well coated.
Cooking
  1. Spread everything out into a single layer, making sure not to overcrowd the pan.
  2. Bake for 10–12 minutes, tossing halfway through. For more browning, switch the oven to broil for the last 1–2 minutes, watching closely.
  3. Warm the tortillas in a dry skillet for about 20–30 seconds on each side or wrap them in foil and warm them in the oven.
Serving
  1. Serve immediately by placing the roasted steak and veggies into warm tortillas, adding your favorite toppings.

Notes

Use a meat thermometer to check the steak's doneness. Aim for medium-rare at about 135°F (57°C). Feel free to add other vegetables like zucchini or mushrooms for extra flavor. For a spicier kick, add some sliced jalapeños when roasting.