Description
This Sheet Pan Steak Fajitas recipe offers a vibrant, flavorful, and easy weeknight meal that combines tender, spicy flank steak with a colorful medley of bell peppers and onions. Cooked entirely in the oven on sheet pans, it’s perfect for minimal cleanup and maximum flavor. Serve with warm tortillas, fresh salsa, creamy guacamole, lime, and cilantro for an authentic Tex-Mex experience.
Ingredients
Scale
Proteins
- 1.5 pounds flank steak
Vegetables
- 3 bell peppers (red, yellow, and green), stemmed, seeded, and cut into ½-inch-wide strips
- 1 large red onion, cut into ½-inch-thick rounds
- 3 garlic cloves, sliced thin
- 1 lime
- Fresh cilantro (for garnish)
Seasonings and Oils
- 1 Tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon packed brown sugar
Additional
- 8 6-inch flour tortillas
- Salsa (for serving)
- Avocado or guacamole (for serving)
Instructions
- Prepare the Oven and Sheet Pans: Line two sheet pans with foil for easy cleanup, if desired. Arrange oven racks so one is in the upper third and the other in the lower third of the oven. Preheat oven to 475°F (246°C). Wrap tortillas in foil and set aside to warm later.
- Make Fajita Seasoning and Prep Vegetables: In a small bowl, stir together chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar. Slice the onion and bell peppers into strips and rings. Toss the vegetables with olive oil and a pinch of salt on one of the sheet pans.
- Season the Steak: Cut the flank steak into three equal pieces for even cooking. Pat dry with paper towels. Sprinkle the fajita seasoning generously on both sides of each steak piece. Arrange the steak pieces on the second sheet pan.
- Initial Roasting of Vegetables: Place the sheet pan with the peppers and onions on the upper rack of the preheated oven. Bake for about 10 minutes until vegetables begin to soften.
- Swap Racks and Add Steak: Remove vegetable sheet pan and toss vegetables to redistribute them evenly. Move the vegetable pan to the lower oven rack. Place the sheet pan with the seasoned flank steak on the upper rack. Bake both pans for another 8-10 minutes, or until the steak reaches an internal temperature of roughly 135°F (medium-rare). Use a meat thermometer for accuracy.
- Rest Steak and Warm Tortillas: Remove both sheet pans from the oven. Transfer steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute. Turn off oven and place the foil-wrapped tortillas inside to warm while the steak rests.
- Slice and Assemble Fajitas: Slice the rested steak thinly against the grain. Toss the sliced steak with the roasted peppers and onions. Serve immediately with warm tortillas, salsa, avocado or guacamole, fresh lime wedges, and chopped cilantro.
Notes
- For more tender steak, choose flank steak and slice against the grain.
- Use a meat thermometer to ensure steak doneness; 135°F is ideal for medium-rare.
- Feel free to substitute flour tortillas with corn tortillas for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Adjust spice levels by modifying chili powder or adding cayenne pepper if desired.
- Foil lining the sheet pans helps with easy cleanup, but is optional.
