Go Back
Sheet Pan Steak Fajitas with colorful peppers and onions on a baking tray

Sheet Pan Steak Fajitas

These Sheet Pan Steak Fajitas are a simple and colorful meal, perfect for busy weeknights. Everything cooks together on one pan, making for a hassle-free dinner that is delicious and customizable.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Fajitas
  • 1.5 pounds flank steak Pat dry before seasoning.
  • 3 pieces bell peppers (red, yellow, and green), stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 large red onion, cut into 1/2-inch-thick rounds
  • 3 cloves garlic, sliced thin
  • 1 tablespoon olive oil For tossing vegetables.
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons salt Divided use.
  • 1 teaspoon packed brown sugar
  • 8 pieces 8-inch flour tortillas
  • 1 piece lime For serving.
  • Salsa For serving.
  • Avocado For serving.
  • Fresh cilantro For serving.

Method
 

Preparation
  1. Line two sheet pans with foil for easy cleanup.
  2. Preheat the oven to 475 degrees F, positioning one rack in the upper third and one in the lower third.
  3. Stir together the fajita seasoning (chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar) in a bowl.
  4. Slice the onion and bell peppers and toss them on one sheet pan with olive oil and a pinch of salt.
  5. Cut the flank steak into 3 pieces, pat dry with paper towels, and sprinkle the fajita seasoning evenly on both sides. Arrange the steak on the second sheet pan.
Cooking
  1. Place the sheet pan with the onions and peppers on the upper rack and bake for 10 minutes.
  2. Remove the vegetables, toss them, and then move them to the lower rack. Place the steak on the upper rack and bake for an additional 8-10 minutes, or until the steak reaches an internal temperature of 135 degrees F.
  3. Remove both pans from the oven. Let the meat rest for 5 minutes, and while it rests, warm the tortillas in the turned-off oven.
Serving
  1. Slice the steak against the grain into thin pieces. Toss the sliced steak with the roasted peppers and onions.
  2. Serve everything with warm tortillas, salsa, guacamole, lime wedges, and fresh cilantro.

Notes

Make sure to pat the flank steak dry to get a good sear. Don’t skip the foil lining on the sheet pans for easier cleanup. Cut the vegetables and steak into uniform sizes to ensure even cooking. Use a meat thermometer to check the doneness of the steak for perfect results every time.