Description
Skip the restaurant wait and bring the sizzle home! These sheet pan steak fajitas deliver all the flavor with none of the fuss. Perfect for busy weeknights when you need dinner on the table fast.
Ingredients
Scale
- 1½ pounds flank steak, sliced against the grain into ¼-inch strips
- 3 bell peppers (red, yellow, and green), sliced into ½-inch strips
- 1 large red onion, sliced into ½-inch wedges
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8–10 small flour tortillas (6-inch)
- Fresh cilantro, chopped (for serving)
- Lime wedges (for serving)
- Sour cream (for serving)
- Sliced avocado (for serving)
- Pico de gallo or salsa (for serving)
Instructions
- Preheat oven to 425°F and line a large baking sheet with parchment paper or foil.
- In a small bowl, whisk together 2 tablespoons olive oil, lime juice, garlic, chili powder, cumin, oregano, smoked paprika, salt, and pepper.
- Place sliced steak in a bowl and pour ¾ of the marinade over it, tossing to coat. Let marinate for 15-30 minutes (or up to 4 hours in the refrigerator).
- Toss sliced bell peppers and onions with the remaining tablespoon of olive oil and reserved marinade.
- Spread vegetables on one side of the prepared baking sheet and arrange marinated steak strips on the other side in a single layer.
- Bake for 15-20 minutes until steak reaches desired doneness and vegetables are tender with slightly charred edges.
- Optional: Broil for the final 2-3 minutes for more caramelization.
- While fajitas cook, warm tortillas according to package instructions.
- Serve immediately with warm tortillas and desired toppings like cilantro, lime wedges, sour cream, avocado, and salsa.