sheet pan steak fajitas
Sheet pan steak fajitas are an easy and delicious way to enjoy a classic Mexican dish. This recipe combines tender strips of steak with colorful bell peppers and onions, all roasted on a single sheet pan for minimal cleanup. Serve with tortillas, salsa, and your favorite toppings for a complete meal.
Equipment
- 1 large sheet pan
- 1 large mixing bowl
- 1 cutting board
- 1 measuring spoons
- 1 measuring cups
- 1 aluminum foil optional
Ingredients
- 1.5 pounds flank steak
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 bell peppers (any color), sliced
- 1 medium onion, sliced
- 8 small flour tortillas
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper to create a marinade.
- Cut the flank steak into thin strips and toss it in the marinade, ensuring all pieces are well-coated. Let it sit for about 10 minutes.
- On a large sheet pan, arrange the marinated steak, sliced bell peppers, and sliced onion evenly.
- Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the steak is cooked to your desired doneness and the vegetables are tender.
- While the fajitas are roasting, warm the flour tortillas in a dry skillet or wrap them in aluminum foil and place them in the oven for the last 5 minutes.
- Remove the sheet pan from the oven and let it rest for a few minutes.
- Serve the steak and vegetables in the warm tortillas and add your favorite toppings.
Notes
For more heat, you can add sliced jalapeños to the sheet pan before roasting.
You can use shrimp or chicken instead of steak for a different variation.
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Reheat in a skillet or microwave before serving.