Description
This Sheet Pan Steak Fajitas recipe offers a quick and flavorful way to enjoy classic fajitas with tender flank steak, colorful bell peppers, and onions all cooked together on sheet pans in the oven. Ready in under 30 minutes, it’s a perfect meal for busy weeknights that requires minimal cleanup and maximizes vibrant Tex-Mex flavors.
Ingredients
Scale
Meat and Vegetables
- 1.5 pounds flank steak
- 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
Seasonings and Oil
- 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
To Serve
- 8 6-inch flour tortillas
- 1 lime
- Salsa (quantity as desired)
- Avocado (for guacamole or sliced)
- Fresh cilantro (for garnish)
Instructions
- Prepare Oven and Pans: Line two sheet pans with foil for easy cleanup, and preheat the oven to 475°F. Position one oven rack in the upper third and another in the lower third of the oven. Wrap the tortillas in foil and set aside to warm later.
- Mix Seasoning and Prep Vegetables: Combine chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar in a bowl to create the fajita seasoning. Slice onions and bell peppers, then toss them with olive oil and a pinch of salt on one of the sheet pans.
- Season and Arrange Steak: Cut the flank steak into three pieces for even cooking and pat dry with paper towels. Sprinkle the fajita seasoning all over both sides of the steak pieces and place them on the second sheet pan.
- Initial Baking of Vegetables: Place the sheet pan with the bell peppers and onion on the upper rack of the oven and bake for about 10 minutes until they start to soften.
- Swap Racks and Add Steak: Remove the vegetable pan, toss the peppers and onions to ensure even cooking, then move this pan to the lower rack. Place the sheet pan with the seasoned flank steak on the upper rack and bake for another 8-10 minutes, or until the steak reaches an internal temperature of 135°F for medium-rare.
- Rest Meat and Warm Tortillas: Remove both pans from the oven. Transfer the steak to a cutting board and allow it to rest for 5 minutes. Turn off the oven and place the foil-wrapped tortillas inside to warm.
- Slice and Assemble: Slice the rested steak thinly against the grain, then toss the steak slices with the roasted bell peppers and onions. Serve immediately with warm tortillas, salsa, avocado or guacamole, lime wedges, and fresh cilantro for garnish.
Notes
- Use a meat thermometer to accurately gauge steak doneness for best results.
- Feel free to substitute bell peppers with other varieties or add jalapeños for added heat.
- Leftover fajita mixture is excellent for meal prep and can be refrigerated for up to 3 days.
- For gluten-free adaptation, substitute flour tortillas with corn tortillas.
- Resting the steak after baking allows juices to redistribute, keeping the meat tender and flavorful.
