Here’s a quick, flavorful way to make Sheet Pan Steak Fajitas — everything cooks on one pan for easy cleanup 🌮🔥
🥩 Sheet Pan Steak Fajitas
🛒 Ingredients (Serves 4)
- 1 lb (450 g) flank or skirt steak, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2–3 tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- Juice of 1 lime
- Optional: chopped cilantro for garnish
- Tortillas for serving
👩🍳 Instructions
1️⃣ Preheat oven to 425°F (220°C). Line a sheet pan with foil or parchment for easy cleanup.
2️⃣ Prepare steak & veggies
- In a large bowl, combine olive oil, chili powder, paprika, cumin, garlic powder, onion powder, salt, and pepper.
- Toss steak and sliced peppers/onion until evenly coated.
3️⃣ Spread on sheet pan
- Arrange in a single layer (don’t overcrowd).
4️⃣ Roast
- Bake 12–15 minutes for medium steak, tossing halfway through.
- Broil 1–2 minutes at the end for extra char if desired.
5️⃣ Finish
- Squeeze lime juice over the fajitas and sprinkle with cilantro.
6️⃣ Serve
- Warm tortillas, add steak and veggies, top with sour cream, guacamole, or cheese as desired.
🔥 Tips & Variations
- Chicken or shrimp: Swap steak for thinly sliced chicken breast or shrimp.
- Spicier: Add sliced jalapeños or a dash of cayenne pepper.
- Cheesy fajitas: Sprinkle shredded cheese on top during the last 2 minutes of baking.
- Meal prep: Cooked fajitas can be stored in airtight containers for 3–4 days.
If you want, I can also make a 5-minute prep version or a sheet pan steak fajitas with Mexican-style rice included.
Do you want me to do that?
