Description
This Sheet Pan Steak Fajitas recipe offers a quick and flavorful Tex-Mex meal featuring tender flank steak, colorful bell peppers, and onions, all roasted to perfection on a single pan. Ideal for a weeknight dinner, the fajitas are seasoned with a homemade spice blend and served with warm tortillas, fresh salsa, avocado, and cilantro for a vibrant, wholesome dish.
Ingredients
Scale
Protein
- 1.5 pounds flank steak
Vegetables
- 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 & Oils
- 1 Tablespoon olive oil
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon salt
- 1 teaspoon packed brown sugar
Additional Ingredients
- 8 6-inch flour tortillas
- 1 lime
- Salsa, for serving
- Avocado or guacamole, for serving
- Fresh cilantro, for garnish
Instructions
- Prepare Oven and Tortillas: Line two sheet pans with foil for easy cleanup and set aside. Adjust oven racks so that one is in the upper third and the other in the lower third of the oven. Preheat the oven to 475°F (246°C). Wrap the tortillas in a foil packet and set aside.
- Mix Seasoning and Prep Vegetables: In a small bowl, combine chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar to make the fajita seasoning. Slice the onion and bell peppers. Toss them with olive oil and a pinch of salt on one of the sheet pans in an even layer.
- Season the Steak: Cut the flank steak into three pieces to ensure more even cooking. Pat the pieces dry with paper towels. Sprinkle the fajita seasoning evenly over both sides of the steak pieces. Arrange the meat on the second sheet pan.
- Start Roasting Vegetables: Place the sheet pan with the bell peppers and onions on the upper rack of the oven. Bake for about 10 minutes until they start to soften.
- Toss Veggies and Add Steak: Remove the vegetable sheet pan and toss the peppers and onions with a spatula to redistribute them evenly. Move this pan to the lower rack. Place the steak pan on the upper rack and bake both for an additional 8-10 minutes until the steak reaches an internal temperature of around 135°F (57°C) for medium-rare.
- Rest Steak and Warm Tortillas: Remove both pans from the oven. Transfer the steak to a cutting board and let it rest for 5 minutes. Meanwhile, turn off the oven and place the foil-wrapped tortillas inside to warm through.
- Slice and Serve: Slice the rested steak thinly against the grain. Toss the steak slices with the roasted peppers and onions. Serve immediately with warm tortillas, fresh salsa, avocado or guacamole, lime wedges, and cilantro for garnish.
Notes
- Resting the steak before slicing ensures juices redistribute and keeps the meat tender.
- Use a meat thermometer to check doneness accurately.
- Feel free to substitute flour tortillas with corn tortillas for a gluten-free option.
- Adjust spice levels by altering chili powder quantity to your preference.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently.
