Sheet Pan Steak Fajitas

Tender steak, colorful peppers, and onions roast together on one pan with bold fajita seasoning for an easy, family-friendly dinner that's ready in about 30 minutes.

Course Dinner

Cuisine Mexican, Tex-Mex

Keyword baked fajitas, Sheet Pan Fajitas, sheet pan fajitas steak, sheet pan steak fajitas

Prep Time 15

Cook Time 20

Resting Time 5

Total Time 40

Servings people

Calories 238kcal

Author Blair Lonergan

Ingredients

Fajita Seasoning

2 tablespoons paprika
2 tablespoons chili powder
2 ½ teaspoons kosher salt
2 teaspoons cumin
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dried oregano
½ teaspoon cayenne (reduce or omit for a mild version)

Fajitas

1 flank steak (approximately 1 ½ - 2 ½ lbs. total)
2 sweet bell peppers (any color), thinly sliced
1 large onion, thinly sliced
2 tablespoons olive oil
Juice from 1 lime, plus extra lime wedges for serving
Optional, for serving: salsa, 8 fajita-size flour tortillas (warmed), sour cream, shredded cheese, guacamole, cilantro, salsa, tomatoes

Instructions

Preheat the oven to 450°F (230°C). Coat a large, rimmed baking sheet with oil or nonstick spray.
Prepare the Fajita Seasoning: In a small bowl, stir together paprika, chili powder, salt, cumin, onion powder, garlic powder, oregano, and cayenne.
Season the Steak and Vegetables: Arrange steak in the center of the prepared sheet pan, with the bell peppers and onion in a single layer around the edges. Drizzle the veggies with olive oil; toss to coat. Rub olive oil on both sides of the steak as well.
Sprinkle the vegetables with the seasoning blend; toss to coat again. Rub additional seasoning into both sides of the meat. You might not need all of the seasoning for this meal, so if you have some extra you can set it aside in an airtight container in the pantry for up to 3 months.
Bake the Steak and Vegetables: Bake for 12-15 minutes, or until the steak reaches the desired level of doneness and the vegetables are crisp-tender, stirring the veggies halfway through and flipping over the steak. A meat thermometer should read 125-130°F for rare, 135°F for medium rare, and 145°F for medium. Drizzle the meat and vegetables with lime juice. Remove the steak from the pan and place on a cutting board. Tent loosely with aluminum foil while the steak rests for 5-10 minutes. Slice the steak against the grain of the meat (perpendicular to the lines that you see), on a diagonal.
Serve the Fajitas: Serve the sliced steak with the vegetables in warm tortillas with all of your favorite toppings.

Video

Notes

Flank steak or skirt steak both work well.
Reduce or omit the cayenne for a milder version.
Let the steak rest before slicing.
Always slice against the grain for tender bites.
Use a meat thermometer for the most accurate results.
Warm tortillas in the oven during the last few minutes of baking.
Add mushrooms or zucchini if desired.
Store leftovers in the refrigerator for up to 3 days.
Freeze cooked steak for up to 2 months.
Serve in tortillas, rice bowls, or over salad greens.

Nutrition