Sheet Pan Steak Fajitas Recipe

Lately I’ve been on this crazy food adventure where I tossed 1 1/2 lbs of thinly sliced flank steak with red, yellow, and green bell peppers, red onion, garlic, olive oil, and lime juice mixed up with cumin, chili powder, smoked paprika, salt, and pepper, and even though I kinda messed up flipping everything on time, that spicy roasted goodness made me feel like a pro in my own messy kitchen.

I love making sheet pan steak fajitas because the flank steak gives plenty protein while the mix of bell peppers, red onion and garlic brings vital vitamins. I think the olive oil and lime juice really boosts flavor and nutrition.

This recipe is simple, healthy and satisfying.

Ingredients

• Flank steak: Protein-packed, lean meat making your fajitas extra hearty and full of flavor.
• Bell peppers: Crunchy, sweet, fiber-rich, and packed with vitamin C for bright, balanced taste.
• Red onion: Rich in fiber and antioxidants, it adds a slight tang that livens fajitas.
• Garlic: Infuses the dish with a robust, earthy kick that’s both aromatic and healthy.
• Olive oil: Adds richness and binds the flavours while offering beneficial healthy fats.
• Lime juice: Provides a sharp, tangy burst that brightens every bite taking centre stage.
• Fresh cilantro: A herb note that cuts through richness, adding bright colour.

Ingredient Quantities

• 1 1/2 lbs flank steak (or skirt steak), thinly sliced against the grain
• 3 bell peppers (red, yellow, and green), cored and sliced into strips
• 1 large red onion, cut into wedges
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lime juice
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Optional: Fresh cilantro, roughly chopped for garnish
• Optional: Tortillas for serving

How to Make this

1. Preheat your oven to 425°F and line a large sheet pan with foil for easy clean-up

2. In a big bowl, mix the olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, and a pinch of salt and pepper

3. Toss the thinly sliced steak, bell peppers, and red onion wedges in the bowl until they’re well coated in the marinade

4. Let the mixture sit for about 10 minutes to let the flavors soak in a bit

5. Spread the steak and veggies out evenly on the sheet pan, making sure they dont overlap too much

6. Place the pan in the oven and roast for roughly 12-15 minutes, flipping the steak and veggies halfway through

7. When the steak is cooked to your liking and the veggies are tender, remove the pan from the oven

8. If you like, drizzle a little extra lime juice over everything and sprinkle with fresh cilantro

9. Optionally warm up some tortillas on the side to serve

10. Serve the steak and fajitas hot from the pan, roll them in tortillas, and enjoy your meal!

Equipment Needed

1. Preheated oven
2. Large sheet pan (plus foil for lining)
3. Big mixing bowl
4. Knife and cutting board (for slicing steak, bell peppers, and red onion)
5. Measuring cups and spoons (for the olive oil, lime juice, and spices)
6. Tongs or spatula (to flip the steak and veggies midway through roasting)

FAQ

• Q: Can I use a different type of steak?
  A: Yeah, you sure can. If you dont have flank or skirt steak you can use sirloin, but keep in mind it might be a bit less tender.
• Q: How long should I marinate the steak and veggies?
  A: Marinating for about 20-30 minutes works good, but if u have more time, letting it marinate for up to 2 hours can boost the flavor even more.
• Q: Do i have to preheat the oven?
  A: Yes, definitely. Preheat your oven to 425°F to make sure everything cooks evenly and gets that nice char.
• Q: Can I make this ahead of time?
  A: Sure! You can prep the steak and chop the veggies a day ahead, just keep them in the fridge. Bake right before serving for best results.
• Q: What if i dont like spicy food?
  A: You can easily adjust the amount of chili powder and even skip the smoked paprika if it gets too hot. Feel free to add other spices u like too.

Sheet Pan Steak Fajitas Recipe Substitutions and Variations

• Instead of flank steak you could use skirt steak or even thinly sliced chicken breast if beef isn’t your thing
• If you dont have all three bell pepper colors, try mixing in zucchini or another crunchy veggie to keep the color fun
• Swap red onion for yellow or white onion if thats what you have available
• You can use lemon juice instead of lime juice for a different, but still tangy flavour
• If you’re low on olive oil, any neutral oil like canola or vegetable oil works just fine

Pro Tips

1. You really wanna get that flavor locked in so try letting the steak and veggies marinate for at least 20 minutes if you can—even up to a few hours. The longer they soak, the better they taste, trust me on this one.

2. When you’re prepping the meat, make sure to slice it against the grain. It might seem like extra work but it helps the steak stay tender and easier to chew when you’re eating it.

3. Don’t overcrowd your sheet pan. Spread out the steak and veggies nicely so they roast and not steam. If they overlap then you’ll end up with mushy edges instead of that nice char.

4. Lastly, once it’s out of the oven, toss it with a bit of extra lime juice and sprinkle some fresh cilantro on top. These simple extras really brighten up the whole dish and add lots of flavor.