| Prep Time: 10 mins | Cook Time: 10–12 mins | Yield: 4 servings |
When it comes to high-flavor, low-effort dinners, nothing beats a good sheet pan recipe. These Sheet Pan Steak Fajitas are a game-changer for anyone who wants a restaurant-quality Mexican feast at home without the greasy mess of a stovetop skillet. By roasting the steak and vegetables at a high temperature, you get perfectly tender meat and slightly charred, sweet peppers in just a fraction of the time.
This is a healthy weeknight dinner that checks all the boxes. It’s high in protein, loaded with fiber from the colorful bell peppers, and naturally low-carb if you skip the tortillas or use a lettuce wrap. Because everything cooks on a single pan, cleanup is practically non-existent—making it a perfect addition to your quick weeknight dinners rotation.
The Secret to Tender Steak Fajitas
The biggest concern with steak fajitas is making sure the meat isn’t tough. The secret is twofold: choosing the right cut and slicing it correctly. I recommend using Flank Steak or Skirt Steak. These cuts have deep beefy flavor and a loose grain that absorbs marinades and spices beautifully. Most importantly, always slice your steak against the grain into thin strips. This breaks up the muscle fibers, ensuring every bite is melt-in-your-mouth tender.
Ingredients & Quantities
- 1.5 lbs Flank Steak or Skirt Steak, sliced into thin strips
- 3 medium Bell Peppers (red, yellow, and green), sliced into strips
- 1 large Red Onion, sliced into half-moons
- 2 Tablespoons Olive Oil
- 1 Tablespoon Chili Powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- For Serving: Flour tortillas, lime wedges, fresh cilantro, avocado, or sour cream
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Season the Mixture: Place the sliced steak, bell peppers, and onions directly onto the baking sheet.
- Oil and Spices: Drizzle the 2 tablespoons olive oil over everything. Sprinkle on the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
- Toss: Use your hands or tongs to toss the steak and vegetables until they are thoroughly and evenly coated in the oil and spices. Spread them out into a single, even layer across the pan.
- Roast: Place the pan in the oven and roast for 10–12 minutes.
- Note: If you prefer your steak more “well done,” give it an extra 2 minutes. If you like your veggies extra charred, you can turn on the broiler for the last 60 seconds.
- The Lime Squeeze: Remove the pan from the oven and immediately squeeze fresh lime juice over the hot steak and peppers. This brightens the flavors and helps loosen any browned bits on the pan.
- Serve: Serve immediately with warm tortillas and your favorite toppings.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: To prevent the steak from getting rubbery, I recommend a quick toss in a hot skillet for 2–3 minutes rather than the microwave.
- Meal Prep: These fajitas are perfect for quick meal prep! Divide the roasted steak and peppers into containers with a side of cauliflower rice or black beans for a healthy lunch.
Frequently Asked Questions
Can I use chicken instead?
Yes! You can follow the same recipe using boneless, skinless chicken breasts. Just increase the cook time to 15–18 minutes to ensure the chicken is cooked through.
How do I get the “sizzle”?
If you miss the restaurant sizzle, heat a cast-iron skillet until it’s smoking hot, then dump the roasted contents of the sheet pan into the skillet just before serving.
What is the best way to warm tortillas?
Wrap a stack of tortillas in a damp paper towel and microwave for 30 seconds, or char them quickly over an open gas flame for a few seconds per side for a smokier flavor.
Conclusion
These Sheet Pan Steak Fajitas prove that you don’t need to spend an hour in the kitchen to have a vibrant, healthy, and satisfying meal. It’s a 20-minute miracle that will make your weeknight dinner feel like a fiesta.
