Description
Sheet Pan Steak Fajitas deliver a vibrant and flavorful Tex-Mex meal made easy by roasting bell peppers, onions, and marinated flank steak together on a single pan. This quick, hands-off cooking method results in tender, juicy steak paired with sweet and smoky veggies, perfect for wrapping in warm tortillas topped with fresh salsa, avocado, lime, and cilantro.
Ingredients
Scale
Meat and Seasoning
- 1.5 pounds flank steak
- 2 teaspoon chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp cumin
- ½ tsp onion powder
- 1 tsp garlic powder
- 2 tsp salt
- 1 teaspoon packed brown sugar
Vegetables and Oil
- 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
- 1 Tablespoon olive oil
Additional Ingredients
- 8 6-inch flour tortillas
- 1 lime
- Salsa (to taste)
- Avocado (to serve)
- Fresh cilantro (to garnish)
Instructions
- Prepare Oven and Pans: Line two sheet pans with foil if preferred for easier cleanup. Arrange the oven racks so one is in the upper third and the other in the lower third of your oven. Preheat the oven to 475°F. Wrap the tortillas in foil and set aside.
- Make Fajita Seasoning and Arrange Vegetables: Combine chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar in a bowl. Slice the onion and bell peppers as directed and toss them with olive oil and a pinch of salt on one of the sheet pans.
- Prep Steak: Cut flank steak into three pieces for even cooking. Pat dry with paper towels. Sprinkle the fajita seasoning evenly over both sides of the steak pieces. Arrange the seasoned steak on the second sheet pan.
- Roast Vegetables and Steak: Place the sheet pan with vegetables on the upper rack and bake for about 10 minutes. Remove and toss the vegetables to redistribute them evenly, then move the vegetable pan to the lower rack. Place the steak pan on the upper rack and roast both together for 8-10 minutes, or until the steak’s internal temperature reaches approximately 135°F 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.
- Slice and Serve: Slice the rested flank steak thinly against the grain. Toss the sliced steak with the roasted peppers and onions. Serve the fajita mixture with warm tortillas, salsa, avocado slices, fresh lime wedges, and cilantro garnish.
Notes
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- For spicier fajitas, add a pinch of cayenne or a sliced jalapeño pepper to the vegetables before roasting.
- Flank steak can be substituted with skirt steak or sirloin for a similar texture.
- If preferred, corn tortillas can be used instead of flour tortillas for a gluten-free option.
- Resting the steak is critical to maintain juiciness and tenderness before slicing.
