Sheet Pan Steak Fajitas

Tender steak, colorful peppers and onions, and plenty of smoky fajita seasoning — all roasted together on one pan. All the flavor of your favorite restaurant fajitas, right from your own kitchen.

Ingredients

• 2 lbs flank steak, cut against the grain into 1-inch pieces

• 3 large bell peppers, thinly sliced

• 1 small white onion, thinly sliced

• 4 1/2 teaspoons chili powder

• 1 1/2 teaspoons ground cumin

• 1 1/2 teaspoons smoked paprika

• 1 teaspoon dried oregano

• 3/4 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon cayenne pepper

• 1 teaspoon kosher salt

• 2 tablespoons extra virgin olive oil

• 2 tablespoons fresh lime juice

For Serving

• Flour tortillas

• Sour cream

• Guacamole

• Salsa (Mateo’s is our favorite store bought salsa)

• Shredded cheese

• Rice, if desired

Instructions

1. Preheat oven to 375°F.

2. Add the steak, bell peppers, and onion to a large bowl.

3. In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, cayenne, and salt.

4. Drizzle the steak and vegetables with olive oil. Sprinkle with about 4 tablespoons of the seasoning mixture and toss until everything is evenly coated.

5. Let the mixture sit at room temperature for about 20 minutes.

6. Line a large sheet pan with foil or parchment paper. Spread the steak and vegetables into an even, single layer.

7. Bake for 10–12 minutes, stirring once halfway through, until the steak is browned and cooked to your preference.

   For reference:

   • Medium-rare: 130–135°F

   • Medium: 145°F

8. Toss the hot steak and vegetables with fresh lime juice just before serving.

9. Serve in warm flour tortillas with guacamole, sour cream, salsa, shredded cheese, and rice.

Salt Tip

Don’t crowd the pan! Giving the steak and vegetables a little breathing room helps them roast and brown instead of steaming. If your sheet pan feels packed, divide everything between two pans.