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Brimming with Tex-Mex flavor and a hearty dose of colorful vegetables, this recipe became an instant favorite in our house. And you'll never believe how quickly it cooks!

Sheet Pan Steak Fajitas

5 from 1 vote
Brimming with Tex-Mex flavor and lots of colorful vegetables, this recipe became an instant favorite in our house. And you'll never believe how quickly it cooks!
Servings: 4-5 servings 
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Ingredients
 

  • 1½ pounds flank steak (could use a flat iron steak)
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground pepper
  • 1 tablespoon chili powder
  • 1 teaspoon EACH garlic powder, onion powder, and smoked paprika
  • ½ teaspoon ground cumin
  • 2 tablespoons olive oil, divided use
  • 1 tablespoon freshly squeezed lime juice
  • ½ tablespoon low-sodium soy sauce or tamari (gluten-free if needed)
  • 3 bell peppers, seeded and sliced into strips (mix of red, yellow, orange, or green)
  • 1 medium red or yellow onion, thinly sliced from root to tip
  • For serving: flour or corn tortillas, warmed
  • Optional toppings: lime wedges, chopped cilantro, avocado or guacamole, plain Greek yogurt or sour cream, salsa verde

Instructions

  1. Preheat oven to 450℉.
  2. In a small bowl, combine salt, pepper, chili powder, garlic powder, onion powder, smoked paprika, and cumin. Set aside.
  3. To a large zip-top plastic bag, add 1 tablespoon of olive oil, lime juice, and soy sauce. Add half of the spice mixture (Helpful hint: this will be 1 tablespoon plus 1 teaspoon) and swoosh around to combine. Add the steak to the bag and turn to coat. Let the steak marinate for at least 10 minutes. (Tip: for added flavor, you may do this in advance and marinate several hours or even overnight.)
  4. Add the peppers and onions to a large bowl, drizzle with the remaining 1 tablespoon olive oil, and sprinkle with the remaining spice mixture, tossing to coat. Spread the bell peppers and onions around the outer edges of a large, rimmed sheet pan (no need to grease), and place the steak in the middle.
  5. Bake for 10-13 minutes, then place the pan on the top rack and broil on high for an additional 2 minutes, watching carefully. Use a meat thermometer to check the temperature of the meat (135-140℉ for medium rare, 145℉ for medium, 150℉ for medium well). Tip: if the steak is not done to your liking after broiling for 2 minutes, return to middle rack, draping a piece of foil overtop if sufficiently browned, and cook for another minute or two, or until the meat is cooked to your liking.
  6. Let the steak rest at least 10 minutes after you remove it from the oven, and then slice into thin strips against the grain.
  7. Serve the steak, peppers, and onions with tortillas and toppings of choice.

Notes

If you like the idea of preparing this meal completely in advance, I recommend undercooking the steak and then slicing thinly once it has cooled. When ready to eat, place the sliced steak and veggies in the oven just long enough to warm－the undercooked steak will go from pink to brown quickly－and enjoy.
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