Description
This Sheet Pan Steak Fajitas recipe is a quick and easy way to enjoy flavorful, tender flank steak with perfectly roasted bell peppers and onions. Cooked entirely in the oven on sheet pans for minimal cleanup and maximum convenience, this meal combines bold Mexican spices and fresh toppings like avocado, salsa, and cilantro for a delicious, family-friendly dinner ready in under 30 minutes.
Ingredients
Scale
Meat
- 1.5 pounds flank steak
Vegetables
- 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
Spices & Seasonings
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon packed brown sugar
Other Ingredients
- 1 tablespoon olive oil
- 8 6-inch flour tortillas
- 1 lime
- Salsa, as desired
- Avocado, as desired
- Fresh cilantro, as desired
Instructions
- Prepare and Preheat: Line two sheet pans with foil for easy cleanup and set aside. Arrange oven racks so one is in the upper third and the other in the lower third of the oven. Preheat oven to 475°F (246°C). Wrap the tortillas in a foil packet and set aside to warm later.
- Make Fajita Seasoning and Prep Vegetables: In a small bowl, stir together chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar to create the fajita seasoning. Slice the red onion and bell peppers into strips and rounds, then toss them on one of the sheet pans with olive oil and a pinch of salt.
- Prepare the Steak: Cut the flank steak into three pieces to ensure even cooking and pat dry with paper towels. Sprinkle the fajita seasoning evenly over both sides of the meat. Arrange the seasoned steak pieces on the second sheet pan and set aside.
- Start Roasting Vegetables: Place the sheet pan with onions and peppers on the upper rack of the preheated oven and roast for about 10 minutes.
- Swap Racks and Add Steak: Remove the vegetables from the oven and toss them with a spatula to rearrange into an even layer. Move the vegetable sheet pan to the lower rack, then put the sheet pan with the flank steak on the upper rack. Roast both for an additional 8 to 10 minutes, or until the steak reaches an internal temperature of about 135°F (57°C) for medium-rare doneness.
- Rest Steak and Warm Tortillas: Remove both sheet 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 up gently.
- Slice and Serve: Slice the rested flank steak thinly against the grain. Toss the sliced meat with the roasted peppers and onions. Serve the steak and vegetables with warm tortillas, fresh salsa, sliced avocado, lime wedges, and chopped cilantro for a vibrant and satisfying meal.
Notes
- Resting the steak after cooking allows juices to redistribute, keeping the meat tender and juicy.
- Using foil-lined sheet pans makes cleanup quick and easy.
- Adjust spice levels by varying chili powder or adding cayenne pepper for extra heat.
- Flank steak is best cooked to medium-rare for optimal tenderness; avoid overcooking.
- Use a meat thermometer to accurately check doneness.
- Warm the tortillas by wrapping them in foil and placing in the turned-off oven to keep them soft and pliable.
- Feel free to substitute flour tortillas with corn tortillas for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
