Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas ingredients

• 1.5 lbs sirloin or flank steak
• 3 large bell peppers (red, yellow, orange)
• 1 large red onion
• 3 tbsp olive oil
• 1.5 tbsp chili powder
• 1 tbsp cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp oregano
• 0.25 tsp cayenne pepper (optional)
• 1 tsp salt
• 0.5 tsp black pepper
• 12 count flour or corn tortillas
• 4 count lime wedges
• 0.25 cup fresh cilantro, chopped
• 1 count avocado, sliced or guacamole
• 0.5 cup sour cream or Greek yogurt

How to make Sheet Pan Steak Fajitas

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup, or lightly grease it with cooking spray.
2. Prepare the fajita seasoning: In a small bowl, combine 1.5 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon oregano, 1/4 teaspoon cayenne pepper (if using), 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Slice the 1.5 lbs sirloin or flank steak against the grain into thin strips, about 1/4 to 1/2-inch thick. Slice the 3 large bell peppers (any color) and 1 large red onion into similar thin strips.
4. In a large bowl, toss the sliced steak, bell peppers, and red onion with 3 tablespoons olive oil until everything is evenly coated.
5. Sprinkle the prepared fajita seasoning mixture over the steak and vegetables. Toss again until all components are thoroughly seasoned, ensuring no dry spots.
6. Spread the seasoned steak and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan; use a second sheet pan if necessary to ensure even cooking and browning.
7. Roast in the preheated oven for 18-22 minutes, stirring halfway through, until the steak is cooked to your desired doneness and the vegetables are tender-crisp and slightly charred.
8. While the fajitas cook, warm the 12 flour or corn tortillas according to package instructions. You can microwave them, warm them in a dry skillet, or wrap them in foil and heat in the oven for the last 5 minutes.
9. Remove the sheet pan from the oven. Let the fajita mixture rest for 2-3 minutes before serving.
10. Serve the hot steak and vegetable fajitas immediately with warm tortillas and your favorite toppings, such as 4 lime wedges, 1/4 cup chopped fresh cilantro, 1 sliced avocado (or guacamole), and 1/2 cup sour cream or Greek yogurt.

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