Name: Sheet-Pan Steak Fajitas
Total time: 35 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 lb flank steak; 2 whole red bell pepper; 1 whole green bell pepper; 1 whole yellow onion; 2 whole lime; 3 clove garlic; 3 tbsp vegetable oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano; to taste kosher salt; to taste black pepper; 8 count flour tortillas; 1 cup monterey jack cheese; 1 bunch fresh cilantro

← Recipes · Sheet Pan · Sheet-Pan Steak Fajitas

540 cal36g protein40g carbs24g fat820mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch35 min activeShortcut25 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Sheet-Pan Steak Fajitas

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Sheet Pan35 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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flank steaktrimmed of excess fat1 lb

red bell peppersliced into strips2 whole

green bell peppersliced into strips1 whole

yellow onionsliced into half moons1 whole

limeone juiced, one cut into wedges2 whole

garlicminced3 cloves

vegetable oil3 tbsp

chili powder2 tsp

ground cumin1 tsp

smoked paprika1 tsp

dried oregano1 tsp

kosher saltto taste

black pepperto taste

flour tortillas6 inch, warmed8 count

monterey jack cheeseshredded1 cup

fresh cilantrochopped1 bunch

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Heat the oven to 450 F and set a rack in the upper third. Line a rimmed sheet pan with foil.

2Pat the steak dry and slice it across the grain into strips about 1/4 inch thick. Toss in a bowl with 1 tbsp of the oil, the lime juice, half the garlic, and a pinch of salt.

3In a small bowl, stir together the chili powder, cumin, smoked paprika, oregano, 1 tsp salt, and a few grinds of pepper.

4Spread the peppers and onion on the sheet pan. Drizzle with the remaining 2 tbsp oil, sprinkle with half the spice mix, and toss to coat. Roast for 10 minutes.

5Push the vegetables to the edges. Spread the steak in the center in a single layer, sprinkle with the remaining spice mix, and roast 6 to 8 minutes, until the steak is browned at the edges and the vegetables are charred.

6Let the steak rest 3 minutes on the pan. Toss everything together with the remaining garlic and a squeeze of lime, then pile onto warm tortillas and top with cheese, cilantro, and lime wedges.