Spoon Simple
Sheet Pan Steak Fajitas with Colorful Peppers
Quick and easy sheet pan steak fajitas loaded with tender strips of steak and vibrant bell peppers and onions. A flavorful, high-protein meal with minimal cleanup, perfect for a busy weeknight.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — For the Fajitas
- 1.5 lbs flank steak, thinly sliced against the grain
- 2 large bell peppers (any color), thinly sliced
- 1 large red onion, thinly sliced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
Step 2 — For Serving (Optional)
- 8 small flour tortillas or corn tortillas
- Salsa
- Sour cream or Greek yogurt
- Guacamole
- Shredded cheese
Instructions
- 1
Preheat Oven and Prep Veggies
Preheat your oven to 400°F (200°C). On a large baking sheet, toss the sliced bell peppers and red onion with 1 tbsp of olive oil, salt, and pepper.
- 2
Season Steak
In a bowl, toss the sliced flank steak with the remaining 1 tbsp olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Ensure steak is evenly coated.
- 3
Roast
Spread the vegetables in a single layer on one side of the baking sheet. Add the seasoned steak to the other side of the baking sheet in a single layer. Roast for 15-20 minutes, or until the steak is cooked to your desired doneness and the vegetables are tender-crisp.
- 4
Warm Tortillas
While the fajitas are roasting, warm the tortillas according to package directions (microwave, oven, or stovetop).
- 5
Serve
Remove the baking sheet from the oven. Serve the steak and vegetable mixture in warm tortillas with your favorite toppings like salsa, sour cream, or guacamole.
Nutrition per serving: 420 cal · 40g protein · 30g carbs · 18g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
