Spoon Simple
Sheet Pan Steak Fajitas with Peppers and Onions
Quick and easy sheet pan steak fajitas loaded with tender strips of marinated steak, colorful bell peppers, and sweet onions roasted to perfection. Minimal cleanup for a flavorful Tex-Mex favorite.
Prep 15 min
Cook 20 min
Total 35 min
Serves 4
Ingredients
Step 1 — For the Fajitas
- 1.5 pounds flank steak, thinly sliced against the grain
- 2 bell peppers (1 red, 1 green), thinly sliced
- 1 large yellow onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Step 2 — For Serving
- 8 small flour or corn tortillas
- Optional toppings: salsa, guacamole, sour cream, shredded cheese, lime wedges
Instructions
- 1
Preheat Oven and Prep Pan
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Marinate Steak and Vegetables
In a large bowl, combine the sliced flank steak, bell peppers, and onion. Add olive oil, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper. Toss well to coat everything evenly.
- 3
Spread onto Baking Sheet
Spread the steak and vegetable mixture in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use two sheets if necessary for even cooking.
- 4
Roast
Roast for 15-20 minutes, or until the steak is cooked to your desired doneness and the vegetables are tender and slightly charred. Toss halfway through cooking.
- 5
Warm Tortillas and Serve
While the fajitas roast, warm the tortillas according to package directions. Serve the steak and vegetable mixture immediately with warm tortillas and your favorite fajita toppings.
Nutrition per serving: 480 cal · 35g protein · 30g carbs · 25g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
