A sizzling steak fajita dinner packed with Tex-Mex flavor — all roasted together on one sheet pan for easy cleanup.

You know those nights when you really want to skip dishes but still want something fun and satisfying for dinner? That’s where these Sheet-Pan Steak Fajitas come in hot (literally).

Juicy strips of steak, caramelized bell peppers, and tender onions — all roasted on one pan and bursting with smoky, zesty flavor. It’s the kind of dinner that feels like takeout, but made in your own oven in under 30 minutes. No flipping. No stovetop splatter. Just chop, toss, roast, and eat.

We serve it with warm tortillas and all the toppings: guac, salsa, sour cream… and maybe a side of chips if it’s that kind of night.

Ingredients:

• 1½ lbs flank steak or skirt steak, sliced thin against the grain

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 green bell pepper, sliced

• 1 red onion, sliced

• 2 tbsp olive oil

• 2 tsp chili powder

• 1 tsp cumin

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Salt and pepper, to taste

• Juice of 1 lime

• Optional: chopped cilantro, sliced jalapeños, tortillas, avocado, salsa

Instructions:

1. Preheat oven:
   Preheat to 425°F (220°C). Line a sheet pan with parchment paper or foil.

2. Marinate the steak:
   In a large bowl, toss steak strips with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper. Let sit while you prep the veggies.

3. Add veggies:
   Toss sliced peppers and onion with a little more olive oil and salt. Spread everything evenly on the sheet pan.

4. Roast:
   Bake for 15–18 minutes, or until steak is cooked to your liking and veggies are tender with a bit of char. Optional: Broil for 2–3 minutes for extra sizzle.

5. Finish and serve:
   Squeeze fresh lime juice over everything and top with chopped cilantro. Serve with warm tortillas and your favorite toppings.

Sarah’s Tips:

• Steak tips: Make sure to slice against the grain for tender fajita strips.

• No steak? This works just as well with chicken or shrimp — adjust cook time accordingly.

• Prep ahead: Marinate the steak and chop veggies in the morning. Dinner practically makes itself at night!

Why You’ll Love It:

It’s bold, colorful, and ridiculously easy. These steak fajitas are everything you love about Tex-Mex — but without the greasy takeout bag or the stovetop mess. My family devours them every time, and I love that it’s real food with fresh flavor that comes together fast.

Nutrition (Per Serving, makes 4 servings):

(without tortillas or toppings)

• Calories: 380

• Protein: 34g

• Carbs: 10g

• Fat: 23g

• Fiber: 3g

• Sugar: 5g