Sheet Pan Steak Fajitas
An easy recipe for Sheet Pan Steak Fajitas that's ready in only 30 minutes! Perfect for quick weeknight dinners and meal prep.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound flank steak
- 2 medium bell peppers, (cut into strips)
- 1 medium red onion, (sliced)
- 2 tablespoons olive oil, (divided)
- 2 teaspoons chili powder
- 2 teaspoons kosher salt, (plus more for the steak)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper (plus more for the steak)
- 2 tablespoons lime juice ((about the juice of 1 lime))
- 1/4 cup chopped cilantro (optional)
Instructions
- 1
Preheat the oven to 450°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray. Set aside.
- 2
In a large bowl, add the bell peppers, onion, 1 tablespoon olive oil, chili powder, kosher salt, onion powder, garlic powder, ground cumin, smoked paprika, and black pepper. Toss together until everything is combined and evenly coated.
- 3
Coat the flank steak on both sides with the remaining 1 tablespoon of olive oil, then season generously with kosher salt and black pepper on both sides.
- 4
Transfer the flank steak to the center of the prepared baking sheet and spread out the peppers and onions around it in an even layer.
- 5
Place in the oven and bake for 10-12 minutes for a thinner flank steak, or 15 minutes for thicker flank steak.
- 6
Remove from the oven and move the rack to the top position right under the broiler.
- 7
Transfer the veggies to a bowl and cover them with a plate to keep them warm. They should be tender and fully cooked through.
- 8
Place the baking sheet with the steak on the top rack. Broil for 2-5 minutes depending on the thickness.
- 9
Transfer the steak to a large cutting board and let it rest for 5 minutes. Slice it into thin strips and then add back to the baking sheet along with the peppers and onions.
- 10
Top everything with lime juice and cilantro, and serve immediately in warm corn tortillas, flour tortillas, Mexican rice, or cilantro lime cauliflower rice.