Sheet Pan Steak Fajitas
These sheet pan steak fajitas are an easy, oven-baked dinner made with sliced steak, colorful bell peppers, red onion, and simple fajita seasoning.
Ingredients
- 1 tablespoon olive oil
- 1 pound sirloin or flank steak, sliced
- 3 bell peppers, sliced (red, yellow and orange)
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 lime, juiced and zested
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon cumin
Instructions
- Preheat the oven to 400°F. Drizzle a large sheet pan evenly with olive oil and set aside.
- Place the sliced steak, bell peppers, red onion, and minced garlic directly onto the prepared sheet pan.
- Add the lime juice and zest, chili powder, cumin, oregano, salt, and pepper. Toss everything together on the pan until the steak and vegetables are evenly coated.
- Spread the mixture into a single, even layer so the steak roasts instead of steaming.
- Bake for 14–16 minutes, stirring once halfway through, until the steak is cooked to your liking and the vegetables are tender with lightly charred edges.
- Remove from the oven and serve immediately with tortillas, cauliflower rice, or over salad greens.
Nutrition
Notes
- Slice the steak thinly against the grain: This helps keep the steak tender and easy to chew after roasting.
- Don’t overcrowd the pan: Spreading everything into a single layer helps the steak and vegetables roast instead of steam.
- Stir once during cooking: Tossing halfway through ensures even cooking and light charring.
- Adjust doneness to taste: Roast a few minutes less for medium-rare steak or a bit longer for well-done.
- Serving suggestions: Serve with Cilantro Lime Cauliflower Rice or Mexican Coleslaw for a complete fajita night.
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