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Restaurant Style Sheet Pan Steak Fajitas

Close-up of sizzling steak fajitas with sliced steak, red and green peppers, and onions, garnished with lime wedges.
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Make steak fajitas that taste like they came from your favorite Mexican restaurant using this simple sheet pan method. This recipe delivers tender, juicy steak and perfectly charred peppers and onions with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs flank steak or skirt steak, sliced against the grain into thin strips
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 2 bell peppers (one red, one green), sliced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 tablespoon fresh lime juice
  • Warm flour or corn tortillas for serving
  • Optional toppings: sour cream, salsa, guacamole, shredded cheese

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, combine the sliced steak strips with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Toss well to coat the steak evenly.
  3. In a separate bowl, toss the sliced onions and bell peppers with the remaining 1 tablespoon of olive oil.
  4. Spread the seasoned steak mixture and the seasoned vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two sheets if necessary to ensure proper roasting instead of steaming.
  5. Bake for 12 to 15 minutes, or until the steak is cooked through and the vegetables are tender-crisp. For a more charred, restaurant-style finish, switch the oven to broil for the last 1 to 2 minutes, watching closely to prevent burning.
  6. Remove the sheet pan from the oven. Immediately drizzle the fresh lime juice over the steak and vegetables. Toss everything together gently on the pan.
  7. Serve the sizzling steak fajitas immediately with warm tortillas and your choice of toppings.

Notes

  • For the best flavor, marinate the steak for at least 30 minutes, or up to 4 hours, before cooking.
  • If you prefer a slower cooking method, you can adapt this to a skillet by cooking the steak first, removing it, then cooking the vegetables, and combining everything at the end.
  • Use flank steak or skirt steak for the most authentic texture in your fajitas.

Nutrition

Find it online: https://mdlatdmm.com/steak-fajitas-restaurant-style-sheet-pan-recipe/