One-Pan Steak Fajita Tray Bake

Fajitas draw their name from "faja," Spanish for strip or belt, recalling the thin steak cuts Texas cowboys once grilled with peppers. This tray-bake version roasts sirloin, onions, and bell peppers together on one pan for easy weeknight sizzle.

Serves 4 · 12 min prep · 20 min cook

Estimate for one serving

• 480 cal
• 38g protein
• 32g carbs
• 22g fat

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Ingredients

• 1.25 lb sirloin steak
• 3 large bell peppers mixed colors
• 1 large yellow onion
• 3 tbsp olive oil
• 2 tbsp fajita seasoning
• 2 lime
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 minced garlic cloves
• 8 flour or corn tortillas
• 1/4 cup fresh cilantro
• 1/2 cup sour cream or Greek yogurt

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center. Line a large rimmed sheet pan with foil for easier cleanup if desired.
2. 2Slice the sirloin against the grain into thin strips. Cut the bell peppers and onion into long strips of similar thickness so everything cooks evenly.
3. 3Pile the steak, peppers, and onion onto the sheet pan. Drizzle with olive oil, sprinkle fajita seasoning, salt, pepper, and minced garlic, then toss with tongs until every piece is coated. Spread into a single layer.
4. 4Roast 12 minutes, then pull the pan and toss again so the underside of the steak browns. Return to the oven for 6 to 8 more minutes until the steak is browned at the edges and the peppers are tender-crisp with blistered spots.
5. 5While the tray bakes, warm the tortillas wrapped in foil in the oven for the last 5 minutes, or char them quickly in a dry skillet.
6. 6Squeeze fresh lime juice over the hot tray as soon as it leaves the oven so the citrus steams into the meat and vegetables. Taste and adjust salt if needed.
7. 7Scatter chopped cilantro across the pan. Serve family-style straight from the tray with warm tortillas and dollops of sour cream or Greek yogurt on the side.
8. 8Let diners build their own fajitas at the table; the one-pan juices make an excellent natural sauce for spooning over.