Sheet-Pan Chili-Lime Steak Fajitas

Fajitas borrow their name from the Spanish for little strips—the thin cuts of steak that define this Tex-Mex favorite. Here, chili-lime flank steak and mixed peppers roast together on one sheet pan for bright, weeknight ease.

Serves 4 · 12 min prep · 15 min cook

Estimate for one serving

• 420 cal
• 38g protein
• 28g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1.5 lb flank steak
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 2 lime
• 3 tbsp olive oil
• 1.25 tsp salt
• 1/2 tsp black pepper
• 3 bell peppers mixed colors
• 1 large yellow onion
• 8 flour tortillas
• 1/4 cup fresh cilantro

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with foil for easy cleanup.
2. 2Slice the steak against the grain into thin strips about 1/4-inch thick.
3. 3In a bowl whisk chili powder, cumin, smoked paprika, garlic powder, juice of one lime, two tablespoons olive oil, salt, and black pepper into a paste.
4. 4Toss the steak strips thoroughly in the spice paste until every piece is coated.
5. 5Slice bell peppers into strips and the onion into half-moons. Toss the vegetables with the remaining olive oil and salt on the sheet pan.
6. 6Spread vegetables in an even layer, then nestle the seasoned steak strips on top and them so nothing is piled too thick.
7. 7Roast 12 to 15 minutes, stirring once halfway, until the steak is browned at the edges and vegetables are tender-crisp with charred spots.
8. 8While the pan roasts, warm tortillas in a dry skillet or wrapped in foil in the oven for the last 3 minutes.
9. 9Squeeze the second lime over the hot fajita mixture and scatter chopped cilantro.
10. 10Serve family-style straight from the pan so everyone can build their own fajitas.