Sheet-Pan Steak Fajitas with Charred Peppers

Fajitas grew from Tex-Mex ranch cooking, where seared steak met peppers and onions at the table. This sheet-pan take chars mixed bell peppers beside spiced flank steak for a weeknight sizzle ready for warm tortillas.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 520 cal
• 42g protein
• 38g carbs
• 22g fat
• 5g fiber

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Ingredients

• 1.5 lb flank steak
• 3 large, sliced bell peppers (mixed colors)
• 1 large, sliced red onion
• 3 tbsp olive oil
• 3 tbsp lime juice
• 2 tsp chili powder
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 8 small flour tortillas
• 1/3 cup chopped fresh cilantro
• 1/2 cup sour cream
• for serving lime wedges

Instructions

1. 1Preheat the oven to 425°F and position a rack in the upper third. Line a large rimmed sheet pan with foil for easier cleanup.
2. 2Pat the flank steak dry and place it on a cutting board. In a small bowl whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper.
3. 3Rub half of the spice mixture all over the steak. Toss the sliced peppers and onion with the remaining spice mixture and the last tablespoon of olive oil until evenly coated.
4. 4Spread the peppers and onions in an even layer on the sheet pan, leaving a clear space in the center for the steak. Lay the steak in that open space.
5. 5Roast for 12 minutes. Remove the pan, flip the steak, and stir the vegetables. Return to the oven and roast another 8–12 minutes depending on thickness, until the steak reaches 130–135°F for medium-rare and the peppers are charred at the edges.
6. 6Transfer the steak to a cutting board and tent loosely with foil. Let it rest 8 minutes so the juices redistribute. Meanwhile, warm the tortillas wrapped in foil in the residual oven heat for 3–4 minutes.
7. 7Slice the steak thinly against the grain. Toss the sliced steak back with any accumulated juices and the roasted peppers and onions on the pan.
8. 8Serve family-style: pile steak and vegetables into warm tortillas, top with cilantro, a dollop of sour cream, and a squeeze of fresh lime.