Sheet-Pan Steak Fajitas with Peppers and Onions

Serves 4 · 20 min prep · 20 min cook

Ingredients

• 1.5 lb flank or skirt steak
• 3 tbsp olive oil
• 3 tbsp lime juice
• 2 tsp chili powder
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large yellow onion, sliced into strips
• 8 flour or corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime lime wedges
• optional sour cream or guacamole for serving

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 easy cleanup.
2. 2In a large bowl whisk olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Add the steak and turn to coat thoroughly; let marinate at room temperature while you prep the vegetables (10–15 minutes).
3. 3Toss the sliced peppers and onion on the prepared sheet pan with the remaining olive oil, salt, and pepper. Spread into an even layer.
4. 4Nestle the marinated steak in the center of the vegetables, pouring any remaining marinade over the top. Roast 12–15 minutes for medium-rare (internal temp 130–135°F) or until the steak reaches your preferred doneness.
5. 5Switch the oven to broil on high and broil 2–3 minutes until the steak edges and pepper tips are lightly charred and caramelized—watch closely so nothing burns.
6. 6Transfer the steak to a cutting board and rest 5 minutes. Meanwhile, wrap the tortillas in foil and warm them in the residual oven heat or a dry skillet.
7. 7Thinly slice the steak against the grain into strips. Return the slices to the sheet pan and toss with the roasted peppers, onions, and any pan juices.
8. 8Sprinkle everything with chopped cilantro and a squeeze of fresh lime. Serve family-style straight from the pan with warm tortillas and optional sour cream or guacamole so everyone can build their own fajitas.