Sheet-Pan Steak Fajita Lunch Wraps

Fajitas grew from Tex-Mex border cooking, where seared steak meets sweet peppers and onions. This lunch version roasts flank steak and mixed bell peppers on one sheet pan, then tucks everything into warm flour tortillas with a squeeze of lime.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 510 cal
• 38g protein
• 36g carbs
• 24g fat

Every recipe here is free to read.

Ingredients

• 1.25 lb flank steak
• 3 sliced into strips bell peppers mixed colors
• 1 large sliced yellow onion
• 3 tbsp olive oil
• 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
• 1 juiced lime
• 8 small flour tortillas
• 1/3 cup chopped fresh cilantro
• 1/2 cup sour cream or Greek yogurt
• 1 cup shredded Monterey Jack

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 faster cleanup.
2. 2Pat the flank steak dry. In a small bowl mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Rub half the spice blend all over the steak.
3. 3Toss the sliced bell peppers and onion with olive oil and the remaining spice blend until evenly coated. Spread the vegetables in a single layer on the prepared sheet pan.
4. 4Nestle the seasoned steak in the center of the pan, pushing vegetables aside so the meat has direct contact with the hot surface.
5. 5Roast for 12 to 15 minutes for medium-rare, or until an instant-read thermometer inserted sideways into the thickest part of the steak reads 130–135°F. The peppers should be softened with blistered edges.
6. 6Transfer the steak to a cutting board and tent with foil. Let it rest 5 minutes so the juices settle. Meanwhile, squeeze lime juice over the hot vegetables and toss.
7. 7Slice the steak thinly against the grain into strips. Warm the tortillas in a dry skillet over medium heat for 20 seconds per side or wrap in a damp towel and microwave 30 seconds.
8. 8Build each wrap by laying a warm tortilla flat, spreading a thin layer of sour cream or Greek yogurt, then adding steak strips, fajita vegetables, shredded cheese, and cilantro.
9. 9Roll tightly, tucking in the sides. If packing for lunch, wrap each fajita in parchment or foil so it holds shape and stays warm until midday.
10. 10Serve immediately or refrigerate up to 2 days; reheat wrapped fajitas in a 350°F oven for 10 minutes or enjoy at room temperature for an easy work lunch.