Sheet Pan Steak Fajitas
Sheet pan steak fajitas roast flank or skirt steak with peppers and onions for a sizzling Tex-Mex dinner without a cast-iron grill. Slice against the grain after the steak reaches a safe 145°F with a 3-minute rest for juicy USA weeknight fajitas.
🛒Ingredients
- 1 1/2 pounds flank or skirt steak
- 3 bell peppers, sliced
- 1 large red onion, sliced
- 3 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 1 1/2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Warm flour tortillas
- Optional: guacamole, pico, sour cream, cilantro
🔧Kitchen Tools Needed
- Rimmed sheet pan
- Instant-read thermometer
- Sharp knife
- Tongs
📝Instructions
- 1
Preheat oven to 450°F. Pat steak dry. Rub with 1 tablespoon oil and half the spices/salt/pepper.
- 2
Toss peppers and onion with remaining oil and spices on a sheet pan. Roast 10 minutes.
- 3
Push veggies aside; place steak on the hot pan. Roast 8–12 minutes more until steak reaches 145°F for medium (or preferred doneness at or above 145°F for whole-muscle safety).
- 4
Transfer steak to a board; rest 3 minutes. Slice thinly against the grain. Toss with lime and pan veggies.
- 5
Serve in warm tortillas with toppings. Refrigerate leftovers within 2 hours up to 3 days; reheat gently to steaming.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
What internal temp for fajita steak?
USDA recommends 145°F with a 3-minute rest for whole cuts like flank or skirt.
Why slice against the grain?
It shortens muscle fibers so the meat stays tender.
Can I broil at the end?
Yes — broil 1–2 minutes for extra char after the steak is nearly done.
Marinate overnight?
Optional lime-oil-spice marinade up to 12 hours improves flavor.
