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Sheet Pan Steak Fajitas

An easy recipe for Sheet Pan Steak Fajitas that's ready in only 30 minutes! Perfect for quick weeknight dinners and meal prep.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 258 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 pound flank steak
  • 2 medium bell peppers, cut into strips
  • 1 medium red onion, sliced
  • 2 tablespoons olive oil, divided
  • 2 teaspoons chili powder
  • 2 teaspoons kosher salt, plus more for the steak
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper plus more for the steak
  • 2 tablespoons lime juice (about the juice of 1 lime)
  • 1/4 cup chopped cilantro optional

Instructions

    Cup of Yum
  1. Preheat the oven to 450°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray. Set aside.
  2. In a large bowl, add the bell peppers, onion, 1 tablespoon olive oil, chili powder, kosher salt, onion powder, garlic powder, ground cumin, smoked paprika, and black pepper. Toss together until everything is combined and evenly coated.
  3. Coat the flank steak on both sides with the remaining 1 tablespoon of olive oil, then season generously with kosher salt and black pepper on both sides.
  4. Transfer the flank steak to the center of the prepared baking sheet and spread out the peppers and onions around it in an even layer.
  5. Place in the oven and bake for 10-12 minutes for a thinner flank steak, or 15 minutes for thicker flank steak.
  6. Remove from the oven and move the rack to the top position right under the broiler.
  7. Transfer the veggies to a bowl and cover them with a plate to keep them warm. They should be tender and fully cooked through.
  8. Place the baking sheet with the steak on the top rack. Broil for 2-5 minutes depending on the thickness.
  9. Transfer the steak to a large cutting board and let it rest for 5 minutes. Slice it into thin strips and then add back to the baking sheet along with the peppers and onions.
  10. Top everything with lime juice and cilantro, and serve immediately in warm corn tortillas, flour tortillas, Mexican rice, or cilantro lime cauliflower rice.

Notes

  • To make sure the steak is cooked to your preferred temperature, I recommend buying an oven-safe meat thermometer like this one so you can keep an eye on the temperature as the steak is in the oven.
  • To keep the strips of steak from being too chewy, make sure you slice it against the grain and as thinly as you can.

Nutrition Information

Serving 1serving Calories 258kcal (13%) Carbohydrates 9g (3%) Protein 26g (52%) Fat 13g (20%) Saturated Fat 3g (15%) Cholesterol 68mg (23%) Sodium 1245mg (52%) Potassium 614mg (18%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 2359IU (47%) Vitamin C 81mg (90%) Calcium 47mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 258

% Daily Value*

Serving 1serving
Calories 258kcal 13%
Carbohydrates 9g 3%
Protein 26g 52%
Fat 13g 20%
Saturated Fat 3g 15%
Cholesterol 68mg 23%
Sodium 1245mg 52%
Potassium 614mg 13%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 2359IU 47%
Vitamin C 81mg 90%
Calcium 47mg 5%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.