Description
Experience the magic of sizzling, restaurant-quality fajitas right in your own kitchen with this easy, stress-free sheet pan recipe. Featuring tender slices of skirt or flank steak seasoned with a bold, smoky spice blend and paired with caramelized bell peppers and onions, this meal is designed for busy weeknights. Cooked to perfection at high heat, the meat remains juicy while the vegetables develop a savory sweetness. It is a family-friendly, budget-conscious dinner that comes together in under 45 minutes for a quick and satisfying meal.
Ingredients
1 Tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon sea salt
½ teaspoon ground black pepper
2 lbs skirt steak or flank steak, sliced into ¼ inch strips against the grain
4 bell peppers, cored and sliced into strips
1 medium yellow onion, sliced into strips
2 cloves garlic, minced
2 Tablespoons olive oil, divided
Juice from 1 lime for the marinade
2 tablespoons fresh lime juice for finishing
8 flour or corn tortillas
Instructions
Preheat your oven to 400°F.
Line a large baking sheet with foil and lightly grease with cooking spray.
In a small bowl, mix together the chili powder, cumin, garlic powder, paprika, salt, and pepper.
Place the steak strips, bell peppers, onion, and minced garlic on the baking sheet.
Drizzle with olive oil and the juice of one lime, then sprinkle the seasoning blend over the ingredients.
Toss everything directly on the pan until evenly coated.
Spread the mixture into a single layer and roast for 20 to 25 minutes until the steak is browned and vegetables are tender.
Remove from the oven, drizzle with the remaining 2 tablespoons of fresh lime juice, and toss lightly.
Serve immediately with warm tortillas and your favorite toppings.
Notes
Always slice the steak against the grain to ensure maximum tenderness.
You can swap bell peppers for poblano peppers or mushrooms for extra flavor variation.
Serve with avocado slices, cilantro, or a dollop of sour cream to customize your plate.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-American