Print

Easy Sheet Pan Steak Fajitas Recipe for Perfect Meal Prep with Peppers and Onions

sheet pan steak fajitas - featured image
Print Recipe

Juicy steak strips roasted with vibrant bell peppers and sweet onions on a single sheet pan for an easy, flavorful meal prep or weeknight dinner.

Ingredients

Scale
  • 1.5 pounds skirt or flank steak, thinly sliced against the grain
  • 2 tablespoons olive oil (for coating and moisture)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt (adjust to taste)
  • ¼ teaspoon freshly ground black pepper
  • 2 large bell peppers (mixed colors), sliced into thin strips
  • 1 large yellow onion, thinly sliced
  • 1 tablespoon olive oil (to coat veggies)
  • Salt and pepper, to taste
  • Warm flour or corn tortillas (optional)
  • Fresh cilantro, chopped (optional)
  • Fresh lime wedges (optional)
  • Guacamole or sliced avocado (optional)
  • Sour cream or Greek yogurt (optional)
  • Shredded cheese (cheddar or Monterey Jack) (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Slice the steak thinly against the grain into strips about ¼-inch thick.
  3. Core and seed the bell peppers, then slice into thin strips. Peel and thinly slice the onion.
  4. In a medium bowl, combine olive oil, smoked paprika, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Toss the steak strips in this mixture until evenly coated. Set aside.
  5. In another bowl, toss the sliced peppers and onions with olive oil, salt, and pepper.
  6. Spread the veggies in an even layer on a large rimmed sheet pan, then nestle the steak strips on top or mix them together.
  7. Roast in the oven for 15-20 minutes, stirring or flipping halfway through to ensure even cooking and caramelization. The steak should reach medium doneness (about 135°F/57°C internal temperature). Adjust time if you prefer more well done.
  8. Remove the pan from the oven and let everything rest for 5 minutes to lock in juices.
  9. Warm tortillas while resting. Spoon steak and veggies into tortillas and garnish with cilantro, lime juice, and your favorite toppings.

Notes

Slice steak thinly against the grain for tenderness. Let steak come to room temperature before roasting for even cooking. Toss veggies separately with oil to prevent sogginess. Avoid overcrowding the pan to ensure proper roasting and caramelization. Use a meat thermometer to check doneness. Rest steak and veggies after roasting to lock in juices. Lime juice added before serving brightens flavors. For gluten-free, use corn tortillas or lettuce wraps. Leftovers keep well refrigerated up to 4 days or frozen up to 2 months.

Nutrition

Keywords: sheet pan steak fajitas, easy fajitas, meal prep fajitas, steak fajitas recipe, bell peppers, onions, one pan meal, Tex-Mex, quick dinner

Find it online: https://fizzlefork.com/easy-sheet-pan-steak-fajitas-recipe-for-perfect-meal-prep-with-peppers-and-onions/