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30-Minute Sheet Pan Steak & Veggie Fajitas

All the sizzle of steak fajitas — thin-sliced flank steak, charred peppers and onions, warm tortillas — from one sheet pan in 30 minutes, about 40g protein per serving (estimated).
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 lb flank steak
  • 3 bell peppers a mix of red, yellow, and green, sliced into strips
  • 1 large red onion sliced into wedges
  • 3 tbsp olive oil divided
  • 3 tbsp homemade fajita seasoning divided (see note)
  • 8 small flour tortillas
  • Lime wedges, chopped fresh cilantro, sour cream, and guacamole for serving
Homemade fajita seasoning
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper or 3 tbsp store-bought fajita seasoning

Equipment

  • Large rimmed sheet pan (18x13-inch)
  • Foil or parchment paper
  • Tongs
  • Instant-read thermometer

Method
 

  1. Heat the oven to 450°F and line the sheet pan with foil or parchment. Pat the flank steak dry and slice it thin against the grain into 1/4-inch strips — this is what keeps the steak tender and fast. Toss the steak strips with 1 tablespoon of the olive oil and half the fajita seasoning.
  2. In a large bowl, toss the sliced bell peppers and red onion with the remaining 2 tablespoons olive oil and the remaining fajita seasoning until every strip is coated.
  3. Spread the peppers and onion in a single layer on the sheet pan. Roast for 5 minutes to start them charring before the steak goes on.
  4. Arrange the steak strips in a single layer over and around the vegetables — don't crowd them. Roast 8–10 minutes more, until the peppers are charred at the edges and the steak reaches 145°F internally on an instant-read thermometer.
  5. While the pan roasts, wrap the tortillas in foil. Add the foil packet to the oven for the last 5 minutes of roasting so they're warm when the steak comes out.
  6. Pull the pan from the oven and let the steak rest 2 minutes right on the pan. Pile the steak and vegetables into warm tortillas and finish with lime wedges, cilantro, sour cream, and guacamole.

Notes

Food safety: steak must reach 145°F internally at its thickest strip, then rest. Slice flank steak thin against the grain — thick strips need longer. Do not crowd the pan. Leftovers 4 days refrigerated / 3 months frozen (steak and vegetables only); reheat to 165°F. Protein ~40g/serving estimated from USDA FoodData Central; not lab-tested.