Oven Steak Fajitas: Easy Sheet Pan Recipe for a Juicy Weeknight Dinner

Ingredients

Meat

1.5 lbs flank steak or skirt steak (cut into 1/2-inch strips)

Vegetables

3 bell peppers (sliced into 1/2-inch strips)
1 large white onion (sliced into half-moons)

Spices and Seasonings

3 tbsp avocado oil
2 tsp chili powder
1.5 tsp cumin
1 tsp smoked paprika
1 tsp garlic powder
0.5 tsp onion powder
0.5 tsp dried oregano
1 tsp kosher salt
0.5 tsp black pepper
1 lime (juice of)

Tortillas

8 flour tortillas (6-inch, warmed to serve)

Instructions

Preheat oven and sheet pan

Set oven to 450°F (230°C). Place a rimmed 18x13-inch sheet pan in the oven while it preheats.

Mix the spice blend

Combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper in a bowl.

Marinate the steak strips

Toss steak strips with 2 tbsp avocado oil, all the spice blend, and lime juice.

Arrange on the hot pan

Carefully remove the hot sheet pan from the oven. Working quickly, spread the steak strips in a single layer on one half of the pan. Arrange the pepper and onion mixture on the other half.

Roast and check temperature

Roast for 15-18 minutes until the steak strips reach an internal temperature of 145°F (63°C) for medium and the peppers are tender with lightly charred edges.

Rest and slice

Let steak strips rest for 3-4 minutes before assembling.

Assemble and serve

Warm tortillas in a dry pan or wrapped in a damp towel in the microwave for 30 seconds. Load with steak strips, peppers, and onions. Serve immediately with sour cream, guacamole, salsa, and fresh cilantro.