Sheet Pan Steak Fajitas


Sheet Pan Steak Fajitas

Servings 4 Servings


  • pounds flank or skirt steak
  • 2 small red onions, sliced
  • 2-3 bell peppers, colors of choice, sliced
  • 1/3 cup extra-virgin olive oil
  • 1 fresh lime, juiced
  • 2 teaspoon of chili powder
  • 1 teaspoon of kosher salt
  • ¼ teaspoon cracked black pepper
  • ½ teaspoon of garlic powder
  • ½ teaspoon of ground cumin
  • ½ teaspoon of onion powder
  • tortillas, charred or warmed
  • sour cream, for topping
  • fresh cilantro, for garnish
  • fresh lime, for garnish
  • Cucumber-Mango Salsa: Optional
  • 1 cucumber, diced
  • 1 mango, peeled and diced
  • 2 fresh limes, juiced
  • 2 ounces fresh orange juice
  • 1/3 cup chopped fresh cilantro
  • ½ jalapeno, seeded and chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon olive oil
  • ¼ teaspoon cumin
  • pinch crushed red pepper


  • Preheat oven to 425°F. Spray a large sheet pan with non-stick cooking spray or line with parchment paper. Set aside.
  • In a small bowl, whisk together olive oil, juice from 1 lime, chili powder, salt, pepper, garlic powder, cumin, and onion powder.
  • Place steak on a prepared sheet pan. Add onions and peppers to the same pan. Pour all of the marinade over steak and veggies and toss well to combine. Transfer pan to oven and roast for 12-15 minutes, or until the meat has reached your desired doneness.
  • Transfer the steak to a cutting board. Cover and let it rest for 10 minutes. Thinly slice against the grain. Serve immediately with warm tortillas, sour cream, fresh cilantro, and lime. Enjoy!
  • Cucumber-Mango Salsa:
  • Combine all the ingredients in a bowl and toss to combine. Taste and add salt as needed. Cover and keep in the fridge until ready to serve.