Sheet Pan Sizzling Steak Fajitas

This sheet pan meal is ready to serve in thirty minutes, making this recipe for fajitas a bold and delicious weeknight dinner.



  • 1½ pound of skirt or flank steak, cut into strips
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 4 to 6 cloves of garlic, smashed
  • 1 lime juiced (roughly two tablespoons of juice)
  • 3 tablespoons of olive oil
  • 2 teaspoons of ground cumin
  • 2 teaspoons of dried oregano
  • 2 teaspoons of chile powder
  • 1½ teaspoons of smoked paprika
  • ¼ cup chopped cilantro
  • salt and pepper to taste


  1. Preheat your oven to 450°F.
  2. In a small mixing bowl, combine the cumin, oregano, chile powder, and paprikas with 2 teaspoons of salt and 1 teaspoon of black pepper.
  3. Remove 5 tablespoons of seasoning from the mixing bowl and season both sides of the steak. Let the steak rest and marinate at room temperature.
  4. In a large bowl, combine the peppers, onions, and garlic with the remaining seasoning. Add in the olive oil and combine the mixture.
  5. Lay the seasoned peppers and onion on an All-Clad D3 Stainless Bonded Ovenware 14 x17 Inch Roasting Sheet in an even layer.
  6. Place the Roasting Sheet in the oven for 12 minutes.
  7. Remove the sheet from the oven and nestle the strips of steak between the peppers and onions onto the sheet pan. Place it back in the oven and cook for an additional 8-10 minutes.
  8. Remove from the oven. Season with sea salt to taste.
  9. Add the chopped cilantro and lime juice. Stir to combine and serve with tortillas.

Pro Tip:

This recipe and easy fajita seasoning blend are also great if you want to swap the steak for a different protein, such as chicken, fish, or shrimp. You can follow the same recipe by simply adjusting the cooking time to 20 minutes for chicken, 8 minutes for shrimp, and 10 to 12 minutes for fish.


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