Sheet-Pan Flank Steak Fajitas

Sheet-Pan Flank Steak Fajitas

These sheet-pan flank steak fajitas are juicy, tender, and packed with vibrant peppers and onions. Perfect for feeding a crowd with minimal prep and cleanup—ideal for Super Bowl parties.



Sheet-Pan Flank Steak Fajitas

Florida Premium Beef

Servings

4-6 servings

These sheet-pan flank steak fajitas are juicy, tender, and packed with vibrant peppers and onions. Perfect for feeding a crowd with minimal prep and cleanup—ideal for Super Bowl parties.



Sheet-Pan Flank Steak Fajitas

Ingredients

  • 1½ lbs flank steak, thinly sliced against the grain

  • 2 bell peppers, thinly sliced

  • 1 large onion, thinly sliced

  • 2 tbsp olive oil

  • 1 tsp kosher salt

  • ½ tsp black pepper

  • 1 tsp chili powder

  • 1 tsp cumin

  • ½ tsp smoked paprika

  • 2 cloves garlic, minced

  • Juice of 1 lime

  • Warm flour or corn tortillas

  • Sour cream

  • Guacamole

  • Salsa

  • Chopped cilantro

Directions

  1. Preheat oven to 425°F. Line a large baking sheet with foil for easy cleanup.

  2. In a large bowl, combine sliced peppers, onions, and flank steak.

  3. Add olive oil, salt, pepper, chili powder, cumin, smoked paprika, garlic, and lime juice. Toss until evenly coated.

  4. Spread mixture in an even layer on the prepared baking sheet. Avoid overcrowding for proper searing.

  5. Bake for 15–20 minutes, tossing halfway through, until steak is cooked to medium and vegetables are tender and slightly charred.


  6. Scoop steak and veggies into warm tortillas. Top with sour cream, guacamole, salsa, and cilantro.
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