These quick and flavorful fajitas are ideal for busy weeknights. Tender slices of flank steak are roasted alongside vibrant bell peppers and onions, all coated in a zesty blend of spices. Cooked on a single sheet pan, cleanup is a breeze—just add a squeeze of fresh lime and wrap it all up in warm tortillas for a satisfying meal.
| Ingredient | Quantity |
|---|---|
| Flank steak (thinly sliced) | 1 pound |
| Red bell pepper (sliced) | 1 |
| Yellow bell pepper (sliced) | 1 |
| Green bell pepper (sliced) | 1 |
| Large onion (sliced) | 1 |
| Olive oil | 2 tablespoons |
| Chili powder | 1 tablespoon |
| Ground cumin | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Paprika | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Lime (juice) | From 1 lime |
| Warm tortillas | For serving |
Step 1: Prepare and Preheat
Set your oven to 400°F (200°C). Place the sliced steak, peppers, and onion into a large mixing bowl.
Step 2: Add Seasoning
Drizzle olive oil over the ingredients and toss to coat well. In a separate bowl, combine chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper. Sprinkle the spice blend over the steak and veggies, tossing again until everything is evenly seasoned.
Step 3: Bake
Spread the seasoned mixture onto a large sheet pan in a single layer. Roast for 20–25 minutes, or until the steak reaches your desired doneness and the vegetables are tender and slightly charred.
Step 4: Serve
Once out of the oven, finish with a generous squeeze of lime juice. Serve hot with warm tortillas and any toppings you love.
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