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Easy Sheet Pan Steak Fajitas for Labor Day

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These sheet pan steak fajitas are the ultimate crowd-pleaser for a holiday cookout. With tender, juicy steak and perfectly charred peppers, they come together in under 30 minutes with minimal effort.

Ingredients

Scale
  • 1/4 cup olive oil
  • 3 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds flank steak or skirt steak
  • 3 bell peppers, sliced (mix of colors)
  • 1 large red onion, sliced into 1/2-inch wedges
  • 8–10 small flour or corn tortillas
  • Optional toppings: fresh cilantro, sour cream or Greek yogurt, sliced avocado, crumbled cotija cheese, lime wedges

Instructions

  1. Preheat your oven to 450°F (232°C). Place the oven rack in the upper third position. Let the steak sit at room temperature for about 15 minutes.
  2. In a medium bowl, whisk together the olive oil, lime juice, soy sauce, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper.
  3. Place the flank steak in a shallow dish or a large zip-top bag. Pour about two-thirds of the marinade over the steak, reserving the rest for the vegetables. Turn to coat evenly. Marinate for at least 15 minutes at room temperature, or up to 2 hours in the fridge.
  4. While the steak marinates, slice the bell peppers into 1/2-inch strips and the red onion into wedges. Toss them in the reserved marinade. Spread them evenly on the sheet pan, leaving space in the center for the steak.
  5. Remove the steak from the marinade, letting excess drip off. Place it in the center of the sheet pan. Roast for 12-15 minutes for medium-rare (125-130°F internal temperature), or 15-18 minutes for medium.
  6. Transfer the steak to a cutting board and tent loosely with aluminum foil. Let rest for 5-7 minutes. Return the sheet pan with peppers to the oven (turned off) to keep warm.
  7. Slice the steak against the grain into thin strips, about 1/2-inch thick.
  8. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
  9. Arrange the sliced steak over the roasted peppers and onions on a platter. Squeeze extra lime juice over everything. Serve with warm tortillas and desired toppings.

Notes

For best results, slice the steak against the grain after resting. Use a meat thermometer for perfect doneness. Toast spices before adding to marinade for deeper flavor. Do not overcrowd the pan to ensure proper caramelization.

Nutrition

Keywords: sheet pan steak fajitas, easy fajitas, Labor Day recipe, steak fajitas, sheet pan dinner

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