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- 1.5 lbs flank steak, sliced into thin strips - 2 bell peppers (one red, one green), sliced - 1 large onion, sliced Flank steak gives this dish a rich flavor. The bell peppers add color and sweetness. The onion brings a nice depth to the mix. - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon garlic powder - 1/2 teaspoon onion powder - Salt and pepper to taste - Juice of 1 lime The olive oil helps the spices stick. Chili powder adds heat, while cumin and paprika give a smoky flavor. Garlic and onion powder enhance the savory notes. A squeeze of lime brightens everything up! - Fresh cilantro, chopped (for garnish) - Warm tortillas (for serving) - Toppings (sour cream, guacamole, salsa) Cilantro adds freshness and color. Serving on warm tortillas makes it fun to eat. You can add toppings like sour cream and guacamole for extra creaminess. For the full recipe, check out the detailed instructions. First, preheat your oven to 450°F (232°C). This high heat gives a nice char to the veggies and steak. While the oven heats, line your large baking sheet with parchment paper. This will help with cleanup later. In a big bowl, combine the sliced flank steak, bell peppers, and onion. Pour in the olive oil. Next, add chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything well so the meat and veggies are coated with the spices. This step is key for flavor! Spread the mixture evenly on the prepared baking sheet. Make sure to keep it in a single layer. This helps everything cook evenly. Roast in the oven for 20-25 minutes. Stir the mixture halfway through cooking for even browning. When done, the steak should be cooked to your liking, and the veggies should be tender and slightly charred. Remove the pan from the oven. Squeeze fresh lime juice over the top for a bright finish. Adjust the seasoning with more salt or lime juice if needed. Don't forget to garnish with chopped cilantro before serving! Serve warm with tortillas and your favorite toppings. You can find the full recipe for these delicious fajitas above. For juicy steak, aim for an internal temperature of 130°F (54°C) for medium-rare. Let the steak rest for about five minutes after cooking. This keeps the juices inside, making it more tender. If you prefer medium, cook it to 140°F (60°C). Use a meat thermometer for accuracy. Choose vibrant bell peppers and sweet onions for the best taste. Slice them into even pieces to ensure they cook at the same rate. Thin strips work best for quick roasting. You can add zucchini or mushrooms for extra flavor. Just make sure to cut them similarly to your other veggies. To switch things up, consider adding a marinade. Mix olive oil, lime juice, and spices for a tangy soak. Let the steak marinate for at least 30 minutes. If you want a kick, add cayenne pepper or jalapeños. Experiment with different herbs like oregano or thyme for unique flavor notes. For more details on the complete recipe, check out the Full Recipe. {{image_2}} You can switch out flank steak for other proteins. Chicken works well and cooks quickly. Shrimp adds a nice seafood twist. If you're looking for a plant-based option, tofu is great too. Just remember to press the tofu to remove excess water. This helps it absorb the flavors better. Adjust cooking times based on the protein you choose. Chicken and shrimp cook faster than steak. Adding seasonal veggies or fruits brightens up your fajitas. Pineapple brings a sweet touch that balances the spice. Zucchini adds a nice crunch and absorbs flavors well. Get creative! You can mix in corn or mushrooms for extra texture. Think about what’s fresh at your local market. Each season offers unique options that can enhance this dish. You can easily change the spice level in your fajitas. If you like it mild, reduce the chili powder. You can also skip the smoked paprika. For more heat, add diced jalapeños or cayenne pepper. Taste as you go! This way, you can adjust the flavors to match your preference. Remember, it’s all about what you enjoy. After enjoying your sheet pan steak fajitas, let any leftovers cool. Place them in airtight containers. This keeps your fajitas fresh. You can store them in the fridge for up to three days. If you want to keep them longer, consider freezing. Just remember to label the container with the date. When it’s time to eat your leftovers, reheating is key. Use the oven for the best results. Preheat your oven to 350°F (177°C). Place the fajitas on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10 to 15 minutes, or until warm. This keeps the steak tender and the veggies crisp. You can also use a microwave, but the oven works better for texture. To freeze your fajitas, first let them cool completely. Pack them in freezer-safe bags. Squeeze out as much air as you can before sealing. You can freeze them for up to three months. When ready to eat, thaw them overnight in the fridge. Reheat using the oven for the best taste. This way, you can enjoy this meal anytime! For the full recipe, check out the detailed instructions above. You can use frozen steak, but fresh is best. Frozen steak takes longer to cook. Thaw it first for even cooking. If you cook it frozen, add extra time. This may change the texture, making it less tender. For the best results, I suggest using fresh flank steak. There are many great sides to pair with fajitas. Here are some ideas: - Mexican rice - Black beans - Refried beans - Corn salad - Guacamole - Salsa - Sour cream These sides add flavor and texture. You can mix and match to suit your taste. You can easily adapt this dish. For gluten-free fajitas, use corn tortillas. If you want a dairy-free option, skip the sour cream and cheese. You can also use oil instead of butter for cooking. If you need a low-carb option, serve it with lettuce wraps instead of tortillas. These tips help you enjoy fajitas no matter your dietary needs. For the full recipe, check the main article. You can create delicious sheet pan steak fajitas with simple ingredients and steps. We covered the main ingredients, key seasonings, and ways to serve this dish. Remember to cook the steak just right and choose veggies that add flavor. I shared tips for variations, storage, and reheating, so you can enjoy these fajitas anytime. Try using different proteins or spices to make them your own. Now, gather your ingredients and get cooking! Your tasty fajitas await!

Sheet Pan Steak Fajitas

Get ready to indulge in these Sizzling Sheet Pan Steak Fajitas that are bursting with flavor and easy to make! This simple recipe features tender flank steak, vibrant bell peppers, and zesty spices, all roasted to perfection on one pan. In just 35 minutes, you’ll have a delicious meal ready to impress family or friends.
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Ingredients
  

1.5 lbs flank steak, sliced into thin strips

2 bell peppers (one red, one green), sliced

1 large onion, sliced

2 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Warm tortillas (for serving)

Instructions
 

Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a large bowl, combine the sliced flank steak, bell peppers, and onion.

      Drizzle the olive oil over the mixture. Then, sprinkle the chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Toss everything together until the meat and vegetables are well-coated with the seasoning.

        Spread the mixture evenly onto the prepared baking sheet in a single layer.

          Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the steak is cooked to your desired doneness and the vegetables are tender and slightly charred.

            Remove from the oven and squeeze fresh lime juice over the top. Adjust seasoning with more salt or lime juice if needed.

              Garnish with chopped cilantro before serving.

                Serve the steak and veggie mixture warm with tortillas and your favorite toppings (sour cream, guacamole, or salsa).

                  Prep Time: 10 min | Total Time: 35 min | Servings: 4