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One-Pan Fajitas

Kristi Kaiser
Grab a sheet pan and make a big batch of these easy steak and pepper fajitas tossed with onions and spices.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main
Servings 6 to 8 servings



  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ½ teaspoon chipotle powder
  • ½ teaspoon black pepper


  • 1 orange bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 2 jalapenos optional
  • 1 onion


  • Click the link above for the serving sauce recipe


  • 2 pounds flank steak trimmed and sliced on bias
  • Sides
  • 6-8 to rtillas


  • Add seasonings to a small bowl, mix well and set aside.
  • Rinse and pat dry peppers. Slice all bell peppers and jalapenos into thin strips, discarding seeds. Place in large bowl. Slice onion in half, then in thin strips and add to bowl with the peppers. Pour one half of the seasoning mixture over vegetables until coated.
  • Preheat oven to broil. Place sheet pan in oven while oven is preheating. Remove sheet pan, spray with cooking oil. Put peppers and onions on sheet pan and broil 8 minutes.
  • While vegetables are cooking, add sauce ingredients to a small bowl and mix well, then set aside.
  • Slice flank steak into thin strips, cutting across the grain. Pour remaining seasoning mix over steak, coating all sides.
  • Remove sheet pan from oven, push vegetables to the side, add meat to the center and place back under broiler for 4 minutes. Turn meat and cook 2-4 additional minutes until desired doneness. Remove from oven.
  • Crisp tortillas on each side over gas grill on high heat until edges are slightly browned. Remove from heat. Serve while hot.