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Sheet Pan Fajitas

Sheet Pan Fajitas

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Servings: 4

In this easy supper, slices of flank steak, bell peppers and onion are roasted together, then tucked inside warm tortillas and topped with mashed avocado and a squeeze of lime juice. And since everything is cooked on a single baking sheet, cleanup is a breeze.


  • 1 lb. (500 g) flank steak, cut into 1/2-inch (12-mm) slices
  • 1 red bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 yellow onion, thinly sliced
  • 3 garlic cloves, coarsely chopped
  • 2 Tbs. canola oil
  • 1 Tbs. chili powder
  • 1 tsp. kosher salt
  • 8 flour tortillas
  • Mashed avocado for serving
  • Lime wedges for serving
  • Hot sauce for serving


  • Preheat an oven to 425°F (220°C).
  • In a large bowl, toss together the steak, bell peppers, onion, garlic, oil, chili powder and salt until evenly coated. Spread the steak and vegetables out on a nonstick baking sheet. Roast, stirring once halfway through, until the steak is cooked through and the vegetables are tender, 12 to 15 minutes.
  • During the last 5 minutes of cooking, wrap the tortillas in aluminum foil and place in the oven.
  • Divide the fajita mixture among the warm tortillas and serve with mashed avocado, lime wedges and hot sauce. Serves 4.
  • Williams Sonoma Test Kitchen

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