When the day feels like a runaway train and dinner means wrestling with a box or diving into the freezer, it’s easy to wave the white flag. But that doesn’t mean your taste buds have to suffer. Good food, real food, can still be convenient. It just takes a smart recipe, a hot oven, and a solid piece of beef.

We all know the weeknight battle: the ticking clock, the pile of dishes, and the siren call of uninspired takeout. That’s why we’re bringing you a weeknight champion—our One-Pan Steak Fajitas.

This recipe is about minimal fuss and even less cleanup. It's certainly more than just tossing ingredients onto a sheet; it's about building bold, fresh flavors and getting those vibrant vegetables onto plates with sizzling steak in the spotlight, all with less effort than a singled-out side.

Adapted from the good folks at Cook’s Country, this one is tried, true, and tough-guy approved.

One-Pan Steak Fajitas

Serves: 4–6
Active Time: 20 minutes
Cook Time: 25 minutes

Before You Begin:

Serve the fajitas with pico de gallo, avocado or guacamole, sour cream, your favorite hot sauce, and lime wedges. For a colorful presentation, feel free to use a mix of red, yellow, orange, or green bell peppers. We like to cook the steak to medium (135°F) to make it less chewy and easier to eat.

Ingredients

• 3 red bell peppers, stemmed, seeded, and cut into ½-inch-wide strips
• 1 large red onion, cut into ½-inch-thick rounds
• 3 garlic cloves, sliced thin
• 1 tbsp vegetable oil
• Salt and pepper
• 1 ½ tbsp chili powder
• 1 tsp packed brown sugar
• 1 (1½-pound) flank steak, trimmed (works for flat iron or skirt steak too)
• 8 (6-inch) flour tortillas
• 1 tbsp lime juice
• 2 tbsp chopped fresh cilantro

Instructions 

1. Prepare Vegetables:
   • Adjust the oven rack to the lower-middle position and heat the oven to 475°F.
   • Toss bell peppers, onion, garlic, oil, 1 tsp salt, and 1 tsp pepper together on a rimmed baking sheet. Spread into an even layer and roast until vegetables are lightly browned around the edges, about 10 minutes.
2. Season the Steak:
   • Combine chili powder, brown sugar, 2 tsp salt, and 1 tsp pepper in a small bowl.
   • Cut the steak lengthwise with the grain into 3 equal pieces. Pat dry with paper towels and rub all over with the spice mixture. Think like you're seasoning for a small army, not a polite dinner party. Set aside any leftover spice mix for another use.
   • Wrap tortillas in aluminum foil and set aside.
3. Roast Steak and Vegetables:
   • Remove the sheet from the oven. Using a rubber spatula, push vegetables to one half of the sheet. Place the steak pieces on the other half, leaving space between them.
   • Roast until the vegetables are spotty brown and the steak registers 135°F (medium), about 8 minutes.
4. Rest and Finish:
   • Remove the baking sheet from the oven. Transfer the steak to a cutting board and let rest, uncovered, for 5 minutes.
   • Place the tortilla packet in the oven to warm, about 5 minutes.
   • Toss the roasted vegetables with lime juice and transfer to a serving platter.
5. Slice and Serve:
   • Slice the steak thinly against the grain and arrange on the platter with the vegetables. Sprinkle with cilantro. Serve with warm tortillas and your favorite accompaniments.