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Sheet Pan Steak Fajita Bowls

Sheet Pan Steak Fajita Bowls bring juicy, browned steak and lightly charred peppers and onions together on one sheet pan. Served over fluffy cilantro-lime rice with fresh toppings like pico de gallo, corn, black beans, and Cotija.
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Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Course: Dinner
Cuisine: Mexican
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Steak and Vegetables
  • 1.5 lb flank steak
  • 2 tbsp olive oil
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 red onion
  • 2 cloves garlic
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 lime juice Juice of 1 lime
Cilantro Lime Rice
  • 3 cup cooked white rice 3 cups cooked
  • 2 tbsp fresh cilantro Chopped
  • 1 tbsp lime juice 1 tbsp lime juice
Toppings
  • 1 avocado Sliced
  • 0.5 cup pico de gallo
  • 0.5 cup corn kernels
  • 0.5 cup black beans Drained and rinsed
  • 0.25 cup Cotija cheese Crumbled
  • 0.25 fresh cilantro leaves
  • 0.5 lime wedges

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
Season the steak and vegetables
  1. In a large bowl, combine the olive oil, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, dried oregano, salt, black pepper, minced garlic, and lime juice. Mix until the seasoning forms a thick, even coating.
  2. Add the sliced steak, bell peppers, and red onion. Toss until everything is evenly coated with the seasoning mixture.
Roast on one pan
  1. Spread the steak and vegetables into a single layer on the prepared sheet pan. Keep the pieces from crowding so they brown and roast evenly.
  2. Roast for 14–18 minutes, stirring halfway through. Roast until the steak is browned to your preferred doneness and the vegetables are tender with lightly charred edges.
Make cilantro-lime rice
  1. Stir the cooked rice with chopped fresh cilantro and lime juice. Keep stirring just until the rice looks evenly speckled and glossy.
Assemble the bowls
  1. Divide the cilantro-lime rice among serving bowls. Add the roasted steak and fajita vegetables on top.
  2. Top each bowl with avocado slices, pico de gallo, corn kernels, and black beans. Add Cotija cheese so it melts slightly from the warm steak and vegetables.
  3. Finish with fresh cilantro leaves and lime wedges. Serve immediately for the best contrast of hot fajita filling and cool toppings.

Notes

For easiest slicing and even roasting, use thinly sliced flank steak and spread everything on the sheet pan in a single layer. Store leftovers in the fridge up to 3 days in separate containers (rice and steak/vegetables together or separate), and reheat the fajita mixture in a hot oven or skillet until warmed through; freeze fajita components only up to 2 months. For a lighter option, swap Cotija for crumbled reduced-fat feta or omit cheese entirely.