Sheet Pan Chile-Lime Steak Fajitas

In large bowl, whisk fajita seasoning, garlic and oil. In small bowl, whisk lime juice, cilantro, sugar and half the oil mixture; cover and refrigerate remaining oil mixture. Place steaks in large zip-top plastic bag; add lime juice mixture and massage to coat. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.

Position 2 oven racks to center and next lower positions; preheat oven to 475°. Place rimmed baking pan on center rack; preheat 10 minutes.

Toss bell peppers and onion with remaining oil mixture; spread on hot pan and roast 5 minutes. Remove steaks from marinade; discard marinade. Push pepper mixture to 1 side of pan; spread steaks on opposite side. Wrap tortillas in foil.

Roast steaks and vegetables on center rack and tortillas on lower rack 5 minutes or until vegetables are tender and internal temperature of steaks reaches 145° for medium-rare (or to desired doneness); loosely cover with foil and let stand 5 minutes. Serve steaks and pepper mixture with tortillas and toppings, if desired.