Sheet Pan Steak Fajitas if you want a fast, yummy and no-fuss dinner! This simple recipe offers restaurant-grade fajitas without the work. Juicy, perfectly seasoned strips of steak are roasted, with vibrant bell peppers and onions, on one pan. Whether you’re looking for something to serve on a weeknight or something to prep in advance, this dish is flavorful through and through, and used minimal dishes. With just a few simple ingredients and a trusty sheet pan, you’ll have a satisfying Tex-Mex spread in less than 30 minutes.
Ingredients You’ll Need
Main Ingredients
- Steak: Flank steak or skirt steak, thinly sliced against the grain.
- Bell Peppers: A mix of red, yellow, and green for a colorful and sweet balance.
- Onion: Sliced red or yellow onion for a slightly caramelized taste.
- Olive Oil: Helps distribute the seasoning evenly and promotes a perfect char.
- Lime Juice: Adds freshness and enhances the marinade.
- Tortillas: Warm flour or corn tortillas for serving.
Seasoning Mix
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional, for extra heat)
Optional Additions
- Avocado or guacamole for creaminess
- Sour cream or Greek yogurt for tanginess
- Shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
- Jalapeños for extra spice
How to Make Sheet Pan Steak Fajitas
Preheat & Prep: Instructions Preheat oven to 400°F (200°C). Fit a large sheet pan with parchment paper or lightly grease with oil.
Slice & season the ingredients: Slice the steak thinly against the grain for tenderness. Julienne bell peppers and onions. In a large bowl, coat the steak and veggies in olive oil, lime juice, and the seasoning mix.
Arrange on a Sheet Pan: Spread the seasoned steak and vegetables evenly on the sheet pan, making sure they are in a single layer for even roasting.
Bake to Perfection: Roast in the preheated oven for 12-15 minutes, flipping halfway through, until the steak is tender and the veggies are slightly charred.
Serve and Enjoy: Warm tortillas on the side, then assemble fajitas with steak, veggies, and optional toppings like avocado, sour cream, and cheese. Squeeze extra lime juice for added zing!
Tips for the Best Sheet Pan Steak Fajitas
- Use high-quality steak – Flank steak or skirt steak works best because they absorb flavors well and stay tender when sliced properly.
- Slice against the grain – This helps break down muscle fibers, making the steak more tender.
- Don’t overcrowd the pan – Spread everything out to allow even roasting and prevent steaming.
- Broil for extra char – If you love a smoky charred flavor, broil for the last 2-3 minutes.
- Marinate for extra flavor – If you have time, marinate the steak for 30 minutes to overnight.
What to Serve with Sheet Pan Steak Fajitas
- Mexican Rice or Cilantro Lime Rice for a hearty side
- Refried Beans or Black Beans for extra protein
- Pico de Gallo or Salsa for fresh, tangy contrast
- Chips and Guacamole as a fun appetizer
- Corn or Flour Tortillas – Warm them up for the perfect wrap
Why You’ll Love This Recipe
Quick & Easy – One pan, minimal effort, and ready in 30 minutes.
Healthy & Flavorful – Packed with lean protein, fresh veggies, and bold spices.
Customizable – Add your favorite toppings and sides for a personalized meal.
Perfect for Meal Prep – Make ahead and enjoy throughout the week.
FAQs
Can I Use a Different Cut of Steak?
Yes! Sirloin or ribeye can also be used, but flank and skirt steak remain the best choices for fajitas.
How Do I Make It Spicier?
Increase the red pepper flakes, add diced jalapeños, or drizzle with hot sauce for extra heat.
Can I Cook These on the Stovetop?
Absolutely! Sauté the steak and veggies in a hot skillet over medium-high heat for about 7-10 minutes until cooked through.
Are These Fajitas Keto-Friendly?
Yes, just skip the tortillas and serve the steak and veggies over a bed of lettuce or cauliflower rice.
Storage & Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Freeze cooked fajitas (without tortillas) in a freezer-safe bag for up to 3 months.
- Reheating: Warm in a skillet over medium heat or microwave in short bursts until heated through.
Variations
- Chicken Fajitas: Swap steak for boneless, skinless chicken breast or thighs.
- Shrimp Fajitas: Use large shrimp and roast for only 8-10 minutes.
- Veggie Fajitas: Skip the meat and load up on mushrooms, zucchini, and extra peppers.
- Cheesy Fajitas: Add shredded cheese during the last 2 minutes in the oven for a melted, cheesy finish.
Conclusion
Sheet Pan Steak Fajitas Game Changer for Busy Weeknights with Bold Flavors, Easy Prep and Minimal Cleanup One pan with a few common ingredients equals a restaurant-worthy dinner at home. Top with your favorite toppings and serve with warm tortillas for the best Tex-Mex experience? These fajitas will definitely be a hit whether you prepare them fresh or ahead of time!
Sheet Pan Steak Fajitas
Ingredients
- 1 ½ lbs flank steak or skirt steak sliced into thin strips
- 3 bell peppers red, yellow, and green, sliced
- 1 large red onion sliced
- 2 tbsp olive oil
- 2 tbsp lime juice
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper flakes optional
- 8 small flour or corn tortillas
- Fresh cilantro avocado, salsa, or sour cream for serving
Instructions
- Preheat & Prep: Instructions Preheat oven to 400°F (200°C). Fit a large sheet pan with parchment paper or lightly grease with oil.
- Slice & season the ingredients: Slice the steak thinly against the grain for tenderness. Julienne bell peppers and onions. In a large bowl, coat the steak and veggies in olive oil, lime juice, and the seasoning mix.
- Arrange on a Sheet Pan: Spread the seasoned steak and vegetables evenly on the sheet pan, making sure they are in a single layer for even roasting.
- Bake to Perfection: Roast in the preheated oven for 12-15 minutes, flipping halfway through, until the steak is tender and the veggies are slightly charred.
- Serve and Enjoy: Warm tortillas on the side, then assemble fajitas with steak, veggies, and optional toppings like avocado, sour cream, and cheese. Squeeze extra lime juice for added zing
Notes
- Even Cooking: Slice steak and vegetables evenly to ensure they cook at the same time.
- Marination Option: For extra flavor, marinate the steak for 30 minutes in lime juice, olive oil, and spices before baking.
- Tortilla Tip: Warm tortillas in the oven for the last 5 minutes of cooking for a soft and pliable texture.
- Serving Suggestion: Serve with fresh lime wedges, guacamole, or a side of rice and beans for a complete meal.