Steak Fajitas (Sheet Pan)

Steak Fajitas with tender juicy slices of beef, onions and bell peppers cooked together on a sheet pan for a quick dinner. Healthy, easy and always a hit with entire family!

Sheet Pan Steak Fajitas

You will love making steak fajitas this way – on a sheet pan. If I can ever convert a recipe to a sheet pan dinner, I am on it.

Quickly sliced steak is tossed with jalapeno, lime juice and simple spices without need to marinate. Strips of bell peppers and onion are seasoned with the same spices as meat. Then everything gets tossed for even flavor right on the sheet pan. Bake, broil and finish with a touch of salt for seasoning and dinner is served.

I like to bake fajitas because it is hands off method, meat and veggies come out juicy and not soggy, house doesn’t smell like fried food and less kitchen clean up.

What Is the Best Steak for Fajitas?

Traditionally fajitas are made with skirt or flank steak. I use the most affordable top sirloin steak from Costco. Beef is expensive and I find with fajitas as long as you slice steak against the grain, meat comes out tender.

How to Make Sheet Pan Steak Fajitas

• Cut steak against the grain and slice vegetables. Look at your flank steak, see how the lines are running? Cut across them, not parallel. With sirloin steak it is easy because of its elongated shape – cut across, not lengthwise.
• Season meat and veggies. Make 2 separate piles of beef and veggies on one sheet pan. Season and toss each pile separately. Then mix meat and veggies together and transfer half of steak fajitas on second sheet. Spread in a single layer. Baking on 2 pans results in more browned meat and veggies.
• Bake in preheated 475 F oven for 20 minutes. To check for doneness, just taste a piece of steak.
• Broil until browned, about 5 minutes under 550 F broiler. This is when you have to watch fajitas not to burn.
• Season with salt. I underseason fajitas during cooking on purpose because a small sprinkle of salt at the end is everything. Good finishing salt is pink salt or coarse sea salt. Delicious!

Tips for Sheet Pan Steak Fajitas

• I like to line aluminum pans with silicone baking mats or unbleached parchment paper to prevent aluminum leaching into food.
• Dark coloured baking pan might cook fajitas faster.
• If you have convection oven by default, it will cook fajitas faster as well.
• Leave some seeds in jalapeno for a heat kick.

Serving and Fixings Ideas

These easy steak fajitas come out so tasty, you don’t even need any toppings. That finishing salt at the end is everything! I love Mexican food but the amount of toppings it “supposed” to be served with often kills my desire to make it. That’s why one pan ground chicken tacos and 15 minute shrimp tacos. 🙂

• We serve steak fajitas in whole wheat tortillas with sliced avocado, torn pieces of cilantro and a squeeze of lime juice.
• You can use corn tortillas or white flour tortillas (less nutritious).
• You can top fajitas with jarred salsa and refried beans on a side.
• Many enjoy fajitas with sour cream and guacamole.
• I would really love fajitas with pico de gallo if I had energy in me that day.

How to Make Ahead and Store

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, throw on a ceramic non-stick skillet and pan fry until warmed through. It will give fajitas an extra char and refresh them.

Fajitas are amazing make ahead dinner. Slice vegetables and refrigerate in an airtight container. I wouldn’t recommend to season them yet because salt will pull moisture out. But steak would be great to marinate in seasonings and refrigerate. Prepped meat and veggies should last for up to 3 days. Then cook as per recipe.

More Quick and Healthy Mexican Recipes

• Fish tacos
• Chicken tostadas
• Vegetarian quesadilla
• Chicken quesadilla

Steak Fajitas (Sheet Pan)

Steak Fajitas with tender juicy slices of beef, onions and bell peppers cooked together on a sheet pan for a quick dinner. Healthy, easy and always a hit with entire family!

4.92 from 12 votes

Print Save Rate

Course: Dinner

Cuisine: Mexican

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4 servings

Calories: 555kcal

Author: Olena Osipov

Ingredients

Steak

• 1.5 lbs sirloin flank or skirt steak
• 1/2 jalapeno seeded and diced
• 1 tbsp olive oil extra virgin
• 1 lime juice of
• 1/2 tsp taco seasoning low sodium
• 1 tsp garlic powder
• 1/4 tsp salt + more for finishing
• Ground black pepper to taste

Vegetables

• 2 large onions 1 Costco
• 3 large bell peppers multi coloured
• 2 tbsp olive oil extra virgin
• 1/2 tsp taco seasoning low sodium
• 1/4 tsp salt
• Ground black pepper to taste

For Serving

• 8 small corn whole wheat or white flour tortillas
• Lime and cilantro
• Avocado slices
• Guacamole salsa, yogurt, sour cream and cheese (very optional)

US Customary - Metric

Instructions

• Preheat oven to 475 degrees F and line 2 rimmed baking sheets (half sheets) with silicone baking mats or unbleached parchment paper.
• Cut steak against the grain into thin slices. Look at your flank steak, see how the lines are running? Cut across them, not parallel. With sirloin steak it is easy because of its elongated shape - cut across, not lengthwise.
• Also cut onions and bell pepper into thin strips.
• Transfer meat and vegetables into 2 separate piles on one sheet pan.
• Meat: squeeze lime juice, drizzle with olive oil and sprinkle with taco seasoning, garlic powder, salt and pepper.
• Vegetables: drizzle with olive oil and season with taco seasoning, salt and pepper.
• Toss each pile to season separately. Then mix meat and veggies together and transfer half of steak fajitas on second sheet. Spread in a single layer.
• Bake for 20 minutes. To check for doneness, just taste a piece of steak.
• Broil until browned, about 5 minutes under 550 F (high) broiler.
• Season meat only just with a pinch of pink, coarse or regular salt. I underseason fajitas during cooking on purpose because a small sprinkle of salt at the end is everything. Good finishing salt is pink salt or coarse sea salt. Delicious!

Notes

Refrigerate leftovers in an airtight container for up to 3 days. To reheat, throw on a ceramic non-stick skillet and pan fry until warmed through. It will give fajitas an extra char and refresh them.

Fajitas are amazing make ahead dinner. Slice vegetables and refrigerate in an airtight container. I wouldn't recommend to season them yet because salt will pull moisture out. But steak would be great to marinate in seasonings and refrigerate. Prepped meat and veggies should last for up to 3 days. Then cook as per recipe.

Nutrition

Serving: 2fajitas | Calories: 555kcal | Carbohydrates: 58g | Protein: 47g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 750mg | Potassium: 877mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2813IU | Vitamin C: 125mg | Calcium: 236mg | Iron: 6mg

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