Sheet Pan Steak Fajitas with tender juicy slices of beef, onions and bell peppers cooked together for a quick dinner. Healthy, easy and always a hit with entire family!
Easy Steak Fajitas
You will love making sheet pan steak fajitas. 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
- Health concern: I like to line aluminum pans with silicone baking mats or unbleached parchment paper to prevent aluminum leaching into food.
- Different baking sheet: Dark coloured baking pan might cook fajitas faster.
- Ovens vary: If you have convection oven by default, it will cook fajitas faster as well.
- More heat: Leave some seeds in jalapeno for a heat kick.
- Cooking for 2: Feel free to cut recipe in half, use one pan and cook for same amount of time.
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!
- Wrap it up: 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).
- Sides and toppings: You can top fajitas with jarred salsa and refried beans on a side. Many enjoy fajitas with sour cream and guacamole. Whenever I have time, I really love fajitas with pico de gallo.
How to Make Ahead and Store
Storing: 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.
Make ahead: 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 Mexican Recipes

Sheet Pan Steak Fajitas
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)
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!
- 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, sour cream, guacamole or pico de gallo. And refried beans on a side.
Storing: 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.
Make ahead: 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.
Notes
- Health concern: I like to line aluminum pans with silicone baking mats or unbleached parchment paper to prevent aluminum leaching into food.
- Different baking sheet: Dark coloured baking pan might cook fajitas faster.
- Ovens vary: If you have convection oven by default, it will cook fajitas faster as well.
- More heat: Leave some seeds in jalapeno for a heat kick.
- Cooking for 2: Feel free to cut recipe in half, use one pan and cook for same amount of time.
Nutrition
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I always come to your blog and tried a fast and delicious recipe ! Thank you !!!! BeSt 20 minutos of my life !
Awesome!!!
Excellent! Was very tasty even if I cooked it a bit too much…
So good and so easy! Loved this and so did my family!
Yay! Glad it was a winner for your family Tara!
Quick and easy. I used chicken instead of steak and it turned out really well. I’ll definitely make this again.
That’s great Daniel!
The best Steak Fajitas ever, I will definitely make this recipe again for my family!!!
Yay! That’s great to hear Yamile!
Loving your recipes! Tasty, quick to prepare, and liked by the whole family. The kids are eating it up!
Thank you! Glad I stumbled across this site. I have already share with friends and I have made 4 of your recipes so far. My husband typically does the cooking, but with the extra time home lately, I have more time and energy to help. If I can cook these, anyone can 🙂
So happy that your whole family enjoyed these fajitas!
Excellent
made this for husband using venison from freezer. He couldn’t get enough of it . Thanks so much for the great recipes. Will be making more soon.
Yay! Awesome to hear. Thank you for your wonderful review, Shannon! Good to know about the venison. I used to sub it for beef all the time when I had one.
I made this for dinner last night and everyone loved it! Simple and delicious.
Thank you for your wonderful review, Cathy!!!
Wonderful taste and easy cleanup! Healthy! Would it be possible for you to indicate serving size and calorie count on your recipes? Thanks for sharing so many healthy options! My family and I are thankful!
So happy to hear, Beth!!! Nutritional Info is inside the recipe card…
Delicious and easy! This recipe is a keeper.
That’s so great! It sounds like you have a new favorite, Anna!
So easy and delicious! Better than the grill! Will make again! Olena’s recipes are fool proof! They always turn out amazing so I’m never nervous to try new ones from her. 🙂
Oh, hey, Kori! Happy New Year! You are sweet. 🙂 I’m so glad you enjoyed it. Thank you for the wonderful review!
Olena,
I just recently found your site and am totally hooked. Thank you for taking the time to perfect such good tasting, easy meals that are truly healthy. You have put alot of time into the meals you share and the taste shows it. I would highly recommend your site to everyone. Keep up the great recipes and I am hooked forever.
Awe, you are so welcome, Marlene! So happy to hear you are enjoying my recipes! I do put a lot of work but I also love my job so-so-so much! Please don’t be shy to leave me a comment with a star review once you make any other recipe. Have a great week!
Please also use metric measurements and degrees C to make the recipes suitable for international use.
Many thanks.
Note taken. Unfortunately our current recipe plugin doesn’t offer this function but hopefully in the future.