These Sheet Pan Steak Fajitas cook tender slices of beef with onions, bell peppers, and a simple seasoning for quick and easy healthy dinner! Once baked, serve the oven steak fajitas in tortilla wraps, over rice bowls, and with several sides for a dish your family will want time and time again!
Table of contents
- Easy Sheet Pan Steak Fajitas
- Why This Recipe for Steak Sheet Pan Fajitas Works?
- Ingredients for Sheet Pan Fajitas with Steak
- How to Make Sheet Pan Steak Fajitas
- Optional Add-In’s and Variations
- Tips for Sheet Pan Steak Fajitas
- Serving Recommendations for Oven Steak Fajitas
- Making Sheet Pan Fajitas in Advance and Storing
- More Mexican Recipes to Try
Easy Sheet Pan Steak Fajitas
You’ll never see me back away from any way to make a recipe easier, especially if it includes reducing the washing up too, like quick and simple one-pan dishes. I’ve already shared recipes for chicken and veggies and salmon and veggies; now it’s the turn of these tender, juicy, flavorful sheet pan steak fajitas.
These sheet pan fajitas combine steak slices, onions, and peppers in a lime, jalapeno, and lightly spiced seasoning (including homemade taco seasoning). When served in small tortillas or over a grain bowl, this makes for a simple and flavor-packed weeknight meal that the entire family will love.
Best of all, this dish is hearty and healthy, yet quick and simple enough that it doesn’t feel like a chore. I mean, who doesn’t love a hands-off method. Unlike regular fajitas that require standing over a skillet – these oven steak fajitas are seasoned and baked (then broiled) to perfection!
While steaks are a bit of a ‘luxury item in this house, I’ll admit that my entire family loves carne asada steak (and carne asada tacos). However, those are both for days when I have a little more energy in the kitchen. In comparison, these flank steak fajitas can be thrown together in minutes before baking!
Of course, this dish is also fairly versatile (as always). Swap out the steak, veggies, seasonings, level of spice, and the way you serve these sheet pan steak fajitas depending on your preferences and what’s available! You’ll love adding it to your rotation alongside other simple Tex Mex and Mexican-inspired dishes like skillet enchiladas, chicken or veggie quesadillas!
Why This Recipe for Steak Sheet Pan Fajitas Works?
- Sheet pan steak fajitas are a one-pan dish (okay, technically two for the quantity)!
- All you need is just a handful of ingredients and several pantry staples for this flavorful flank steak fajitas recipe.
- This recipe requires just a few minutes of hands-on prep to quickly throw together before baking and broiling the remainder of the way!
- It’s ready in under 40 minutes and perfect for sharing at Cinco de Mayo or a weeknight meal!
- There’s no need to marinate the steak for hours – though you can prepare it up to three days in advance and marinate in the fridge. It’s up to you!
- While simple to prepare, this combination of ingredients is colorful, flavorful, and packed with flavor!
- You can enjoy the sheet pan fajitas mixture in several ways. This includes as fajitas (of course), but also as a topping for a grain bowl, in burritos, and more!
Ingredients for Sheet Pan Fajitas with Steak
- Steak: You can use flank or skirt steak for these oven steak fajitas. Read the FAQs for more information.
- Jalapeño: Feel free to adjust the amount to personal taste. You can leave some seeds in for an extra kick of heat.
- Olive oil: Or another neutral cooking oil – needed for the steak and vegetables.
- Lime: Lime juice will be used for the steak marinade – use fresh lime juice for the best flavor.
- Spices: You’ll need a simple combination of taco seasonings (I use homemade low-sodium taco seasoning), garlic powder, salt, and pepper.
- Vegetables: These sheet pan fajitas use a classic combination of yellow onions (red will also work) and bell peppers (mixed–yellow, red, green).
- Tortillas: You can use small whole wheat or white flour tortillas or corn tortillas.
- Avocado slices: I love the combination of the tender, juicy steak, slightly firm yet tender veggies, and creamy avocado. Feel free to omit if using guacamole or serving alongside easy avocado salad.
- Lime: Serve with lime wedges for people to use to their preference.
- Cilantro: If you aren’t a fan of cilantro, then parsley or scallions could also work.
- Garnish: Guacamole (salsa guac), salsa, yogurt, sour cream, and cheese (optional) could all be added to the sheet pan steak fajitas based on personal taste.
Read below (after the recipe how-to) for more information on flank steak fajitas recipe add-ins and recipe variations!
How to Make Sheet Pan Steak Fajitas
- Prepare the steak: First, preheat the oven to 475F/250C and line 2 rimmed baking sheets (1/2 sheets) with either parchment paper or silicone baking mats. Then cut the steak into thin strips against the grain.
How to know what the ‘grain’ is? First, look at your steak and see how the lines are running across it. To cut against the grain, you want to slice through the lines rather than parallel with them.
- Prepare the vegetables: Thinly slice the onions and bell peppers (de-seeded). At the same time, you can finely dice the jalapeno. Make sure to remove the ribbing and seeds to remove heat and then finely dice.
Be careful when dealing with chilies, and wash your hands well before placing them anywhere near your face.
- Season the ingredients: Divide the meat and vegetables into two separate piles on one of the prepared pans. For the meat, squeeze over the lime juice, drizzle with the olive oil, then add the taco seasoning, garlic powder, jalapeno, and salt and pepper. For the vegetables, drizzle with a little oil, then season with taco seasoning, garlic powder, and salt and pepper. Finally, gently toss the pile of vegetables and meat (separately) before dividing the mixture between the two sheet pans and combining the meat and vegetables.
- Bake the steak fajitas: Bake for 20 minutes. You can make sure the steak is done to your desired level by tasting a bit. Then broil the pans for a few minutes (about 5) under the broiler on high (550F/290C).
Take note that if you use a dark-colored baking pan, the sheet pan fajitas may cook faster.
- Season and assemble the oven steak fajitas: After removing the oven steak fajitas from the oven, season the mixture with a finishing salt like pink salt or coarse sea salt. Then transfer the sheet pan steak fajitas to the whole wheat tortillas with some sliced avocado, cilantro, and a squeeze of lime juice, then any extra toppings and sides!
Optional Add-In’s and Variations
- Sugar: This might sound odd, but a pinch of sugar added helps balance with the spice and ups the flavor of the steak marinade.
- Other spices: Feel free to add a little ground cumin or smoked paprika to the marinade.
- Other vegetables: While peppers and onion are the classic fajita vegetables, you could add sliced portobello mushrooms, broccoli , thinly sliced zucchini, and other veggies that will cook in time. Even cherry tomatoes could work.
- Legumes: For a heartier sheet pan fajitas filling, you could add in chickpeas or beans – like pinto beans or black beans.
- Low carb: Swap out the tortillas for lettuce leaves for low-carb steak fajita wraps like I do in these low-carb enchiladas!
Tips for Sheet Pan Steak Fajitas
- Set up a fajita ‘station’: Since there are several garnish/fillings you can use in the flank steak fajitas alongside the sheet pan fajitas mixture, I like to set up a serving station. Add the various filling options across a large platter so your family/guests can pick and choose what to add to their fajitas.
- Health concern: I like to line aluminum pans with silicone baking mats or unbleached parchment paper to prevent aluminum from leaching into food.
- Make sure to slice the steak against the grain: To avoid ending up with tough, chewy steak pieces.
- Cooking the steak whole: I prefer pre-slicing it before cooking and still find the results wonderfully tender. However, you could also cook the steak whole, rest for 5 minutes, and slice against the grain for a slightly rarer and more tender steak. Use a meat thermometer to make sure it’s cooked to 165F in the middle.
- To warm the tortillas: You can place them in a stack wrapped in foil in the oven in the last few minutes of baking.
- Adjust the seasonings: Adjust any spices to personal taste and whether you prefer milder/more robust flavors.
- For easier to slice raw steak: You can place it in the freezer for 20-30 minutes before slicing. However, you may then want to increase the cooking time by a couple of minutes.
- To cook for two: Feel free to cut the recipe in half, use a single pan, and bake for the same amount of time.
Yes, you can. I recommend using the same amount (in weight) of skinless, boneless chicken breast, cut into thin strips. The cooking time will vary – the best way to check for doneness is using a meat thermometer to make sure the internal temperature is 165F. I recommend between 18-24 minutes.
The most likely reason for this is overcooking the steak. Since every oven is slightly different, you could check on it at around 16 minutes and then increase, checking every few minutes until they reach your desired level. Remember there’s a final broil at the end, too!
Make sure to cut it against the grain to avoid chewy or tough oven steak fajitas.
Skirt, flank, or rump steaks are best for fajitas. I prefer to use skirt or flank and usually use the most affordable top sirloin steak from Costco. I’ve found that as long as you slice it against the grain, the meat will come out wonderfully tender.
However, if you want to know more about the differences between flank steak vs. skirt steak:
Flank steak is the leaner of the two and works best well cooking to medium. Whereas skirt steak is slightly more tender and more forgiving when cooking well done (without becoming chewy).
Serving Recommendations for Oven Steak Fajitas
There are several additional toppings or sides you could enjoy with these sheet pan steak fajitas, including:
- Salsa/ pico de gallo
- Sour cream
- Guacamole (or salsa guacamole)
- Cheese – a Mexican blend, sharp cheddar, etc.
- Refried beans or black beans
- Grains: brown rice, quinoa, or for a low-carb option, then Mexican cauliflower rice or cilantro lime cauliflower rice
- Salad: Avocado corn salad, quinoa and black bean salad, or a simple cucumber and tomato salad.
Making Sheet Pan Fajitas in Advance and Storing
Make ahead: You can slice the vegetables and store them in an airtight container in the refrigerator for 2-3 days. At the same time, you can slice the steak and store it with all the seasonings/oil to marinade for up to 3 days (don’t add them to the veggies yet, as they’ll soften and release waters and the texture will be wrong). When ready to cook, season the veggies and continue with the recipe as written.
Storing: Store any leftover sheet pan steak fajitas mixture in an airtight container in the fridge for up to 3 days.
Reheat: Reheat the flank steak fajitas in a large skillet, pan-frying until warmed through. This not only heats the steak but also crisps it up a little.
More Mexican Recipes to Try
- Healthy fish tacos
- Shrimp tacos
- Ground chicken tacos
- Ground turkey tacos
- Chicken tostadas
- Tex-Mex chicken and zucchini
- Sweet potato skillet
You might also enjoy browsing through my entire collection of Mexican-inspired recipes!
Sheet Pan Steak Fajitas
- 8 small corn whole wheat or white flour tortillas
- Lime and cilantro
- Avocado slices
- Guacamole salsa, yogurt, sour cream and cheese (very optional)
- 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.
- 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.
- 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.