Sheet Pan Steak Fajitas with tender slices of beef, onions, bell peppers, and a simple seasoning for a quick, easy, family approved dinner! Serve in tortilla wraps, with several sides or in rice bowls.
You might also like sheet pan chicken and veggies and baked tacos.
Table of Contents
Unlike regular fajitas that require standing over a skillet, sheet pan steak fajitas are seasoned and baked to perfection right in the oven!
Sheet pan dinners are quick and simple that don’t feel like a chore. I mean, who doesn’t love a hands-off method?!
While steaks are a bit of a luxury item in our house, I’ll admit that my entire family loves Mexican dishes like carne asada steak and carne asada tacos. However, those are both for days when I have a little more energy in the kitchen. These oven steak fajitas are perfect for busy weeknights!
Why You’ll Love This Recipe
- Minimum clean up: We prep and bake entire recipe on a baking sheet!
- Quick recipe: 10 minutes of hands-on prep and no need to marinate the steak for hours.
- Delicious: This combination of ingredients is colorful and packed with flavor.
- Versatile: Enjoy as a fajita, as a topping for a grain bowl and in burritos. Serve with cilantro lime cauliflower rice or white rice and refried beans.
Ingredients for Sheet Pan Steak Fajitas
All you need is just a handful of ingredients and several pantry staples for this 30ish minute meal.
- Steak: You can use flank steak or skirt steak. I could not find any in my grocery stores, so I used top sirloin steak and fajitas still came out fabulous!
- Vegetables: A classic combination of yellow, white or red onions and sweet bell peppers.
- 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 like avocado oil.
- Lime: Use fresh lime juice, not bottled, for the best flavor.
- Spices: You’ll need a simple combination of taco seasoning, garlic powder, salt and pepper.
- Tortillas: You can use small whole wheat or white flour tortillas, or corn tortillas.
- For serving: Avocado slices or guacamole, cilantro, lime, Greek yogurt or sour cream, and cheese.
Steak Tip
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 for cooking to medium. Whereas skirt steak is slightly more tender and more forgiving (without becoming chewy) when cooking to well done.
How to Make Sheet Pan Steak Fajitas
First, preheat the oven to 475 F and line 2 rimmed baking sheets with either parchment paper or silicone baking mats.
- Prepare the steak and veggies: 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. Cut bell pepper and onions into thin strips.
- Season both: Divide meat and vegetables into 2 separate piles on one pan. Drizzle steak with olive oil and lime juice, then add taco seasoning, garlic powder, jalapeno, salt and pepper. Drizzle veggies with oil, then season with taco seasoning, garlic powder, and salt and pepper. Gently toss each pile and divide between 2 sheet pans, combining and spreading.
- Bake the steak fajitas: Bake for 20 minutes, then broil for a few minutes until golden brown.
- Season: After removing the steak fajitas from the oven, season steak only with a finishing salt like pink salt, coarse sea salt or flaky sea salt.
Baking Time Tip
If you use a dark colored baking pan, the fajitas may cook faster. Also all ovens vary, some run hotter and some bake slower. You know your oven best, so adjust accordingly.
Tips for Best Results
- Make sure to slice the steak against the grain: To avoid ending up with tough, chewy steak pieces.
- For easier steak slicing: 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.
- 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 slightly more rare and tender steak. Use a meat thermometer to make sure it’s cooked to 165 F 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.
Variations
- 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.
- Switch up the protein: Boneless skinless chicken breasts or chicken thighs, and large shrimp will work in this recipe.
- Other spices: Feel free to add a little ground cumin or smoked paprika.
- Sugar: This might sound odd but a pinch of sugar helps balance with the spice and ups the flavor of the steak.
Serving Ideas
There are several additional toppings or sides you could enjoy with these sheet pan steak fajitas, including:
Toppings:
- Salsa or pico de gallo
- Chimichurri sauce
- Sour cream
- Guacamole or salsa guacamole
- Cheese like Tex Mex blend, sharp cheddar or cotija
Sides:
- Instant Pot refried beans or black beans
- Grains: Brown rice, quinoa, or for a low carb option, Mexican cauliflower rice
- Salad: Avocado corn salad, quinoa black bean salad, or a simple cucumber and tomato salad.
How to Store and Reheat
Store: Store any leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Reheat steak fajitas in a large skillet, pan-frying until warmed through. This not only heats the steak but also crisps it up a little.
Make ahead: You can slice the vegetables and refrigerate them in an airtight container for 2-3 days. Don’t add seasonings yet, as they’ll soften and release water and texture will be wrong.
At the same time, you can slice the steak and store it with all the seasonings for up to 3 days.
When ready to cook, season the veggies and follow the recipe.
FAQs
Skirt, flank, or rump steak is the best for fajitas. I also like the most affordable top sirloin steak. I’ve found that as long as you slice it against the grain, the meat will come out tender.
To check for doneness, just taste a piece of steak. It’s as simple as that.
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 keep checking every few minutes until they reach your desired level. Remember there’s a final broil at the end too!
I don’t think it’s a good idea because frozen vegetables contain a lot of moisture. Both steak and veggies will come out more steamed rather than roasted.
More Sheet Pan Recipes to Try
Sheet Pan Steak Fajitas
Equipment
Ingredients
For the Steak:
- 1.5 pounds sirloin, flank or skirt steak thinly sliced against the grain
- 1/2 jalapeno seeded and diced
- 1 tablespoon olive oil extra virgin
- 1 lime juice of
- 1/2 teaspoon taco seasoning low sodium
- 1 teaspoon garlic powder
- 1/4 teaspoon salt + more for finishing
- 1/4 teaspoon ground black pepper
For the Vegetables:
- 2 large white or yellow onions cut into strips
- 3 large bell peppers cored, seeded, and cut into strips
- 2 tablespoons olive oil extra virgin
- 1/2 teaspoon taco seasoning low sodium
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 475 degrees F and line 2 large baking sheets with unbleached parchment paper. Transfer steak and vegetables into 2 separate piles on one sheet pan.
- Steak: Drizzle with olive oil and lime juice, top with jalapeno, then 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 separately, then mix meat and veggies together and transfer half of steak fajitas on second sheet. Spread in a single layer on both sheets.
- Bake for 20 minutes. To check for doneness, just taste a piece of steak. Then broil until golden brown, about 5 minutes.
- Remove from the oven and season steak only 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.
- Serve steak fajitas hot in tortillas with your favorite toppings.
Notes
- Store: Refrigerate leftovers in an airtight container for up to 3 days. To reheat, throw on a non-stick skillet and pan fry until warmed through. It will give fajitas an extra char and refresh them.
- Different baking sheet: Dark colored 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.
I love this recipe. Made it several times already.
Do you think this could be made as a freezer meal and cooked on a sheet pan after thawing in fridge?
That’s great to hear! Unfortunately not because bell peppers do not thaw well, they become soggy.
What a wonderful meal. Juicy full of flavours, no more dry, boring what to do with steak. You solved that problem and I’m delighted. Your recipes are alway’s a big hit with my family. I have used silicone liners for about 2 years and I find them great as nothing sticks to it. Thank you again. Olena🤗
That’s so great! It sounds like your family has a new favorite, Elizabeth!
Sooo good! I ate a healthy portion and my husband literally ate ALL the rest…like he went over and picked every last onion off the parchment paper.
I was a little nervous about the parchment paper too but I decided to just stay close to the oven. I had no problem at all AND I did the broiling too. I broiled for five minutes, flipping the bottom and top sheets half way. (My parchment is rated to 420F)
I’m so happy your family loved the recipe. Thanks for sharing that with me! My husband loves his onions and especially charred ones too.
I have a concern about the suggestion of using silicone baking sheets. The ones I found are only oven safe up to 480 degrees Fahrenheit which could not be used under the broiler at 550 degrees as the recipe suggests.
Same goes for parchment paper. Those temperatures are for baking not for broiling. We broil at the end for a few minutes. You can skip it if you wish.
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!