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 garlic butter steak bites, air fryer steak bites and baked tacos.
Unlike regular fajitas that require standing over a skillet, although my shrimp fajitas are ready in 25 minutes, sheet pan steak fajitas are seasoned and baked to perfection right in the oven!
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. However, this one’s for days when I have a little more energy in the kitchen.
Sheet pan dinners are quick and simple that don’t feel like a chore. These oven steak fajitas, as well as sheet pan chicken 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.
- JalapeƱo: 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: Youāll 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 theyāll 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
For Serving:
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 š
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.
Thatās so great! It sounds like you have a new favorite, Anna!
So easy and delicious! Better than the grill! Will make again! Olenaās recipes are fool proof! They always turn out amazing so Iām never nervous to try new ones from her. š
Oh, hey, Kori! Happy New Year! You are sweet. š Iām so glad you enjoyed it. Thank you for the wonderful review!Ā
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.