This easy recipe for Sheet Pan Steak Fajitas is perfect for quick weeknight dinners. Simply toss the steak and vegetables in an easy Mexican seasoning and roast everything on one sheet pan. Making fajitas from scratch has never been easier!
Juicy steak and veggies are combined in this easy recipe for Sheet Pan Steak Fajitas. Tossed in classic Mexican spices, each bite has tons of flavor, zest, and a little kick. Bake it all at once for easy cleanup and serving!
Making fajitas on a sheet pan is one of the fastest ways to get dinner on the table when you’re running low on time. It’s as simple as roasting the steak and vegetables together, caramelizing the crust with a quick broil to finish, and serving the fajitas on some flour tortillas or in a burrito bowl over cilantro-lime rice.
Just like my recipe for chicken sheet pan fajitas, you can whip up this recipe in only 30 minutes or make it a part of your meal prep for healthy lunches all week long. You won’t ever want to fuss over lengthy meals again!
What kind of beef is best for fajitas?
When it comes to the type of steak you use for fajitas, choose carefully! You’ll want to make sure the meat is tender and not tough. I prefer to use flank steak or skirt steak because they’re both marbled with fat which makes each piece tender and flavorful.
Whatever cut of steak you decide to use, make sure it is sliced thinly to keep it from getting chewy or tough.
Ingredients you’ll need
- Flank steak – This is tender and juicy steak is sliced thin for easy eating. As it cooks in the oven, the steak will release juices that add flavor and tenderize the peppers and onions.
- Peppers and onions – These classic fajita veggies add crunch and flavor.
- Spices – A mix of chili powder, onion and garlic powder, cumin, and smoked paprika infuse the best tex-mex flavors into the meat and veggies.
- Lime juice – Adds freshness and acidity that complements all of the flavors.
- Cilantro – For a fresh taste and pop of color.
How to make sheet pan steak fajitas
- Season the veggies and meat: Toss the peppers and onions into a bowl with the seasonings and make sure they are fully coated. Season both sides of the steak with oil, salt, and pepper.
- Bake everything together: Spread out the steak and veggies onto a sheet pan in a single layer and bake.
- Broil to finish: Transfer the veggies into a bowl and cover to keep warm. Then move the sheet to the top rack in the oven and broil to get a nice char on the meat. When it’s done, let the steak rest on a cutting board before slicing it into thin strips.
- Time to serve: Add a spritz of fresh lime juice to the fajitas, garnish with cilantro, and serve with tortillas and rice.
Tips and substitutions
- To make sure the steak is cooked to your preferred temperature, I recommend using an oven-safe meat thermometer so you can keep an eye on the temperature as the steak is in the oven.
- Make sure everything is in an even layer on the baking sheet. This prevents steaming, which can make the vegetables soggy.
- For extra flavorful steak, marinate it in my steak fajita marinade for up to 8 hours beforehand.
- To keep the strips of steak from being too chewy, make sure you slice it against the grain and as thinly as you can.
- Want to add more veggies to the mix? Sliced zucchini would be a delicious addition!
Serving suggestions
The beauty of this dish is that it’s very versatile and can be served in so many different ways! Flank steak fajitas can be put in a corn tortilla and topped with guacamole, pico de gallo, or Mexican crema. Don’t forget the Mexican rice and refried beans on the side!
This quick and easy dish won’t take much time to prepare for Sunday meal prep. Pack it up and include cilantro lime cauliflower rice on the side for a healthy low-carb lunch or turn them into nachos by arranging them on a pile of homemade tortilla chips.
Storing and reheating
To store, keep the leftover fajitas in an airtight container in the fridge for 3 to 4 days.
To reheat, warm the leftovers in a skillet over medium-low heat until they’re warmed through. You can also place them back on a sheet pan and bake at 325ºF for 10 to 15 minutes.
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Ingredients
- 1 pound flank steak
- 2 medium bell peppers, cut into strips
- 1 medium red onion, sliced
- 2 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 2 teaspoons kosher salt, plus more for the steak
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper plus more for the steak
- 2 tablespoons lime juice (about the juice of 1 lime)
- 1/4 cup chopped cilantro optional
Instructions
- Preheat the oven to 450°F. Lightly grease a large baking sheet with olive oil or nonstick cooking spray. Set aside.
- In a large bowl, add the bell peppers, onion, 1 tablespoon olive oil, chili powder, kosher salt, onion powder, garlic powder, ground cumin, smoked paprika, and black pepper. Toss together until everything is combined and evenly coated.
- Coat the flank steak on both sides with the remaining 1 tablespoon of olive oil, then season generously with kosher salt and black pepper on both sides.
- Transfer the flank steak to the center of the prepared baking sheet and spread out the peppers and onions around it in an even layer.
- Place in the oven and bake for 10-12 minutes for a thinner flank steak, or 15 minutes for thicker flank steak.
- Remove from the oven and move the rack to the top position right under the broiler.
- Transfer the veggies to a bowl and cover them with a plate to keep them warm. They should be tender and fully cooked through.
- Place the baking sheet with the steak on the top rack. Broil for 2-5 minutes depending on the thickness.
- Transfer the steak to a large cutting board and let it rest for 5 minutes. Slice it into thin strips and then add back to the baking sheet along with the peppers and onions.
- Top everything with lime juice and cilantro, and serve immediately in warm corn tortillas, flour tortillas, Mexican rice, or cilantro lime cauliflower rice.
Isabel’s Tips:
- To make sure the steak is cooked to your preferred temperature, I recommend buying an oven-safe meat thermometer like this one so you can keep an eye on the temperature as the steak is in the oven.
- To keep the strips of steak from being too chewy, make sure you slice it against the grain and as thinly as you can.
Nutrition Information
Delicious flavor, we loved this recipe! I did use your marinade as well.
If I use the marinade tip do I still oil both sides of the meat before salt and pepper? The marinade recipes says pat dry before salt and pepper. But the sheet pan recipe alone without the marinade says to oil steak before salt and pepper? So now, I have taken the meat out of the marinade. Do I pat dry then oil or just pat dry? ps, You are my “go to” and your recipes are perfection:)
Hi Michelle! If you used a marinade instead of just the dry seasonings, then I would suggest omitting the oil so it gives you a nice crust. So you would pat dry and then season with salt and pepper. Let me know how it turns out!
I did just that and it was great, just the right amount of crust. It was a exciting to do since I have never used a sheet pan for beef. I used a thinner flap meat so I went with the lower cook time of 12 minutes. This will for sure be a staple in our kitchen. Thank you.
Yay! I’m glad you enjoyed this recipe. Thanks for sharing!
at what oven temperature do I cook the fajitas
Hello! This recipe cooks at 450 degrees.
Easy and delicious. Just the right amount of spice. Will be making this again. Thank you!