Sheet pan steak fajitas have always been a fave in my household, especially during busy weeknights when I’m looking to save time in the kitchen! Like I always tell y’all. Ain’t nobody got time for that. Not only are they easy to make, but that flavor is straight up popping. You are gonna want to put that homemade fajita seasoning on every dang thing.
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How to Make Sheet Pan Steak Fajitas
Step 1: In a small bowl, add all of the spices and salt and whisk to combine.
Step 2: In a large bowl, add steak, bell pepper and onion. Pour extra virgin olive oil and 4 tablespoons fajita mixture onto steak and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.
Step 3: Line a sheet pan with foil or parchment paper and spread steak and vegetables into single layer.
Step 4: Bake until steak is cooked until browned on the outside, about 10 to 12 minutes. Use a meat thermometer to check the internal temperature of the steak. Aim for about 130-135F for medium-rare and 145F for medium. Stir once halfway through cooking. Just before serving, toss steak and vegetables with fresh lime juice and scallions.
Sheet Pan Steak Fajitas Recipe
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Equipment
Ingredients
- 2 lbs skirt or flank steak diced into 1 inch pieces
- 1 large red bell pepper sliced thinly (about 1/4 inch thick)
- 1 small yellow onion peeled and sliced thinly, about 1/4 inch thick
- 4 1/2 tsp ground chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 tsp dried oregano
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cayenne powder
- 1 tbsp kosher salt
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lime juice
- 3 tbsp scallions finely chopped
- flour or corn tortillas for serving
- sour cream for serving
- guacamole for serving
- salsa for serving
- cilantro-lime rice for serving
Instructions
- Preheat the oven to 375 F.
- In a large bowl, add steak, bell pepper and onion
- In a small bowl, add all of the spices and salt and whisk to combine.
- Pour extra virgin olive oil and 4 tablespoons fajita mixture onto steak and vegetables and toss until well-coated. Let sit at room temperature for at least 20 minutes.
- Line a sheet pan with foil or parchment paper and spread steak and vegetables into single layer. Bake until steak is cooked until browned on the outside, about 10 to 12 minutes. Use a meat thermometer to check the internal temperature of the steak. Aim for about 130-135F for medium-rare and 145F for medium. Stir once halfway through cooking.
- Just before serving, toss steak and vegetables with fresh lime juice and scallions. Serve in warmed tortillas with sour cream, guacamole, salsa, cheese and rice.
Notes
What to do with leftovers
- Fridge: Once completely cooled, store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze leftovers in airtight containers or freezer-safe bags for up to 3 months.
- Reheating: Reheat the fajitas in a skillet over medium heat until warm. You can also heat them in the microwave in 30-second intervals, stirring in between.
- Prep ahead: You can slice the vegetables and prepare the toppings in advance to save time during cooking.
Nutrition
Recipe Tips
- Use a thermometer: To achieve your preferred doneness, use a meat thermometer to measure the internal temperature of the steak.
- Let the meat rest: For at least 5-10 minutes before serving so the juices have time to redistribute.
- Slice against the grain: Cut against the fibers to keep the steak extra tender and juicy.
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- Marinate the fajitas: Allow the steak and veggies to marinate for at least 20-30 minutes to absorb the flavors.
- Cut the veggies evenly: Slice the bell peppers and onions into similarly-sized strips for even cooking.
Serving suggestions
I love serving these with guacamole, salsa verde, and pinto beans.
You can serve them in warm corn or flour tortillas, or add them to the top of Mexican rice to make fajita bowls.
Recipe Help
I prefer 2 hours for the best flavor but at the very least 30 minutes.
Use a meat thermometer to check the internal temperature of the steak. Aim for about 130-135F for medium-rare and 145F for medium.
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Can you do chicken with this recipe?
I actually have a chicken one right here: https://grandbaby-cakes.com/sheet-pan-chicken-fajitas/
I’ve made this 3 or 4 times in about 2 months. We love it. It’s so easy to prepare and only using one pan is just the best. It makes so much food and we have plenty leftover for lunches for my husband who works from home, or myself who is a SAHM. I prepared double the veggies and steak and froze half of it, before cooking, in a Food Saver bag for an easy postpartum meal.
So happy to hear that!
I made this tonight and they were delicious! I did a pound of flap meet and a pound of chicken. Really good! Thanks for the recipe.
Wonderful thank you so much!
Hi! I was wondering how spicy these are? I love spicy stuff but I’m making it for family who can’t handle a lot of spice. Should I get rid of anything or substitute any ingredients?
I don’t find these to be super spicy at all, just flavorful. You can always remove the cayenne and taste the spice rub before you add it and decide what you think and adjust.
I made this game night and it was a hit, everyone really enjoyed the beef fajitas. Easy, quick, simple and delicious. I will be making it again. Thank you for the recipe. Take care.
Renée
That’s amazing. It’s such a delicious and flavorful recipe that’s easy.
This sheet pan was absolutely a winner! The spice mix makes the dish incredibly yummy!
This is my new favorite way to cook steak fajitas! So flavorful but so easy!
We made this sheet -pan steak fajitas to change up our taco Tuesday night and it was easy, quick, and very tasty!