Try Sheet-Pan Steak Fajitas for a quick, easy, and convenient meal that’s great for busy weeknights! Tender beef and crisp vegetables are marinated in homemade fajita seasoning, then roasted all on one pan to golden-brown perfection.
Recipe by Lindsay Autry
Sheet-pan steak fajitas have always been a favorite in my household, especially during busy weeknights when I’m looking to save time in the kitchen! Not only are they easy to make, but they also offer a satisfying and flavorful meal that keeps everyone’s taste buds happy!
The best sheet-pan steak fajitas
Fajitas showcase the bold flavors of Mexican and Tex-Mex cuisine in an incredibly easy-to-prepare way! These sheet-pan steak fajitas are bursting with smoky, spicy, and bold flavors, thanks to the homemade blend of spices and marinated steak.
The tender, juicy nature of skirt or flank steak is the perfect accompaniment to soft, caramelized bell peppers and onions. I love to add as many colorful peppers as I can for more visual appeal in the dish.
And the cooking process is the best part! Using a sheet pan results in even cooking and minimal cleanup, making it great for busy weeks or meal prep. Serve sheet-pan steak fajitas in warmed tortillas with your choice of toppings, like sour cream, guacamole, salsa, and pickled onions.
Ingredients & substitutions
- Beef: The best cuts of beef for sheet-pan steak fajitas are flank or skirt steak. Both varieties soak up marinades and seasonings quite well and cook relatively fast.
- Bell pepper: I like to use brightly colored bell peppers, like red, orange, and yellow, to give the dish some vibrance. Feel free to use green or any color combination you prefer!
- Yellow onion: The natural sugars of the onion are brought out beautifully by cooking it down with bell peppers. A white or red onion will also work to create a similar flavor.
- Spices: For a rich, smoky, spicy, and savory blend that holds up to steak, I use chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, and cayenne powder. Play around with the ratios until it is just right for you!
- Salt: Enhances the flavors of the fajitas. Taste and adjust the salt to your liking.
- Olive oil: To cook the steak and vegetables, I recommend extra-virgin olive oil. You can also try other vegetable oils, like canola, sunflower, or safflower.
- Lime juice: I love a good squeeze of fresh lime juice on my steak fajitas. It adds acidity and the perfect amount of brightness. If you don’t have any limes, use lemons instead.
- Scallions: To finish the fajitas off and add more color. Cilantro also works here.
- Tortillas: You can use either flour or corn tortillas for sheet-pan steak fajitas. Whatever the case, just make sure they are nice and warm before serving.
- Toppings: This is where you can get really creative! Try mixing and matching toppings like sour cream, guacamole, salsa, pickled onions, or pickled jalapeños.
How to make sheet-pan steak fajitas
Step 1: Cut the steak and veggies and Make seasoning
Preheat the oven to 400F and line a pan with foil. In the meantime, slice the steak, onions, and bell peppers into thin strips. In a large bowl, combine the steak, bell pepper, and onion. In a separate bowl, whisk together the spices and salt.
Step 2: Season the fajitas
Toss the steak, peppers, and onions with the olive oil and fajita spice mixture until well-coated. Let the mixture marinate at room temperature for about 20 minutes to better infuse flavor.
Step 3: Bake the fajitas
Transfer the steak and vegetables to the prepared baking sheet in a single layer. Bake the fajitas for 10-12 minutes, or until the steak is cooked to your liking. Remember to stir the fajitas at the halfway point.
Just before serving, toss the mixture with lime juice and scallions. Serve your sheet-pan steak fajitas in warm tortillas with your choice of toppings and sides!
Sheet-pan steak fajitas go incredibly well with classic garnishes and side dishes like sour cream, guacamole, salsa, pickled onions, pinto beans, refried beans, Mexican grilled corn on the cob, pickled jalapeños, fresh cilantro, and more.
You can serve them in warm corn or flour tortillas, or add them to the top of Mexican rice or cilantro-lime rice to make fajita bowls.
For a delicious Mexican meal, serve along with another main dish like Blackened Chicken Enchiladas.
- Vegetarian: Instead of beef, try portobello mushrooms for an equally rich and savory meat-free option.
- Low-carb: Replace corn or flour tortillas with lettuce wraps for a low-carb meal.
- Extra vegetables: Add veggies, like mushrooms, zucchini, and corn, for extra flavor and texture.
Tips and tricks
- Use a thermometer: To achieve your preferred doneness, use a meat thermometer to measure the internal temperature of the steak.
- Let the meat rest: 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.
- 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.
- Preheat: Don’t forget to preheat the oven to ensure an even cooking temperature.
What to do with leftovers
If you have leftover sheet-pan steak fajitas, here’s what to do:
- 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.
If you enjoyed this sheet-pan steak fajitas recipe, take a peek at some more of GBC’s bold and flavor-packed recipes:
Frequently Asked Questions
What type of steak is best for sheet-pan steak fajitas?
Flank or skirt steak are the best cuts of beef for this recipe since they marinate well and have quick cooking times.
How long should I marinate the steak?
Marinate the steak for at least 20-30 minutes, but no longer than 2 hours before transferring it to the pan to roast.
How do I know when the steak is cooked to my desired doneness?
Use a meat thermometer to check the internal temperature of the steak. Aim for about 130-135F for medium-rare and 145F for medium.
Sheet-Pan Steak Fajitas
- Sheet pan
- 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
- 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.