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Sheet pan steak fajitas are the perfect easy weeknight meal that the whole family will love! You only need six, yes, SIX ingredients to make these flavorful fajitas. The beef, bell peppers, and onions are seasoned generously with taco seasoning and roasted in the oven until tender. The result is a flavorful and healthy meal that’s ready in just 30 minutes! Plus, cleanup is a breeze with only one pan to wash.
Can you really cook steak on a sheet pan? Sure you can! And it only takes 12-15 minutes, depending on how well done you like your steak. And if you want fast cooking at a high temperature, turn the oven on broil and cook it for 8-10 minutes. It’ll be sizzling just like the fajitas you normally order at your favorite Mexican restaurant.
why you’ll love these oven steak fajitas
- Perfect for busy weeknights. I just love how easy these are to make! They come together quickly with just a few simple ingredients, and cleanup is a breeze thanks to the one-pan cooking method.
- They’re healthy AND flavorful. Steak fajitas are naturally pretty lean, but I like to use flank steak, which is an extra-lean cut of beef. The veggies add tons of flavor and nutrients, making this a well-rounded meal.
- They’re versatile. Have picky eaters? No problem! These fajitas can easily be customized to each person’s liking. Simply omit the peppers or onions if someone doesn’t like them, or add in extra veggies like mushrooms or zucchini. You can also use chicken, shrimp, or tofu in place of the beef.
- Plenty of serving options. You can make steak fajita nachos, tacos, burritos, or simply enjoy them as is with a side of rice and beans. Or keep it low-carb and serve them over cauliflower rice. So many delicious possibilities!
What are fajitas?
Fajitas are a Tex-Mex dish that typically consists of grilled meat (usually chicken, beef, or shrimp), onions, and bell peppers. The meat and veggies are served on a warm tortilla with toppings like sour cream, salsa, and guacamole. Fajitas can be made on the grill, on the stovetop, or, you guessed it, in the oven!
Ingredients to make fajitas
- Steak: I like to use flank steak or sirloin for this recipe as it’s thin and doesn’t require a long cooking time. Skirt steak will also work well. Slice it into thin strips before adding it to the sheet pan.
- Vegetables: Onions and mini peppers. The vegetables are sliced thinly before being cooked.
- Lime: Lime wedges add a nice zingy freshness to the steak. I prefer lime, but you could use lemon in a pinch. Grab my tips for how to cut lime wedges.
- Oil: I use olive oil, but you can use canola or vegetable. The oil helps to keep the fajitas juicy and helps to crispy up the edges of the vegetables.
- Seasonings: You can use a store-bought fajita seasoning or taco seasoning. You can also make your own taco seasoning if you’d like.
How to make sheet pan steak fajitas
- Place the steak, onions, and peppers onto a sheet pan.
- Season and drizzle over the oil.
- Toss in the oil and seasonings.
- Bake and serve!
And here’s how the clean-up goes: Oh wait, there’s like nothing to clean up! Especially if you use aluminum foil to line your sheet pan. You’re welcome!
tips for making steak fajitas
- Speed up the cooking time. You can broil the sheet pan for 8-10 minutes for faster higher-temp cooking. This will also add some char to your beef!
- Use foil to make clean-up a breeze. Line the sheet pan with aluminum foil if you’d like to minimize (or eliminate!) the clean-up process.
- Par-freeze the steak before slicing. Place the steak in the freezer for 10 to 15 minutes. This makes the steak easier to cut and helps you get uniform slices.
- Slice the steak against the grain. This helps to make the steak more tender when you bite into it. Against the grain means slicing perpendicular to the lines of muscle fibers.
popular substitutions & additions
- Add additional veggies. Mushrooms, zucchini, and yellow squash are all great additions.
- Make it vegan/vegetarian. You can substitute the beef with meaty portobello mushroom slices, tofu, or tempeh.
- Switch out the protein. Chicken or shrimp all work well in this recipe.
what to serve/pair with your beef fajitas
I like to serve my fajitas to the table with tortillas and toppings so that everyone can help themselves. Try your sheet pan steak fajitas with:
how to store & reheat beef fajitas
If you end up with leftovers, store them in an airtight container in the fridge. When you’re ready to eat, reheat the fajitas on a sheet pan in a 350-degree oven until warmed through. Be careful not to overheat the steak; it will dry out quickly.
how long will steak fajitas last in the fridge?
These sheet pan steak fajitas will last in the fridge for up to four days. If you want to make this recipe for meal prep, I recommend making a double batch. That way, you can have fajitas all week long!
Frequently asked questions
I like to use flour tortillas as they tend to be more pliable, but you can also use corn if you prefer. Feel free to use whole grain tortillas, too, for a bit of extra goodness! Warm your tortillas before filling them.
The main difference is that the meat is grilled along with the vegetables, whereas with tacos, the vegetables are often kept as raw toppings. Tacos are mainly handheld street food whereas fajitas are the main meal.
I like to use flank steak, and skirt steak or sirloin will also work well. These are very flavorful cuts of beef that cook quickly and are perfectly tender after being baked.
Enjoy this colorful, zesty sizzling easy sheet pan steak fajitas any night of the week. Top it off with the chili-lime sauce and your favorite tortillas, and devour! And if you’d like to switch things around, you can even use this technique to make my Shrimp Fajitas.
More sheet pan recipes:
- Sheet Pan Chicken Fajitas
- Sheet Pan Cod
- Sheet Pan Eggs
- Lemon Garlic Salmon Sheet Pan Dinner
- Sheet Pan Pizza
If you try this feel good Sheet Pan Steak Fajitas recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
This Sheet Pan Steak Fajitas recipe was originally published on November 6, 2017. The recipe has not been modified, but the post now includes new step-by-step photos for how to make the fajitas recipe.
Sheet Pan Steak Fajitas
Video
Ingredients
- 1 pound sirloin steak or flank steak sliced into ½ inch strips
- 1 large onion thinly sliced
- 3 bell peppers thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning
- 1 lime cut into wedges
For Serving
- Tortillas
- Salsa
- cilantro leaves
Instructions
- Preheat oven to 400°F and line a baking sheet with aluminum foil.
- Place the steak in the middle of the pan with the onions on one side and the peppers on the other side. Drizzle the olive oil all over and season with the taco seasoning. Use your hands to toss the steak and vegetables with the oil and seasoning until evenly coated. Place the lime wedges on the pan.
- Cook until the vegetables soften and the steak is browned on the outside, about 10-12 minutes depending on desired doneness.
- Squeeze the cooked lime wedges over the steak and vegetables. Serve immediately with warmed tortillas, salsa or desired toppings.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
I know this is an older post but I thought I’d ask anyways. Is it possible to use frozen peppers and onions? Thanks.
I haven’t tried it myself but I think frozen veggies would work much better on the stovetop since there’s so much extra moisture. You could try the sheet pan fajita method but remove the steak and limes after 10-12 minutes and let the frozen onions and peppers continue cooking as long as needed. Hope that helps!
So easy and delicious! I bought flank steak came out perfect!
Yay, so glad you enjoyed the recipe!! Thank you!