Sheet Pan Steak Fajitas

5 from 361 votes

Easy Sheet Pan Steak Beef Fajitas with bell peppers, and onions. Made in the oven in 12 minutes. Minimal cleaning & no fuss. An easy weeknight Tex-Mex dish!

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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.

Sheet pan with steak fajita ingredients tossed together, garnished with fresh cilantro with a side of corn tortilla shells in an open foil pack.
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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.
Ingredients for fajitas recipe

How to make sheet pan steak fajitas

  1. Place the steak, onions, and peppers onto a sheet pan.
  2. Season and drizzle over the oil.
  3. Toss in the oil and seasonings.
  4. Bake and serve!
4 image collage on how to prepare baking sheet with fajita ingredients.

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

  1. 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!
  2. 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.
  3. 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.
  4. 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.
Sheet pan steak fajita ingredients baked and garnished with cilantro before combining.

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

What are the best tortillas to use for fajitas?

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.

What’s the difference between tacos and fajitas?

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.

What’s the best cut of steak to use?

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.

Spatula scooping a serving of steak fajitas from a sheet pan with a side of corn tortilla shells and lime wedges.

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:

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.

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Sheet Pan Steak Fajitas

Easy Sheet Pan Steak Beef Fajitas with bell peppers, and onions. Made in the oven in 12 minutes. Minimal cleaning & no fuss. An easy weeknight Tex-Mex dish!
5 from 361 votes
Servings 6 servings
Course Entree
Calories 173
Prep Time 10 minutes
Cook Time 12 minutes
0 minutes
Total Time 22 minutes
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  • 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
  • Fresh cilantro leaves


  • 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.


Storage: Store leftovers in an airtight container in the fridge. When you’re ready to eat, reheat the fajitas on a sheet pan at 350°F until warmed through.
Nutrition Label: Please note the nutrition label is for the steak, seasoning and vegetables. It does not include the tortillas for serving.


Calories: 173kcal, Carbohydrates: 7g, Protein: 17g, Fat: 9g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 45mg, Sodium: 111mg, Potassium: 422mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1947IU, Vitamin C: 81mg, Calcium: 28mg, Iron: 2mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Entree
5 from 361 votes (355 ratings without comment)

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Recipe Rating


  1. Deanna says:

    My flank steak came out very tough. I ‘m not sure what I did wrong? I cooked it for 12 minutes but put it back in for another 3 because it still looked pink. Maybe that was too long? I’m no expert on cooking flank steak.

    1. Yumna says:

      Hi there! Was your steak still slightly pink when it came out of the oven for the additional cooking time? If not, adding it back in may have been too much time in the oven. Also, did you 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.

      1. Deanna says:

        There were a few pieces that were still pink, but for the most part it was no longer pink. I thought I cut it against the grain but now I’m not so sure. I ate one piece of the meat and threw the rest away because that one piece was so tough it was a workout to chew it enough to swallow it.

  2. Sarah says:

    How would I use leftover flank steak?

    1. Yumna says:

      You could turn it into taco salad, or even in a hash for breakfast!

  3. Celia says:

    Delicious, this has become a new staple. It is an easy recipe,,, just remember to cut against the grain of the steak (first time error) !

    1. Yumna J. says:

      So glad you liked it!

  4. LkS says:

    Easy and delicious we had oven roasted potatoes with it very good

    1. Yumna J. says:

      So glad you enjoyed them!

  5. Aynur Rabbani says:

    I made these for dinner tonight and the whole family loved them. Can’t believe how fast this dinner was to prep, cook, and cleanup too!

    1. Yumna Jawad says:

      That makes me so happy to hear! Yay!!

  6. Suzie says:

    Looks so good! Think I’ll make it tonight!

    1. Yumna Jawad says:

      Thank you! Hope you enjoy!!

  7. Ayat says:

    Easy. Quick. Delicious. Literally saved my day today! Thank you, Yumna!

    1. Yumna Jawad says:

      Thank you so much! You’re welcome!!

  8. Margaret says:

    Can I substitute chicken?

    1. Yumna Jawad says:


    2. Katie says:

      These were so easy and absolutely delicious. Use her taco seasoning recipe. Yum!

      1. Yumna Jawad says:

        I love that! Thank you!!

  9. Carly says:

    Another delicious (and easy!) recipe! Super quick for a weeknight dinner and everyone at them 🙂 I used your homemade taco seasoning recipe also and that was great as well.

    1. Yumna Jawad says:

      Thank you so much! So glad to hear it!

  10. Silvia says:

    Thanks for this easy recipe. I’d like to make my own tortillas. Can you share a recipe to make them?

    1. Yumna Jawad says:

      You’re so welcome! I don’t have a recipe for homemade tortillas on my website at the moment.

      1. Kim says:

        How do you warm the tortillas? I’ve done microwave and they never come out right, looks like in your photo you do them in the oven in tinfoil???

        1. Yumna Jawad says:

          I like to warm them on a skillet!