Go Back
+ servings
Sheet pan with steak fajita ingredients tossed together, garnished with fresh cilantro with a side of corn tortilla shells in an open foil pack.
Print Pin
5 from 190 votes

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!
Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
0 minutes
Total Time 22 minutes
Servings 6 servings
Calories 173kcal
Author Yumna Jawad


  • 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