This Sheet Pan Fajitas Steak recipe is a perfect combination of spicy steak, grilled veggies, and of course your favorite toppings! It's a fun, healthy option that is great for lunch or dinner and can be easily customized to fit even the pickiest of eaters!
Quick Look: Sheet Pan Fajitas Steak
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍲 Serving: 6 servings
- ⚡ Calories: 297 calories per serving
- 🍂 Flavor Profile: homemade fajita seasoning on top of steak and fresh veggies
- 👌 Difficulty: Easy - perfect for family dinner and meal prep too
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My family LOVE Mexican food. Whether it's Sheet Pan Chicken Tacos, Air Fryer Shrimp Tacos, or simple Vegan Taquitos with Guacamole, I know I can get everyone to the table for some family time and good food even on busy weeknights. After spending months doing taco nights, I knew it was time to switch it up.
It was one night while we were out to dinner when I got an idea. I watched (as we all do) a sizzling, steaming, hot plate come out of the kitchen. The smell of onion and peppers took over the restaurant and it was at that moment I decided I was going to master homemade fajitas. It didn't take long before this fajitas sheet pan meal came to life!
If you are looking for side dishes, I have you covered. Check out my Fire Roasted Salsa, Mexican Corn Salsa With Chicken, and The Best Restaurant Guacamole.
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Why You'll Love This Recipe
- Simple Ingredients: I love the way this tender steak mixes with peppers and onions for this easy sheet pan steak fajitas. Toss them into a tortilla and dinner is on the table in no time! Using a baking sheet also saves tons of time while cooking.
- Easy To Customize: It is super easy to adjust oven baked beef fajitas for your family. Add toppings, take them off, and even change your meat! Fajitas are easy for everyone to enjoy their own way.
- A Well Rounded Meal: This easy sheet pan fajitas steak is full of fresh veggies, healthy protein and tons of flavor. Baking it makes sure to avoid unnecessary oils.
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
- Steak: You can use either flank steak or skirt steak for this recipe. Both options work because they are affordable and cook quickly.
- Bell Peppers and Onions: These are classic option and easily added to the sheet pan for cooking. They could also be made in one pan if you want to cook them separate.
- Tortillas: I use corn tortillas to keep the recipe gluten-free. Give them a light sear in a pan for a crispy finish!
Flavor Variations
- Switch Your Protein: Chicken, pork, and shrimp fajitas are all easy way to change up this sheet pan steak fajitas recipe! A nice cut of sirloin also works well.
- Add More Veggies: Mushrooms, red onion, and zucchini are two great additions to my recipes. You can even switch the steak for veggies to make this a vegetarian option. A lettuce wrap instead of tortillas is also a great low-carb option.
- Pick Your Toppings: Sour Cream, Vegan Black Beans, fresh salsa, and cheese are fun ways to make each fajita feel different. Don't forget some fresh cilantro too!
How to Make Sheet Pan Fajitas Steak
Step 1. Preheat the oven to 375 degrees. Slice your steak and vegetables into thin strips and place them into a large bowl. Then add the olive oil and the dry seasonings and spices. Mix everything together really well.
Step 2. Line a sheet pan with foil, then evenly spread the steak and vegetables across the pan.
Step 3. Bake for 7 to 12 minutes, until the steak has browned and you are able to check the internal temperature with a meat thermometer. 135 degrees for medium rare and 145 for medium.
Step 4. Once done, sprinkle lime juice, pepper and salt to taste over the steak and vegetables and serve!
Expert Tips
- Prep Ahead: This baked steak fajitas recipe can be made ahead of time by marinating the steak for 24 hours before cooking. Keep it in an airtight container in the fridge while marinating.
- Pre-Cut Veggies: You can also cut the vegetables and keep them in a container with a paper towel on top of them for up to 24 hours in the refrigerator.
- Use a Meat Thermometer: I love using my ThermoPro Meat Thermometer to make sure my steak is cooked to perfection and has a perfect char ever time! Trust me, this is a MUST have gadget. Quick Cooking Temps are as follows: Medium rare: 130–135°F, Medium: 140–145°F.
Sheet Pan Fajitas Steak FAQ's
Flank steak, skirt steak, or rib eye. Skirt steak is ideal for quick-seared fajitas, while flank is better for grilled, medium-rare slices. Both of these must be sliced against the grain for tenderness. A rib eye is the best cut of the three, but will also cost more per pound.
I recommend sheet pan steak fajitas be cooked at 375 degrees Fahrenheit. Let them cook for at 7-10 minutes and then check them with your ThermoPro Meat Thermometer to guarantee they are at the right temperature. Let the meat sit for 2-3 minutes before slicing to help it retain moisture.
If you want to mix it up, my recommendation is look to taco seasoning and paprika. Both are full of that famous heat we love!
I used corn tortillas to keep this recipe gluten-free! You can use flour tortillas as long as you do not have a gluten allergy. Flour tortillas are easier to manipulate and do hold their shape better. Both options have a good crisp when heated in a pan with avocado oil.
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📖 Recipe
Sheet Pan Fajitas Steak
Ingredients
- 2 pounds skirt steak or flank steak diced into 1-1 ½ inch pieces
- ½ yellow onion whole is fine also thinly sliced
- 2 bell peppers or mini sweet peppers, thinly sliced
- 1 tablespoon chili powder
- 1 ½ teaspoon cumin
- 2 teaspoon smoked paprika
- 1 teaspoon cilantro
- 3 teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- 2 tablespoon lime juice
- Fresh cilantro for topping
Instructions
- Preheat the oven to 375 degrees. Slice your steak and vegetables and place them into a large bowl. Then add the olive oil and the dry seasonings. Mix everything together really well.
- Line a sheet pan with foil, then evenly spread the steak and vegetables across the pan.
- Bake for 7 to 12 minutes, until the steak has browned and you are able to check the internal temperature with a meat thermometer. 135 degrees for medium rare and 145 for medium.
- Once done, sprinkle lime juice over the steak and vegetables and serve!
Notes
- Store any leftovers, once they have cooled in an airtight container for up to four days. Serves great over rice.
- Freeze any leftovers in an airtight container in the freezer for up to three months.
- You can reheat the fajitas in a skillet over medium heat with a little olive oil, or you can microwave on 32nd intervals until your desired temperature has been reached.
- Pre season and slice your meat and veggies to help save time during busy weeknights
- Always use a meat thermometer to ensure you do not over or under cook your meat.
- While your fajitas are cooking, put guacamole, salsa, sour cream, and cheese to bowls for everyone to customize their food.
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