Sheet Pan Steak Fajitas Recipe
If there’s one dish that never fails to excite my dinner table, it’s this Sheet Pan Steak Fajitas recipe. It’s the kind of meal that feels like a party on a plate—colorful, juicy, and bursting with flavor. I’ve made this recipe so many times, and every time it surprises me with how easy it is to pull off. No grill? No problem. This recipe brings all the sizzling fajita goodness straight from your oven.
I first started making these on a busy weeknight when I had some sirloin steak on hand and no time to fuss. One pan, a handful of spices, fresh veggies, and within 30 minutes we were digging into restaurant-style fajitas at home. The steak gets that beautiful char from the high oven heat, and the bell peppers turn perfectly tender-crisp. The magic is all in the marinade—it’s savory, smoky, and makes the meat incredibly juicy.
What I love most about this meal is how it simplifies everything. No standing over a stove, no stack of dirty pans. Just slice, season, bake, and serve. It’s ideal for family dinners or when you want something impressive but stress-free. Trust me, this recipe is a keeper.
Why You’ll Love This Sheet Pan Steak Fajitas Recipe
This recipe is the perfect combination of convenience and flavor. It’s made entirely on a sheet pan, which means less mess and minimal cleanup. The steak turns out tender and flavorful every time, and the veggies roast to caramelized perfection alongside it.
You can prep everything ahead of time, making it great for meal prepping or hosting. It’s naturally gluten-free and easily customizable for low-carb or dairy-free diets. Plus, you can turn the leftovers into a fajita bowl or salad the next day—it’s a win in every way.
How to Make the Sheet Pan Steak Fajitas Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 425°F (220°C). While that’s heating, thinly slice your flank or skirt steak against the grain. Then, slice your bell peppers and onions into similar-sized strips to ensure even cooking.
Step 2: Season Everything
In a large mixing bowl, combine olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Toss your steak slices in this marinade and let it sit while you arrange your vegetables on a large baking sheet. Drizzle the veggies with a bit of oil and sprinkle them with extra seasoning if desired.
Step 3: Roast
Spread the marinated steak over the vegetables and roast in the oven for about 12-15 minutes, or until the steak is cooked to your preferred level of doneness and the vegetables are slightly charred and tender.
Step 4: Serve
Once done, pull the sheet pan from the oven and give everything a light toss. Serve immediately with warm tortillas, fresh cilantro, avocado slices, and a squeeze of lime.
Recipe Variations and Possible Substitutions
Instead of flank steak, try using sirloin or ribeye if that’s what you have on hand. Chicken or shrimp also make delicious alternatives for a lighter twist. If you’re vegetarian, portobello mushrooms work beautifully in place of meat.
Spice-wise, you can dial up the heat with extra cayenne or use a store-bought fajita mix to save time. Bell peppers can be swapped for poblano or Anaheim peppers for a deeper flavor. Want it lower carb? Skip the tortillas and serve over cauliflower rice or in lettuce wraps. A dairy-free version is simple too—just leave out any cheese or sour cream toppings.
Serving and Pairing Suggestions
These sheet pan steak fajitas are incredibly satisfying on their own, but pairing them with a few extras takes things up a notch. I like to serve them with warm flour tortillas and a side of Mexican rice or cilantro lime rice for a complete meal. A scoop of guacamole, pico de gallo, or creamy queso makes for fantastic toppings.
For a fresher, lighter feel, pair them with a crisp green salad or a corn and black bean salsa. And if you’re planning a fun dinner night, don’t forget margaritas or a chilled horchata to go with them. These fajitas are also great to serve buffet-style, letting everyone build their own plate just the way they like it.
Storage and Reheating Tips
Leftovers? No problem. Store any extra steak and veggies in an airtight container in the fridge for up to 3 days. To reheat, you can pop them back in a 375°F oven for about 8-10 minutes or simply warm them up in a skillet over medium heat. If you’re using a microwave, reheat in short intervals and cover to retain moisture.
I don’t recommend freezing the veggies since they can become mushy when thawed, but the steak freezes well if packed tightly.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can slice and marinate the steak and chop the vegetables up to a day ahead. Store everything separately and assemble on the sheet pan right before roasting.
What cut of steak is best?
Flank steak or skirt steak are great for fajitas due to their tenderness and quick cooking time. Just make sure to slice against the grain for the most tender bites.
Are these fajitas spicy?
They have a mild to moderate heat, which you can easily adjust by increasing or decreasing the chili powder or adding a pinch of cayenne.
Can I use frozen vegetables?
You can, but for the best texture and flavor, fresh is highly recommended. Frozen veggies may release more water and steam rather than roast.
How do I keep the steak tender?
Avoid overcooking and always cut against the grain. Marinating also helps to tenderize the meat and infuse it with flavor.
Related Recipe You’ll Like
If you love the flavors of these steak fajitas, don’t miss the Skirt Steak Rice Bowls with Chimichurri for another mouthwatering way to enjoy tender beef with bold seasoning. You might also enjoy the savory and quick Creamy Mushroom Sauce for Steak or the crave-worthy Easy Chicken Fried Rice for a delicious twist on a weeknight favorite.
Save and Share This Recipe for Later
Don’t forget to pin this Sheet Pan Steak Fajitas recipe to your Pinterest board so you can always come back to it! Whether you’re meal planning for the week or just want to keep your favorite dinners handy, saving it helps. Share it with your friends and family on social media or by email—they’ll thank you for the flavorful, easy dinner idea!
Sheet Pan Steak Fajitas Recipe
This Sheet Pan Steak Fajitas recipe is a vibrant and savory one-pan dinner featuring tender marinated steak, roasted bell peppers, and onions. Seasoned with classic Tex-Mex spices and cooked in the oven, this dish delivers restaurant-style fajitas without the mess. Perfect for a busy weeknight or a casual dinner party, it’s easy, customizable, and always satisfying. Serve with tortillas, guacamole, and your favorite toppings for a crowd-pleasing meal.
Ingredients
- 1.5 lbs flank or skirt steak, thinly sliced against the grain
- 3 bell peppers (mixed colors), sliced
- 1 large red onion, sliced
- 3 tablespoons olive oil
- Juice of 1 lime
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: cayenne pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Slice the steak, bell peppers, and onion into even strips.
- In a large bowl, mix olive oil, lime juice, garlic, chili powder, cumin, paprika, salt, and pepper.
- Add steak slices to the bowl and toss to coat. Let marinate for 15-30 minutes if time allows.
- Arrange sliced peppers and onions on a large baking sheet. Drizzle with a bit of olive oil and season lightly.
- Spread marinated steak over the veggies.
- Roast in the oven for 12-15 minutes, or until steak is cooked to desired doneness and veggies are tender.
- Remove from oven, toss gently, and serve with warm tortillas and desired toppings.
Notes
- For extra char, broil the pan for the last 1-2 minutes.
- Steak can be substituted with chicken, shrimp, or portobello mushrooms.
- Store leftovers in the fridge up to 3 days.
- Great with cilantro lime rice or as a salad topping.
