These sheet pan steak fajitas are one of those dinners that gets requested on repeat in my house. My son asks for this at least once a week, and honestly, I don’t even argue because it’s so easy to throw together. Everything cooks on one pan, the steak stays tender, and the peppers and onions get soft with just a little bit of that roasted flavor. It’s simple, it’s filling, and it’s one of those meals I know everyone will actually eat without complaints.
If dinner needs to happen fast, you’re in the right place. If you’re building out your week, here are a few other easy ones I keep on repeat:
Sheet Pan Chicken Thighs
One Pot Taco Tortellini
Taco Bake
Equipment
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Ingredients
- Skirt or flank steak
- Bell peppers
- Large onion
- Olive oil
- Onion powder
- Garlic powder
- Cumin
- Chili powder
- Salt
- Black pepper
- Chipotle powder
- Dried oregano
- Lime
Directions
Preheat oven to 400°F.
Cut the steak into about quarter-inch thick slices against the grain.
Add the steak, peppers, onions, olive oil, onion powder, garlic powder, cumin, chili powder, salt, pepper, chipotle powder, dried oregano, and lime juice to a sheet pan. Toss until everything is evenly coated.
Spread everything out in an even layer and bake for 20 to 25 minutes until the vegetables are tender and the steak is cooked through.
Serve with warmed tortillas and your favorite fajita toppings.
How do I serve my Sheet Pan Steak Fajitas?
- Serve with warmed tortillas and your favorite fajita toppings. Spanish rice and black beans make it feel like a full meal without much extra work. You can also throw everything over rice or a salad if you want to skip tortillas.
FAQs (Because Life’s Too Busy for Guesswork)
The fibers in the steak run in one direction. You want to cut across those lines, not along them. This keeps the meat more tender and easier to chew.
Wrap them in a damp paper towel and microwave for 15 to 30 seconds, or wrap them in foil and place them in the oven during the last few minutes of cooking.
You can slice everything and toss it together ahead of time, then store it in a large Ziploc bag in the fridge for up to 24 hours before cooking.
Add sliced jalapenos, 1/2 teaspoon cayenne pepper, hot sauce, or red pepper flakes. You can adjust the heat per serving or mix it into the whole pan.
Yes. Divide the seasoning, oil, and lime juice between two bowls, then toss the vegetables in one and the steak in the other so everything is evenly coated. Spread the vegetables on the sheet pan and cook for 10 minutes first. Then add the steak and continue cooking until it reaches your desired doneness.
What are substitutions that I can make?
- Bell peppers – Use any color or a mix depending on what you have
- Large onion – Yellow or white onions both work
- Olive oil – Avocado oil or grapeseed oil are good alternatives
How should I store my leftovers?
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat in a skillet over medium to low heat, stirring until warmed through.
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Sheet Pan Steak Fajitas
Equipment
- Knife and cutting board
- Sheet pan
- Measuring Spoons
Ingredients
- 2 pounds skirt or flank steak
- 3 bell peppers sliced
- 1 large onion sliced
- 2 tablespoons olive oil
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon chipotle powder
- 1 teaspoon dried oregano
- 1 lime juiced
Instructions
- Preheat oven to 400°F.
- Cut the skirt steak into about quarter-inch thick slices against the grain.
- Add the steak, peppers, onions, olive oil, onion powder, garlic powder, cumin, chili powder, salt, pepper, chipotle powder, dried oregano, and lime juice to a sheet pan. Toss until everything is evenly coated.
- Spread everything out in an even layer and bake for 20 to 25 minutes until the vegetables are tender and the steak is cooked through.
- Serve with warmed tortillas and your favorite fajita toppings.
Notes
- To control the doneness of the steak, divide the seasoning, oil, and lime juice between two bowls. Toss the vegetables in one and the steak in the other, cook the vegetables for 10 minutes first, then add the steak and finish cooking until it reaches your desired doneness.
- Slice the steak against the grain to keep it tender
- Spread everything out in an even layer on the pan so it roasts instead of steaming
- Toss everything well so the seasoning coats evenly
- Add jalapenos or cayenne if you want more heat
- Warm tortillas right before serving for the best texture
- Store leftovers in the fridge for up to 4 days and reheat in a skillet
- You can prep everything ahead and keep it in the fridge for up to 24 hours before cooking
