Sheet Pan Steak Fajitas

Why You’ll Love This Recipe

This recipe is a weeknight dream—quick to prep, easy to clean up, and packed with flavor. The steak cooks to tender perfection while the veggies caramelize and soften beautifully. Plus, everything is roasted together in one pan, making dinner both simple and satisfying. Serve it with warm tortillas, guacamole, salsa, or your favorite toppings for a customizable meal everyone will love.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Flank steak or skirt steak, thinly sliced
• Bell peppers (red, yellow, green), sliced
• Red onion, sliced
• Olive oil
• Lime juice
• Garlic, minced
• Chili powder
• Ground cumin
• Smoked paprika
• Onion powder
• Salt
• Black pepper
• Fresh cilantro (optional, for garnish)
• Flour or corn tortillas, for serving

Directions

1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
2. In a large bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, paprika, onion powder, salt, and pepper.
3. Add sliced steak, peppers, and onions to the bowl. Toss until everything is evenly coated in the marinade.
4. Spread the steak and vegetables in a single layer on the prepared sheet pan.
5. Roast in the oven for 15–18 minutes, or until the steak is cooked to your desired doneness and the vegetables are tender and slightly charred.
6. Optional: Broil for the last 2 minutes for extra caramelization.
7. Remove from the oven and let rest for a few minutes. Garnish with chopped cilantro if desired.
8. Serve with warm tortillas and your favorite toppings.

Servings and timing

This recipe serves 4 people. Prep time is about 15 minutes, with a total cook time of approximately 18–20 minutes, making it a quick and easy meal in under 35 minutes.

Variations

• Spicy Kick: Add sliced jalapeños or a pinch of cayenne to the marinade.
• Citrus Twist: Mix in orange juice with the lime juice for a sweeter marinade.
• Low-Carb: Serve over cauliflower rice or wrapped in lettuce leaves.
• Cheesy: Top with shredded cheese right after roasting and let it melt before serving.
• Chicken or Shrimp: Swap steak for chicken strips or shrimp for a different protein option.

Storage/Reheating

Store leftover steak and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 5–7 minutes or microwave in 30-second bursts until heated through. Avoid overcooking to prevent the steak from becoming tough. You can also freeze the cooked mixture for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

What cut of steak is best for fajitas?

Flank steak or skirt steak are ideal due to their bold flavor and tender texture when sliced thinly against the grain.

Can I marinate the steak in advance?

Yes, marinate the steak and vegetables for up to 8 hours in the refrigerator for deeper flavor.

Do I need to pre-cook the vegetables?

No, everything roasts together on the sheet pan, making this recipe quick and efficient.

How do I keep the steak from overcooking?

Slice the steak thinly and watch closely during the last few minutes of roasting. Broil briefly only if needed.

Can I use frozen peppers and onions?

Fresh is best for texture, but thawed frozen vegetables can work in a pinch. Pat them dry before roasting.

Should I line the sheet pan?

Yes, lining the pan with foil or parchment makes cleanup much easier.

What toppings go well with steak fajitas?

Try sour cream, guacamole, pico de gallo, shredded cheese, sliced avocado, or salsa.

Can I make this dairy-free and gluten-free?

Yes, just skip dairy toppings and use corn tortillas or gluten-free wraps.

How thin should I slice the steak?

Slice it as thinly as possible—about 1/4 inch thick—for quick, even cooking.

Can I cook this on the grill instead?

Yes, grill the steak and veggies in a grill basket or on foil for a smoky version of this recipe.

Conclusion

Sheet pan steak fajitas are a delicious and convenient way to bring bold, satisfying flavors to your dinner table with minimal effort. With just one pan, a few fresh ingredients, and under 30 minutes, you’ll have a complete, restaurant-worthy meal that’s easy to customize and sure to please.

Sheet Pan Steak Fajitas

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Sheet pan steak fajitas are a quick and flavorful Tex-Mex meal made with tender slices of steak, roasted bell peppers, and onions all cooked on one pan. With bold spices and minimal cleanup, it’s perfect for busy weeknights.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 33 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Tex-Mex
• Diet: Gluten Free

Ingredients

• 1 1/2 lbs flank or skirt steak, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large red onion, sliced
• 3 tbsp olive oil
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• Salt, to taste
• Black pepper, to taste
• Fresh cilantro, chopped (optional, for garnish)
• Flour or corn tortillas, for serving

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Instructions

1. Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
2. In a large bowl, whisk together olive oil, lime juice, garlic, chili powder, cumin, paprika, onion powder, salt, and pepper.
3. Add sliced steak, bell peppers, and onion to the bowl. Toss well to coat evenly with the marinade.
4. Spread everything in a single layer on the prepared sheet pan.
5. Roast for 15–18 minutes, or until the steak is cooked to your liking and the vegetables are tender and slightly charred.
6. Optional: Broil for the last 2 minutes for added caramelization.
7. Remove from oven and let rest for a few minutes. Garnish with chopped cilantro if desired.
8. Serve with warm tortillas and favorite toppings like salsa, guacamole, or sour cream.

Notes

• Slice steak against the grain for tenderness.
• Don’t overcrowd the pan to ensure proper roasting.
• Prep ahead by marinating up to 8 hours in advance.
• Use a meat thermometer to avoid overcooking steak—medium rare is about 135°F (57°C).

Nutrition

• Serving Size: 1/4 of recipe (without tortillas)
• Calories: 360
• Sugar: 5g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 85mg