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These 30-minute Sheet Pan Steak Fajitas are an easy, flavorful weeknight dinner option. Sizzling slices of savory, slightly spicy flank steak and earthy-sweet, caramelized veggies are served with warm flour tortillas and your favorite toppings. Enjoy!
Confession. I am a fajita fiend. And today I’m feeling extra obsessed with these steak fajitas. There’s nothing quite like perfectly seasoned, savory slices of tender flank steak next to subtly sweet, beautifully caramelized bell peppers and red onion. And all wrapped in soft, warm flour tortillas with tangy plain yogurt and a squeeze of lime? Oh boy!
Usually, fajitas are made in a skillet, which is fine and dandy, but I made these ones in the oven in one pan. I just really love sheet pan dinners! From sheet pan salmon to sheet pan eggs, they make the process – from prep to cleanup – so much easier, and you don’t miss out on any of the flavor. Get ready to meet your new favorite 30-minute weeknight dinner!
Why You’ll Love This Recipe
- Loaded with flavor. If I could put my homemade fajitas seasoning mix on everything, I would. Packed with paprika, cumin, oregano, garlic powder, and more, it sinks into every bite of this sheet pan meal. Spicy (but not too spicy), savory, and utterly addictive, it’ll have you coming back for seconds and thirds.
- Colorful. These sheet pan fajitas are a family fave. Not only are they packed with flavor, but they are so bright and colorful!
- Quick and easy. This Mexican-inspired fave is super easy to make and will be ready in just about 30 minutes. Plus, it’s all made on one sheet pan, so cleanup is a breeze!
- Even cooking. Because everything is spread out in a single layer, all of the ingredients get equal exposure to the heat of the oven.
Ingredient Notes
Here’s what you’ll need to make these sheet pan steak fajitas. Be sure to scroll to the recipe card below for precise measurements.
- Flank steak – Flank steak is ideal here because it absorbs flavors well and slices beautifully. You can accomplish similarly fantastic results with skirt steak as well.
- Salt & Black Pepper – A simple seasoning that enhances all the flavors.
- Fajitas seasoning mix – This is the same seasoning mix I use in my classic steak fajitas. It’s loaded with chili powder, cumin, oregano, and more. Spicy enough but not too spicy, it adds so much flavor to this dish with very little effort.
- Olive oil – You could use avocado oil or another neutral cooking oil of your choosing.
- Bell peppers – I used red, green, and yellow bell peppers but you can use just one or two colors instead. They get nice and caramelized and have this earthy-sweet flavor to them that complements the steak perfectly.
- Red onion – Shallots or yellow onion would also work. Just like the peppers, the onion slices get this nice caramelized sweetness.
- Flour tortillas – You can use corn or low-carb flour tortillas instead if you’d like.
- Chopped fresh cilantro – Parsley would also be great.
- Lime slices – I like squeezing a little fresh lime over my fajitas. It helps brighten up the flavor profile.
- Optional garnishes– Plain yogurt (or sour cream), shredded cheddar cheese, and/or avocado. Cojita cheese would be fun too. Feel free to experiment.
Recipe Tips & Variations
- Even slices. When slicing the veggies, aim for even-sized pieces so that they cook evenly. They should be on the thicker side, otherwise they will be done before the steak is ready.
- Single layer. Do your very best to arrange everything in a single layer on the sheet pan. This will help ensure even cooking.
- Let the steak rest. After pulling the sheet pan out of the oven, let the steak rest for 10 minutes or so before slicing. During this time, the meat’s juices will redistribute throughout the steak, making for perfectly tender, flavorful bites.
- Slice against the grain. When slicing the steak, slice against the tough fibers that run across it. This will make for much more tender, easy-to-chew bites.
- Try a different protein. You could easily use thinly sliced chicken or whole jumbo shrimp instead of steak here. If you go with shrimp, they won’t need as much time in the oven. So add them to the sheet pan (on their own piece of foil to separate them from the veggies) about halfway through the cook time.
- Make it vegetarian. Swap the beef out for extra veggies. I suggest borrowing from my mushroom fajitas recipe and adding some mushrooms and/or sliced zucchini to the mix as well.
- Kick up the heat. Feel free to add extra chili powder to the seasoning if you like things a little spicier.
What to Serve with Steak Fajitas
I love serving these fully loaded fajitas with tortilla chips and homemade salsa, pico de gallo, and/or this fresh mango guacamole. Maybe even a strawberry beer margarita on the side (if you catch me in the right mood). So good!
You can also serve them with rice and beans (refried or black). This colorful fiesta rice would pair well too.
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Sheet Pan Steak Fajitas
Ingredients
- 2 pounds flank steak
- salt and fresh ground pepper, to taste
- 3 tablespoons homemade fajitas seasoning mix, divided
- 1½ tablespoons olive oil, divided
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 red onion, thinly sliced
- 12 (6-inch) Flour Tortillas
- chopped fresh parsley or cilantro, for garnish
- lime slices, for garnish
- plain yogurt or sour cream, optional, for garnish
- shredded cheddar cheese, optional, for garnish
- avocado, diced, for garnish
Instructions
- Prep. Preheat the oven to 450˚F.
- Prepare the steak. Prepare your flank steak by seasoning it with 2 tablespoons of the fajitas seasoning mix. Drizzle 1 tablespoon olive oil over the steak and turn to coat.
- Wrap the steak. Cut a large piece of aluminum foil. Place the steak in the center of the foil and fold up the sides so it holds in the juices, but don't close it shut. Transfer the steak to a sheet pan and set aside.
- Prepare the veggies. Drizzle the peppers and onions with the remaining 1/2 tablespoon olive oil and toss with the remaining fajitas seasoning mix. Then, arrange the veggies on the sheet pan.
- Cook. Transfer the sheet pan to the oven and cook for 12 minutes, or until the steak's internal temperature reaches 135˚F.
- Broil. Turn your oven to broil. Stir the veggies and place the sheet pan under the broiler for 2 more minutes, or until the steak's internal temperature registers at 140-145°F.
- Finish and serve. Remove the steak fajitas from the oven and let the steak rest for about 5 minutes before slicing. Top with cilantro or parsley and a squeeze of fresh lime juice. Serve with warm flour tortillas and toppings.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How To Make Sheet Pan Steak Fajitas
This whole entree is made on one sheet pan, which means cleanup is a sinch. You can pop the meat and veggies in the oven and walk away to work on a side dish. No need to stand over the stove and babysit.
- Preheat and season the steak: Set the oven to 450°F. Season the flank steak with fajita seasoning and drizzle it with olive oil.
- Wrap and prepare for baking: Place the steak in the center of a large piece of aluminum foil, fold up the sides to hold in the juices, and place on a sheet pan.
- Prepare the veggies: Toss the peppers and onions with oil and seasoning. Add them to the sheet pan.
- Cook and broil: Cook the steak and veggies in the oven for 12 to 13 minutes, then broil briefly to add color and a touch of caramelization.
- Rest and garnish: Let the steak rest for 5 minutes before slicing. Sprinkle with parsley or cilantro and finish with a squeeze of lime juice.
- Serve: Pair the steak fajitas with warm flour tortillas and optional toppings like sour cream, shredded cheese, and avocado.
How to Store & Reheat Extras
- Refrigerator. Allow the fajitas to cool completely and then seal them (steak and veggies together) in an airtight container. Store any prepared toppings separately. You can keep the leftovers in the fridge for up to 4 days.
- Freezer. Seal the fajitas in an airtight container (sans toppings) and store them in the freezer for 2 to 3 months. Thaw in the fridge before reheating.
- To reheat. Reheat steak fajitas on the stove over medium heat in a little oil, stirring occasionally. Otherwise, arrange them in a baking pan, cover with aluminum foil, and bake for 15 minutes or until heated through. You can also microwave individual servings in 30-second intervals until warm.
Would I be able to make this in a skillet?
this is great, I’ll take the aluminum foil risk for the convenience of having all of this fajita stuff in one place, otherwise seems like at least 4 burners plus an oven are needed! thank you for this recipe and also for the fajita mix, like having one from scratch!
This looks so delicious,and healthy too!
I make something similar and put a thin layer of cream on a tortilla, put sliced steak, onion, peppers, mushrooms and pieces of bleu cheese and top with another tortilla in my tortilla maker. Serve with sour cream.
This looks great! Is it true you can’t just put the meat and vegetables together? I mean, everything is going to get cooked, right? I is not the same as putting raw meat near vegetables. What do you think?
Oh you can definitely put them together – I always do! But I get a good amount of emails whenever I post a one-pot recipe that involves raw meat and how I shouldn’t put it all together… everyone has an opinion. haha ๐ Including my mother! LOL!