Sheet Pan Steak Fajitas recipe

Why You’ll Love This Recipe

These steak fajitas are a weeknight dream—ready in under 30 minutes and cooked entirely on one sheet pan. The steak turns out juicy and perfectly seasoned, while the veggies caramelize and stay crisp-tender. The recipe is highly customizable and great for meal prep or feeding a hungry crowd. Just add warm tortillas and your favorite toppings, and dinner is done.

Ingredients

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

• Flank steak or skirt steak

• Bell peppers (any color)

• Red onion

• Olive oil

• Lime juice

• Chili powder

• Cumin

• Garlic powder

• Paprika

• Oregano

• Salt and pepper

• Optional toppings: sour cream, guacamole, salsa, shredded cheese, fresh cilantro

• Tortillas (flour or corn)

Directions

1. Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.

2. Slice the steak thinly against the grain. Slice the bell peppers and onions into strips.

3. In a large bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, paprika, oregano, salt, and pepper.

4. Toss the steak, peppers, and onions in the marinade until well coated.

5. Spread everything in a single layer on the prepared sheet pan.

6. Roast in the oven for 12–15 minutes, or until the steak is cooked to your liking and the vegetables are tender with charred edges.

7. Remove from the oven and let rest for a few minutes.

8. Serve warm in tortillas with your choice of toppings.

Servings and timing

This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: 25 minutes

Variations

• Chicken Fajitas: Swap steak for sliced chicken breasts or thighs.

• Spicy Fajitas: Add cayenne pepper or sliced jalapeños for extra heat.

• Vegetarian: Use portobello mushrooms or tofu in place of steak.

• Low-Carb: Skip the tortillas and serve over cauliflower rice or a salad.

• Citrus Twist: Add orange juice or zest for a brighter flavor profile.

Storage/Reheating

Store leftover steak and veggies in an airtight container in the refrigerator for up to 4 days.
To reheat, sauté in a skillet over medium heat until warmed through or microwave in 30-second intervals.
Avoid overcooking to maintain the steak’s tenderness.

FAQs

What cut of steak is best for fajitas?

Flank or skirt steak is ideal due to its flavor and texture when sliced thinly against the grain.

Can I marinate the steak ahead of time?

Yes, marinate up to 24 hours in advance for deeper flavor.

Do I need to cook the steak separately from the vegetables?

No, the sheet pan method allows everything to cook together and absorb flavor.

Can I grill this instead?

Absolutely. Use a grill basket for the veggies and grill the steak separately, then slice and serve.

Are fajitas spicy?

Not inherently. This recipe is mildly spiced, but you can adjust heat levels to your taste.

What toppings go well with fajitas?

Try sour cream, guacamole, shredded cheese, salsa, hot sauce, or chopped cilantro.

Can I use frozen vegetables?

Fresh is best for texture, but frozen can work in a pinch—just pat dry to avoid excess moisture.

How do I prevent overcooking the steak?

Keep a close eye on cook time and remove the steak as soon as it reaches your preferred doneness.

What’s the best way to slice steak for fajitas?

Always slice thinly against the grain for maximum tenderness.

Can I make this dairy-free?

Yes, just skip cheese and sour cream or use dairy-free alternatives.

Conclusion

Sheet Pan Steak Fajitas are a quick, delicious, and mess-free way to enjoy all the bold flavors of Tex-Mex at home. Whether you’re making a weeknight meal or entertaining guests, this recipe delivers juicy steak, crisp vegetables, and irresistible seasoning with minimal effort. Load them into warm tortillas, pile on the toppings, and savor the sizzle—no skillet required.