Sheet Pan Steak Fajitas Recipe

Introduction

Sheet Pan Steak Fajitas are a quick and flavorful meal perfect for busy weeknights. Tender flank steak and colorful bell peppers roast together on one pan, making cleanup a breeze. Serve with warm tortillas and your favorite toppings for an easy Tex-Mex dinner.

Ingredients

• 1 pound flank steak
• 1 tablespoon lime juice
• ¼ cup olive oil (divided)
• 3 tablespoons fajita seasoning (divided)
• 1 yellow onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• Salt and pepper to taste
• Small flour or corn tortillas
• Limes
• Cilantro
• Avocado (optional)

Instructions

1. Step 1: Preheat the oven to 400°F and line a baking sheet with foil. Slice the flank steak into ½ inch strips.
2. Step 2: In a bowl, whisk together 2 tablespoons olive oil, 1 ½ tablespoons fajita seasoning, and lime juice to make the marinade.
3. Step 3: Add the steak strips and marinade to a resealable bag and let it rest while preparing the vegetables.
4. Step 4: Slice the onion and bell peppers into ½ inch strips. Toss them in a bowl with the remaining olive oil, fajita seasoning, salt, and pepper.
5. Step 5: Spread the vegetables on the foil-lined sheet pan, leaving space for the steak. Arrange the marinated steak next to the vegetables.
6. Step 6: Bake for 12-15 minutes, tossing and turning the steak and vegetables halfway through to ensure even cooking.
7. Step 7: While baking, warm the tortillas and prepare lime wedges and chopped cilantro for serving.
8. Step 8: Once cooked, let the steak and vegetables rest for a few minutes. Serve with tortillas and optional avocado slices.

Tips & Variations

• For extra flavor, marinate the steak for at least 30 minutes or overnight if time allows.
• Use skirt steak or sirloin as alternatives to flank steak.
• Add sliced jalapeños to the vegetables for a spicy kick.
• Serve with sour cream or shredded cheese for added creaminess.

Storage

Store leftover steak fajitas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Keep tortillas separate and warm them fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen steak for this recipe?

It’s best to use fresh or fully thawed steak for even cooking and best texture. If using frozen, thaw completely before slicing and marinating.

What if I don’t have fajita seasoning?

You can make your own by combining chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper in equal parts.

Sheet Pan Steak Fajitas Recipe

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★★★★★

4.7 from 84 reviews

This Sheet Pan Steak Fajitas recipe offers a quick and flavorful way to enjoy classic fajitas with minimal cleanup. Featuring tender flank steak marinated in a zesty lime and fajita seasoning blend, paired with vibrant bell peppers and onions, all roasted together on a single sheet pan for a convenient and delicious meal. Serve with warm tortillas, fresh cilantro, lime wedges, and optional creamy avocado for a satisfying Tex-Mex feast.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Steak and Marinade

• 1 pound flank steak, sliced into ½ inch strips
• 1 tablespoon lime juice
• 2 tablespoons olive oil (from the ¼ cup divided)
• 1 ½ tablespoons fajita seasoning (from the 3 tablespoons divided)

Vegetables

• 1 yellow onion, sliced into ½ inch strips
• 1 red bell pepper, sliced into ½ inch strips
• 1 green bell pepper, sliced into ½ inch strips
• 1 yellow bell pepper, sliced into ½ inch strips
• 2 tablespoons olive oil (remaining from the ¼ cup divided)
• 1 ½ tablespoons fajita seasoning (remaining from the 3 tablespoons divided)
• Salt and pepper to taste

To Serve

• Small flour or corn tortillas
• Limes, sliced
• Cilantro, chopped
• Avocado, sliced (optional)

Instructions

1. Prep the Oven and Steak: Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with foil for easy cleanup. Slice the flank steak into ½-inch strips to ensure quick and even cooking.
2. Make the Marinade: In a bowl, whisk together 2 tablespoons of olive oil, 1 ½ tablespoons of fajita seasoning, and 1 tablespoon lime juice. This marinade will infuse the steak with bright, savory flavors.
3. Marinate the Steak: Place the sliced steak into a resealable bag and pour the marinade over it. Seal and massage gently to coat all pieces. Let it rest while you prep the vegetables to deepen the flavor.
4. Prepare the Vegetables: Slice the yellow onion and all three bell peppers into ½-inch strips. Combine them in a large bowl and toss with the remaining 2 tablespoons olive oil, 1 ½ tablespoons fajita seasoning, and salt and pepper to taste.
5. Arrange on Sheet Pan: Spread the seasoned vegetables out evenly on the foil-lined baking sheet, leaving enough space to lay the marinated steak strips alongside them without overcrowding.
6. Bake the Fajitas: Place the sheet pan in the oven and bake for 12 to 15 minutes. Halfway through cooking, toss the steak and vegetables to promote even roasting and browning.
7. Prepare Tortillas and Toppings: While the fajita mix is roasting, lightly toast the small flour or corn tortillas to warm them. Slice the limes and chop fresh cilantro for garnishing.
8. Serve: Once the steak is cooked through and the vegetables have softened and slightly caramelized, remove the pan from the oven. Let it cool for a few minutes before serving. Assemble fajitas by spooning the steak and vegetable mixture into tortillas and topping with cilantro, lime juice, and optional avocado slices.

Notes

• Flank steak is ideal for fajitas due to its texture and flavor, but skirt or sirloin steak are also great alternatives.
• Adjust fajita seasoning quantity to taste or use a homemade blend for a personalized spice level.
• If you prefer spicier fajitas, add sliced jalapeños to the vegetables before roasting.
• Flour or corn tortillas both work well—choose based on dietary preference or availability.
• To make this recipe gluten-free, opt for corn tortillas and ensure your fajita seasoning does not contain gluten additives.
• Leftovers can be refrigerated for up to 3 days and reheated in a skillet for best texture.

Keywords: sheet pan fajitas, steak fajitas, easy fajitas recipe, one pan fajitas, Mexican dinner, flank steak fajitas