Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas are a quick, delicious, and mess-free way to enjoy a Tex-Mex classic. Loaded with juicy strips of steak, colorful bell peppers, and onions, all tossed in a simple seasoning blend, this one-pan meal is perfect for busy weeknights and guaranteed to please the whole family.

Why You’ll Love This Recipe

These steak fajitas are made entirely on a sheet pan, saving time on prep and cleanup. The high oven temperature and broil finish help caramelize the veggies and brown the steak just right. With minimal hands-on cooking and bold flavors, it’s a fast, customizable, and satisfying dinner option. Plus, the protein-packed steak and fiber-rich veggies make it a balanced meal with endless topping possibilities.

Ingredients

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

For the Steak:

• 1.5 pounds sirloin, flank, or skirt steak, thinly sliced against the grain

• 1/2 jalapeno, seeded and diced

• 1 tablespoon olive oil, extra virgin

• 1 lime, juice of

• 1/2 teaspoon taco seasoning, low sodium

• 1 teaspoon garlic powder

• 1/4 teaspoon salt, plus more for finishing

• 1/4 teaspoon ground black pepper

For the Vegetables:

• 2 large white or yellow onions, cut into strips

• 3 large bell peppers, cored, seeded, and cut into strips

• 2 tablespoons olive oil, extra virgin

• 1/2 teaspoon taco seasoning, low sodium

• 1/4 teaspoon salt

• 1/4 teaspoon ground black pepper

For Serving:

• 8 small corn, whole wheat, or white flour tortillas

• Lime and cilantro

• Avocado slices or guacamole

• Salsa, Greek yogurt or sour cream, cheese

Directions

1. Preheat oven to 475°F and line two large baking sheets with parchment paper.

2. On one sheet, place steak and vegetables in separate piles.

3. For the steak: Drizzle with olive oil and lime juice, top with jalapeno, and season with taco seasoning, garlic powder, salt, and pepper.

4. For the vegetables: Drizzle with olive oil and season with taco seasoning, salt, and pepper.

5. Toss each pile separately to coat evenly. Then mix the steak and veggies together and divide the mixture evenly between the two baking sheets, spreading in a single layer.

6. Bake for 20 minutes. Taste a piece of steak to check for doneness.

7. Broil for an additional 5 minutes or until everything is golden brown and slightly charred.

8. Remove from oven and finish by sprinkling the steak only with a pinch of coarse salt.

9. Serve hot in tortillas with your favorite toppings like avocado, sour cream, salsa, or cheese.

Servings and timing

This recipe makes 4 servings (2 fajitas per person).
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Spicy Fajitas: Leave some jalapeño seeds or add a pinch of cayenne for extra heat.

• Chicken or Shrimp Option: Substitute steak with chicken breast strips or peeled shrimp, adjusting cooking time as needed.

• Low-Carb Version: Serve over lettuce wraps or cauliflower rice instead of tortillas.

• Vegetarian Fajitas: Skip the steak and add mushrooms, zucchini, or tofu.

• Cheesy Twist: Sprinkle shredded cheese over the fajitas right after baking for a melty finish.

• Citrus Marinade: Add orange juice and extra lime for a citrus-marinated flavor punch.

Storage/Reheating

Store leftover steak fajitas in an airtight container in the fridge for up to 3 days.
To reheat, pan-fry in a non-stick skillet until warmed through. This not only heats the fajitas but adds a fresh sear and extra flavor.
Freezing is not recommended, as the vegetables can become mushy upon thawing.

FAQs

What’s the best cut of steak for fajitas?

Sirloin, flank, or skirt steak all work well. Slice against the grain for the most tender results.

Can I prep the ingredients ahead of time?

Yes, slice the steak and vegetables and store them separately in the fridge for up to a day before baking.

Can I use frozen bell peppers or onions?

Fresh is best for texture, but frozen can work in a pinch. Be sure to thaw and pat dry to avoid sogginess.

Why do I need two sheet pans?

Using two pans prevents overcrowding, allowing the steak and vegetables to roast instead of steam.

Do I have to use parchment paper?

Parchment makes cleanup easy and helps prevent sticking, but you can also use a silicone baking mat.

How do I know when the steak is done?

The steak should be browned and tender. You can taste a piece after 20 minutes and adjust broiling time if needed.

What toppings go well with these fajitas?

Popular toppings include avocado, guacamole, salsa, sour cream, shredded cheese, lime juice, and fresh cilantro.

Can I double the recipe?

Yes, just ensure everything is spread out in a single layer across enough sheet pans for even cooking.

Are these fajitas gluten-free?

Yes, if you use corn tortillas and check that all seasonings are gluten-free.

Can I make them dairy-free?

Absolutely. Just skip the cheese and sour cream, and opt for guacamole or salsa as toppings.

Conclusion

Sheet Pan Steak Fajitas are a perfect weeknight dinner—simple, fast, and packed with bold flavor. With tender steak, roasted peppers and onions, and endless topping options, this one-pan wonder makes dinnertime both delicious and stress-free. Whether served in warm tortillas or as a low-carb bowl, these fajitas are sure to be a hit every time.

Print