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Sheet pan steak fajitas are beautiful and bursting with flavor. Easy to throw together on busy weeknights, they feature tender steak and crisp, colorful vegetables in every bite. You will definitely want to add this to your weekly meal planning!
Fajitas are one of my all-time favorite dishes! They make getting my veggies so delicious and flavorful. Plus, the best part is the minimal cleanup—just one pan, and you’re done! What more could you ask for?
Why You’ll Love This Recipe!
This recipe is not only delicious but also absolutely beautiful. It only uses one pan, so clean-up is a breeze!
- Flavor: The amazing herbs and spices meld with the steak, onions, and peppers to create the most mouth-dazzling flavor!
- Nutritious: This meal is packed with veggies and a good amount of protein.
- Simplicity: It’s really only a few ingredients, but these sheet pan steak fajitas come together so quickly and easily that you’ll be having dinner in no time!
Simple Sheet Pan Steak Fajitas
I love how versatile this recipe is. Switch up the protein, and you’ll end up with sheet pan chicken fajitas or shrimp fajitas. Or take out the protein altogether and add more veggies like red onion, zucchini, or mushrooms! If you’re trying to eat low-carb, you can cut out the tortilla and make lettuce wrap fajitas! You really can’t go wrong!
I love fajita seasoning! If you’re like me and love these flavors, you’ve got to try out my chicken fajita soup, grilled steak fajitas, and blackened shrimp fajitas. They are all packed with flavor and simple to make!
Ingredients for Steak Fajitas
I love how fresh and colorful these ingredients are! A colorful plate means I’m winning at something in life, right? Not only am I getting veggies, my kids will actually eat them as well! Scroll to the recipe card at the bottom of the page for exact measurements!
- Flank Steak: This is the main protein and gives the dish a hearty, meaty texture and rich beef flavor.
- Lime Juice: Adds acidity and helps marinate the meat. It also gives the dish a bright flavor.
- Olive Oil: Provides a base for the marinade and helps in the caramelization process.
- Fajita Seasoning: This combination of spices—paprika, garlic powder, chili powder, cumin, onion powder, and dried oregano—gives the dish a burst of flavor. You can make your own by following my fajita seasoning recipe!
- Yellow Onion: Provides a hearty flavor that compliments the steak.
- Red, Green, and Yellow Bell Peppers: These vegetables give the dish color, crunch, and delicious flavor.
- Salt & Pepper: To taste!
For Serving
- Small flour or corn tortillas: These provide the perfect shell to hold all of your meat and vegetable mixture and any toppings you desire!
- Limes: With a squeeze of lime juice, your fajitas will be next level!
- Cilantro: Fresh cilantro is not only a beautiful garnish, it adds that fresh herbal flavor that elevates any dish!
- Avocado (optional): I love using avocado to top my tacos, whether simply sliced or mixed into guacamole!
Sheet Pan Steak Fajitas Recipe
This recipe is very straightforward. Make your sauce, slice the meat, chop your veggies, and bake! Dinner is served!
- Preheat: Preheat the oven to 400 degrees Fahrenheit and then line a baking sheet with foil. Prepare the steak by slicing it into ½ inch strips.
- Whisk: In a bowl, whisk together two tablespoons of olive oil, 1 ½ tablespoons of fajita seasoning, and lime juice to make a marinade.
- Marinate: Add the sliced steak and marinade to a bag and let it rest while you prepare the vegetables.
- Slice and Toss: Slice the peppers and onion into ½-inch slices, then toss them in a bowl with the remaining olive oil, fajita seasoning, and salt and pepper.
- Spread out on sheet pan: Lay the vegetables out on the foil-lined sheet pan, leaving room for the steak. Then, place the steak on the sheet pan next to the vegetables.
- Bake: Bake the fajita mix for 12-15 minutes, but you will need to toss and turn the vegetables and steak halfway through baking.
- Prep items for serving: While the fajita mix is baking, toast the flour tortillas and slice the limes and fresh cilantro.
- Let rest: When the steak is cooked through, and the vegetables are tender, remove the pan from the oven and allow them to cool for a few minutes. Then, you can serve it with your favorite toppings!
Steak Fajita Tips
This recipe is hard to get wrong. Here are a few tips to make it turn out just the way you like it!
- Pepper variety: You don’t have to use three different kinds of bell peppers. You can use all of one type if you prefer.
- Seasoning: I like to use my homemade fajita seasoning, but store-bought works great as well.
- Beef cuts: Skirt steak is a good replacement for the flank steak. Check out my post on different cuts of meat if you want more tips!
- Topping options: I love topping my fajitas with cheese, sour cream, salsa, and guacamole. I love the way the fajita seasoning flavors mix with them!
How to Store Sheet Pan Steak Fajitas
This is a great meal prep recipe. I love making a double batch and storing leftovers for easy-to-heat-up meals throughout the week.
- In the Refrigerator: Once the fajitas have cooled completely, separate the steak and veggie mixture from the tortillas and toppings and place them in airtight containers. You can store leftovers in the fridge in airtight containers for up to 4 days.
More Simple Sheet Pan Meals
I love simple sheet-pan meals. You throw everything together, and it’s ready to go! I have my kids help with these types of meals because they are so easy! Here are some more recipes for you to try!
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Preheat the oven to 400 degrees fahrenheit and line a baking sheet with foil. Prepare the steak by slicing it into ½ inch strips.
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In a bowl whisk together 2 tablespoons of the olive oil, 1 ½ tablespoons fajita seasoning, and the lime juice to make a marinade.
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Add the sliced steak and marinade to a bag and let it rest while you prepare the vegetables.
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Slice the vegetables into ½ inch slices. Add them all to a bowl and toss them in the remaining olive oil, fajita seasoning, and salt and pepper.
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Lay the vegetables out on the foil lined sheet pan, leaving room for the steak. Lay the steak on the pan next to the vegetables.
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Bake the fajita mix for 12-15 minutes, tossing and turning the vegetables and steak halfway through baking.
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While the fajita mix is baking, toast the tortillas and slice the limes and cilantro.
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When the steak is cooked through and the vegetables are tender, remove the pan from the oven, allow the mix to cool for a few minutes and serve with your favorite toppings.
Calories: 208kcalCarbohydrates: 6gProtein: 17gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 45mgSodium: 144mgPotassium: 406mgFiber: 1gSugar: 2gVitamin A: 853IUVitamin C: 80mgCalcium: 26mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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