Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas are a delicious meal the whole family will love. Ready in just 30 minutes so it’s perfect for busy weeknights!

Sheet Pan Steak Fajitas Recipe

Sheet pan steak fajitas are a delicious and easy-to-make meal that’s perfect for busy weeknights. It takes just 30 minutes from start to finish, and it’s packed with flavor!

With tender slices of steak, colorful bell peppers, and savory onions, these fajitas have something for everyone in the family.

This recipe is perfect for busy weeknights, because it takes no time to put together. It cooks quickly and everyone can add their favorite toppings.

Check out my other sheet pan meals: Lemon Honey Chicken, Greek Chicken, and Sweet and Sour Chicken.

Ingredients Needed

Flank Steak: Use a flank steak, skirt steak, or a London broil for best results.

Bell Peppers: I like a combination of yellow, orange, and red bell peppers for sweetness.

Onion: I white onion or sweet onion work best. Substitute a red onion of more color!

Seasonings: Fajita seasoning or taco seasoning work well.

Olive oil: Substitute vegetable, avocado oil, or canola oil if desired.

Garnishes: Shredded cheese, sour cream, sliced green onion.

Extras: Tortillas for serving.

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​How to Make Sheet Pan Steak Fajitas

First: Preheat the oven at 400ºF. In a large bowl, toss sliced onions and bell peppers with oil and seasonings.

Second: Spread the vegetables in a single layer on a baking sheet. Cook for 10 minutes.

Third: To the same mixing bowl, add the meat season. Place the steak on top of peppers and onions on the sheet pan. Cook for 10 minutes.

Fourth: Remove and let rest for a couple of minutes. Serve with tortillas and your favorite toppings.

For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.

Serving Suggestions

This recipe is a complete meal with the tender steak and veggies. You can stretch it or add your favorite side dishes. I like mine with some fluffy rice, seasoned beans, and a pitcher of lemon iced tea.

Mexican street corn salad is a great option too! Of course, you can never go wrong with a big bowl of chips and salsa.

Topping Ideas

• Salsa (Red salsa or Salsa Verde)
• Guacamole
• Jalapeno peppers
• Mexican pickled carrots
• Cilantro
• Pickled red onions
• Hot sauce
• Pico de gallo
• Lime wedges or a squeeze of fresh lime juice

Best Way to Serve Fajitas

Serve them in warm tortillas with all your favorite toppings. You can also skip the tortillas and make fajita bowls or rice bowls.

For a gluten free meal, add the meat and veggies on a bed of lettuce for a hearty salad or make small lettuce wraps.

What type of steak is best for fajitas?

The best type of steak for fajitas is one that is flavorful and tender, and can be easily sliced into thin strips. Popular cuts of steak for fajitas include flank steak, hanger steak, skirt steak, and sirloin steak.

Flank steak is a particularly popular choice for fajitas, as it is flavorful and relatively affordable. When cooked properly, it can be very tender and juicy.

You can also use a cheaper cut of meat like a London broil or rump steak. Just be sure to marinate it ahead of time to make it more tender.

Can you make these ahead of time?

If you need to cook the fajitas ahead of time, you can do so and store them in the refrigerator for up to 3 days.

To reheat, simply place the fajita mixture in a skillet over medium heat until heated through, and warm the tortillas in the oven or microwave.

Can I freeze them?

While you can freeze cooked oven steak fajitas, it’s not recommended, as the vegetables may become mushy when reheated.

It’s best to enjoy this recipe fresh, and if you have any leftovers, you can store them in an airtight container in the fridge for up to 3-4 days.

Prep Ahead Tips:

1. Chop the vegetables and slice the steak ahead of time, and store them in separate airtight containers in the fridge for up to 24 hours.
2. Make the fajita seasoning ahead of time and store it in a small airtight container in your pantry.
3. When you’re ready to cook, simply follow the recipe instructions as written, using the prepped vegetables and steak and the fajita seasoning.

By doing the prep ahead of time, you make the cooking process even quicker and easier!

How do you make fajita meat tender?

To make fajita meat tender, you can use a few different techniques:

1. Choose the right cut of meat: Choose a cut of meat that is naturally tender, such as flank steak, skirt steak, or sirloin steak.
2. Marinate the meat: Marinating the meat in a mixture of acidic ingredients, such as lime juice or vinegar, can help to break down the muscle fibers and make it more tender. You can also add flavorings such as garlic, cumin, and chili powder to the marinade.
3. Slice the meat against the grain: Slicing the meat against the grain, which means cutting across the muscle fibers, helps to break down the fibers and make the meat more tender.
4. Cook the meat quickly over high heat: Fajita meat should be cooked quickly over high heat to help keep it tender and juicy. Try cooking it on the top rack for a good sear.
5. Let the meat rest: After cooking the meat, let it rest for a few minutes before slicing it. This allows the juices to redistribute throughout the meat and makes it more tender.

Can I substitute other meats?

While flank steak is a popular choice for fajitas, you can use other cuts of beef, such as skirt steak, sirloin steak, or even ribeye steak.

You can also use chicken or shrimp instead of beef, or a combination of different meats.

If you’re using chicken, slice boneless, skinless chicken breasts or thighs into thin strips and cook them on the sheet pan for 15-20 minutes or until cooked through.

For shrimp, season them with fajita seasoning and cook for 8-10 minutes or until pink and cooked through.

You can also make vegetarian fajitas by using sliced portobello mushrooms, zucchini, and other vegetables instead of meat.

Can you use frozen bell peppers and onions?

While it’s best to use fresh bell peppers and onions for this recipe, you can use frozen ones in a pinch.

However, keep in mind that frozen vegetables may release more water during cooking, which can make them slightly mushy.

Should I marinate the meat first?

While marinating the meat can add extra flavor and tenderness to the fajitas, it’s not necessary for this recipe. The fajita seasoning used in this recipe already contains a mix of spices that will add plenty of flavor to the meat.

If you want to marinate the steak and vegetables for extra flavor, you can do so by mixing the fajita seasoning with some oil and lime juice, and then marinating the sliced steak in the mixture for 30 minutes to 2 hours before cooking.

However, keep in mind that marinating the meat will add extra prep time to the recipe and may not be necessary for a quick and easy dinner.

If you’re short on time, you can simply season the meat with the fajita seasoning and cook it without marinating.

What are the best tortillas to use?

For this recipe, the best tortillas to use are 6-inch flour tortillas. Flour tortillas are a traditional choice for fajitas, as they are soft and pliable and work well for wrapping around the filling.

If you prefer a lower-carb option, you can also use low-carb tortillas made with almond or coconut flour. Just make sure to check the nutrition label to ensure they fit into your dietary preferences and needs.

Corn tortillas can also be used, but they are firmer and may not work as well for wrapping the filling.

What is the best way to slice the steak in this recipe?

The best way to slice the steak for this recipe is against the grain. This means cutting the steak perpendicular to the lines of muscle fiber that run through the meat.

Slicing against the grain helps to break up these muscle fibers and make the meat more tender and easier to chew. To identify the direction of the grain, look for the lines that run along the length of the steak.

Use a sharp knife to cut across these lines into thin strips, about 1/4 to 1/2 inch thick. Cutting against the grain is especially important for flank steak, which can be tough if sliced with the grain. This is how I slice it for my steak fried rice.

Tips for No Leftovers

• Use homemade fajita seasoning for best flavor!
• Slice the vegetables and meat to the same size. This ensures even cooking.
• Don’t use green bell peppers if possible, They tend to be strong in flavor.
• Use a large sheet pan so everything is in a a single even layer.
• Line with aluminum foil for easy clean up!
• Don’t overcook the meat!  Make sure the oven rack is in the middle to top of the oven.
• Warm the tortillas before serving to make them easier to fold.
• Serve with your favorite toppings!

If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!

These Easy Sheet Pan Steak Fajitas are a great weeknight meal that requires minimal meal prep. With a cooking time of less than 30 minutes and made on one pan, they are perfect for a busy weeknight.

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