Quick and easy weeknight dinners don’t get much better than these Sheet Pan Fajitas! Taco-seasoned flank steak, peppers, and onions are baked on one sheet tray before they’re ready to enjoy with your favorite toppings.
There’s nothing like treating your family to steak fajitas for a random Tuesday dinner. Sizzling flank steak, peppers, and onions loaded into tortillas with all the toppings you can imagine… It’s a fun dinner idea that everyone at the table will get a kick out of!
While fajitas are typically cooked in a hot cast iron skillet, my Sheet Pan Steak Fajitas are changing the game. The skillet is swapped for one large baking pan, making the hands-on cooking process almost nonexistent. And instead of standing over a hot stove, you get to season the veggies and steak, lay them on a baking sheet, and wait for them to cook in the oven.
This quick and easy sheet pan dinner is ready to serve with all of the fajita toppings you like in about 30 minutes. I like to pile the taco-seasoned flank steak and vegetables over rice bowls and salads, kind of like my chicken fajita salad, but you can opt for tortillas to keep things classic. There’s no limit to the toppings you can add, so feel free to go wild!
Recipe features
- Cooking steak and veggies together in the oven takes the guesswork out of this classic family favorite.
- They’re as addictively delicious as my steak fajita bowls but made conveniently in the oven on one sheet pan!
- Swap the steak for your favorite protein and customize every bite with your favorite toppings, from guacamole to salsa to cheese and more.
Ingredients
Bell peppers – I used a trio of red, orange, and yellow bell peppers in this steak fajita recipe, but you can use any variation of colors you like.
Onion and garlic – Red onion and fresh garlic cloves bring balancing savory flavors to every bite. Yellow or white onions will work in place of the red onion.
Steak – Opt for flank steak or skirt steak in this sheet pan fajitas recipe. As long and flat cuts, they soak up the flavors from the seasonings in no time and are easy to slice into small, bite-sized pieces (perfect for fajitas, steak salads, stir fry, and carne asada). Sirloin steak and New York strip will also work well here but they are a bit more pricey.
Taco seasoning – Any store-bought taco seasoning packet will do. If you don’t have a store-bought blend on hand, mix 1 tablespoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of oregano, and a pinch of cayenne pepper together in a bowl.
Instructions
Step 1: Season. Add the sliced bell peppers, onion, garlic, and steak to a large bowl. Pour the olive oil, lime juice, and taco seasoning over top and toss to coat.
Step 2: Bake. Transfer the seasoned steak and veggies to a large baking sheet and bake until the steak is cooked through and the vegetables are tender.
Step 3: Garnish and serve. Garnish the steak fajitas with cilantro and fresh lime juice, then serve in tortillas or bowls with your favorite toppings. Enjoy!
Tips and FAQs
- Marinating the fajita vegetables and steak for 1 hour or overnight will upgrade the flavors! Just toss everything in the seasonings as normal, cover the bowl with plastic, and refrigerate.
- Do not overcrowd the fajitas on the baking sheet. Overlapping the vegetables and/or steak will cause them to steam instead of tenderize.
Tip
Place the raw steak in the freezer for 15 to 20 minutes beforehand. The freezer will firm up the meat and make it easier to slice.
Protein variations
Not a fan of steak? No problem! You can swap it for any of these protein options instead:
- Chicken – For sheet pan chicken fajitas, season and roast two cubed boneless chicken breasts or two cubed boneless chicken thighs alongside the veggies. You can even use the pre-cooked shredded chicken already in your fridge but don’t add it to the baking sheet until the last 10 minutes of cooking.
- Shrimp – Swap the steak for 1 pound of large or jumbo shrimp, deveined with tails removed, to make sheet pan shrimp fajitas. Bake for 8 to 10 minutes or until they turn opaque and pink.
- Vegetarian – You can replace the meat with extra peppers and onions (or any other quick-cooking veggies you like), 1 cup of black beans or pinto beans, or a block of cubed extra-firm tofu. Vegetarian or vegan sheet pan fajitas are just as tasty and satisfying, so no one will be missing the meat!
Toppings for steak fajitas
Serve the steak and vegetables in tortillas, bowls, or salads, and complete the meal with lots of fajita toppings, like:
- Guacamole
- Crumbled cotija cheese
- Salsa, like red salsa, salsa verde, pico de gallo, or serrano salsa
- Corn kernels
- Shredded cheese
- Avocado chunks
- Sour cream
- Pickled red onions
- Sliced jalapenos
- Shredded lettuce
Serve your sheet pan fajitas with a batch of cilantro lime brown rice or Spanish rice on the side and tortilla chips and queso for dipping.
What kind of steak is best for steak fajitas?
There really isn’t one perfect cut of steak for steak fajitas but skirt steak and flank steak are two of the most popular cuts. Both are budget-friendly, very lean, and easy to slice into thin, quick-cooking, easy-to-marinate slices.
Storage
Make ahead: Slice the vegetables and steak and keep them in separate airtight containers in the fridge for up to 1 day before cooking. You can also season them as normal and refrigerate everything in a covered bowl for 1 to 12 hours.
Refrigerator: The leftover steak fajitas will keep for up to 4 days in the fridge. Store the leftovers in an airtight container to keep them fresh.
Freezer: Flash-freeze the leftover cooled meat and veggies on a baking sheet until solid, then transfer them to an airtight container or freezer bag. They will freeze well for up to 3 months. Let the leftovers thaw in the fridge overnight before reheating.
More easy weeknight dinner recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
Sheet Pan Fajitas
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Ingredients
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 yellow bell pepper sliced
- ½ red onion sliced
- 3 garlic cloves chopped
- 1 lb. flank steak sliced
- 1 tablespoon olive oil
- 1 tablespoon lime juice plus more to taste
- 3 tablespoon taco seasoning
- 3 tablespoon cilantro plus extra lime juice on top
Instructions
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Preheat the oven to 400°F.
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Add the bell peppers, onion, garlic, and steak to a large bowl. Pour the olive oil, lime juice and taco seasoning overtop and toss to combine.
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Pour the mixture out onto a large baking sheet, then bake in the oven for 15-20 minutes, until the steak is cooked through and the onions and peppers are cooked.
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Sprinkle with cilantro, and squeeze extra lime juice overtop. Enjoy!
