If you are looking for a delicious and effortless dinner that packs bold flavors and vibrant colors, this Sheet Pan Steak Fajitas Recipe is an absolute game-changer. Juicy flank steak cooked to perfection alongside sweet bell peppers and red onions, all roasted on a single sheet pan, makes for a meal full of smoky, savory goodness with minimal cleanup. It’s a perfect combination of tender meat, crisp-tender veggies, and aromatic spices that come together in no time, making it an ideal recipe to impress family or friends on busy weeknights or casual gatherings.
Ingredients You’ll Need
The beauty of these sheet pan steak fajitas lies in their simplicity and the powerful punch each ingredient brings to the table. From the tender flank steak to the colorful bell peppers and just the right blend of spices, every element enhances the flavor profile, texture, and visual appeal of your fajitas.
- 1.5 pounds flank steak: The star of the dish, known for its lean, flavorful meat perfect for quick roasting and slicing thin.
- 3 bell peppers (red, yellow, green): Adds vibrant color and a sweet crunch that contrasts beautifully with the steak.
- 1 large red onion: Brings a mild sharpness and sweetness that softens when roasted.
- 3 garlic cloves: Thinly sliced to infuse fragrant, savory notes throughout the dish.
- 1 Tablespoon olive oil: Helps roast veggies to tender perfection and prevents sticking.
- 2 teaspoons chili powder: Provides depth and a gentle spicy warmth essential for fajitas.
- 1 teaspoon smoked paprika: Adds a smoky layer that complements the steak’s char.
- 1 teaspoon oregano: Gives a subtle herbal kick to brighten flavors.
- 1 teaspoon cumin: Earthy and fragrant, this spice is a key fajita seasoning ingredient.
- ½ teaspoon onion powder: Amplifies the onion flavor, even in every bite.
- 1 teaspoon garlic powder: Enhances garlic flavor for extra savory richness.
- 2 teaspoons salt: Essential for seasoning and bringing out natural flavors.
- 1 teaspoon packed brown sugar: Balances heat with a touch of sweetness and helps caramelize the steak.
- 8 6-inch flour tortillas: Soft and warm, the perfect vehicle to hold your steak and veggies.
- 1 lime: Adds a fresh citrus zing to brighten the final dish.
- Salsa, avocado, fresh cilantro: Classic toppings that boost flavor complexity and freshness.
How to Make Sheet Pan Steak Fajitas Recipe
Step 1: Prepare Your Oven and Ingredients
Begin by lining two sheet pans with foil for easy cleanup—trust me, it’s a total timesaver—and preheating your oven to a toasty 475 degrees Fahrenheit with racks set on the upper and lower thirds. Meanwhile, slice those vibrant bell peppers into thin strips and the red onion into thick rings, toss them with a bit of olive oil and salt. The peppers and onions are going to get that beautiful char which brings incredible flavor to your fajitas.
Step 2: Season the Steak
Cut your flank steak into three manageable pieces, pat them dry to get a better sear, and generously coat both sides with the homemade fajita seasoning blend of chili powder, smoked paprika, oregano, cumin, onion and garlic powders, salt, and brown sugar. This seasoning will create a delicious crust and infuse the meat with so much flavor. Set your seasoned steak aside while the veggies start roasting.
Step 3: Roast the Vegetables
Place the sheet pan loaded with peppers and onions on the upper oven rack and roast for about 10 minutes. This step softens the vegetables just right while they begin caramelizing. Toss the veggies once halfway through to ensure even browning—it’s this caramelization that adds the irresistible sweetness balancing the savory steak.
Step 4: Add the Steak and Continue Roasting
Remove the veggies, give them a quick toss and move that pan to the lower rack. Now place the seasoned flank steak on the second sheet pan and slide it onto the upper rack. Roast them together for another 8 to 10 minutes or until the steak reaches about 135 degrees Fahrenheit internally—perfect for medium rare with maximum tenderness. Using a meat thermometer here is key to nailing doneness.
Step 5: Rest the Steak and Warm the Tortillas
Once finished, take both pans out of the oven. Let the steak rest on a cutting board for about five minutes to seal in those juicy flavors while you turn off the oven and slide your foil-wrapped tortillas inside to warm gently. This warm, soft foundation is exactly what you want when assembling each fajita.
Step 6: Slice, Toss, and Serve
Slice your rested steak thinly against the grain for the most tender bites, then toss the meat together with the roasted peppers and onions to marry the flavors. Serve everything alongside warm tortillas, salsa, creamy avocado, a squeeze of fresh lime juice, and a sprinkle of cilantro for the ultimate fajita experience.
How to Serve Sheet Pan Steak Fajitas Recipe
Garnishes
Fresh garnishes are the magic touches that bring the whole dish to life. Brighten your steak fajitas with chopped cilantro for an herbaceous note, creamy avocado slices or guacamole for a luscious texture, and a generous dollop of salsa to add tang and a touch of heat. Don’t forget to squeeze lime juice on top just before biting in—that citrusy zest lifts all the other flavors beautifully and adds freshness to every bite.
Side Dishes
While these fajitas shine all on their own, some classic Mexican-inspired sides can round out your meal spectacularly. Think along the lines of Mexican rice, refried beans, or a simple corn salad for extra crunch. A light side of fresh corn or a chilled black bean and corn salad can also bring delightful contrast without overwhelming the fajitas’ vibrant flavors.
Creative Ways to Present
For a fun twist on presentation, serve these steak fajitas family-style right on the sheet pans to keep that rustic, casual vibe. Alternatively, create a fajita bar by plating all the toppings and fillings separately so everyone can build their own masterpieces. Wrapping individual fajitas in foil makes them perfect for picnics or meal prep lunches. And for an elegant touch, try plating with a side of charred lime wedges and a sprinkle of crumbled queso fresco.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers, store the steak and peppers separately in airtight containers in the refrigerator for up to three days. Keeping them separate helps preserve the veggies’ texture and prevents the steak from becoming too soggy. Make sure your tortillas are wrapped tightly or sealed in a bag to keep them soft.
Freezing
This Sheet Pan Steak Fajitas Recipe freezes quite well. After cooking, allow everything to cool completely, then pack the steak and veggies in a freezer-safe container or bag. Freeze for up to two months. To thaw, transfer to the refrigerator overnight and reheat gently to preserve texture and flavor.
Reheating
Reheat leftover steak and veggies in a skillet over medium heat or spread them out on a sheet pan in a 350-degree oven until warmed through. Avoid microwaving if possible as it can dry out the steak. Warm your tortillas wrapped in foil or on a skillet. Adding a squeeze of fresh lime and a handful of cilantro after reheating brings the flavors back to life.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is preferred for its flavor and tenderness when sliced thin, you can substitute skirt steak or sirloin. Just adjust the cooking time slightly depending on thickness and desired doneness.
Is it possible to make these fajitas gluten-free?
Yes! Simply swap the flour tortillas for corn tortillas or your favorite gluten-free wraps. The filling itself is naturally gluten-free, making this an easy tweak for those with gluten sensitivities.
How spicy is this Sheet Pan Steak Fajitas Recipe?
The spice level is mild to medium thanks to the chili powder and smoked paprika. You can always add extra cayenne or chipotle powder for more heat, or include spicy salsa and jalapeños when serving for those who like it fiery.
Can I prepare the fajita seasoning in advance?
Definitely! Mixing up the fajita spice blend ahead of time saves prep work on cooking day and allows the flavors to meld in the jar. Store it in an airtight container in a cool, dark place for up to two months.
What’s the best way to slice the steak?
Slicing the steak against the grain into thin strips ensures each bite is tender and easy to chew. Cutting against the muscle fibers shortens them, which makes all the difference in achieving that melt-in-your-mouth texture.
Final Thoughts
There’s something truly wonderful about this Sheet Pan Steak Fajitas Recipe that makes it feel like a warm hug on a plate — perfect for busy nights when you crave flavor without fuss. With minimal prep, a single pan to clean, and a lineup of bold spices and fresh toppings, you really can’t go wrong. I hope you enjoy making this recipe as much as I do sharing it. It’s guaranteed to become a go-to favorite, bringing vibrant, delicious Mexican-inspired magic right to your dinner table.
Print
Sheet Pan Steak Fajitas Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Description
This Sheet Pan Steak Fajitas recipe offers a vibrant, flavorful, and easy weeknight meal that combines tender, spicy flank steak with a colorful medley of bell peppers and onions. Cooked entirely in the oven on sheet pans, it’s perfect for minimal cleanup and maximum flavor. Serve with warm tortillas, fresh salsa, creamy guacamole, lime, and cilantro for an authentic Tex-Mex experience.
Ingredients
Proteins
- 1.5 pounds flank steak
Vegetables
- 3 bell peppers (red, yellow, and green), stemmed, seeded, and cut into ½-inch-wide strips
- 1 large red onion, cut into ½-inch-thick rounds
- 3 garlic cloves, sliced thin
- 1 lime
- Fresh cilantro (for garnish)
Seasonings and Oils
- 1 Tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon packed brown sugar
Additional
- 8 6-inch flour tortillas
- Salsa (for serving)
- Avocado or guacamole (for serving)
Instructions
- Prepare the Oven and Sheet Pans: Line two sheet pans with foil for easy cleanup, if desired. Arrange oven racks so one is in the upper third and the other in the lower third of the oven. Preheat oven to 475°F (246°C). Wrap tortillas in foil and set aside to warm later.
- Make Fajita Seasoning and Prep Vegetables: In a small bowl, stir together chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar. Slice the onion and bell peppers into strips and rings. Toss the vegetables with olive oil and a pinch of salt on one of the sheet pans.
- Season the Steak: Cut the flank steak into three equal pieces for even cooking. Pat dry with paper towels. Sprinkle the fajita seasoning generously on both sides of each steak piece. Arrange the steak pieces on the second sheet pan.
- Initial Roasting of Vegetables: Place the sheet pan with the peppers and onions on the upper rack of the preheated oven. Bake for about 10 minutes until vegetables begin to soften.
- Swap Racks and Add Steak: Remove vegetable sheet pan and toss vegetables to redistribute them evenly. Move the vegetable pan to the lower oven rack. Place the sheet pan with the seasoned flank steak on the upper rack. Bake both pans for another 8-10 minutes, or until the steak reaches an internal temperature of roughly 135°F (medium-rare). Use a meat thermometer for accuracy.
- Rest Steak and Warm Tortillas: Remove both sheet pans from the oven. Transfer steak to a cutting board and let it rest for 5 minutes to allow juices to redistribute. Turn off oven and place the foil-wrapped tortillas inside to warm while the steak rests.
- Slice and Assemble Fajitas: Slice the rested steak thinly against the grain. Toss the sliced steak with the roasted peppers and onions. Serve immediately with warm tortillas, salsa, avocado or guacamole, fresh lime wedges, and chopped cilantro.
Notes
- For more tender steak, choose flank steak and slice against the grain.
- Use a meat thermometer to ensure steak doneness; 135°F is ideal for medium-rare.
- Feel free to substitute flour tortillas with corn tortillas for a gluten-free option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Adjust spice levels by modifying chili powder or adding cayenne pepper if desired.
- Foil lining the sheet pans helps with easy cleanup, but is optional.
