Get dinner on the table fast with these Sheet Pan Steak Fajitas, juicy steak, colorful bell peppers, and bold spices all baked together in just 30 minutes. One pan, minimal cleanup, and flavor that tastes like a restaurant right at home!
These steak sheet pan fajitas are a family go-to meal throughout the week when we need something fast but full of flavor. Juicy, thinly sliced steak bakes alongside colorful bell peppers and onions, all coated in a homemade fajita seasoning that's smoky and slightly spicy. Serve it all in warm tortillas with a squeeze of lime and a sprinkle of cilantro for a simple, one-pan dinner the whole family loves.
Looking for more fajita-inspired meals? Don't miss our air fryer steak fajitas and creamy chicken fajita pasta for easy, flavorful dinners.
Why You'll Love This Recipe
- Quick and Easy: Ready in just 30 minutes with minimal prep and one sheet pan for easy cleanup, it's an easy steak fajita recipe you'll use again and again.
- Packed with Flavor: Juicy steak, colorful peppers, and a homemade seasoning blend make every bite irresistible.
- Customizable: Top your sheet pan beef fajitas with your favorite extras like avocado, cheese, or salsa for added flavor. For a similar build-your-own meal, our flank steak tacos are another hit.
- Meal Prep Friendly: Make extra baked steak fajitas for easy lunches or dinner leftovers that taste just as good.
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Ingredients
- Flank Steak: Choose a fresh, well-marbled flank steak for the juiciest results. Slice thinly across the grain to keep the meat tender and cook it quickly in the oven.
- Bell Peppers: Use a mix of colors, such as red, yellow, and green, for added appeal and flavor.
- Yellow Onion: Adds sweetness and depth to the fajitas. Slice thinly so it cooks evenly alongside the steak and peppers.
- Homemade Fajita Seasoning: A combination of chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne pepper, salt, black pepper, and a touch of sugar. This blend gives your steak fajitas a bold, smoky, and slightly spicy flavor. Try our French fry seasoning for another homemade spice blend recipe.
- Cilantro and Lime: Fresh cilantro adds a bright, herbal note, and lime juice provides acidity to balance the richness of the steak and seasonings.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chicken Fajitas: Replace the flank steak with thinly sliced chicken for a lighter, lean option that's still full of flavor-just like our sheet pan chicken fajitas.
- Spicy Kick: Add extra cayenne pepper or a few sliced jalapeños to the vegetables before baking for oven steak fajitas that pack some heat!
- Southwest Style: Add black beans and corn to the sheet pan before baking for a hearty, southwestern-inspired twist.
How to Cook Beef Fajitas in the Oven
These steak fajitas in the oven are quick, easy, and full of flavor. To get started, preheat the oven to 400℉ and lightly spray a sheet pan with nonstick cooking spray so everything cooks evenly and nothing sticks.
- Step 1: Prepare the Seasoning. Mix the chili powder, paprika, cumin, onion powder, garlic powder, oregano, cayenne, salt, black pepper, and sugar in a small bowl until well combined. This will be the flavorful coating for the steak and vegetables.
- Step 2: Arrange the Vegetables and Steak. Spread the sliced bell peppers and onion on the prepared sheet pan, then place the thinly sliced flank steak on top. Sprinkle the seasoning over everything and drizzle with olive oil and minced garlic, tossing gently to coat.
- Step 3: Bake in the Oven. Place the sheet pan in the preheated oven and bake for 18 to 25 minutes, until the steak reaches an internal temperature of 145℉ and the vegetables are tender. Serve with your favorite toppings and layered taco dip or smoked queso dip to start!
Expert Tips
- Slice Steak Thinly: Cutting the flank steak thinly across the grain ensures it cooks quickly and stays tender. Thicker slices can become chewy and unevenly cooked.
- Even Vegetable Cuts: Slice the peppers and onions evenly so everything cooks at the same rate and you avoid some pieces being overdone while others are undercooked.
- Don't Overcrowd the Sheet Pan: Give the steak and vegetables some space to roast properly; crowded pans can steam the ingredients instead of roasting them.
- Warm Tortillas Properly: Wrap tortillas in foil and warm them in the oven during the last 5 minutes of cooking to keep them soft and pliable, preventing cracking or tearing when wrapping your fajitas.
- Storage and Reheating. Store leftover fajitas in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven at 325℉ or in a skillet to maintain texture and flavor instead of microwaving.
Serving Suggestions
- Serve these sheet pan steak fajitas for a quick weeknight dinner, pair them with some Mexican rice, and finish the meal with our easy key lime pie.
- Great for parties or potlucks, set up a fajita bar with tortillas, fresh pico de gallo or restaurant salsa at home, and other easy toppings like shredded cheese, sour cream, and avocado slices.
Recipe FAQs
Slice the flank steak thinly across the grain and bake just until it reaches 145℉. Let it rest for a few minutes after cooking to keep it juicy and tender.
Yes, store cooked steak and vegetables in an airtight container or freezer bag for up to 2 months. Thaw in the fridge overnight and reheat in a skillet or oven before serving.
Yes! You can prep everything ahead. Slice the steak and veggies, toss them with the fajita seasoning and oil, then store them separately in an airtight container for up to 24 hours. When ready to cook, just spread everything out on the sheet pan and roast as directed. If you want to go even further, you can fully bake them, cool, and reheat just before serving, but prepping fresh and baking right before dinner gives you the best texture and flavor.
The trick is gentle heat. Reheat the fajitas in a skillet over medium-low heat with a splash of water or lime juice. Make sure to add just enough to steam and re-moisten the steak and veggies. You can also cover the skillet for a minute or two to help lock in moisture. If you're using the oven, spread the fajitas out on a sheet pan, cover loosely with foil, and warm at 325°F until heated through. Avoid microwaving as the steak can turn tough and rubbery.
More Delicious Sheet Pan Recipes
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Sheet Pan Steak Fajitas
Ingredients
Homemade Fajita Seasoning
- 1 tablespoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon granulated sugar
Instructions
- Preheat oven to 400℉. Then, spray a sheet pan with a nonstick cooking spray and set it aside.
- Add chili powder, paprika, cumin, onion powder, garlic powder, dried oregano, cayenne pepper, salt, black pepper, and sugar to a small bowl. Whisk until well combined and set aside.
- Lay sliced bell peppers and onions on the sheet pan. Then, place the sliced flank on top of the vegetables and sprinkle the prepared seasoning over the top. Sprinkle the garlic and olive oil over everything. Then toss to coat.
- Bake for 18-25 minutes or until the steak reaches an internal temperature of 145°. Wrap the tortillas in foil and warm them in the oven for the last 5 minutes of cooking time.
- Remove from the oven and squeeze fresh lime juice over the top. Garnish with fresh cilantro. Serve in warmed tortillas with your favorite toppings.
Notes
- Flank or skirt steak works best because it stays tender when sliced thin against the grain. Sirloin is a great backup if needed.
- Slice the flank steak thinly across the grain to keep it tender and cook quickly.
- Cut the bell peppers and onions evenly to ensure they roast at the same rate as the steak.
- Don't overcrowd the sheet pan; giving the ingredients space helps them roast instead of steam. Add the steak on top as it cooks; the drippings flavor the peppers and onions.
- Toss the steak and vegetables with the seasoning and olive oil, evenly coating them so every bite is full of flavor.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
If you are looking for an easy weeknight dinner. These steak fajitas are tasty and easy to make all on one sheet pan.