These sheet pan steak fajitas are an easy, oven-baked dinner made with sliced steak, colorful bell peppers, red onion, and simple fajita seasoning. Everything cooks together on one pan, making this a great option for busy weeknight dinners with minimal cleanup.
A Quick Look at the Recipe
✅ Recipe Name: Sheet Pan Steak Fajitas
🕒 Ready In: ~25 minutes
👪 Serves: 4 servings
🍽 Calories: ~410 per serving
🥣 Main Ingredients: Steak, bell peppers, red onion, lime, fajita spices
📖 Dietary Info: Gluten-free, dairy-free
👌 Difficulty: Easy - one pan, oven-baked
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The steak and vegetables are tossed with lime, garlic, and spices, then roasted until tender and lightly caramelized. Using the oven keeps the process hands-off while still delivering the bold flavors you expect from classic steak fajitas.
If you enjoy easy sheet pan meals like this one, you may also like our Sheet Pan Lemon Pepper Salmon, Sheet Pan Sausage and Vegetables, or Sheet Pan Lemon Chicken that come together quickly.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Sheet Pan Steak Fajitas:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Sheet Pan Steak Fajitas:
- Recipe Notes & Tips:
- How to Store:
- Sheet Pan Steak Fajitas FAQs:
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- Sheet Pan Steak Fajitas
Why You'll Love these Sheet Pan Steak Fajitas:
One-pan dinner: Everything cooks together on a single sheet pan for easy cleanup.
Quick oven cooking: The steak and vegetables roast fast, making this a great weeknight option.
Bold fajita flavor: Lime, garlic, and simple spices bring classic fajita taste without extra steps.
Colorful and fresh: A mix of bell peppers and red onion adds flavor and texture.
Easy to serve: Works well with tortillas, cauliflower rice, or over salad greens.
Key Ingredients:
- sirloin or flank steak. Both cuts work well, slice thinly against the grain for tender, bite-sized pieces.
- bell peppers. A mix of red, yellow, and orange gives natural sweetness and color variety.
- red onion. Slices roast into slightly caramelized strips that balance the bold spices.
- garlic cloves. Minced and tossed with everything for deep, savory flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different cut of steak: Flank steak, skirt steak, or sirloin all work well; slice thinly against the grain for best texture.
- Make it chicken fajitas: Swap the steak for sliced chicken breast or thighs and roast until the chicken is cooked through.
- Adjust the spice level: Add extra chili powder or a pinch of cayenne for more heat, or reduce the spices for a milder fajita.
- Change the vegetables: Add sliced zucchini or mushrooms, or swap in green bell peppers if that's what you have.
- Serve it low-carb: Skip the tortillas and serve the fajitas over cauliflower rice or salad greens.
How to Make Sheet Pan Steak Fajitas:
- Preheat the oven to 400°F. Drizzle a large sheet pan evenly with olive oil and set aside.
- Place the sliced steak, bell peppers, red onion, and minced garlic directly onto the prepared sheet pan.
- Add the lime juice and zest, chili powder, cumin, oregano, salt, and pepper. Toss everything together on the pan until the steak and vegetables are evenly coated.
- Spread the mixture into a single, even layer so the steak roasts instead of steaming.
- Bake for 14-16 minutes, stirring once halfway through, until the steak is cooked to your liking and the vegetables are tender with lightly charred edges.
- Remove from the oven and serve immediately with tortillas, cauliflower rice, or over salad greens.
Recipe Notes & Tips:
- Slice the steak thinly against the grain: This helps keep the steak tender and easy to chew after roasting.
- Don't overcrowd the pan: Spreading everything into a single layer helps the steak and vegetables roast instead of steam.
- Stir once during cooking: Tossing halfway through ensures even cooking and light charring.
- Adjust doneness to taste: Roast a few minutes less for medium-rare steak or a bit longer for well-done.
- Serving suggestions: Serve with Cilantro Lime Cauliflower Rice or Mexican Coleslaw for a complete fajita night.
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How to Store:
Refrigerator: Store cooled steak and veggies in an airtight container for up to 4 days.
Freezer: Freeze in a single layer, then transfer to a freezer-safe bag or container for up to 2 months. Thaw overnight before reheating.
Reheat: Warm in a skillet over medium heat or in the oven at 350°F until heated through. Avoid microwaving too long to keep the steak from getting tough.
Sheet Pan Steak Fajitas FAQs:
Sirloin, flank steak, or skirt steak work best for sheet pan steak fajitas because they cook quickly and stay tender when sliced thinly against the grain.
To prevent sheet pan steak fajitas from getting soggy, spread the steak and vegetables into a single layer and avoid overcrowding the pan so they roast instead of steam.
Yes. Sheet pan steak fajitas can be served low carb by skipping tortillas and serving the steak and vegetables over cauliflower rice or lettuce.
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Sheet Pan Steak Fajitas
Ingredients
- 1 tablespoon olive oil
- 1 pound sirloin or flank steak, sliced
- 3 bell peppers, sliced (red, yellow and orange)
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 lime, juiced and zested
- 2 teaspoons chili powder
- 2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon cumin
Instructions
- Preheat the oven to 400°F. Drizzle a large sheet pan evenly with olive oil and set aside.
- Place the sliced steak, bell peppers, red onion, and minced garlic directly onto the prepared sheet pan.
- Add the lime juice and zest, chili powder, cumin, oregano, salt, and pepper. Toss everything together on the pan until the steak and vegetables are evenly coated.
- Spread the mixture into a single, even layer so the steak roasts instead of steaming.
- Bake for 14-16 minutes, stirring once halfway through, until the steak is cooked to your liking and the vegetables are tender with lightly charred edges.
- Remove from the oven and serve immediately with tortillas, cauliflower rice, or over salad greens.
Nutrition
Notes
- Slice the steak thinly against the grain: This helps keep the steak tender and easy to chew after roasting.
- Don't overcrowd the pan: Spreading everything into a single layer helps the steak and vegetables roast instead of steam.
- Stir once during cooking: Tossing halfway through ensures even cooking and light charring.
- Adjust doneness to taste: Roast a few minutes less for medium-rare steak or a bit longer for well-done.
- Serving suggestions: Serve with Cilantro Lime Cauliflower Rice or Mexican Coleslaw for a complete fajita night.
James Whitetail says
Muy Bien!!!
Cheryl says
We have been enjoying this recipe since the summer- finally getting around to leaving a nice review. It's simple and so delicious. Having it tonight with a side of rice on corn tortillas 🙂