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These easy Sheet Pan Steak Fajitas are loaded with tender, marinated steak, sweet bell peppers and onions, all roasted together on one pan. You get everything you love about classic steak fajitas with hardly any cleanup and no standing over a sizzling skillet.
Steak fajitas are always a hit at our house, but this oven-baked version is the one I make when dinner needs to be simple. Marinate everything ahead of time, spread it onto a sheet pan and let the oven do the work.
Table of Contents
- Kellie’s Note Sheet Happens
- Why You’ll Love These Steak Fajitas
- Ingredients for Steak Fajitas
- How to Make Sheet Pan Steak Fajitas
- Why I Roast the Steak Whole
- Kellie’s Tips for the Best Sheet Pan Steak Fajitas
- What to Serve with Steak Fajitas
- How to Make Ahead
- Storage and Reheating
- More Easy Mexican Inspired Dinners
- Steak Fajita Recipe
Kellie’s Note
Sheet Happens
Sheet pan dinners are king in my house these days because they make whipping up meals in a flash simple yet flavorful. And the fact that you only have one pan to clean just adds to the magic. What could be better than fajitas made in the oven?
Fajitas are one of our favorite dinners and these easy Sheet Pan Steak Fajitas are on repeat lately because they’re just so dang simple to make. I use my homemade Fajita Seasoning mix to marinade the meat overnight and then spread all the ingredients out on the sheet pan when I’m ready to make dinner. It doesn’t get any simpler than that.
A popular Tex-Mex dinner, fajitas are usually made of any type of grilled meat and served up in a tortilla or taco shell. In this case, we’re roasting the meat instead of grilling it but you’re still getting the same smokey flavor you get while grilling.
Why You’ll Love These Steak Fajitas
- One-pan dinner. The steak, peppers and onions cook together for easy cleanup.
- Great for meal prep. Get the marinade started ahead of time and dinner comes together fast.
- Big fajita flavor. Lime juice and fajita seasoning give the steak plenty of smoky, savory flavor.
- Easy to customize. Add your favorite tortillas, toppings and sides and let everyone build their own.
- Family-friendly. It’s an easy weeknight dinner that still feels like fajita night at your favorite Tex-Mex restaurant.
- Juicier steak. Roasting the steak whole instead of pre-slicing it makes it easier to control the doneness, then you simply rest and slice it thinly before serving.
Ingredients for Steak Fajitas
- Skirt steak – Beefy, flavorful and a classic choice for fajitas. Flank steak is another great option.
- Bell peppers – I use orange and yellow, but any combination of red, orange, yellow or green works.
- Red onion – Adds sweetness as it roasts. Yellow or white onion works, too.
- Fajita seasoning – My homemade fajita seasoning gives the steak and vegetables plenty of Tex-Mex flavor.
- Lime juice – Brightens the marinade and complements the rich steak.
- Canola oil – Helps everything roast and brown. Avocado oil is a good substitute.
- Tortillas – Corn or flour tortillas both work.
- For serving – Cilantro, lime wedges, sour cream, guacamole, salsa or sliced jalapeños.
What’s the Best Steak for Fajitas?
Skirt steak is my first choice for these Sheet Pan Steak Fajitas because it has tons of beefy flavor and cooks quickly. Flank steak is another great option, and sirloin can work in a pinch.
For this recipe, keep the steak whole while it roasts. Cooking it whole makes it easier to control the doneness and helps prevent the steak from drying out.
After roasting, let the steak rest for 10 minutes, then slice it thinly against the grain. That’s especially important with skirt and flank steak because cutting across the long muscle fibers makes each bite much more tender.
How to Make Sheet Pan Steak Fajitas
- Make the marinade. Whisk together the fajita seasoning, oil, lime juice and water.
- Marinate. Add the whole steak, peppers and onion to a large zip-top bag. Pour in the marinade, press out the excess air and seal. Refrigerate for 1 hour.
- Prep the pan. Preheat the oven to 375°F. Remove the steak and vegetables from the marinade and arrange them on a large sheet pan in a single layer. Discard the marinade.
- Roast. Roast for 20–25 minutes, or until the steak reaches your desired doneness.
- Rest the steak. Transfer the steak to a cutting board and let it rest for 10 minutes.
- Slice. Thinly slice the steak against the grain.
- Serve. Serve the sliced steak with the roasted peppers and onions in warm tortillas with your favorite toppings.
Why I Roast the Steak Whole
Instead of slicing the steak before it goes into the oven, I roast it whole with the peppers and onions. This makes it much easier to control the doneness and helps keep the steak juicy.
Once the steak is cooked, let it rest for about 10 minutes before slicing. Then cut it thinly against the grain. Cutting across those long muscle fibers shortens them, giving you much more tender steak fajitas.
Kellie’s Tips for the Best Sheet Pan Steak Fajitas
- Keep the steak whole. Don’t slice it before roasting. Cooking the steak whole helps it stay juicy and gives you better control over the final doneness.
- Give everything room. Arrange the steak, peppers and onions in a single layer so the vegetables roast instead of steam.
- Use a thermometer. Steak thickness varies, so internal temperature is much more reliable than cook time alone.
- Rest before slicing. Give the steak about 10 minutes before cutting into it so the juices redistribute.
- Slice against the grain. This is especially important with skirt or flank steak and makes a noticeable difference in tenderness.
- Slice the vegetables evenly. Similar-size strips cook more consistently.
What to Serve with Steak Fajitas
We love to serve these Sheet Pan Steak Fajitas with a big bowl of guacamole, sliced lime wedges and a pile of tortilla chips. You can also serve with this simple and fresh Pico de Gallo or our favorite Cilantro Lime Rice! It’s a healthy, easy dinner that even the kids will get on board with.
We usually turn fajita night into a build-your-own dinner with warm tortillas and plenty of toppings. Try serving your steak fajitas with:
- Sour cream
- Salsa
- Shredded cheese or cotija
- Fresh cilantro
- pickled Jalapeño slices
- Lime wedges
- Black beans
How to Make Ahead
You can marinate the steak for 1 hour or up to 24 hours, which makes this an easy dinner to prep the night before.
If you’re marinating overnight, marinate the steak by itself and add the peppers and onions to the marinade about 1 hour before cooking. This keeps the vegetables from becoming too soft.
Storage and Reheating
- Refrigerate: Store leftover steak, peppers and onions in an airtight container in the refrigerator for up to 3–4 days. Keep tortillas and toppings separate.
- Reheat: Warm the fajita mixture briefly in a hot skillet just until heated through. You can also microwave individual portions in short intervals. Avoid overheating the steak or it may become tough.
- Freeze: You can freeze the cooked steak for up to 2–3 months. The peppers and onions may soften after freezing, so for the best texture I prefer freezing the steak separately.
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Steak Fajita Recipe
Equipment
- 1 sheet pan
- 1 Zip top bag
- 1 whisk
- 1 chef's knife
Ingredients
- 1 pound skirt steak
- 1 orange bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 red onion, sliced thin
- 2 tablespoons Fajita Seasoning Mix
- 1 tablespoon canola oil
- 2 tablespoons lime juice
- 1/4 cup water
- 8 corn tortillas
- chopped cilantro
- lime wedges , for serving
Instructions
- Place the steak, peppers and onion in a large zip top bag. In a small bowl, whisk together the fajita seasoning, oil, lime juice and water.
- Pour the mixture into the bag and press out the air. Seal the bag and refrigerate for 1 hour or overnight.
- Preheat oven to 375 degrees.
- Using tongs, remove the meat and vegetables from the bag. Arrange in a single layer (the best you can) on a baking sheet and discard the marinade.
- Roast for 20–25 minutes, checking the steak toward the end of the cooking time. Remove the steak when it reaches your preferred doneness. Transfer to a cutting board and rest for 10 minutes before slicing thinly against the grain.
- Serve with tortillas topped with chopped cilantro, sour cream and jalapeños, if desired.
Notes
- Make Ahead: Marinate the steak for 1 hour or up to 24 hours. If marinating for more than 1 hour, marinate the steak by itself and add the peppers and onions about 1 hour before cooking.
- For the best browning, don’t overcrowd the sheet pan. Use two pans if you’re doubling the recipe.
- Steak can be marinated for 1–24 hours. If marinating longer than 1 hour, add the peppers and onions for only the final hour.
- Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat briefly in a hot skillet so the steak doesn’t become tough.
- Always slice skirt or flank steak against the grain for the most tender fajitas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
In this recipe for sheet pan, steak fajitas, in the ingredients list, you list a 1 pound skirt steak or a flank steak, SLICED. But then in your directions, you suggest roasting the steak, letting it rest for 10 minutes, THEN slicing the steak. Which is the best method? Please advise.
Hi CAM! So I prefer to roast the steak and then slice it but some people like to cook it more quickly, in that case slice the steak ahead of time but be sure it’s sliced against the grain for the best texture.
These fajitas were delicious. We have been making chicken lately but the steak here blew it out of the water. We loved the ease of it too!
My son and I both agree. This is YUM! And easy. But most importantly, YUM! The flavor of the marinade on the steak & veggies is fantastic! Love this!
I usually shy away from steak for fajitas because cooking steak vs. chicken intimidates me, but your recipe makes it simply and delicious. Thank you!
Thank you, Emily!
This fajita recipe has become a staple recipe in my household! Living in Southern California, limes and cilantro are always on hand. I love how quick and easy the preparation is and of course, NO mess!!
I made these fajitas last week…super delicious and easy, thank you! The kids loved them, they are now a staple in my cooking rotation. Also want to add..our family schedule has been so crazy, I haven’t been able to cook much. This recipe is an easy, do-able (is that a word?) weeknight dinner. Thanks for this!!!
Loving the sound (and ease!) of these fajitas! I’ll take an oven meal over a messy stove top one any day!
Such a great idea! I hate having to con my stove after all the grease splatters too! Baking is easier and cleaner!
We love one pan meals like this! Can’t wait to give these fajitas a try!