Sheet Pan Steak Fajitas
Peppers, onions and tender steak are marinaded to perfection and roasted on a sheet pan for this quick and easy dinner. Sheet Pan Steak Fajitas are a great way to enjoy your favorite dinner anytime of the week with just one pan to clean.
Sheet pans are king in my house these days because they make whipping up dinner 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?
Sheet Pan Steak Fajitas
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.
How to Make Them
Like I said before, this Sheet Pan Fajita recipe is easier than pie to make. And it doesn’t take many ingredients to pull it together.
Marinade the steak and vegetables in a large, heavy duty zip top bag along with the fajita seasoning mix, lime juice, water and oil.
Refrigerate for 1 hour or overnight.
Arrange the steak, onions and peppers on a large sheet pan in a single layer.
Roast in the oven for 20 minutes until the steak is medium rare.
Rest the steak for 10 minutes before slicing.
Slice the steak and serve with the vegetables on tortillas.
We like to grill the tortillas slightly over a gas burner to give them a bit of char but you can heat your tortillas in the oven or microwave wrapped in a damp towel.
What Steak To Use
While we prefer to use a skirt steak for this recipe, you can easily use a flank steak or even a beef tenderloin steak! The more tender the better since this is a fast cooking recipe and cuts like chuck roast won’t work well at all.
Also, be sure to cut the steak across the grain for a tender, melt-in-your-mouth bite!
And don’t skip the marinade because this helps tenderize whatever cut of beef you decide to use for your steak fajitas.
What to Serve Them With
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! It’s a healthy, easy dinner that even the kids will get on board with.
More Easy Mexican Inspired Dinners
If you love this steak fajita recipe, you may also love these family favorites!
- Grilled Chicken Fajitas
- The BEST Quesa Birria Tacos
- Baked Rotisserie Chicken Tacos
- Sour Cream Chicken Enchiladas
Get the Recipe: Sheet Pan Steak Fajitas Recipe
- 1 1- pound skirt steak, cut into thin slices across the grain
- 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
- 8-10 corn tortillas
- chopped cilantro
- lime wedges , for serving
- 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 the fajita mixture in the oven for 20-25 minutes or until the meat is cooked.
- Serve with tortillas topped with chopped cilantro, sour cream and jalapeños, if desired.