Sheet Pan Steak Fajitas
Sheet Pan Steak Fajitas are tender strips of flank steak, sweet bell peppers, and savory onions all roasted on one pan and ready for warm tortillas. Everything cooks together in about 20 minutes with almost no cleanup, and everyone builds their own with their favorite toppings. It’s fast, flavorful, and family friendly. Made with pantry staples, it comes together in about 30 minutes and serves 4.
Fajitas at a restaurant come out on a sizzling skillet with a cloud of steam and a lot of theater. I love the drama. I do not love the mess it leaves behind or the bill.
So I make them at home, on a sheet pan instead. Tender flank steak, colorful bell peppers, and savory onions all roast together on one pan, and dinner is ready in about 30 minutes start to finish.
Everyone gets to build their own and pile on whatever toppings they want, which is the real magic of fajita night. It’s fast, it’s flexible, and there’s genuinely something here for everyone at the table.
Best of all, it’s one pan, which means cleanup is nearly nothing and great for meal prep. If sheet pan dinners are keeping your weeknights sane too, I have more for you to try!
More Sheet Pan Dinners
- Sheet Pan Greek Chicken – lemony marinated chicken with vegetables
- Lemon Honey Chicken – citrus honey glazed chicken sheet pan dinner
- Baked Sweet and Sour Chicken – sticky tangy glazed chicken on one pan
- Sheet Pan Honey Mustard Pork Chops – glazed pork chops and veggies
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Flank Steak – Flavorful, affordable, and tender when sliced right. Skirt steak or London broil both work great too. Be sure to slice across the grain of the meat so it falls apart when cooked.
Bell Peppers – I like a mix of yellow, orange, and red for sweetness and color. Skip green if you can, since they’re stronger and more bitter than the sweet varieties.
Onion – White or sweet onion work best. Swap in red onion if you want more color.
Seasoning – Use your favorite fajita seasoning or swap in my Southwest Seasoning or Taco Seasoning in a pinch.
Olive Oil – Coats everything for even roasting. Avocado, vegetable, or canola oil all substitute fine.
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How To Make Sheet Pan Steak Fajitas
- Preheat the oven to 400°F. Slice the bell peppers and onion into thin strips and add them to a mixing bowl. Toss with 2 tablespoons of olive oil and 2 tablespoons of fajita seasoning until evenly coated.
- Spread the vegetables on a baking sheet and place it on the middle rack. Cook for 10 minutes.
- Slice the flank steak into thin strips and place in the same bowl. Toss the sliced steak with the remaining 2 tablespoons olive oil and 2 tablespoons fajita seasoning.
- Remove the pan, lay the seasoned steak on top of the vegetables, and return it to the oven. Cook another 10 minutes, until the steak reaches your desired doneness.
- Let it rest a couple of minutes. Warm the tortillas, then build your fajitas with sour cream, the steak and veggie mixture, shredded cheese, green onion, and fresh lime juice. Serve hot.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for 3 to 4 days.
Reheat: Warm the fajita mixture in a skillet over medium heat until heated through, and warm the tortillas separately in the oven or microwave. I don’t recommend you microwave the meat, it will get tough. Stick with the skillet, you’ll thank me later.
Freezer: Not recommended. The vegetables get mushy when frozen and thawed, so this one’s best enjoyed fresh.
Prep Ahead: Slice the steak and vegetables up to 24 hours ahead and store them in separate airtight containers. Mix your fajita seasoning ahead too, and dinner comes together even faster.
Variations
Different Meat: Skirt steak, sirloin, or ribeye all work. Or use chicken (15 to 20 minutes) or shrimp (8 to 10 minutes) instead.
Vegetarian: Swap the steak for sliced portobello mushrooms, zucchini, and extra peppers.
Fajita Bowls: Skip the tortillas and serve over Rice for a bowl, or over lettuce for a hearty salad.
Gluten Free: Serve over a bed of lettuce or make lettuce wraps instead of tortillas.
Spicy: Add sliced jalapeños to the pan or a few dashes of hot sauce at the end.
What Type of Steak Is Best for Fajitas?
The best steak for fajitas is flavorful, tender, and easy to slice thin. Flank steak is the popular choice because it’s affordable and, when cooked right, very tender and juicy.
Skirt steak, hanger steak, and sirloin all work well too.
You can also use a cheaper cut like London broil or rump steak. Just marinate it ahead of time to help tenderize it, since those cuts can be tougher without a little help.
How Do You Make Fajita Meat Tender?
Tender fajita meat comes down to a few things working together:
Start with the right cut, something naturally tender like flank, skirt, or sirloin. Cook it quickly over high heat, using the top or middle rack for a good sear, since low and slow toughens these cuts.
Then let the meat rest a few minutes before slicing so the juices redistribute.
The biggest one, though, is slicing against the grain. Look for the lines of muscle fiber running along the steak, then cut across them into thin strips about 1/4 to 1/2 inch thick.
Cutting against the grain shortens those fibers and makes every bite more tender, and it matters most with flank steak, which turns chewy if you slice it the wrong way.
Frequently Asked Questions
Flank steak is the popular pick since it’s flavorful, affordable, and tender when sliced right. Skirt, hanger, and sirloin all work well too, and a cheaper cut like London broil is fine if you marinate it first.
Not for this recipe. The fajita seasoning adds plenty of flavor on its own. If you want extra flavor, mix the seasoning with oil and lime juice and marinate the steak 30 minutes to 2 hours, but it’s optional.
Yes. Slice chicken into thin strips and cook 15 to 20 minutes, or season shrimp and cook 8 to 10 minutes until pink. You can also do a combination like they off at the restaurant (for bookoo bucks!)
Cook them and store in the fridge up to 3 days, then reheat the mixture in a skillet and warm fresh tortillas. Or prep the sliced steak and veggies 24 hours ahead and cook when ready.
Fresh is best, but frozen works in a pinch. Just know they release more water and can come out a little mushier.
Six inch flour tortillas are soft, pliable, and wrap best. Low carb almond or coconut flour tortillas work for a lighter option, and corn tortillas work but are firmer. Be sure to warm them slightly first, so they don’t tear when you stuff them.
Recipe Tips & Tricks
- Use homemade fajita seasoning for the best flavor.
- Slice the steak and vegetables the same size so everything cooks evenly.
- Skip green bell peppers if you can, since they’re stronger and more bitter than sweet varieties.
- Slice the steak against the grain into thin strips for the most tender bite.
- Keep the oven rack in the middle to top so the meat gets a good sear without overcooking.
- Warm the tortillas before serving so they fold without cracking.
This Sheet Pan Steak Fajitas recipe makes a tender, flavorful dinner ready in 30 minutes with almost no cleanup. Make them for your next fajita night and let everyone build their own!
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Sheet Pan Steak Fajitas Recipe
Ingredients
- 1 ½ pounds flank steak sliced
- 3 medium bell peppers sliced into thin strips
- 1 medium white onion sliced thinly
- 4 tablespoons olive oil
- 4 tablespoons fajita seasoning
- 8 inch flour tortillas 6 inch size
Instructions
- Preheat the oven to 400ºF.
- Slice the flank steak into thin strips and set aside.
- Slice the bell peppers and white onion into thin strips and place them in a mixing bowl.
- Add 2 tablespoons of olive oil and 2 tablespoons of fajita seasoning to the mixing bowl and mix until the vegetables are evenly coated.
- Transfer the seasoned vegetables to a baking sheet and place on the middle rack of the oven. Cook for 10 minutes.
- In the same mixing bowl, add the sliced steak and coat with 2 tablespoons of olive oil. Season with the remaining fajita seasoning.
- After the vegetables have cooked for 10 minutes, remove the baking sheet from the oven and place the seasoned steak on top of the vegetables.
- Return the baking sheet to the oven and cook for an additional 10 minutes, or until the steak is cooked to your desired level of doneness.
- Remove the sheet pan from the oven and let it rest for a couple of minutes.
- Warm the flour tortillas in the oven or microwave.
- Spread a dollop of sour cream on each tortilla, then add the fajita mixture on top.
- Top with shredded cheese and diced green onion.
Notes
- Use homemade fajita seasoning for the best flavor.
- Slice the steak and vegetables the same size so everything cooks evenly.
- Skip green bell peppers if you can, since they’re stronger and more bitter than sweet varieties.
- Slice the steak against the grain into thin strips for the most tender bite.
- Keep the oven rack in the middle to top so the meat gets a good sear without overcooking.
- Warm the tortillas before serving so they fold without cracking.
Nutrition
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