If you are looking for a simple, vibrant, and incredibly flavorful dinner that brings the fiesta right to your kitchen, this Sheet Pan Steak Fajitas Recipe is an absolute must-try. The magic lies in the perfect combination of tender, juicy flank steak, colorful bell peppers, and sweet onions all roasted together on a single pan, which means minimal cleanup and maximum taste. Each bite bursts with smoky, zesty, and mildly spicy notes that make fajitas so universally loved, and the convenience of sheet pan cooking means you can have a restaurant-quality meal on your table in under 30 minutes. Whether you’re feeding a crowd or making a quick weeknight dinner, this recipe will quickly become your go-to.*
Ingredients You’ll Need
Ready to make magic happen? The ingredients for this Sheet Pan Steak Fajitas Recipe are straightforward but essential. Each one adds its own unique punch of flavor, texture, and color, creating that perfect balance you expect from classic fajitas.
- 1.5 pounds flank steak: This cut is lean yet tender when cooked right, packed with beefy flavor that is perfect for slicing thin.
- 3 bell peppers (red, yellow, and green): These bring vibrant color and a sweet crunch to the dish, making it visually stunning as well as delicious.
- 1 large red onion: Adds a sharp, slightly sweet taste that softens beautifully when roasted.
- 3 garlic cloves: Thinly sliced for a mild but aromatic garlic punch.
- 1 Tablespoon Olive Oil: Helps to marry all the flavors and ensure the veggies and steak roast to perfection.
- 2 teaspoons chili powder: Brings the essential smoky heat you want in fajitas.
- 1 teaspoon smoked paprika: Adds depth and a subtle smoky complexity.
- 1 teaspoon oregano: Introduces a hint of herbal earthiness.
- 1 teaspoon cumin: This warm spice grounds the fajitas with authentic Mexican flair.
- ½ teaspoon onion powder: Boosts that layered onion flavor even more.
- 1 teaspoon garlic powder: Enhances the garlic notes without overpowering.
- 2 teaspoons salt: Essential for bringing out all the natural flavors.
- 1 teaspoon packed brown sugar: Balances the spices with a touch of sweetness.
- 8 6-inch flour tortillas: The perfect soft vessel for your fajita feast.
- 1 lime: Adds bright acidity to finish and lift the whole dish.
- Salsa, avocado, fresh cilantro: Classic fresh accompaniments that add zest, creaminess, and herbal brightness.
How to Make Sheet Pan Steak Fajitas Recipe
Step 1: Prep and Preheat
Start by lining two sheet pans with foil for easy cleanup, making your post-dinner routine a breeze. Arrange your oven racks so one is in the upper third and the other in the lower third, then preheat your oven to a high 475 degrees F to ensure quick roasting and caramelization. Don’t forget to wrap your tortillas in foil and set them aside to warm later.
Step 2: Season and Toss the Veggies
Create your fajita seasoning by stirring together chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar. Next, slice your bell peppers and red onion as instructed and toss them with olive oil and a sprinkle of salt on one of the sheet pans. This simple step gets the vegetables ready to roast into sweet, tender, slightly charred perfection.
Step 3: Prepare the Steak
Cut the flank steak into three portions for even cooking. Pat the pieces dry with paper towels—this is crucial for achieving a nice crust. Generously sprinkle the fajita seasoning over all sides of the meat, coating it like a flavorful crust. Arrange the steak on the second sheet pan and set it aside while the oven finishes preheating.
Step 4: Roast Peppers and Onions First
Place the sheet pan with your peppers and onions on the upper rack of the oven. Roast for about 10 minutes until they start getting tender and caramelized, releasing those beautiful aromas that make any kitchen feel cozy and inviting.
Step 5: Swap Racks and Add Steak
Remove the vegetable pan and give the peppers and onions a quick toss to ensure even cooking. Move that pan to the lower rack, then put the steak pan on the upper rack. Let the steak roast for 8–10 minutes, or until it reaches about 135 degrees F internally for medium-rare. Using a meat thermometer here guarantees a juicy, perfectly cooked steak every time.
Step 6: Rest and Slice
Once out of the oven, transfer the steak onto a cutting board and let it rest for five minutes—this step allows all those delicious juices to redistribute, keeping every bite tender and flavorful. Meanwhile, turn off the oven but slide the foil-wrapped tortillas inside to keep them warm and pliable.
Step 7: Toss Together and Serve
Slice the steak thinly against the grain to make each piece tender and easy to enjoy. Toss the sliced steak with the roasted peppers and onions, then pile everything onto warmed tortillas. Don’t forget to add fresh salsa, creamy avocado slices, a squirt of lime, and a sprinkle of cilantro for that perfect finish. Your Sheet Pan Steak Fajitas Recipe is ready to impress!
How to Serve Sheet Pan Steak Fajitas Recipe
Garnishes
Fresh garnishes take your fajitas from delicious to unforgettable. Bright cilantro adds a fresh, herbal note that cuts through the richness. Limes lend a zesty brightness that ties together all the flavors, while avocado provides cooling creaminess that balances the spices. A dollop of salsa adds a tangy, juicy punch, making every bite a flavor fiesta.
Side Dishes
Though these fajitas can stand confidently on their own, pairing them with classic sides can elevate the meal. Think fluffy Mexican rice or seasoned black beans for heartiness. A side of crunchy tortilla chips and zesty guacamole or a fresh salad with a citrus vinaigrette also complement the smoky, savory steak and veggies beautifully.
Creative Ways to Present
Want to wow your guests? Serve these fajitas family-style right on the sheet pan for a casual, inviting presentation that’s perfect for sharing. Alternatively, build mini fajita bowls with rice or lettuce for a lighter twist. Even turning the ingredients into fajita tacos or quesadillas makes for fun variations everyone will love. The versatility here is endless, making this Sheet Pan Steak Fajitas Recipe a crowd-pleaser every single time.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Keep the meat and vegetables together to preserve flavor, but store tortillas separately in a resealable bag to keep them soft. Simply reheat everything when you’re ready to enjoy your leftovers.
Freezing
This recipe freezes surprisingly well! Place cooled steak and veggies into a freezer-safe container or bag and freeze for up to 2 months. When you’re ready to eat, thaw overnight in the fridge for best results. While tortillas are best fresh, you can always keep a batch of frozen tortillas on hand to warm alongside your thawed fajitas.
Reheating
The best way to reheat your Sheet Pan Steak Fajitas Recipe is in a skillet over medium heat, just long enough to heat through without drying out the meat. You can also reheat the components separately in the microwave or oven. Don’t forget to warm the tortillas wrapped in foil to keep them soft and supple.
FAQs
Can I use a different cut of steak?
Absolutely! While flank steak is ideal for fajitas because it’s lean and flavorful, other cuts like skirt steak or sirloin can work well too. Just keep in mind cooking times might vary slightly.
How spicy is this Sheet Pan Steak Fajitas Recipe?
The spice level is mild to medium thanks to the chili powder and smoked paprika. You can easily adjust it by adding more chili powder or a pinch of cayenne if you like things hotter.
Can this recipe be made gluten-free?
Yes! Simply swap the flour tortillas for corn tortillas or your favorite gluten-free version. The rest of the ingredients are naturally gluten-free.
Is it necessary to let the steak rest? Why?
Yes, letting the steak rest is crucial because it helps the juices redistribute throughout the meat, resulting in juicier, more tender slices that melt in your mouth.
Can I make this recipe vegetarian?
You can! Replace the steak with sturdy mushrooms like portobello or hearty tofu and season with the same fajita spices. Roast as directed for a satisfying vegetarian alternative.
Final Thoughts
This Sheet Pan Steak Fajitas Recipe is simply one of those dishes that brings joy, color, and irresistible flavor to your dinner table with minimal effort. Whether it’s a busy weeknight or a weekend gathering, you’ll love how effortlessly it comes together and the rave reviews you’ll get. So go ahead, invite friends or family, fire up that oven, and enjoy a fiesta-worthy meal you’ll want to make again and again!
Print
Sheet Pan Steak Fajitas Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
This Sheet Pan Steak Fajitas recipe offers a quick and flavorful Tex-Mex meal featuring tender flank steak, colorful bell peppers, and onions, all roasted to perfection on a single pan. Ideal for a weeknight dinner, the fajitas are seasoned with a homemade spice blend and served with warm tortillas, fresh salsa, avocado, and cilantro for a vibrant, wholesome dish.
Ingredients
Protein
- 1.5 pounds flank steak
Vegetables
- 3 bell peppers (red, yellow, and green), stemmed, seeded, and cut into ½-inch-wide strips
- 1 large red onion, cut into ½-inch-thick rounds
- 3 garlic cloves, sliced thin
Seasonings & Oils
- 1 Tablespoon olive oil
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon salt
- 1 teaspoon packed brown sugar
Additional Ingredients
- 8 6-inch flour tortillas
- 1 lime
- Salsa, for serving
- Avocado or guacamole, for serving
- Fresh cilantro, for garnish
Instructions
- Prepare Oven and Tortillas: Line two sheet pans with foil for easy cleanup and set aside. Adjust oven racks so that one is in the upper third and the other in the lower third of the oven. Preheat the oven to 475°F (246°C). Wrap the tortillas in a foil packet and set aside.
- Mix Seasoning and Prep Vegetables: In a small bowl, combine chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar to make the fajita seasoning. Slice the onion and bell peppers. Toss them with olive oil and a pinch of salt on one of the sheet pans in an even layer.
- Season the Steak: Cut the flank steak into three pieces to ensure more even cooking. Pat the pieces dry with paper towels. Sprinkle the fajita seasoning evenly over both sides of the steak pieces. Arrange the meat on the second sheet pan.
- Start Roasting Vegetables: Place the sheet pan with the bell peppers and onions on the upper rack of the oven. Bake for about 10 minutes until they start to soften.
- Toss Veggies and Add Steak: Remove the vegetable sheet pan and toss the peppers and onions with a spatula to redistribute them evenly. Move this pan to the lower rack. Place the steak pan on the upper rack and bake both for an additional 8-10 minutes until the steak reaches an internal temperature of around 135°F (57°C) for medium-rare.
- Rest Steak and Warm Tortillas: Remove both pans from the oven. Transfer the steak to a cutting board and let it rest for 5 minutes. Meanwhile, turn off the oven and place the foil-wrapped tortillas inside to warm through.
- Slice and Serve: Slice the rested steak thinly against the grain. Toss the steak slices with the roasted peppers and onions. Serve immediately with warm tortillas, fresh salsa, avocado or guacamole, lime wedges, and cilantro for garnish.
Notes
- Resting the steak before slicing ensures juices redistribute and keeps the meat tender.
- Use a meat thermometer to check doneness accurately.
- Feel free to substitute flour tortillas with corn tortillas for a gluten-free option.
- Adjust spice levels by altering chili powder quantity to your preference.
- Leftovers can be stored in an airtight container for up to 3 days and reheated gently.
