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Easy Sheet Pan Steak Fajitas

Section: Satisfying Main Dishes for Every Occasion

Enjoy tender steak and colorful bell peppers cooked together on a single sheet pan for quick flavor and minimal cleanup. This classic Mexican-inspired dish combines flank steak rubbed with seasoning and lime juice, then roasted with sliced onions and bell peppers until just charred. After a brief rest to lock in juices, slice the steak thinly against the grain and serve with warm tortillas and your favorite toppings. Perfect for a satisfying weeknight meal, this method saves time and brings fresh, vibrant flavors to your table with little effort.

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A woman wearing a chef's hat and apron.
Recipe Author Maria
Updated as of Wed, 14 May 2025 22:49:03 GMT
A pan of steak fajitas with peppers and onions. Bookmark
A pan of steak fajitas with peppers and onions. | foodbymary.com

Sheet pan steak fajitas are my answer whenever I want a truly satisfying meal without wrangling the grill or making a mess on the stovetop. All the juicy, sizzling flavors of classic fajitas happen right in your oven, and cleanup is a breeze. These fajitas suit busy weeknights or festive gatherings, with tender steak and perfectly cooked peppers all on one pan.

My family asks for these every taco night and I can always count on leftovers to stay delicious for lunch the next day. The crowd-pleasing steak combined with sweet peppers wins over even the pickiest eaters.

Ingredients

  • Flank steak: Essential for its robust flavor and tender texture when cooked quickly Make sure to choose a steak with good marbling and avoid those with lots of tough connective tissue
  • Fajita seasoning: Brings all the smoky savory spices to life Go for a fresh blend or make your own
  • Lime juice: Delivers brightness and helps to tenderize the steak Use freshly squeezed for a real punch
  • Green bell pepper: Classic for its grassy flavor Choose firm and glossy peppers
  • Red and yellow bell peppers: Add sweetness and color Pick peppers that yield to gentle pressure but are not wrinkled
  • Large onion: Adds natural sweetness and depth Look for an onion with tight skin and no soft spots
  • Olive oil: Drizzles on flavor and keeps everything juicy Use a fruity extra virgin oil when possible
  • Flour tortillas: Wrap up all the goodness Soft and fresh tortillas make the difference
  • Guacamole salsa sour cream: All optional but they bring creamy cool zesty notes to round out the meal

Step-by-Step Instructions

Prep the Oven:
Preheat your oven to four hundred fifty degrees Fahrenheit so it gets hot enough for fast roasting. A really hot oven mimics that sizzling fajita pan at a restaurant.
Season the Steak:
Lay the flank steak out on your largest baking sheet. Sprinkle half your fajita seasoning on both sides and be generous so every part is covered. Drizzle with half the lime juice and olive oil to coat then rub it all in for even flavor.
Prepare the Veggies:
In a large bowl combine the sliced peppers and onions. Toss with the remaining fajita seasoning and olive oil until every piece is shiny and well seasoned.
Arrange on the Baking Sheet:
Arrange the seasoned steak in the center. Scatter those colorful peppers and onions all around the steak so everything roasts evenly and picks up the savory drippings.
Roast It All:
Slide the sheet pan into your hot oven. Roast for twelve to fifteen minutes depending on your preferred steak doneness. For extra char switch your oven to broil for the last minute or two to get deep caramelization.
Rest and Slice:
Remove the pan and loosely cover the steak with foil Let it rest at least five minutes before slicing against the grain This keeps every bite juicy and tender
Serve:
Fill fresh tortillas with the steak and peppers Add guacamole salsa or sour cream if you like Bring everything to the table and let everyone craft their perfect fajita
A pan of steak fajitas with peppers and onions. Bookmark
A pan of steak fajitas with peppers and onions. | foodbymary.com

I always look forward to the lime juice in this recipe Its zingy fresh citrus wakes up the whole dish My kids love helping slice the colorful peppers and assembling their own fajitas at the table which turns dinner into a fun hands on event

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat layer the steak and veggies on a baking sheet and warm in a three hundred fifty degree oven until hot about ten minutes. You can also microwave but I find oven reheating keeps everything from getting soggy.

Ingredient Substitutions

You can swap flank steak for skirt steak or even chicken breast if someone prefers poultry. Try poblano peppers for a smoky twist or use gluten free tortillas for those with dietary needs. Homemade seasoning is easy to whip up with chili powder cumin smoked paprika and garlic powder.

A delicious meal of steak fajitas on a black tray. Bookmark
A delicious meal of steak fajitas on a black tray. | foodbymary.com

Serving Suggestions

Make your fajita night a feast with warm rice black beans and a crunchy cabbage slaw. For toppings try pickled onions sliced jalapenos shredded cheese or a quick pico de gallo. Set out a toppings bar and everyone will have fun customizing.

Fajitas in Mexican Cuisine

Fajitas come from Tex Mex tradition and originally featured grilled skirt steak but home cooks have made the dish their own It is all about that sizzle whether at the table or straight from a baking sheet Family style presentation lets everyone dig in and celebrate together

Frequently Asked Questions

→ Which cut of steak works best for sheet pan fajitas?

Flank steak is ideal due to its tenderness and quick cooking time. Make sure to slice it thinly against the grain for the best texture.

→ How do you keep the steak juicy?

Let the steak rest for 5-10 minutes after baking so the juices redistribute, keeping the meat moist and flavorful.

→ What toppings go well with these fajitas?

Popular options include guacamole, salsa, sour cream, chopped cilantro, diced tomatoes, and shredded cheese.

→ Can I use store-bought tortillas?

Absolutely! Warm them before serving for the best texture, or try fresh homemade tortillas for extra flavor.

→ How should leftovers be stored?

Keep steak and veggies in an airtight container in the fridge for up to 4 days. Reheat gently before serving.

→ Is this dish suitable for meal prep?

Yes, you can prepare and portion the steak and veggies in advance, making it an excellent option for meal prep.

Sheet Pan Steak Fajitas

Juicy steak, peppers, and onions roasted together on one pan for a fuss-free, vibrant meal in under 30 minutes.

Prep Time
10 minutes
Cooking Time
15 minutes
Overall Time
25 minutes
Recipe Author: Maria

Dish Category: Main Dishes

Recipe Difficulty: Beginner-Friendly

Cuisine: Mexican

Serves: 6 Serving Size

Dietary Options: ~

What You’ll Need to Cook

→ Main

Ingredient 01 900 g flank steak
Ingredient 02 3 tablespoons fajita seasoning
Ingredient 03 2 tablespoons freshly squeezed lime juice
Ingredient 04 1 medium green bell pepper, thinly sliced
Ingredient 05 1 medium red bell pepper, thinly sliced
Ingredient 06 1 medium yellow bell pepper, thinly sliced
Ingredient 07 1 large onion, thinly sliced
Ingredient 08 2 tablespoons olive oil

→ For Serving

Ingredient 09 flour tortillas
Ingredient 10 guacamole
Ingredient 11 salsa
Ingredient 12 sour cream

Steps to Prepare

Step 01

Preheat the oven to 232°C.

Step 02

Place the flank steak on a large baking sheet. Season both sides with 1.5 tablespoons of fajita seasoning, drizzle evenly with lime juice and 1 tablespoon olive oil.

Step 03

In a large bowl, combine the green, red, and yellow bell peppers with the onion. Season with the remaining 1.5 tablespoons fajita seasoning and drizzle with the remaining 1 tablespoon olive oil. Toss thoroughly.

Step 04

Arrange the seasoned vegetables around the flank steak on the baking sheet in a single layer.

Step 05

Transfer the baking sheet to the oven and bake for 12–15 minutes, or until the steak reaches your desired doneness. For a charred finish, use the broiler setting for the final 1–2 minutes if desired.

Step 06

Remove the baking sheet from the oven. Cover the steak loosely with aluminum foil and let it rest for 5–10 minutes. Slice the steak thinly against the grain.

Step 07

Serve the steak and vegetables with warm flour tortillas, guacamole, salsa, and sour cream as desired.

Extra Cooking Tips

  1. Pat the flank steak dry before seasoning to promote a deep brown crust.
  2. Allow the steak to rest after cooking; this keeps juices inside so the meat remains tender.
  3. Slice steak thinly against the grain to ensure tenderness.
  4. Warm tortillas before serving for best texture and flavor.
  5. Let diners assemble their own fajitas with preferred toppings for a customizable experience.
  6. Store any leftover steak and vegetables in an airtight container in the refrigerator for up to 4 days.

Must-Have Tools

  • Large baking sheet
  • Instant read meat thermometer

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.
  • Contains wheat (flour tortillas)

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.
  • Calories Count: 276
  • Fats: 12 grams
  • Carbs: 7 grams
  • Proteins: 33 grams