These sheet pan steak fajitas are filled with amazingly tasty and tender pieces of beef with lots of roasted vegetables! Use your family's favorite fajita veggies like green bell peppers, red and orange bell peppers, onion, and jalapeno. Top them off with a little cilantro, lime juice, and seasoning for the perfect weeknight dinner!
Sheet Pan Steak Fajitas Recipe
My family loves taco night and everything Mexican-inspired! So these easy sheet pan steak fajitas are always a hit whenever I decide to make them!
This super easy sheet pan meal is perfect for lunch or weeknight meals when the whole family is busy! Sheet pan steak fajitas are a hearty, healthy meal that is ready in under 25 minutes. Plus, there's only one pan to clean up afterward!
Jump to:
If you love these quick and easy sheet-pan fajitas, you'll enjoy these sheet-pan chicken fajitas and sheet-pan shrimp fajitas, too! Or, try my ground beef taco meat for your family's next taco night!
🥘 Sheet Pan Fajitas Ingredients
For mild fajitas, stick with just bell peppers and leave out the jalapeno. You can always grab some flour tortillas at the store, but I prefer to make them from scratch!
- Flank Steak - 1 pound of flank steak, thinly sliced (or rump steak, skirt steak, sirloin, or round).
- Bell Pepper - 3 bell peppers, sliced. Any color or a combination of colors.
- Onion - 1 large white or red onion, sliced.
- Garlic - 1 teaspoon of minced garlic.
- Cilantro - ¼ cup of fresh cilantro (chopped).
- Jalapeno (optional) - ½ jalapeno, sliced.
- Seasoning - 1 teaspoon of smoked paprika, 1 teaspoon of cumin, ½ teaspoon of chili powder, and ½ teaspoon each of salt & pepper.
- Lime - 1 lime (zest and juice).
- Olive Oil - 2 tablespoons of extra virgin olive oil.
- Flour Tortillas - 8 flour tortillas (see recipe).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Sheet Pan Steak Fajitas
Once you've prepared all of your fajita ingredients, the hard part is over! You will need a knife and cutting board, measuring utensils, and a baking sheet to get started.
This makes about 8 servings of steak fajitas. They are especially filling with flour tortillas!
- Prep. Preheat your oven to 400°F (205°C). *You can line your baking sheet with aluminum foil for an even easier cleanup!
- Season the fajitas. Add 1 pound of sliced steak, 3 sliced bell peppers, 1 sliced onion, 1 teaspoon of minced garlic, ¼ cup of cilantro, and the optional ½ sliced jalapeno to your baking sheet. Sprinkle seasoning over the fajita mix ingredients (1 teaspoon of smoked paprika, 1 teaspoon of cumin, ½ teaspoon of chili powder, and ½ teaspoon each of salt and pepper).
- Toss in oil. Zest and juice 1 lime over the sheet pan, then drizzle with 2 tablespoons of olive oil and toss to coat all of the ingredients. Spread the steak fajita mix out on the sheet pan.
- Roast. Place in the oven to cook at 400°F (205°C) for 10-12 minutes, or until the veggies are soft and the meat is browned on the outside. Remove from the oven when done, and serve with warmed flour tortillas.
Try topping your steak fajitas with some fresh pico de gallo or salsa verde! For more side dish suggestions, stop by my page on what to serve with fajitas. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- I like to use a combination of green, red, yellow, and/or orange bell peppers for the most flavor variety.
- Cook the meat until you have reached your desired level of doneness ( ie, rare, medium, or well done ) but be careful of overcooking the meat. Since the beef is thinly sliced, it will dry out quickly if overcooked.
- If you have any fajita seasoning on hand, it will work perfectly for this recipe! Just omit the other seasonings and use 1 tablespoon of fajita seasoning per 1 pound of meat.
🥡 Storing & Reheating
Once the fajitas have cooled off, transfer the meat and vegetables to an airtight container and refrigerate them for up to 4 days.
Freezing Steak Fajitas
For an easy dinner at a moment's notice, you can combine the raw steak, veggies, and seasoning in a freezer bag and keep them frozen for up to 3 months. Defrost everything in the fridge overnight, dump it on a sheet pan, and bake as directed when ready!
Cooked fajitas can also be frozen once they have cooled off. Place everything in a freezer bag, squeeze out the air, and freeze for up to 9 months! As with the raw ingredients, you should defrost them in the fridge overnight before reheating them.
Reheating Steak Fajitas
Reheat your fajitas on a baking sheet in the oven at 350°F (175°C) for 10-15 minutes.
>>>>See all of my recipes here<<<<
My favorite toppings for steak fajitas include shredded lettuce, pico de gallo, shredded cheese, sour cream, guacamole, and salsa. You can also add toppings like jalapenos, cilantro, or sliced avocado!
Sheet pan steak fajitas can be made to be spicy, but it depends on your individual preference. The heat level can be adjusted by adding more or less chili powder, adding a sprinkle of cayenne pepper, or by using any assortment of chiles. Sliced habaneros, pasilla peppers, Anaheim peppers, or jalapenos could be added to give your fajitas some heat!
You can freeze cooked or uncooked steak fajitas to have an easy dinner ready to go at a moment's notice. Place everything in a freezer bag, squeeze out the air, and freeze for up to 3 months for raw ingredients and 9 months for cooked fajitas. Thaw in the fridge overnight before reheating.
😋More Easy Dinners
- Chicken Taquitos - If you haven't tried homemade chicken taquitos, you are in for a real treat!
- Zucchini Boats With Ground Beef - These baked zucchini boats stuffed with ground beef are easy, delicious, and surprisingly filling!
- Chicken Burrito Bowl - Imagine a delicious unwrapped chicken burrito just waiting for all your favorite toppings!
- Pasta a la Norma - Al dente penne pasta, tender eggplant, and juicy tomatoes come together in this classic Italian dish.
- Air Fryer Meatballs -These meatballs are so quick and easy. All you need is some pasta and marinara sauce, and dinner is served!
- Ritz Chicken Casserole - This creamy, cheesy Ritz cracker and chicken casserole is sure to be a new family favorite.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Sheet Pan Steak Fajitas
Ingredients
- 1 lb flank steak (rump, flank, skirt steak, sirloin or round - thinly sliced)
- 1 large onion (white or red, sliced)
- 3 bell peppers (I use a combination of green, red, yellow or orange - sliced)
- 1 teaspoon garlic (minced)
- ¼ cup cilantro (chopped)
- ½ jalapeno (sliced - optional)
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon each, salt & pepper (to taste)
- 1 lime (zest and juice)
- 2 tablespoon olive oil (extra virgin)
- 8 flour tortillas (see recipe)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat your oven to 400 degrees F (205 degrees C). *You can line your baking sheet with aluminum foil for an even easier cleanup!
- Add sliced steak, bell peppers, onion, minced garlic, cilantro and optional jalapenos to your baking sheet. Sprinkle seasoning over the fajita mix ingredients (chili powder, smoked paprika, cumin, salt and pepper).
- Zest and juice the lime over the sheet pan then drizzle the olive oil, and toss to coat all of the ingredients. Spread the steak fajita mix out on the sheet pan.
- Place in the oven to cook at 400 degrees F (205 degrees C) for 10-12 minutes, or until the veggies are soft and the meat is browned on the outside. Remove from the oven when done and serve on warmed flour tortillas.
Comments
No Comments