Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas are a fast, flavorful way to enjoy the Tex-Mex classic without the mess. This easy recipe features tender strips of steak, colorful bell peppers, and red onion all tossed in a zesty fajita seasoning and roasted to perfection. Everything cooks on a single pan in just 30 minutes, making it a perfect weeknight dinner with minimal cleanup and maximum flavor.

Why You’ll Love This Recipe

These fajitas are incredibly simple and satisfying. The high-heat roasting intensifies the flavor of the steak and vegetables while giving them that crave-worthy char. The one-pan method saves time and effort—no stovetop splatter or grill required. They’re endlessly customizable, great for meal prep, and perfect for feeding a crowd or a hungry family.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound steak (flank, sirloin, or skirt), sliced into thin strips
1 red onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
2 tablespoons olive oil
2 tablespoons fajita seasoning
6 cloves garlic, minced

Directions

1. Preheat the oven to 400°F (200°C).

2. In a large mixing bowl, combine the sliced steak, onions, and all three bell peppers.

3. Add the olive oil, fajita seasoning, and minced garlic. Toss everything together until evenly coated.

4. Spread the mixture in a single layer on a large baking sheet. Use two sheets if necessary to avoid overcrowding.

5. Bake for 15–20 minutes, tossing halfway through, until the steak is cooked to your desired doneness and the vegetables are softened and slightly charred at the edges.

6. Remove from the oven and serve hot with warm tortillas and your choice of toppings such as sour cream, avocado, salsa, or fresh cilantro.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 375 kcal per serving

Variations

• Protein Swap: Use chicken, shrimp, or tofu instead of steak.

• Low-Carb Option: Serve in lettuce wraps or over cauliflower rice instead of tortillas.

• Spicy Version: Add sliced jalapeños or a pinch of cayenne pepper to the seasoning mix.

• Citrus Boost: Squeeze fresh lime juice over the mixture before or after baking for extra brightness.

• Cheesy Fajitas: Sprinkle with shredded cheese just after baking and return to the oven briefly to melt.

• Vegetarian Version: Skip the steak and double up on vegetables like mushrooms or zucchini.

• Herb Finish: Add chopped fresh cilantro or parsley for a fresh burst of flavor.

• Burrito Bowls: Serve over rice or quinoa with beans, salsa, and guacamole.

• Smoky Twist: Add a dash of smoked paprika or chipotle powder for a smoky flavor.

• Tortilla Alternatives: Use corn tortillas for a gluten-free option or grain-free tortillas to make it paleo.

Storage/Reheating

Store leftover steak fajitas in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for a few minutes until warmed through, or use the microwave for quick reheating. For best results, avoid overcooking the steak during reheating to keep it tender. You can also freeze cooked fajita filling for up to 2 months—thaw in the fridge overnight and reheat as needed.

FAQs

What’s the best cut of steak for fajitas?

Flank, skirt, or sirloin steaks work best. They’re flavorful and tender when sliced thin across the grain.

Can I prep this ahead of time?

Yes, you can slice the vegetables and steak and mix them with the seasoning up to 24 hours in advance. Store in the fridge until ready to bake.

Is fajita seasoning the same as taco seasoning?

Not exactly. Fajita seasoning is usually milder and more focused on chili powder, cumin, and garlic, while taco seasoning can be heavier on paprika and herbs.

Can I grill this instead?

Yes, just use a grill basket or foil packet to cook the mixture over medium-high heat for similar results.

How do I keep the steak from overcooking?

Cut the steak into uniform thin strips and monitor closely while roasting. Pull it at 15 minutes if you prefer medium-rare.

What kind of tortillas should I use?

Flour tortillas are traditional, but corn tortillas, low-carb, or whole wheat options also work well.

Can I make this dairy-free?

Yes, just skip cheese or sour cream toppings and use avocado or salsa for creaminess.

How do I get the veggies charred?

Use a broiler-safe baking sheet and broil the mixture for the last 2–3 minutes to develop more color.

Can I freeze leftovers?

Yes, cooked steak and veggies freeze well. Let cool completely, then freeze in a sealed container for up to 2 months.

What toppings go well with steak fajitas?

Try avocado, guacamole, sour cream, shredded cheese, pico de gallo, salsa, lime wedges, or fresh herbs like cilantro.

Conclusion

Sheet Pan Steak Fajitas are the ultimate quick and easy dinner solution—bursting with color, flavor, and versatility. With just a few ingredients and one pan, you get a sizzling fajita night without the hassle. Whether you’re feeding the family or meal prepping for the week, this recipe delivers all the Tex-Mex flavor you love in a fraction of the time.

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