Sheet Pan Steak Fajitas
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Sheet Pan Steak Fajitas are a weeknight dream. Juicy, tender strips of steak and colorful peppers roast together in the oven with bold spices and a splash of lime for that zesty Tex-Mex flair. It’s no-fuss deliciousness in no time for a quick and hearty meal. Plus, all the mouth-watering flavors of your favorite restaurant fajitas without hovering over a hot skillet!!!
Table of Contents
Sheet Pan Steak Fajitas
We’ve got steak, peppers, onions, and a hit of lime all roasting on one pan. Because who has time for stovetop splatter on a Tuesday???
After testing the process with plump, juicy shrimp, I just knew sheet pan fajitas with steak was my next project.
This one hits the table in 20 minutes flat and tastes like it came straight off a sizzling restaurant skillet. I love tossing everything together and letting the oven do the hard work. It’s so easy it almost cooks itself.
Serve up sheet pan steak fajitas with a stack of warm tortillas and a toppings bar, and you’ll feel like a fajita hero!!
INGREDIENT NOTES
- Flank Steak: Lean and flavorful, this cut becomes incredibly tender when sliced thinly against the grain. Sirloin or skirt steak are the best substitutes.
- Bell Peppers: Use any color combination you like, but try to mix and match at least two different colors. I’ll usually grab a red, a yellow, and a green for the most variety!
- Red Onion: Adds a mild sweetness and caramelizes beautifully when roasted. A yellow onion works too.
- Worcestershire Sauce: Full of umami goodness! Soy sauce will work in a pinch.
- Spices: You’ll need to raid your spice cabinet for this sheet pan steak fajitas recipe.
Grab smoked paprika, cumin, garlic powder, onion powder, dried oregano, cayenne (if you like spicy), and salt and pepper.
New Mexico chili powder is a special guest, made entirely from ground peppers instead of a blend of spices. The flavor is smoky and fruity in the best way, so don’t skip it! - Lime: Brings some much-needed acidity to brighten the whole mix.
SERVING SUGGESTIONS
Appetizers: Cheesy Queso blanco dip or jalapeño poppers
Drinks: A pitcher of frozen margaritas or a classic El Dorado
Side Dishes: Mexican rice and black beans or elote (street corn)
Desserts: Crunchy churros or Mexican hot chocolate brownies
Low Carb: Serve over cauliflower rice instead of in tortillas.
SHEET PAN STEAK FAJITA FAQ
First, slice against the grain to break up the tougher muscle fibers. Avoid overcooking sheet pan fajitas steak and let it rest after baking for about 5 minutes so it stays juicy.
There’s definitely a little heat from the spices, but nothing too hot. You can dial that up, though!
Increase the amount of cayenne or smoked paprika, or toss some sliced jalapeño rounds onto the sheet pan.
You bet! Combine the dry spices in a jar, scaling up the amounts for larger batches. Seal and store in the pantry for up to 6 months so your homemade fajita seasoning is ready whenever you need it!
Then, measure out 2 tablespoons when making this sheet pan steak fajita recipe.
It depends on who you ask. It’s not a traditional topping, but who could possibly say no to cheese??!!
Cheddar or Monterey Jack are my top picks, but salt cotija or creamy queso fresco are just as delicious… and a little more authentic when it comes to south-of-the-border flavor.
Add it along with the rest of your toppings, not in the oven. If you really want it melty, sprinkle it onto each tortilla before adding the meat and peppers.
I love this method because it maximizes flavor with minimal effort. Roasting the steak and vegetables together creates a natural flavor fusion as the juices mingle on the sheet pan.
By slicing the meat against the grain and spreading everything into an even layer, you ensure caramelization, not steaming.
Plus, that quick broil at the end mimics that authentic char you’d get on a restaurant grill. It’s all about high heat and a fast finish.
DONNA’S PRO TIPS
- Achieve the best texture: Pat the steak dry before tossing with oil and spices to encourage browning.
- Get crispier peppers: Separate them onto their own side of the pan and avoid overlapping.
- Make it even zestier: Add a few lime wedges to the pan while broiling for a burst of roasted citrus flavor when squeezed over top.
- Even better as leftovers: This mix makes killer quesadillas or burrito bowls the next day.
- Time-saving tip: You can swap in fajita seasoning mix if you’re in a hurry, but reduce the added salt.
TOOLS NEEDED
- Large sheet pan (or two small ones)
- Small mixing bowl
- Tongs
- Aluminum foil
- Sharp knife
- Cutting board
Enjoy!
With love, from our simple kitchen to yours.
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Sheet Pan Steak Fajitas
Ingredients
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 3 small bell peppers, any color, thinly sliced
- 1 medium red onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- 2 teaspoons New Mexico chili powder
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper, optional
- Juice from 1 lime
- Chopped fresh cilantro or sliced green onions, for garnish
- 8 small flour or corn tortillas, for serving
Optional Toppings:
- Salsa, sour cream, guacamole, shredded cheese, avocado slices, jalapeño, pico de gallo, hot sauce, lime wedges
Instructions
- Preheat the Oven: Preheat oven to 425°F. Prepare a large baking sheet with parchment paper or foil for easier cleanup.
- Toss Ingredients on Sheet Pan: Place the steak, bell peppers, and onion on the prepared baking sheet.
- Season and Coat: In a small bowl, combine chili powder, paprika, cumin, garlic powder, onion powder, oregano, kosher salt, pepper, and cayenne (if using). Drizzle olive oil and Worcestershire sauce over steak and vegetables. Sprinkle with seasonings and toss to coat evenly.
- Bake: Spread everything into an even layer and bake for 15 to 20 minutes, draining off any excess liquid halfway through the cooking time.
- Warm the Tortillas: During the last 5 minutes of baking, wrap tortillas in foil and place in the oven to warm through.
- Optional Broil for Char: For extra flavor and a bit of char, broil the fajitas for 2 to 3 minutes after baking. Be sure to remove the tortillas before broiling.
- Rest and Serve: Remove from oven and let the meat rest for 5 minutes before serving. Garnish with cilantro or green onions and serve with warm tortillas and desired toppings.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
