Sheet Pan Steak Fajitas
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When your family is hungry and you don’t have much time to cook, these sheet pan steak fajitas are exactly what you need. Dinner is on the table in 20 minutes, the clean up is practically nothing, and even the pickiest eaters at the table will ask for seconds.
Why This Recipe is a Family Favorite
The broiler is the secret weapon here. It gets your sheet pan screaming hot so the steak and peppers get that slightly charred, restaurant-style finish you just can’t replicate in a regular skillet.
And since the ingredients for these baked fajitas cook on one pan, you’re looking at about 5 minutes of actual prep and just one pan to wash. With three boys and a packed afternoon schedule, that kind of simplicity is non-negotiable at our house.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️
So colorful and delicious!
–Chelsey
The faster the better, because you have more important things to do… This meal is a big timesaver! See more of my quick dinner ideas over on my Instagram feed.
Happy Kitchen Secrets
Here are my important mom-tested cooking tips for making this recipe! I’ve made this dish countless times to save you from a failed attempt.
- Get your sheet pan really, really hot, before you ever put the meat on it. Set your broiler on, place the sheet pan about 3-4 inches from it, and let it get hot. When you place the steak on the pan and spread the peppers and onions around, you should hear a good sizzle.
- Watch closely to prevent food from burning. This steak fajitas recipe cooks quickly, especially if you have a good broiler, so stay close by.
- Let your beef come to room temp before cooking, and always let it rest before you slice it.
Ingredient Notes and Substitutions
Flank steak works great here, but you can also use skirt steak or top sirloin. Just be sure to choose something with very little fat since the meat cooks quickly under the broiler and fat won’t have time to render down.
For seasoning, you can make my fajita seasoning recipe or use your favorite store-bought blend.
Bell peppers in any color work, but I like using a mix of red, yellow, and orange. Red onion is traditional for Mexican recipes, but white or yellow onion works just as well.
For oil, I prefer avocado oil, but olive oil, canola, or any other high smoke point oil is fine.
If your family likes steak for dinner, consider making an easy skillet steak and potatoes dinner, and be sure to check out this steak salad recipe, too!
How to Make Sheet Pan Steak Fajitas
This is only a summary of the steps. For the full instructions, see the recipe card! ⬇️
Jump to Recipe
- Set your oven broiler to the highest setting and move the rack to the top position. Place your sheet pan directly on the rack so it gets blazing hot while you prep everything else. This is the key to getting that great sear on the steak.
While the pan heats up, peel and quarter the red onion and slice the bell peppers into thin strips.
- Toss the vegetables in a large bowl with 2 tablespoons of oil and a tablespoon of fajita seasoning until everything is well coated.
- Pat your steak completely dry with paper towels. This helps it brown instead of steam.
- Drizzle with the remaining oil and season with a pinch of fajita seasoning if you’d like a little extra flavor on the meat itself.
Helpful Tip
You should hear a sizzle the moment the steak hits the pan. If you don't, the pan isn't hot enough yet. Give it another minute or two before you add anything.
- Use oven mitts to carefully pull the pan out of the oven. Place the steak in the center and spread the peppers and onions around it in a single layer.
- Slide the pan back under the broiler and cook for about 4 minutes. Flip the steak and stir the peppers and onions, then cook another 4 minutes until the vegetables are soft and starting to char at the edges. Remove the pan from the oven and let the steak rest on a cutting board for 3 minutes before slicing it thin against the grain. Serve in flour tortillas or lettuce wraps with your favorite toppings.
Meal Prep Instructions
To make dinner even faster and easier, you can prep the vegetables and the steak ahead of time. Then, when you're ready to cook, follow the recipe directions below!
The leftovers reheat pretty well, so another option is to cook everything ahead of time.
When you're ready to eat, lightly broil everything again just before serving. Since the steak slices are so thin, it's totally fine (in my opinion) to broil them gently again. The meal isn't quite as tasty as when the steak fajitas are fresh, but I'm not always going for absolute perfection. It still tastes pretty amazing, though.
Serving Ideas
- Lettuce wraps: This option is great if you're trying to cut carbs. Both Romaine and butter lettuce have leaves that are large enough to substitute for a tortilla.
- Toppings: Avocado slices, cilantro, corn salsa, sour cream, guacamole, or salsa.
- Lime wedges: A little squirt of lime adds a lot of flavor, so I just place a bowl of wedges on the table.
- Rice or cauliflower rice
- Refried beans, black beans, or pinto beans
All of these things are optional. I think they all add a little extra oomph to the meal, so feel free to use any or all of them!
If Mexican recipes with beef are on your must-have list, check out this easy recipe for carne asada meatballs!
Steak Fajita Recipe FAQs
Technically, any thin or medium-thickness cut of beef with a bit of marbling works well for fajitas. If you're on a tight grocery budget, flank and skirt steak are good options. Top sirloin is another tasty choice, but it tends to be a little more expensive.
Yes! Chicken breast or thigh both work well with this method. Slice the chicken into thin strips before seasoning so it cooks through in the same amount of time as the vegetables.
Taco-size flour tortillas are the classic choice and hold up well to the juicy filling. Low-carb tortillas work great too, or skip the tortillas altogether and serve everything in butter lettuce wraps or in bowls on top of rice.
After you make it, please leave a comment and star rating below to let me know how it went!
Sheet Pan Steak Fajitas
Ingredients
- 1 pound skirt steak or top sirloin or flank steak
- 1 large red onion
- 3 bell peppers any color(s) of your choice
- 3 tablespoons avocado oil divided
- 1 tablespoon fajita seasoning or more, if desired
Fajita Seasoning
- 2 teaspoons chili powder
- 1½ teaspoons cumin
- 1 teaspoon sea salt
- ¼ teaspoon oregano
- ½ teaspoons garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon paprika
- ⅛ teaspoon cayenne optional
For Serving (Optional)
- lime wedges
- butter lettuce leaves (for lettuce wraps)
- flour tortillas or low carb tortillas
Instructions
- Set the oven broiler to the highest setting. Move the oven rack to the top and place your sheet pan on it.
- While the broiler and sheet pan heat up, prep the vegetables: Peel and quarter the red onion and slice the 3 bell peppers into 1/4 inch slices, removing the stem and seeds. Place the vegetables in a large bowl and toss everything with 2 tablespoons avocado oil and 1 tablespoon fajita seasoning.
- Use paper toweling to pat the steaks dry. Drizzle steak with 1 tablespoons avocado oil and season with a pinch of fajita seasoning, if desired.
- When the broiler and sheet pan are very hot, use oven mitts to carefully remove the pan from the oven.
- Place the steaks on the pan and arrange the peppers and onions so they're spread out as much as possible.
- Return the sheet pan to the oven broiler and cook for about 4 minutes. Flip the steaks and mix the peppers and onions, then cook for another 4 minutes, or until the vegetables are soft and beginning to brown, but are not burnt.
- Remove from oven and allow the steaks to rest on a cutting board for 3 minutes, then cut into thin slices.
- Serve in lettuce wraps or with taco-size flour tortillas or keto flour tortillas.
Notes
- This recipe yields 2 tablespoons of fajita seasoning, so depending on how much you use for seasoning the steak and vegetables, you may have a little bit left over.
- Cover any leftover meat/vegetables and store in the fridge for up to 5 days.
- Reheat in a microwave at 50% power (to prevent the steak from drying out) or in a skillet over medium heat.
Nutrition
2026 Update: This recipe is still a favorite of ours! It's been updated to simplify the cooking instructions and include extra cooking tips. We hope you love it as much as we do!
So fresh and delicious!!!
Looks so colorful and delicious!