Sheet Pan Steak Fajitas
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Make these sheet pan steak fajitas and you’ll have dinner ready in 20 minutes, with very little clean up! This delicious Mexican dinner uses skirt steak, bell peppers, red onions, and homemade fajita seasoning.
Sheet Pan Steak Fajitas
Sheet pan meals = less dishes = less work. Everything is cooked together on one pan, so life is easier!
I whipped up these skirt steak fajitas in 20 minutes flat, which works perfectly with our crazy busy afternoon schedule.
Looks 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.
Ingredients and Substitutions
- Flank steak: Alternately, you can use skirt steak or top sirloin. Just be sure to choose something with minimal fat, because the meat cooks very quickly under a broiler. If there’s too much fat, it won’t have time to render down.
- Seasoning: Make my fajita seasoning recipe or use your favorite store-bought blend.
- Bell peppers: I like using a mix of red, yellow, and orange, but any variety of bell peppers you have on hand is fine – even green peppers work.
- Red onions: The flavor of cooked onions isn’t as sharp as raw onion. Red onions are typically used for Mexican meals, but white or yellow onions are fine, too.
- Oil: Avocado oil is my preference, but olive oil, canola, or other high smoke point oil is fine.
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.
Tips for Success
One pan meals are really easy, but to make your fajitas extra tasty, here are a few solid tips:
- 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 meal 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.
- 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.
Serving Suggestions
- 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 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 that you like!
Oh, and if Mexican recipes with beef are on your must-have list, check out this keto-friendly 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.
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
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 bell peppers into 1/4 inch slices, removing the stem and seeds. Place the vegetables in a large bowl and toss everything with 2 tbsp oil and 1 tbsp fajita seasoning.
- Use paper toweling to pat the steaks dry. Drizzle steak with 1 tbsp 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.
So fresh and delicious!!!
Looks so colorful and delicious!