Sheet Pan Steak Fajitas – An Easy 30 Minute Meal To Feed Your Family

This Sheet Pan Steak Fajitas recipe is a great way to make a classic Mexican dish from a lean, and inexpensive flank steak, without standing over a hot, sizzling skillet. Instead, all the ingredients are tossed on a large baking sheet and put in the oven to cook.

Then in under 30 minutes, a delicious dinner will be on the table for the entire family to enjoy! All that is left to do is to determine how you want to enjoy this quick and easy meal.

Pile your tender and juicy strips of steak and the hot and crisp peppers and onions on a tortilla. Or how about adding them on top of a bed of lettuce for a flavorful twist for your healthy lunch time salad.

However there are some other great options to use your meat and veggies: filling for burritos and enchiladas, serve on top of a bed of cooked white rice, or make loaded nachos and cheese. You can even keep the meal lower in carbs by serving it as a stand alone meal.

Although I typically make fajitas in a large cast iron skillet, there are times when it is inconvenient to cook them over the stove. For example, when it is hot outside I prefer to not heat up the kitchen at all and will make Air Fryer Fajitas or Instant Pot Fajitas.

However, on a busy weeknight in the middle of winter I prefer to make them on a single sheet pan in the oven. This method will allow you to get dinner on the table without constant attention.

Homemade Fajita Seasoning

But before running to the store to pick up a packet of fajita seasoning, check your spice cabinet because you will probably have all the ingredients to make your own homemade seasoning.

Not only does the homemade fajita seasoning taste just like the store-bought packages, it is actually much healthier for you. By combining 5 common spices, and adding a little salt and pepper, your seasoning is done and ready to be used! The specific recipe is below.

Sheet Pan Steak Fajitas

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS:

Homemade Fajita Seasoning

• 1 teaspoon salt
• 1⁄2 ground black pepper
• 1 TBSP chili powder
• 1⁄2 tsp. garlic powder
• 1⁄2 tsp. onion powder
• 1 1⁄2 tsp. cumin
• 1 1⁄2 tsp. smoked paprika*

Other Ingredients

• 1 lb. flank steak**
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 1 onion, sliced
• olive oil
• ½ lime, juiced

Serving Ingredients (optional)

• Lime wedges (from the other half of the lime)
• Fresh cilantro, chopped
• Flour or corn tortillas
• Guacamole
• Sour cream

*I love the flavor of smoked paprika and use it a lot in my recipes. However, if you don’t have smoked paprika, substitute Hungarian or sweet paprika instead.

**The best steak to use when making fajitas is a flank, skirt or hanger steak. You want a lean cut of beef that requires a short cook time so that it is nice and tender when done.

INSTRUCTIONS

The first step in making sheet pan steak fajitas is to preheat the oven and gather a large rimmed baking sheet. You don’t have to spray the pan with non-stick cooking spray because both the steak and veggies will be tossed in oil.

However, you can line the baking sheet with foil, parchment paper or use a silicone baking mat placed in the bottom of the pan for easy clean up. Set the pan aside and then make your homemade fajita seasoning.

In a small bowl, combine the salt, pepper, chili powder, garlic powder, onion powder, cumin and smoked paprika. Mix until the seasonings are well combined. Then set the bowl aside.

Lay the flank steak in the middle of the baking sheet. Rub olive oil on the top side of the steak and sprinkle 1⁄3 of the fajita seasoning on top. Flip the steak over and oil the other side. Sprinkle with half of the remaining seasoning (you should have some seasoning left over).

Prepare The Veggies

Wash the bell peppers and cut off the tops and discard. Remove the seeds and ribs and then slice each pepper into long, thin strips.

Remove the skin of the onion and cut off the top and bottom sections. Slice the onion in half from top to bottom. Then cut each half into small, thin strips.

Place the sliced bell peppers and onions in a large bowl. Drizzle the veggies with olive oil and sprinkle the remaining fajita seasoning on top. Use tongs to toss and coat the vegetables until they are evenly coated.

Spread the fajita vegetables on the sheet pan, around the flank steak. It is okay if the vegetables overlap somewhat.

Next, squeeze a half of a lime over the top of the steak and vegetables. Try to squeeze the juices out evenly among the ingredients.

Place the baking sheet in the oven and cook for 12-15 minutes, or until the meat has reached your desired doneness when checked with an instant read digital thermometer.

Once the steak is done to your liking, remove it from the sheet pan and set it on a cutting board. Tent the steak with foil and let it rest for 10 minutes.

While the steak is resting, toss the fajita vegetables and spread them out in an even layer on the sheet pan. Place the pan back into the oven while the meat rests.

However, if you like your vegetables to remain crisp, you can omit this step. My family likes the peppers and onions to be tender so that they are easier to eat.

When you are ready to serve, slice the steak into thin strips. However, to keep the steak nice and tender, be sure to cut across the grain of the meat. Then place the meat back on the sheet pan with the fajita veggies and serve.

You can also place the steak and veggies in a serving dish, although, they will cool down quickly.

Serve on tortillas, over a bed of rice, or eat as a low carb meal as is. Garnish with cilantro, guacamole and/or sour cream if desired.

Storing & Reheating

Store any of the sheet pan steak fajita leftovers in a covered container in the refrigerator for up to 4 days.

To reheat the leftovers, place the meat and veggies in a skillet over medium heat with a tablespoon of water. Heat just until the meat is warmed through.

Enjoy! Mary

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