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. And in under 30 minutes, a delicious dinner will be on the table for the entire family to enjoy!
Although I typically make Sizzling Steak Fajitas in a large cast iron skillet, there are times when it is inconvenient to have to stand over the stove.
In the summer I prefer to not heat up the kitchen at all and will make Air Fryer Fajitas or Instant Pot Fajitas. However, in the middle of winter when the house is a little chilled, I prefer to make them on a single sheet pan in the oven.
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!
Sheet Pan Steak Fajitas
- Flank steak*
- Green bell pepper
- Yellow bell pepper
- Red bell pepper
- Onion, sliced
- Olive oil
- Chili powder
- Garlic powder
- Onion powder
- Smoked Paprika**
*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.
**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.
Garnish and Serving Ingredients
- Cilantro, chopped, for garnish
- Flour tortilla shells
The first step in making sheet pan steak fajitas is the 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. 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 1/3rd of the fajita seasoning on top. Flip the steak over and oil the other size. Sprinkle with half of the remaining seasoning.
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.
Steak Doneness Temperature Guide
Rare – 125°-130°F
- 75% red in center, slightly cool center
Medium Rare – 130°-140°F
- 50% red in center, slightly firm
Medium – 140°-150°F
- Pink in center, firm and springy
Medium-Well – 150°-160°F
- Very slight pink in center, firm
Well-Done – 160°+
- Brown center, very firm
*Be sure to test the center, thickest part of your steak for doneness with a digital, instant read thermometer.
Once the steak is done to your liking, remove it from the baking 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 a tortilla shell as a taco or burrito, over a bed of rice, or eat as a low carb meal as is. Garnish with cilantro and guacamole.
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.
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- 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
- 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
Garnish and Serving Ingredients
- Fresh cilantro, chopped
- Flour tortillas
- Preheat the oven to 450°F (230°C).
- In a small bowl, combine the salt, pepper, chili powder, garlic powder, onion powder, cumin.
- Lay the flank steak in the middle of a baking sheet. Rub oil on the top side of the steak and sprinkle 1/3rd of the seasoning on top. Flip and oil the other size. Sprinkle with half of the remaining seasoning.
- Place the sliced bell peppers and onions in a large bowl. Drizzle with olive oil and sprinkle the remaining seasoning on top. Use tongs to toss and coat the vegetables. Spread the vegetables around the steak on the baking sheet.
- Squeeze 1/2 of the lime to spread the juice over the top of the steak and vegetables.
- Cook for 12-15 minutes, or until the meat has reached your desired doneness.
- Transfer the steak to a cutting board and let it rest for 10 minutes. And placed the sheet pan with the peppers and onions back into the oven while the meat rests.
- Slice the steak against the grain into thin strips.
- Garnish with cilantro, and serve warm with tortilla shells or rice.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 145Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 45mgSodium: 116mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 16g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.