Tender steak strips, peppers, and onions come together in this sheet pan steak fajitas dinner. Get ready for a “fiesta” of flavors that’ll make your tastebuds dance!
If you love Tex-Mex food like me, you’re in the right corner of the Internet. I worked at a Tex-Mex restaurant for years, and I became obsessed with the cuisine along the way. The flavors are complex and punchy, there’s loads of meat and veggies, and the opportunities to customize are endless!
This sheet pan steak fajitas recipe checks all the boxes. It’s one of my family’s go-to meals because we LOVE beef. Plus — we have so much fun building our own bowls with the fajitas (check out the “Ways To Serve” section for inspo!). As a mom, I especially love this recipe because instead of washing a dozen dishes after dinnertime, I only have one sheet pan — which means I get to spend extra quality time with my boys or take a moment for myself.
Are you a fan of fajitas? Swap out the steak for chicken fajitas or shrimp fajitas!
How To Make Sheet Pan Steak Fajitas
20 minutes for a well-rounded, absolutely delicious dinner? If it sounds too good to be true, take a look at these three steps and decide for yourself!
- Slice the steak and veggies: Preheat the oven to a Broil at 500°F. Slice the steak into 1/4 inch thick strips and julienne the peppers and onion with a sharp knife.
- Add the seasoning: Toss the steak and veggie strips with the fajita seasoning and olive oil. Arrange them in a single layer on a large baking sheet.
- Broil the steak fajitas: Broil the steak and veggies for 8-10 minutes, or until they’re cooked to your liking.
Hot tip: For easier slicing, freeze the steak for 15-20 minutes before cutting it into strips.
Tips For the Best Steak Fajitas
I’m so passionate about Tex-Mex food, and I want everyone to feel the same passion when they cook this dish! Keep these tips in mind for steak fajitas that’ll win you over with the first bite.
- Cut the steak against the grain. For the most tender steak, slice it against the muscle fibers. Locate the long white lines in the meat, then cut perpendicular to them.
- Make your own seasoning. This is the best way to put the “heat” in fajitas. My homemade fajita seasoning is an amazing blend of chili powder, cumin, garlic powder, paprika, and other spices. If you prefer, use taco seasoning instead.
- Use a large baking sheet. A 13×18 inch baking sheet is ideal to fit all the steak strips and vegetables in a single layer. Avoid overcrowding, as the fajitas will cook unevenly.
- Line the baking sheet. For easy cleanup, line the sheet pan with parchment paper or aluminum foil.
- Avoid overcooking the steak. It only takes a minute for the steak strips to go from medium to well-done. Check them around the 8-minute mark, and pull the strips off the pan if they’re done before the veggies.
Wrap It Up
Fajitas are traditionally served inside flour tortillas or corn tortillas with a variety of fillings. Slip your steak strips and veggies in first, then add your favorite condiments. I love guacamole, sour cream, pico de gallo, and tomatillo dressing. Add a squeeze of lime juice and a sprinkle of cheese, and you’re all set!
Make It a Bowl
For a heartier approach, make a fajita bowl (no wrapping involved!). Spoon the steak and veggies on top of a bed of warm rice or cold, crisp lettuce, then build it up. Add a pop of green and fresh herby flavor with chimichurri sauce, or keep it traditional with your favorite salsa. Of course — don’t forget refried beans and a pinch of fresh cilantro!
Storage & Reheating
My family loves this meal so much that we’ll happily eat it for half the week. It reheats so well and you can easily make so many different meals with it, so I highly recommend doubling up the recipe!
- Storage: Store leftover steak fajitas for up to four days in an airtight container in the fridge. I don’t recommend freezing, as the texture of the veggies will change.
- Reheating: Reheat steak fajitas on the stovetop or in the microwave until just warmed through. Avoid overheating, as this will dry out the meat.
More Sheet Pan Recipes
- Sheet Pan Shrimp and Veggies — Juicy shrimp, peppers, onions, and broccoli
- Sheet Pan Quesadillas — Super simple and enough to feed a crowd
- Sheet Pan Nachos — A perfect game day appetizer
- Sheet Pan Chicken and Potatoes — Roasted until caramelized and perfectly tender
- Sheet Pan Pancakes — So easy to personalize with your favorite toppings!
Recipe
Ingredients
- 2 lbs flank
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 large onion
- 2 tbsp oil avocado or olive
- 2 tbsp Fajita seasoning
Instructions
- Preheat the oven to 500°F (or the high broiler setting).
- Thinly slice the steak, about 1/4 inch thick. Julienne the peppers and thinly slice the onion.
- Place the veggies and steak strips on a large baking sheet. Drizzle them with olive oil and sprinkle the fajita seasoning on top.
- Toss everything together until it is evenly coated in the oil and spices. Spread the veggies and steak strips out in a single layer on the sheet pan.
- Broil the steak fajitas for 8-10 minutes, or until the steak is cooked to your liking and the veggies are fork-tender. Serve warm and enjoy!
Hey! I’m not sure what I’m doing wrong but my beef comes out too rough/hard. I usually use a sirloin steak
Hey! Sirloin can sometimes turn out a bit tough, especially if it's overcooked. Try not to overcook it—steak continues to cook a little even after you take it out of the oven. Hope that helps!