These sheet pan steak fajitas are an easy weeknight dinner with tender strips of seasoned beef, sweet peppers, and onions roasted together on one pan. Ready in about 30 minutes with minimal cleanup, they’re a simple way to enjoy restaurant-style steak fajitas at home!
More Fajita Recipes to Try:
Before You Get Started
- Flank steak and skirt steak both work well for fajitas.
- Slice the steak against the grain after resting for the most tender bites.
- Use a large sheet pan (or two separate pans) so the vegetables roast instead of steam.
How to Make Sheet Pan Steak Fajitas
These oven-baked steak fajitas come together quickly and require very little hands-on work. The oven does most of the heavy lifting while the steak and vegetables roast together on one pan!
Step 1: Mix the Fajita Seasoning
In a small bowl, stir together the paprika, chili powder, salt, cumin, onion powder, garlic powder, oregano, and cayenne.
⇢ Adjust the cayenne to suit your family’s tastes. Reduce it or leave it out for mild fajitas, or add extra for more heat.
Step 2: Season the Steak and Vegetables
Arrange the flank steak in the center of a large rimmed baking sheet. Scatter the sliced peppers and onions around the edges.
Drizzle everything with olive oil. Sprinkle generously with the seasoning blend and toss the vegetables to coat evenly. Rub the seasoning onto both sides of the steak.
If time allows, let the steak sit at room temperature for 20-30 minutes before baking. This helps it cook more evenly.
Step 3: Roast the Steak and Vegetables
Bake in a 450°F oven for 12-15 minutes, stirring the vegetables and flipping the steak halfway through cooking.
The exact cooking time will vary depending on the thickness of the steak and your preferred level of doneness.
⇢ A meat thermometer is the easiest way to know when the steak is done. Aim for 125-130°F for rare, 135°F for medium-rare, and 145°F for medium.
When the steak comes out of the oven, drizzle the meat and vegetables with fresh lime juice.
Step 4: Rest and Slice the Steak
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5-10 minutes before slicing.
Resting allows the juices to redistribute throughout the meat so every bite stays tender and juicy.
⇢ Slice the steak against the grain into thin strips. This is one of the most important steps for tender fajitas.
Step 5: Assemble and Serve
Pile the sliced steak and roasted vegetables into warm flour tortillas and add your favorite toppings.
⇢ Wrap tortillas in foil and place them in the oven during the last few minutes of cooking so they’re warm and soft when it’s time to serve.
Fajita Toppings
Set out a variety of toppings so everyone can build their own plate. Some favorites include shredded cheese, sour cream, guacamole, avocado, salsa or pico de gallo, fresh cilantro, pickled red onions, and shredded lettuce.
Serve Steak Fajitas Alongside:
Storage and Make-Ahead Tips
Prep Ahead: The homemade fajita seasoning can be mixed up to 3 months in advance and stored in an airtight container in the pantry. The peppers and onions can be sliced up to 24 hours ahead and refrigerated until you’re ready to cook.
Storage: Keep leftover steak and vegetables in an airtight container in the refrigerator for up to 3 days.
Freeze: The cooked steak freezes well for up to 2 months. I do not recommend freezing the vegetables since they tend to become watery when thawed.
Reheat: Warm leftovers in a skillet over low heat or in the microwave just until warmed through.
Frequently Asked Questions
What cut of steak is best for sheet pan steak fajitas?
Flank steak and skirt steak are both excellent choices. Flank steak is leaner, while skirt steak tends to stay tender even when cooked a little longer.
How do I keep steak fajitas tender?
Avoid overcooking the steak by using a meat thermometer, let it rest before slicing, and always slice against the grain.
Can I make sheet pan steak fajitas ahead of time?
Yes. You can mix the seasoning and prep the vegetables ahead of time to make dinner even faster.
What temperature should steak reach for fajitas?
For the best texture, cook flank steak to about 135°F for medium-rare. Avoid cooking much past medium, since flank steak can become tough.
Did you make this recipe?
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Watch How to Make It
Sheet Pan Steak Fajitas
Ingredients
Fajita Seasoning
- 2 tablespoons paprika
- 2 tablespoons chili powder
- 2 ½ teaspoons kosher salt
- 2 teaspoons cumin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon cayenne (reduce or omit for a mild version)
Fajitas
- 1 flank steak (approximately 1 ½ – 2 ½ lbs. total)
- 2 sweet bell peppers (any color), thinly sliced
- 1 large onion, thinly sliced
- 2 tablespoons olive oil
- Juice from 1 lime, plus extra lime wedges for serving
- Optional, for serving: salsa, 8 fajita-size flour tortillas (warmed), sour cream, shredded cheese, guacamole, cilantro, salsa, tomatoes
Instructions
- Preheat the oven to 450°F (230°C). Coat a large, rimmed baking sheet with oil or nonstick spray.
- Prepare the Fajita Seasoning: In a small bowl, stir together paprika, chili powder, salt, cumin, onion powder, garlic powder, oregano, and cayenne.
- Season the Steak and Vegetables: Arrange steak in the center of the prepared sheet pan, with the bell peppers and onion in a single layer around the edges. Drizzle the veggies with olive oil; toss to coat. Rub olive oil on both sides of the steak as well.
- Sprinkle the vegetables with the seasoning blend; toss to coat again. Rub additional seasoning into both sides of the meat. You might not need all of the seasoning for this meal, so if you have some extra you can set it aside in an airtight container in the pantry for up to 3 months.
- Bake the Steak and Vegetables: Bake for 12-15 minutes, or until the steak reaches the desired level of doneness and the vegetables are crisp-tender, stirring the veggies halfway through and flipping over the steak. A meat thermometer should read 125-130°F for rare, 135°F for medium rare, and 145°F for medium. Drizzle the meat and vegetables with lime juice. Remove the steak from the pan and place on a cutting board. Tent loosely with aluminum foil while the steak rests for 5-10 minutes. Slice the steak against the grain of the meat (perpendicular to the lines that you see), on a diagonal.
- Serve the Fajitas: Serve the sliced steak with the vegetables in warm tortillas with all of your favorite toppings.
Notes
- Flank steak or skirt steak both work well.
- Reduce or omit the cayenne for a milder version.
- Let the steak rest before slicing.
- Always slice against the grain for tender bites.
- Use a meat thermometer for the most accurate results.
- Warm tortillas in the oven during the last few minutes of baking.
- Add mushrooms or zucchini if desired.
- Store leftovers in the refrigerator for up to 3 days.
- Freeze cooked steak for up to 2 months.
- Serve in tortillas, rice bowls, or over salad greens.
Nutrition
Originally published in May, 2022, this post was updated in July, 2026.
Wow! Maybe a little ambitious for me and my kitchen just at the moment but worth working up to for sure! Sure looks good.
I so much enjoy checking your blog every morning to see what’s new. Thanks, Blair!
Thank you, Marion! 🙂