Sheet Pan Fajitas

These simple Sheet Pan Fajitas bake in the oven on one tray for a quick and easy weeknight dinner! The zesty seasoning coats bell peppers, onions, and beef, creating restaurant style steak fajitas with very little effort. Served with a stack of soft, warm flour tortillas, a bed of salad greens, or a bowl of rice, this is a family-friendly meal that everyone can agree on.

Sheet Pan Fajitas Steak

Even my pickiest little eaters love these sheet pan steak fajitas! Skip a trip to the local Tex-Mex restaurant, because easy, customizable dinners are the way to go when feeding a family at home. Make the baked fajitas as spicy or as mild as you like, and let the kids choose their favorite toppings. From cheese to sour cream, salsa to guacamole, cilantro, jalapenos, and tomatoes, the options are endless — and everyone will leave the table happy!

What makes a fajita a fajita?

In Tex-Mex and Mexican cuisine, the term fajita refers to any grilled meat that is served as a taco on a corn or flour tortilla. While the dish was originally prepared with skirt steak, chicken and other cuts of beef are also commonly used. In restaurants, the beef is usually cooked with onions and peppers, which can be served on top of the meat. Other classic condiments include:

• Shredded lettuce
• Pico de gallo
• Salsa
• Cheese
• Guacamole or diced avocado
• Chopped onion
• Sour cream

Fajita Seasoning

A seasoning blend adds zesty flavor to fajita meat and vegetables. While it’s similar to taco seasoning, fajita seasoning usually has fewer ingredients, a little bit less chili powder, and a more mild profile than taco seasoning. You’ll find a lot of the same herbs and spices in both; however, such as chili powder, salt, cumin, paprika, garlic, and onion. When preparing this recipe, you can control the heat in your homemade fajita seasoning blend by adding more or less cayenne pepper.

The Best Cut of Beef for Fajitas

Skirt steak and flank steak are the best cuts of beef for sheet pan fajitas. The skirt steak is a little bit more tender than the flank steak, so it can be cooked more without getting tough or chewy (in other words, choose skirt steak if you prefer your meat well done). By contrast, flank steak is leaner, so it’s best when cooked rare or medium-rare. I’ve shown flank steak fajitas here.

Ingredients for Sheet Pan Steak Fajitas

This is just a quick overview of the ingredients that you’ll need for sheet pan fajitas. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.

• Fajita seasoning: a homemade blend of paprika, chili powder, kosher salt, cumin, oregano, onion powder, garlic powder, and cayenne.
• Flank steak: this recipe calls for one flank steak, which typically weighs about 2 lbs. It’s an affordable cut of beef that comes from the cow’s lower chest or abdominal muscle. A flank steak is about a foot long and one inch thick, and cooked whole rather than divided into smaller individual steaks. Also known as jiffy steak, bavette (in French), and in some regions, London broil, flank steak can be identified by the visible direction of the meat’s cross-grain.
• Sweet bell peppers: any color is fine — red bell pepper, orange bell pepper, yellow bell pepper, or green bell pepper.
• Onion: use sweet onion, red onion, yellow onion, or white onion — whatever you prefer.
• Olive oil: helps the seasoning adhere to the meat and veggies, adds flavor, and prevents everything from sticking to the pan.
• Lime juice: adds a bright, acidic finishing touch. Extra lime wedges are a nice garnish for serving, too.

How to Make Sheet Pan Fajitas

Our family loves fajitas, so I just combined our favorite grilled steak fajitas recipe with our favorite sheet pan chicken fajitas, and this easy weeknight dinner was born! The sheet pan fajitas are baked instead of grilled or seared in a skillet, so they’re a nice hands-off option that doesn’t require you to tend to the stovetop or fire up the grill. They’re also easy to cleanup, since you only have one sheet pan to wash!

1. Coat a large, rimmed baking sheet with oil or nonstick spray.
2. Stir together the fajita seasoning blend.
3. Place the steak in the center of the prepared baking sheet, and then arrange the bell peppers and onion in a single layer around the edges.
4. Drizzle olive oil over the meat and veggies, then toss to coat.
5. Sprinkle the seasoning mixture over everything, and toss to coat again.
6. Bake on the middle rack in a 450°F oven for about 12-15 minutes, or until the steak reaches the desired level of doneness. Stir the veggies and flip the steak over halfway through to ensure even cooking.
7. Drizzle with lime juice.
8. Let the steak rest on a cutting board for 5-10 minutes.
9. Slice the meat in thin strips against the grain.

How to Tell When Flank Steak is Done

The total cooking time will vary depending on the size, thickness, and temperature of your meat when you cook it, as well as on your preferred level of doneness. A meat thermometer is always the best way to know when your flank steak is ready to come out of the oven. Here’s what you’re looking for:

• Rare (a cool red center): 125°F – 130°F
• Medium-rare (a warm red center): 135°F
• Medium (a warm pink center): 145°F

How to Cut Steak Fajitas into Strips

Allow the meat to rest on a cutting board for about 5-10 minutes so that the juices have a chance to redistribute (instead of running out all over your counter). Then slice the steak into ¼-inch strips, since these thin strips are a hallmark of fajitas. It’s important to make sure that you slice the beef against the grain (perpendicular to those lines that you see in the meat). This will yield tender, juicy strips of steak for your fajitas!

What to Serve with Sheet Pan Fajitas

Pair the fajitas with any of these easy sides:

• Black Bean and Corn Salad or Summer Corn Salad
• Refried Beans or Ranch-Style Beans
• Tortilla chips with salsa, guacamole, or queso
• Easy Pico de Gallo
• Rice
• Simple green salad
• Broccoli and Cheese
• Sauteed Zucchini
• Mexican Cornbread

Steak Fajitas Toppings

Whether you serve the steak and vegetables in flour tortillas, in rice bowls, or on top of salads, a variety of toppings add flavor to every bite. Here are some toppings that pair nicely with fajitas:

• Fresh cilantro
• Shredded lettuce
• Pico de gallo
• Salsa
• Cheese
• Guacamole or diced avocado
• Sliced green onion or chives
• Sour cream
• Diced tomatoes
• Lime wedges
• Pickled red onions

Prep Ahead Tips

You can prepare the fajita seasoning mix in advance and keep it stored in an airtight container in the pantry for up to 3 months. If you make fajitas regularly, triple or quadruple the ingredients to make a larger batch to have on hand.

You can also slice the vegetables up to 24 hours in advance. Store the prepped ingredients in an air-tight container in the refrigerator. At the end of a busy work day, you’ll just have to toss everything together and pop the tray in the oven.

Storage

• Leftovers will keep in an airtight container in the refrigerator for about 3 days.
• You can freeze baked fajitas; however, I find that the meat is the only component that keeps well. Wrapped tightly, the steak will stay fresh in the freezer for up to 2 months. The vegetables tend to have a mushy, watery texture when thawed, so I don’t recommend freezing them.
• Reheat the fajitas in a skillet over low heat for about 5 minutes, or in the microwave for 30-60 seconds (until warmed through).

Recipe Variations

• Don’t want to prepare your own fajita seasoning? For a shortcut, you can purchase a packet of store-bought seasoning instead.
• This fajita seasoning has a small amount of “heat,” thanks to a little bit of cayenne. I would consider it comparable to “medium” salsa. If your family prefers a spicier fajita, you can increase the amount of cayenne or serve the fajitas topped with jalapeños. By contrast, if you want a more mild fajita seasoning, I suggest cutting the amount of cayenne in half (or omit it altogether and just use ground black pepper).
• I like soft, warm flour tortillas with fajitas, but you can also serve the fajitas with corn tortillas, over rice, or on top of salad.
• Use chicken breast to make sheet pan chicken fajitas with this recipe. You’ll need about 1 ½ lbs. of boneless skinless chicken breasts or chicken thighs for that dish.
• While they’re less traditional, you can add other veggies to the sheet pan, such as sliced zucchini or fresh mushrooms.

Tips for the Best Sheet Pan Fajitas Recipe

• Lightly oil the sheet pan or spritz with cooking spray so that the beef and veggies don’t stick. For easy cleanup, line the pan with foil or parchment paper.
• To easily warm tortillas before serving, wrap the stack of tortillas in foil and place them in the oven during latter half of the baking time. Alternatively, you can microwave the tortillas on a plate under a damp paper towel until warmed through.
• Stir everything halfway through to ensure even cooking.
• Let the beef come to room temperature for 20-30 minutes before cooking. This will help it cook evenly.
• The total cooking time will vary depending on the size, thickness, and temperature of your meat when you cook it, as well as on your preferred level of doneness. A meat thermometer is always the best way to know when your flank steak is ready to come out of the oven.
• Allow the meat to rest for 5-10 minutes before slicing, giving the juices a chance to redistribute. Remember that the temperature of the meat will continue to rise as it sits (thanks to carryover cooking).
• Slice the beef against the grain (perpendicular to those lines that you see in the meat). This will yield tender, juicy strips of steak for your fajitas!

More Flank Steak Recipes to Try

• Marinated Flank Steak
• Grilled Flank Steak
• Guinness Flank Steak Marinade
• Flank Steak Fajitas or Tacos
• Asparagus and Beef Stir Fry
• Carne Asada
• Steak Salad

Sheet Pan Fajitas

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Resting Time 5 minutes minutes

Total: 40 minutes minutes

Servings 4 – 6 people

Calories 238 kcal

These simple sheet pan steak fajitas bake in the oven on one tray for a quick and easy weeknight dinner!

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Ingredients

  

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• 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 (or reduce or omit for a mild version)
• 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 oven to 450°F (230°C). Coat a large, rimmed baking sheet with oil or nonstick spray.
• In a small bowl, stir together paprika, chili powder, salt, cumin, onion powder, garlic powder, oregano, and cayenne.
• 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 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.

Notes

• Lightly oil the sheet pan or spritz with cooking spray so that the beef and veggies don’t stick. For easy cleanup, line the pan with foil or parchment paper.
• To easily warm tortillas before serving, wrap the stack of tortillas in foil and place them in the oven during latter half of the baking time. Alternatively, you can microwave the tortillas on a plate under a damp paper towel until warmed through.
• Stir everything halfway through to ensure even cooking.
• Let the beef come to room temperature for 20-30 minutes before cooking. This will help it cook evenly.
• The total cooking time will vary depending on the size, thickness, and temperature of your meat when you cook it, as well as on your preferred level of doneness. A meat thermometer is always the best way to know when your flank steak is ready to come out of the oven.
• Allow the meat to rest for 5-10 minutes before slicing, giving the juices a chance to redistribute. Remember that temperature of the meat will continue to rise as it sits (thanks to carryover cooking).
• Slice the beef against the grain (perpendicular to those lines that you see in the meat). This will yield tender, juicy strips of steak for your fajitas!
• Don’t want to prepare your own fajita seasoning? For a shortcut, you can purchase a packet of store-bought seasoning instead.
• This fajita seasoning has a small amount of “heat,” thanks to a little bit of cayenne. I would consider it comparable to “medium” salsa. If your family prefers a spicier fajita, you can increase the amount of cayenne or serve the fajitas topped with jalapeños. By contrast, if you want a more mild fajita seasoning, I suggest cutting the amount of cayenne in half (or omit it altogether and just use ground black pepper).
• I like soft, warm flour tortillas with fajitas, but you can also serve the fajitas with corn tortillas, over rice, or on top of salad.
• Use chicken breast to make sheet pan chicken fajitas with this recipe. You’ll need about 1 ½ lbs. of boneless skinless chicken breasts or chicken thighs for that dish.
• While they’re less traditional, you can add other veggies to the sheet pan, such as sliced zucchini or fresh mushrooms.

Nutrition

Serving: 1/6 of the steak and vegetables (not including optional tortillas or toppings)Calories: 238kcalCarbohydrates: 9gProtein: 26gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 68mgSodium: 1079mgPotassium: 641mgFiber: 3gSugar: 3gVitamin A: 3266IUVitamin C: 53mgCalcium: 61mgIron: 4mg

Keyword: baked fajitas, Sheet Pan Fajitas, sheet pan fajitas steak, sheet pan steak fajitas

Course: Dinner

Cuisine: Mexican, Tex-Mex

Author: Blair Lonergan

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