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+ servings

Sheet Pan Fajitas

These simple sheet pan steak fajitas bake in the oven on one tray for a quick and easy weeknight dinner!
Course Dinner
Cuisine Mexican, Tex-Mex
Keyword baked fajitas, Sheet Pan Fajitas, sheet pan fajitas steak, sheet pan steak fajitas
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings 4 - 6 people
Calories 238kcal
Author Blair Lonergan


  • 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


  • 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.


  • 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.


Serving: 1/6 of the steak and vegetables (not including optional tortillas or toppings) | Calories: 238kcal | Carbohydrates: 9g | Protein: 26g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 1079mg | Potassium: 641mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3266IU | Vitamin C: 53mg | Calcium: 61mg | Iron: 4mg