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A quick and easy dinner treat, these Sheet Pan Steak Fajitas are perfectly satisfying every time. If you’re a fan of savory, spicy, and all those wonderful Tex-Mex kinds of flavors … this is your new favorite meal!
Steak Fajitas in the Oven
Looking for a quick and flavorful weeknight dinner? These Sheet Pan Steak Fajitas are the answer. Tender marinated flank steak, colorful bell peppers, and onions come together in one pan for the ultimate easy steak fajitas recipe. If you’ve ever wanted to make steak fajitas in the oven, this method is simple and mess-free.
⭐ Why You’ll Love This Recipe
- Everything cooks on one sheet pan for easy cleanup
- Bold, smoky flavors from a simple homemade marinade
- Great for meal prep or feeding a crowd
- Perfectly customizable with your favorite toppings
🛒 Ingredients & Substitutions
fajitas
- flank steak – use skirt steak or sirloin if flank steak is unavailable
- olive oil – try avocado oil or vegetable oil instead of olive oil
- lime juice – lemon juice will work in a pinch
- garlic
- chili powder
- cumin
- oregano
- smoked paprika
- salt and pepper
- green and red bell peppers
- spanish onion – yellow or white onion also works
- soft flour tortilla shells – swap for corn tortillas if preferred
toppings (optional)
- Guacamole, sour cream, queso fresco, pico de gallo, jalapenos, avocado, cilantro, hot sauce, shredded lettuce, lime juice, etc.
✨ Variations
- Make it spicy with sliced jalapeños or crushed red pepper
- Add sliced mushrooms or zucchini for extra veggies
- Swap steak for chicken, shrimp, or portobello mushrooms
🔥 Tips
- Slice the steak thin for quick and even cooking
- Don’t skip marinating for the best flavor
- For extra char, broil for the last 2 to 3 minutes
❓ FAQs
Yes. Marinate the steak up to 24 hours in advance, and prepare the veggies ahead of time as well.
Wrap in foil and bake at 400°F for 10 minutes or heat in a dry skillet.
Yes, frozen veggies can be used in a pinch. Just expect them to release more moisture and have a softer texture.
Lining with parchment paper or foil can help with easier cleanup, but it’s not required.
🍽️ Other Recipes You May Enjoy
Mixes, Sauces, Condiments
Homemade Taco Seasoning
Beef
Birria Tacos
Quick and Easy
Fry Bread Tacos
Chicken and Turkey
Ranch Honey BBQ Chicken Tacos
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Sheet Pan Steak Fajitas
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Ingredients
- 2 pounds flank steak, thinly sliced
- ½ cup olive oil
- Juice from 1 lime
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 green bell peppers, sliced into strips
- 2 red bell peppers, sliced into strips
- 1 Spanish onion, sliced into strips
- 12 6-inch soft tortilla shells, warmed
Optional Toppings
- guacamole
- sour cream
- queso fresco
- pico de gallo
- jalapeños
- cilantro
Instructions
- Add the sliced flank steak to a large zip-top bag and set aside.
- In a small bowl or mason jar with a lid, combine the olive oil, lime juice, garlic, chili powder, cumin, oregano, smoked paprika, salt, and pepper. Shake or whisk to blend.
- Pour ¾ of the marinade over the steak. Seal the bag, remove the air, and massage to evenly coat. Refrigerate for at least 1 hour or up to 24 hours.
- Preheat the oven to 400℉.
- On a large baking sheet, arrange the onion, bell peppers, and marinated steak. Drizzle the reserved marinade over the veggies. Use tongs to toss everything together.
- Bake for 20 minutes, or until the peppers are softened. For more tender steak, consider removing it after 10 to 12 minutes.
- Serve hot with warmed tortillas and your favorite toppings like guacamole, sour cream, queso fresco, pico de gallo, jalapenos, or fresh cilantro.
Notes
🥡 STORAGE
- Store leftover steak and veggies in an airtight container in the refrigerator for up to 3 days.
- Keep tortillas separate to avoid sogginess.
♨️ REHEATING
- Microwave: Reheat on a microwave-safe plate for 3-4 minutes.
- Skillet: Sauté in a little olive oil over medium heat until warmed through.
- Oven: Cover with foil and warm at 350°F for 10-12 minutes.
- Air Fryer: Heat at 350°F for 3-5 minutes, shaking halfway through.
❄️ FREEZING
- Freeze the cooled steak and veggie mixture in a freezer-safe bag or container for up to 2 months.
- Thaw in the refrigerator overnight before reheating.
💡 TIPS FOR BEST RESULTS
- Slice steak thinly across the grain for maximum tenderness.
- Marinate for at least 1 hour, but for optimal flavor, marinate overnight.
- Use tongs to toss everything well before baking for even cooking.
🍳 ALTERNATE COOKING METHODS
- Grill: Use a grill pan or foil packet to cook the steak and veggies directly on the grill.
- Stovetop: Sauté in batches in a large skillet over medium-high heat.
- Air Fryer: Cook steak and vegetables in the air fryer at 400°F for 8-10 minutes, shaking halfway through.
♻️ LEFTOVERS
- Make quesadillas, fajita bowls, or steak fajita salads.
- Add to scrambled eggs or breakfast burritos.
- Use as a topping for baked potatoes or nachos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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