Forget about taco Tuesday, let’s talk about fajita Wednesday! Okay, I totally made that up. For serious, everyday should be fajita day, starting with these Sheet Pan Steak Fajitas.
Where you get all of the flavor, but less mess and the only thing you’ll be missing is the sizzle.
What Are Sheet Pan Fajitas?
Sheet Pan Steak Fajitas are one of our favorite easy weeknight meals. Easy beef fajitas made in just one pan. Yep, that is all folks, one cutting board and one sheet pan is all you need to create a tasty meal.
This fajita recipes uses homemade fajita seasoning (dry rub) instead of a beef fajita marinade, cutting prep time by hours. Use the same seasoning for the julienned peppers and onions. I also throw in fresh jalapeños for extra spice.
What Is the Best Beef for Fajitas?
The best cuts of beef for making steak fajitas is a skirt steak, but I like using flank steak or even strip steak. Since this recipe doesn’t require marinating to break down fibers and tenderize the meat, knowing how to treat your meat is important.
Other tricks to make sure you have the most tender beef in your steak fajitas is to not overcook them and also cut against the grain.
In addition to not over cooking, slice your beef against the grain. By making cuts against the grain, you shorten the fibers, making them easier to break and chew. This goes for any cut of beef, not just flank steak or fajitas.
Why You’ll Love This Recipe
Tender steak cooked with fresh veggies and seasoned with tantalizing spices- what’s not to love!
- Easy weeknight dinner – Sheet pan dinners are ideal for busy night because they only use one pan! Less dishes and time cleaning up.
- Simple ingredients – The ingredient list is short which makes your grocery list short too. Quick and easy shopping.
- Loved by the entire family – These flank steak fajitas will be loved by even the pickiest of eaters. They’re so delicious!
Sheet Pan Steak Fajitas Ingredients
You are going to love the simple ingredients in these easy sheet pan steak fajitas! All easily found in the grocery stores.
- Flank steak – I guess you could really use any type of steak you’d like to, but flank steak is the traditional cut used to make tender steak fajitas. Cut it into thin strips.
- Bell peppers – I like to use a few different colors; green bell peppers, red bell peppers, orange bell peppers or yellow bell pepper all work great.
- Onion – I like to use a sweet onion like yellow onion rather than red onions.
- Jalapenos – I like a little heat to my fajitas, so I like some freshly chopped jalapenos. You could leave them out if you don’t like spice.
- Garlic cloves – I much prefer to use freshly minced garlic rather than buying the jar of pre minced garlic.
- Lime zest – Fresh lime adds a little zing and brightness to these sheet pan fajitas.
- Fajita seasoning – This is a blend of spices using things like cayenne pepper, cumin, chili powder, onion powder and garlic powder. You can make your own fajita seasoning or buy it from the store.
- Vegetable oil – Any neutral oil will work here. Olive oil or avocado oil also work.
- Flour tortillas – There’s nothing better than warm tortillas wrapped around juicy steak and seasoned veggies. I like flour, but you can use corn tortilla if you’d like.
Best Fajita Topping Ideas
And don’t forget about your favorite toppings! Here are some of our favorites:
- guacamole
- fresh lime wedges
- pico de gallo
- fresh cilantro
- iceberg lettuce
- sour cream or crema
- fresh lime juice
- red pepper flakes
- hot sauce
How to Make Sheet Pan Steak Fajitas Recipe
You can have this easy recipe ready in no time. It’s perfect for meal prep or busy weeknights.
- Prepare oven and pan. Preheat oven and line a large rimmed baking sheet with aluminum foil in a single layer.
- Add steak and veggies to pan. Place flank steak, bell peppers, onions, jalapeño, garlic on baking sheet. Grate lime zest over all ingredients.
- Top with seasoning and oil. Sprinkle fajita seasoning and vegetable oil over all ingredients and toss gently.
- Bake. Bake until beef is desired doneness. Remove and allow to rest.
- Add to tortillas with toppings. Evenly divide beef and vegetables into each small flour tortilla and top with ranchero sauce and desired garnishes.
What to Serve with Sheet Pan Steak Fajitas
You can serve these fajitas with just about anything you like to serve with tacos. Some of our favorites are refried beans, fresh veggies or spanish rice.
The best part is that this recipe is totally customizable. You could even serve it with a lettuce wrap instead of a tortilla if you’d like.
Variations
There are plenty of ways you can make these sheet pan steak fajitas your oen.
- Protein – You could always use a different cut of steak like sirloin steak instead. You could also switch it altogether and make shrimp fajitas or chicken fajitas.
- Low carb – Add even more veggies and take out the carbs by using lettuce wraps instead of tortillas to put your fajitas in.
Storage and Freezing
Storage: Store any leftover oven steak fajitas in an airtight container. They will last in the refrigerator for up to three days.
Freezing: I do not recommend freezing these fajitas. The cooked veggies won’t thaw correctly and will become soggy.
More Easy Weeknight Recipes
- Chipotle Chicken Rice Bowls
- Mexican Beef and Rice Casserole
- Crispy Pork Tacos
- The Best Fish Tacos
- Awesome Air Fryer Recipes
- Instant Pot Chicken Recipes
Sheet Pan Steak Fajitas
Ingredients
Steak Fajitas
- 1 1/2 pound flank steak , cut into 1/2 inch slices
- 2 bell peppers , julienne cut
- 1 onion , sliced
- 2 jalapenos , sliced
- 2 garlic cloves , finely minced
- 1 teaspoon lime zest
- 2 tablespoons fajita seasoning
- 2 tablespoons vegetable oil
- 12 small flour tortillas
Garnish
- guacamole
- lime wedges
- pico de gallo
- fresh cilantro
- iceberg lettuce
- sour cream
Instructions
Steak Fajitas:
- Preheat the oven to 350°F and line a large rimmed sheet pan with aluminum foil.
- Place the flank steak, bell peppers, onions, jalapeño, garlic on the baking sheet. Grate lime zest over all of the ingredients.
- Sprinkle the fajita seasoning and vegetable oil over all ingredients and toss gently.
- Bake for 15 minutes for until the beef is desired doneness. Remove and allow to rest for 5 minutes.
- Evenly divide the beef and vegetables into each small flour tortilla and top with ranchero sauce and desired garnishes.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Anything one pan like this is, I think, genius. Such a pretty, healthier version of fajitas too!
I love sheet-pan dinners! That Certified Angus Beef makes a big difference in quality. This looks like a fun meal!
Sheet pan dinners are seriously the best!! And I loves me some fajitas! What a great way to mix up taco Tuesday 🙂
These sound amazing. The perfect replacement for Taco Tuesday!