Sheet Pan Steak Fajitas

Name: Sheet Pan Steak Fajitas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: ¼ cup vegetable oil (divided); 3 tablespoons lime juice (about 2 limes divided); 2 teaspoons coarse kosher salt; 1 teaspoon ground black pepper; ½ teaspoon granulated sugar (Note 1); 1 ½ lbs flank steak (Note 2); 2 bell peppers (red, yellow, or orange); 1 medium red onion; 1 tablespoon fajita seasoning; ½ cup chopped fresh cilantro; 8 6-inch flour tortillas (warmed); Salsa, guacamole, and/or sour cream; Shredded cheese; Shredded lettuce; Lime wedges

Whenever we get to a local Mexican restaurant, my kids love to order fajitas for the table. They feel so fancy with the sizzling steak platter and all of the toppings to customize their own tortilla. To make the same exciting meal at home, I developed these sheet pan steak fajitas that are so flavorful yet easy to make, and the best part is that they received my sons’ approval!

The secret to making our steak fajitas in the oven is to add some sugar to the quick marinade. By adding just a pinch, it caramelizes the outside of the steak perfectly, leaving the inside tender and juicy. Set up a fun toppings bar at home with my pineapple mango salsa and cilantro lime rice.

Over head photo of sheet pan steak fajitas.

Why you’ll love this recipe

One pan meal with easy clean up. Forget needing a lot of pots and pans, these sheet pan fajitas just use a single baking sheet making it the simplest dinner recipe.
Perfect dinner for a crowd. If my kids are having friends over, this is one of my go-to recipes to use. It’s something they all love and can build their own fajitas with no-fuss from the sheet pan.
Easy to prep in advance. To make the prep time just 5 minutes, I pre-cut the veggies the day before so all I have to do is toss them with seasonings and quickly marinate the steak.

Ingredients for sheet pan steak fajitas.

Key Ingredient Notes

Lime juice is used to marinate the steak quickly for extra flavor.
Sugar helps the steak to caramelize nicely on the sheet pan.
Flank steak – The key to these steak fajitas, it cooks quickly in the oven thanks to it being so thin. With our method it caramelizes on the outside and is perfectly medium rare on the inside.
Bell peppers – You can use red, yellow, or orange bell peppers for these fajitas.
Red onion adds a nice charred onion flavor to each bite.
Fajita seasoning – The perfect seasoning blend for your steak fajita blend.
Chopped fresh cilantro – Fresh herb flavor that adds such nice vibrant taste to every bite.

For Serving:

6-inch flour tortillas – We love these steak fajitas with flour tortillas and we warm them before serving.
Salsa, guacamole, and/or sour cream
Shredded cheese – Perfect for garnishing the steak fajitas. Use whatever kind you desire.
Shredded lettuce – Adds a fresh crunch in every bite of the fajita.
Lime wedges – We love to serve with lime wedges for a hint of freshness at the end.

Tips for Busy Cooks

The key to perfect steak fajitas in the oven is leaving enough space between all the ingredients on the sheet pan so they brown rather than steam.

How to make sheet pan steak fajitas

Preheat the oven to 425°F. If desired, line a sheet pan with foil.

Flank steak on a plastic cutting boards with the lime marinade being poured over from a glass bowl.

Step 1: Combine 2 tablespoons of oil, 2 tablespoons of lime juice, salt, pepper, and sugar in a small bowl.

A plastic cutting board with red and yellow bell pepper slices.

Step 2: Cut the bell peppers in half, remove stems and seeds. Cut into thin strips.

A red onion is being sliced on a cutting board with a chef's knife.

Step 3: Peel and halve the onion. Then slice into thin strips.

A sheet pan with sliced onions and bell pepper with fajitas spices.

Step 4: Toss the vegetables with the remaining 2 tablespoons of oil and fajita seasoning on a sheet pan. Spread out the vegetables into an even layer, leaving the middle empty for the steak.

A sheet pan with sliced onions, bell peppers, and flank steak with seasoning.

Step 5: Add the steak in the middle of the sheet pan.

Close up of cooked flank steak on a sheet pan with roasted vegetables.

Step 6: Roast for 15 minutes, or until the internal temperature of the steak reaches 135°F and the vegetables are softened.

Step 7: Remove the steak onto a cutting board, cover, and rest for 5 minutes. Then slice into thin slices. Place the steak slices back on the baking sheet.

Step 8: Sprinkle the remaining tablespoon of lime juice over the steak, add cilantro, and toss everything to combine. Serve with warmed tortillas, sour cream, guacamole/avocado, salsa, cheese, and/or lettuce.

Expert Tips:

Be sure to let the steak marinate and sit out for 10 minutes before cooking. This will take the chill off of the steak and allow it to cook more evenly.
Don’t overcook the steak or it will be tough. You will know when it’s done when you use the meat thermometer and it reaches 135ºF for medium-rare.
Let the rest steak and then cut is against the grain for a tender bite. Letting the steak rest for at least 5 minutes helps the juices redistribute so they don’t run out when slicing. You want to slice against the grain thinly so it melts in your mouth.
Don’t overcrowd the baking sheet. This will cause your vegetables and steak to steam rather than roast. It’s best to get color on the steak and the peppers for the best flavor. Be sure to spread out all of the ingredients evenly so there is enough space.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. I recommend reheating in a skillet so you don’t overcook the steak. If you want to reheat in the microwave, do this in small intervals to make sure you don’t overcook the steak.

We don’t recommend freezing the steak fajitas since they won’t be the same texture once thawed.

A hand holding a sheet pan steak fajita.

FAQs

What type of steak is best to use for sheet pan steak fajitas?

A cut that is thin and quick cooking like flank steak, strip steak, or skirt steak. Since it needs to cook in the same time as the vegetables, it’s important that it cooks at the same rate as the vegetables.

What temperature to cook sheet pan steak fajitas?

We cook ours at 425ºF so that the outside of the steak caramelizes and the inside is perfectly medium-rare. This temperature is also ideal for golden brown peppers and onions.

How long should you cook sheet pan fajitas?

You should only need to roast the fajitas in the oven for 15 minutes or until the meat thermometer reaches 135ºF. It’s fast and simple, so you don’t overcook the steak or the vegetables.