These sheet pan steak fajitas are tender, juicy, and packed with bold flavor, all made easily in the oven. This simple weeknight recipe uses sliced steak, peppers, onions, and homemade fajita seasoning for a fast dinner that tastes like it came from a restaurant but takes minimal effort at home.
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Why You'll Love This Recipe
- Everything cooks in one pan - fewer dishes is all I need to say here!
- Quick and Flavorful
- Family Friendly - Because these are some assembly required, everyone can make them how the like them.
- Customizable - I included tips of how you can adjust this recipe to suit your taste buds.
You can also make fajitas with chicken or pork depending on what you have on hand.
Ingredients
- flank steak sliced into thin strips - My recipe calls for flank steak, which is a treat at our house. This used to be a relatively inexpensive cut of meat, but due to increased demand for all things fajita, the price seems to have gone up. Sirloin steak makes a great substitute
- mini sweet peppers or two bell peppers, seeded and sliced
- red onion
- olive oil
- fajita seasoning which is made with cumin, chili powder, cayenne, red pepper flakes and good 'ole salt & pepper
- optional toppings like guacamole, salsa, lime wedges or cilantro
How to Make Sheet Pan Steak Fajitas
We had two flank steaks from our own raised beef - one is saved for beef fajitas in the oven, and the other went to Instant Pot Corned Beef & Cabbage.
If you don't have a flank steak, sliced sirloin steak will work well. I like to slice it before it's completely defrosted, or if it's thawed, throw it in the freezer for 15 minutes or so to make it easy to slice.
The idea beef fajita oven temperature is 400 degrees. This is the perfect temperature - not to low, but not to high that it cooks to fast.
Make these steak fajitas on two pans, if you have to. The last thing you want is overcrowding and soggy vegetables!
This recipe is seriously easy and can be made as a freezer meal recipe, too. We sometimes spend weeks living off of those!
If you love these beef fajitas in the oven, you'll also love my sheet pan chicken fajitas!
Tips for the Best Fajitas
These simple tips will help your fajitas turn out tender, flavorful and perfectly cooked every time:
- rest meat before slicing
- slice meat against grain
- cook in a hot skillet or pan
- don’t overcrowd your pan
Best Steak for Fajitas
Flank steak is the traditional cut for fajitas because it cooks quickly and slices easily. Skirt steak and sirloin also work well. Whichever cut you choose, opt for thin cuts and slice against the grain to yield the most tender results.
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What Temperature to Cook Fajitas in Oven
I've found the best temperature to bake fajitas is 400°F. This temperature lets the vegetables caramelize while the steak cooks quickly without drying out.
How to Slice Steak for Fajitas
Always slice steak thinly against the grain. Cutting against the grain shortens the muscle fibers and makes each bite more tender.
Variations
- For a spicy version, add about ¼ teaspoon cayenne or fresh or jarred jalapeño slices.
- Want it low carb? Serve them up in lettuce wraps.
- Lean into making them extra smoky by adding smoked paprika.
- Use it as a marinade by marinating steak for 30 minutes
What to Serve With Fajitas
Serve these fajitas with warm tortillas, rice, beans, guacamole, or your favorite toppings for an easy Tex-Mex dinner.
If you're looking to throw a fajita party, check out my best fajita side dishes.
Storage and Reheating
Store leftover fajitas in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through. For best texture, avoid overcooking when reheating.
FAQ
Yes. Slice vegetables and steak up to 24 hours ahead and store separately in the fridge until ready to cook.
Tough fajitas usually mean the meat was overcooked or sliced with the grain instead of against it.
Absolutely! This oven method cooks everything evenly on one pan with less mess and no stovetop splatter.
Other Sheet Pan Recipes You'll Love
Recipe
Oven Beef Fajitas
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Ingredients
- 1½ pounds flank steak sliced into thin strips
- 1 bag mini sweet peppers cut in half lengthwise and seeded
- 1 large red onion thinly sliced
- 2 Tablespoons extra virgin olive oil
- 1 Tablespoon ground cumin
- 2 teaspoon chili powder
- ½ teaspoon cayenne pepper
- 1 teaspoon red pepper flakes
- salt and black pepper
- ½ cup fresh cilantro leaves roughly chopped Optional
- 1 large lime sliced Optional
- Optional:
- 1 large avocado diced
- Corn tortillas or large lettuce leaves for serving
Instructions
TO MAKE FRESH
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper and mix until everything is well coated.
- Spread the steak and pepper mixture onto the prepared baking sheet and roast in pre-heated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.
- Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with diced avocado, corn tortillas, or lettuce wraps for a low-carb option, if desired.
TO MAKE AS A FREEZER MEAL
- In a labeled, gallon sized freezer bag, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper and mix until everything is well coated. Remove excess air and lay flat to freeze.
- Cook as outlined above.
Notes
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. Calories and other nutritional values vary depending on which brands were used.
Kelliegirl says
On the go…or planning ahead…this meal is a winner! Tasty and fresh! Adding a bit of orange juice to the marinade is a plus..Loved this recipe and adding it to my planning arsenal😋