If you’ve ever wondered how to make fajitas in the oven, this easy sheet pan version is about as simple as it gets. Tender steak, bell peppers, and onions roast together for a flavorful, no-fuss dinner that’s perfect for busy weeknights.
It’s everything you love about sizzling fajitas… just made right in your oven.
Fajitas without leaving the house? Sign me up!
Ingredients
- sirloin steak, thinly sliced - (flank steak also works)
- bell peppers (any color)
- yellow or white onion
- olive oil
- fajita marinade made with lime juice, cumin, chili powder, garlic powder and good 'ole salt & pepper
- optional toppings like guacamole, salsa, lime wedges or cilantro
How to Make Sheet Pan Steak Fajitas
Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a baking mat. It'll make it easier to clean up.
- Step 1: Slice the steak and vegetables. Slice the sirloin steak thinly against the grain. Slice the bell peppers and onion.
- Step 2: Make the marinade.
In a large bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper.
- Step 3: Toss everything together.
Add the sliced steak, peppers, and onions to the bowl and toss until everything is evenly coated.
Spread the mixture onto the sheet pan in a single layer, making sure not to overcrowd the pan.
- Step 4: Bake for 15–20 minutes, or until the steak reaches your desired doneness and the vegetables are slightly caramelized.
Remove from the oven and finish with fresh lime juice if desired. Serve with tortillas and your favorite toppings.
This is the same simple marinade I use for my grilled steak fajitas, and it works just as well in the oven.
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
Sirloin steak is a great, budget-friendly option for fajitas and works especially well in the oven. Flank steak and skirt steak are also traditional choices. No matter what cut you use, slice it thinly against the grain for the most tender results.
We use sirloin most often because it’s easy to find and a little more budget-friendly — and it still turns out tender and flavorful.
Save This Recipe For Later
I'll email it to you, so you can come back to it later!
What Temperature to Cook Fajitas in the Oven
The ideal temperature for cooking fajitas in the oven is 400°F.
This allows the vegetables to 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
- Add jalapeños or extra cayenne for more heat
- Serve in lettuce wraps for a low-carb option
- Add smoked paprika for a deeper flavor
- For extra flavor, let the steak marinate for 20–30 minutes before baking
Oven vs. Skillet vs. Grill Fajitas
- Oven Method (this recipe): easiest, hands-off, great for families
- Skillet Method: quick and great for smaller portions
- On the Grill: adds the most flavor and char
You can also try my grilled steak fajitas for a smoky, outdoor version.
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 planning a gathering, check out my fajita side dishes for easy ideas.
Storage and Reheating
Store leftovers 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.
Leftovers are perfect for making fajita wraps the next day!
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 Recipes You'll Love
Recipe
Fajitas in the Oven (Easy Sheet Pan Steak Fajitas)
Send me this recipe!
I'll email it to you, so you can come back to it later!
Ingredients
- 1½ pounds sirloin steak thinly sliced (flank steak also works)
- 2-3 bell peppers any color, sliced
- 1 large yellow or white onion sliced
- 2 Tablespoons olive oil
- 1 lime, juiced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For serving
- 1 avocado, sour cream, cheese, tortillas
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper or a baking mat.
- Slice the steak and vegetables. Slice the 1½ pounds sirloin steak thinly against the grain. Slice the 2-3 bell peppers and 1 large yellow or white onion.
- Make the marinade. In a large bowl, combine 2 Tablespoons olive oil, 1 lime, juiced, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon black pepper.
- Toss everything together. Add the sliced steak, peppers, and onion to the bowl and toss until evenly coated. If time allows, let marinate for 20–30 minutes for extra flavor.
- Spread onto sheet pan. Arrange the mixture in a single layer, making sure not to overcrowd the pan.
- Bake for 15–20 minutes, or until the steak reaches your desired doneness and the vegetables are tender and slightly caramelized.
- Serve immediately with tortillas and your favorite toppings.
Notes
- Slice steak against the grain for the most tender bites
- Sirloin is a great, budget-friendly option, but flank or skirt steak also work
- Don’t overcrowd the pan. Use two pans if needed
- For extra flavor, marinate up to 30 minutes before baking
- Leftovers are perfect for fajita wraps the next day
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😋