If you are craving a vibrant, flavorful meal that comes together quickly and delivers that perfect balance of savory, smoky, and fresh, this Sheet Pan Steak Fajitas Recipe is going to be your new best friend. Imagine tender, juicy flank steak paired with sweet, colorful bell peppers and onions all roasted together on a single pan, making cleanup a breeze and dinner a total joy to prepare. This dish is a beautiful celebration of classic Tex-Mex flavors, easy enough for a weeknight but impressive enough to serve when friends are over. Plus, the aromatics and spices will fill your kitchen with such an inviting scent, you’ll be counting down the minutes until you can dive in.
Ingredients You’ll Need
The magic of this Sheet Pan Steak Fajitas Recipe lies in its simplicity and quality ingredients. Each item plays a vital role in layering flavor, texture, and color, transforming a few staples into something truly spectacular.
- 1.5 pounds flank steak: The star of the show, flank steak is lean, flavorful, and perfect for slicing thin against the grain for tender bites.
- 3 bell peppers (red, yellow, and green): These add vibrant colors and a sweet crunch that complements the savory meat.
- 1 large red onion: Offers a slight sweetness and caramelizes beautifully in the oven alongside the peppers.
- 3 garlic cloves: Thinly sliced for a subtle aromatic punch without overpowering the dish.
- 1 tablespoon olive oil: Helps everything roast evenly while adding a touch of richness.
- 2 teaspoons chili powder: Adds that essential smoky, mildly spicy fajita flavor.
- 1 teaspoon smoked paprika: Deepens the smoky notes and enhances the meat’s color.
- 1 teaspoon oregano: Introduces a delicate herbal earthiness to balance the spices.
- 1 teaspoon cumin: The heart of Tex-Mex seasoning, giving warmth and depth.
- ½ teaspoon onion powder: Boosts the onion flavor subtly without overpowering.
- 1 teaspoon garlic powder: Complements the fresh garlic with a toasted note.
- 2 teaspoons salt: Essential for enhancing all the other flavors.
- 1 teaspoon packed brown sugar: Balances the savory spices with a hint of sweetness.
- 8 6-inch flour tortillas: Perfect for wrapping up the fajita goodness.
- 1 lime: Freshly squeezed juice adds brightness and acidity at the end.
- Salsa: A spoonful brings vibrant, tangy contrast.
- Avocado: Creamy slices or guacamole mellow out the spices.
- Fresh cilantro: Adds a pop of herbaceous freshness to finish off the dish.
How to Make Sheet Pan Steak Fajitas Recipe
Step 1: Prepare Your Oven and Ingredients
Begin by lining two sheet pans with foil to make cleanup easy; this little trick saves so much time later. Place your oven racks in the upper and lower third positions and preheat to 475 degrees Fahrenheit. While the oven warms, wrap your tortillas in foil to heat alongside the fajitas later. Next, get your spice blend ready by combining chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar in a bowl.
Step 2: Slice and Season
Slice the bell peppers into half-inch-wide strips and cut the red onion into thick half-inch rounds for the best roasting texture. Toss them with olive oil and a pinch of salt on one of the sheet pans. For the steak, cut the flank into three even pieces so it cooks uniformly. Pat the pieces dry with paper towels — moisture is the enemy of a good sear — then sprinkle your homemade fajita seasoning generously on both sides of the meat. Arrange the steak on the second sheet pan.
Step 3: Roast the Vegetables First
Place the sheet pan with the peppers and onions on the upper rack to roast for about 10 minutes. This initial roasting softens them and develops some caramelized edges that make a huge difference in flavor and texture.
Step 4: Add the Steak and Continue Roasting
After 10 minutes, remove the vegetable pan and toss everything with a spatula for even cooking. Move the veggies down to the lower rack and slide the steak pan onto the top rack. Roast both pans for an additional 8 to 10 minutes, checking that the steak reaches an internal temperature of about 135 degrees Fahrenheit for medium-rare to medium.
Step 5: Rest and Warm Tortillas
Once out of the oven, transfer the steak to a cutting board and let it rest for five minutes so the juices redistribute and stay locked in. Meanwhile, turn off the oven and place your foil-wrapped tortillas inside to gently warm up without drying out.
Step 6: Slice, Toss, and Serve
Slice the rested steak thinly against the grain for the most tender bites. Toss the steak slices back together with the roasted peppers and onions to combine all the flavors. Serve immediately with warm tortillas, freshly squeezed lime juice, creamy avocado or guacamole, fresh salsa, and a sprinkle of chopped cilantro for that perfect finishing touch.
How to Serve Sheet Pan Steak Fajitas Recipe
Garnishes
Layering the perfect garnishes makes this Sheet Pan Steak Fajitas Recipe even more irresistible. Besides the classic chopped cilantro and lime wedges, try adding diced avocado for creaminess and a dollop of salsa for brightness. If you want a bit of heat, sliced jalapeños or a drizzle of hot sauce will kick things up delightfully. Sour cream or a crumbled cheese like queso fresco also complement the smoky steak beautifully.
Side Dishes
While this recipe shines on its own, pairing it with some complementary sides elevates the meal. Mexican rice or cilantro lime rice make a filling and flavorful base. Black beans or refried beans add extra protein and earthiness. A fresh corn salad or a simple green salad with a tangy vinaigrette balances all the bold flavors and textures on the plate. Choose any combination for a satisfying feast.
Creative Ways to Present
This Sheet Pan Steak Fajitas Recipe is wonderfully versatile when it comes to presentation. Serve it family-style straight from the pan alongside bowls of toppings and warm tortillas for a festive, interactive meal. For a quick handheld option, wrap the fajita filling tightly in tortillas and grill them briefly for crispy edges and melted cheese. You can also turn it into a fajita bowl by layering the steak and veggies over rice or greens, perfect for a low-carb twist.
Make Ahead and Storage
Storing Leftovers
After enjoying your fajitas, simply transfer any leftovers to an airtight container and refrigerate for up to 3 to 4 days. The steak and vegetables hold their flavor beautifully and reheat quickly without drying out, making this a perfect make-ahead lunch or dinner option.
Freezing
If you’d like to keep your fajita mix longer, freeze the cooked steak and vegetables in a freezer-safe container or bag for up to 2 months. Freeze the tortillas separately wrapped in foil or plastic wrap. Thaw in the refrigerator overnight before reheating to maintain the best texture.
Reheating
For reheating, gently warm the steak and veggies in a skillet over medium heat, covered, to retain moisture. Alternatively, use a microwave and cover loosely to prevent drying out. Warm tortillas in a 350-degree oven for 5-7 minutes wrapped in foil or on the stovetop in a dry pan just until pliable and soft.
FAQs
Can I use a different cut of steak for this Sheet Pan Steak Fajitas Recipe?
Absolutely! While flank steak is ideal due to its texture and flavor, skirt steak or sirloin can be great alternatives. Just be mindful of cooking times as thinner cuts may cook faster.
How spicy is this recipe?
This Sheet Pan Steak Fajitas Recipe has a mild to medium spice level from the chili powder and smoked paprika. You can easily adjust the heat by adding cayenne pepper or using a spicy salsa as a topping.
Can I make this recipe gluten-free?
Yes! Simply swap out the flour tortillas for corn tortillas or your favorite gluten-free variety, and be sure to check that your salsa and seasoning are gluten-free.
What’s the best way to slice the steak?
Slice the steak thinly against the grain. This technique breaks down the muscle fibers, making each bite tender and easy to chew, which is key for enjoying flank steak.
Can I prepare this recipe without an oven?
You can adapt the recipe to the stovetop by cooking the seasoned steak and vegetables separately in a hot skillet or grill pan. It won’t have quite the same roasted flavor, but it will still be delicious!
Final Thoughts
This Sheet Pan Steak Fajitas Recipe is a vibrant, flavorful, and easy-to-make dinner that will soon become a staple in your meal rotation. The simplicity of cooking everything on one pan combined with the rich layers of seasoning and fresh toppings creates a dish that feels both festive and comforting. I can’t wait for you to try it and enjoy every juicy, colorful, zesty bite as much as I do!
Print
Sheet Pan Steak Fajitas Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Tex-Mex
Description
Sheet Pan Steak Fajitas deliver a vibrant and flavorful Tex-Mex meal made easy by roasting bell peppers, onions, and marinated flank steak together on a single pan. This quick, hands-off cooking method results in tender, juicy steak paired with sweet and smoky veggies, perfect for wrapping in warm tortillas topped with fresh salsa, avocado, lime, and cilantro.
Ingredients
Meat and Seasoning
- 1.5 pounds flank steak
- 2 teaspoon chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp cumin
- ½ tsp onion powder
- 1 tsp garlic powder
- 2 tsp salt
- 1 teaspoon packed brown sugar
Vegetables and Oil
- 3 bell peppers (red, yellow, and green), stemmed, seeded, and cut into ½-inch-wide strips
- 1 large red onion, cut into ½-inch-thick rounds
- 3 garlic cloves, sliced thin
- 1 Tablespoon olive oil
Additional Ingredients
- 8 6-inch flour tortillas
- 1 lime
- Salsa (to taste)
- Avocado (to serve)
- Fresh cilantro (to garnish)
Instructions
- Prepare Oven and Pans: Line two sheet pans with foil if preferred for easier cleanup. Arrange the oven racks so one is in the upper third and the other in the lower third of your oven. Preheat the oven to 475°F. Wrap the tortillas in foil and set aside.
- Make Fajita Seasoning and Arrange Vegetables: Combine chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar in a bowl. Slice the onion and bell peppers as directed and toss them with olive oil and a pinch of salt on one of the sheet pans.
- Prep Steak: Cut flank steak into three pieces for even cooking. Pat dry with paper towels. Sprinkle the fajita seasoning evenly over both sides of the steak pieces. Arrange the seasoned steak on the second sheet pan.
- Roast Vegetables and Steak: Place the sheet pan with vegetables on the upper rack and bake for about 10 minutes. Remove and toss the vegetables to redistribute them evenly, then move the vegetable pan to the lower rack. Place the steak pan on the upper rack and roast both together for 8-10 minutes, or until the steak’s internal temperature reaches approximately 135°F for medium-rare.
- Rest Steak and Warm Tortillas: Remove both pans from the oven. Transfer the steak to a cutting board and let it rest for 5 minutes. Meanwhile, turn off the oven and place the foil-wrapped tortillas inside to warm.
- Slice and Serve: Slice the rested flank steak thinly against the grain. Toss the sliced steak with the roasted peppers and onions. Serve the fajita mixture with warm tortillas, salsa, avocado slices, fresh lime wedges, and cilantro garnish.
Notes
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- For spicier fajitas, add a pinch of cayenne or a sliced jalapeño pepper to the vegetables before roasting.
- Flank steak can be substituted with skirt steak or sirloin for a similar texture.
- If preferred, corn tortillas can be used instead of flour tortillas for a gluten-free option.
- Resting the steak is critical to maintain juiciness and tenderness before slicing.
