Sheet Pan Fajitas | Steak Fajita Recipe

Sheet pan fajitas are an awesome way to get dinner on the table with very few dishes and not a lot of hands-on time which makes this steak fajita recipe perfect for busy weeknights! You just need one sheet pan so dishes are minimal too!

Sheet Pan Fajitas

Sheet pan dinners are my favorite secret for getting a flavorful dinner on the table in 30 minutes without a lot of dishes! I’m betting you’ve caught on to this secret dinner hack too because my sheet pan dinners easy sausage and veggies recipe is a crowd favorite around here. Hint: go grab that recipe too while you’re here!

You can have this tasty meal on the table in 30 minutes if needed, or you can marinate the steak ahead of time with some olive oil and the dried spices listed below for extra flavor. It’s up to you! If you meal plan like I do then go ahead and marinate the fajitas ahead of time. If you’re flying by the seat of your pants then just go right ahead and make this recipe now. It will be fantastic either way.

How To Make Steak Fajitas

For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while roasting. If all you have is a half sheet pan then go ahead and use it but feel free to cut down on the number of peppers so they can fit in a single layer.

Steak Fajitas Ingredients:

1½ lb. flank steak, sliced into thin strips
2 T. extra virgin olive oil
1 T. ground cumin
2 t. chili powder
½ t. cayenne pepper
1 t. red pepper flakes
Sea salt and black pepper, to taste
1 lb. bag mini sweet peppers, cut in half lengthwise and seeded
1 large red onion, thinly sliced
½ c. fresh cilantro leaves, roughly chopped
1 large lime, sliced

Optional For Serving:

1 large avocado, diced
Corn tortillas or large lettuce leaves
salsa or pico de gallo
Rice

Sheet Pan Fajitas Directions:

1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
2. In a large mixing bowl, combine sliced flank steak, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated.
3. Spread the steak mixture, peppers and onions 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.
4. 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. Enjoy!

Are steak fajitas healthy?

These sheet pan steak fajitas are healthy! We recommend using grass-fed flank steak for optimal health. We also use organic ingredients as much as possible.

How do you make steak fajitas tender?

We recommend taking the time to marinate your steak fajitas before cooking them in order to get the most tender results.

How do you cut steak fajitas?

When slicing the flank steak for your fajitas you want to slice against the grain. This means that each slice will have the striations running up and down and not horizontally. You want the striations to be short, not long.

How to fix steak fajitas

We love serving them on corn or flour tortillas, topped with salsa, guacamole, cheese, Mexcian rice and jalapenos. For a low carb option, use a large lettuce leaf as your tortilla substitute.

How to reheat steak fajitas

Store leftover steak fajitas in the fridge. To reheat we recommend heating a frying pan on the stove over med-high heat. Add a little bit of olive oil or avocado oil to the pan and add the leftover fajitas mixture to the pan. Cook for a few minutes just until warmed through.

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Sheet Pan Fajitas | Steak Fajita Recipe

Sarah

This sheet pan dinner is ready in under 30 minutes and uses just one dish! Perfect for busy weeknights and it is a healthy sheet pan dinner too! Plus, leftovers are GREAT!

4.67 from 3 votes

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Prep Time 10 mins

Total Time 25 mins

Course Dinner

Cuisine American, Mexican

Servings 6

Ingredients

  

• 1½ lb. flank steak sliced into thin strips

• 2 tbsp extra virgin olive oil

• 1 tbsp ground cumin
• 2 tsp chili powder
• 1/2 tsp cayenne pepper
• 1 tsp red pepper flakes
• Sea salt and black pepper to taste

• 1 lb bag mini sweet peppers cut in half lengthwise and seeded
• 1 large red onion thinly sliced
• ½ cup fresh cilantro leaves roughly chopped
• 1 large lime sliced

Optional:

• 1 large avocado diced
• Corn tortillas or large lettuce leaves

Instructions

 

• 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, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated. *If time allows, let this marinate in the fridge for 4 hours or overnight.
• Spread the steak mixture onto the prepared baking sheet along with sliced peppers and onions 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. Enjoy!

Notes

For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while roasting.

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