These Sheet Pan Steak Fajitas have tons of Southwest flavor and are great for busy nights! Perfectly cooked meat and vegetables and on the table in 30 minutes.
If you prefer chicken fajitas over steak then you have to try these skillet chicken fajitas!
Fajitas recipes are no stranger to my blog and now I’m adding one more, Sheet Pan Steak Fajitas! I’ve really been enjoying using my sheet pan to make entire meals on lately. Last week I shared the recipe for Sheet Pan Pesto Salmon and Potatoes. It’s perfect for when you’re short on time and craving something a little more Italian in flavor. Today it’s all about Mexican/Southwest flavors!
Why I love them
Quick and easy – Fajitas are one of my top five favorite meals to both make and eat. They never take more than 30 minutes to make, whether you’re doing it on the stovetop in a skillet or on a sheet pan in the oven.
Easy clean up – The entire meal is made on one sheet pan, which means less cleanup for you! Make it extra easy and line the sheet pan with foil.
Great for meal prep – These steak fajitas are great to make on a Sunday and have on hand for meals during the week. They keep for 4-5 days in the refrigerator.
What Do I Need to Make Steak Fajitas?
- Skirt or flank steak – Skirt steak has more fat than flank steak, so it will have a richer flavor and be juicier. Both work well for fajitas as long as they aren’t overcooked
- Red and yellow bell pepper – Add a little sweetness to the fajitas
- Yellow or red onion – They get sweeter as they caramelize in the oven.
- Chili powder, cumin, oregano, garlic powder, onion powder, smoked paprika – The fajita seasoning blend.
- Lime – Fresh lime juice squeezed on top of the steak and veggies after cooking gives them a fresh pop of citrus flavor.
- Cilantro – A must use fresh herb in Mexican and southwest cooking in my opinion. However, if you’re someone who can’t stand it, omit it.
- Tortillas, salsa, avocado, cheese, etc. for serving
What Cut of Beef is Best for Fajitas?
You have lots of options when it comes to cuts of beef. For fajitas, my preference is to use either skirt, flank or hanger steak. Of these three cuts the flank is most expensive and gets extremely chewy if it’s overcooked.
If rare meat isn’t your thing, I would suggest not using flank steak. Skirt steak is typically what I buy for fajitas, mostly because of the cost difference.
How to Cut Steak for Fajitas
When you’re cutting the steak for these fajitas it’s important to use a sharp knife and cut it against the grain. If you’re unsure how to do this, read this article about cutting against the grain.
Make the fajita seasoning – Unlike some steak fajita recipes, these use a dry rub rather than a marinade. The rub is divided between the peppers and onions and the steak.
The spices used in this rub are bold and do a great job flavoring the meat and vegetables in a short amount of time. Combine them all together in a small bowl.
Slice the steak and veggies – Both the steak and veggies should be thinly sliced so that they cook quickly. See my tips above for how to cut steak for fajitas.
Broil – To make the fajitas you’ll be setting your oven to broil. This method ensures that the vegetables and meat not only cook quickly, but get those crisp, charred edges.
The peppers and onions get spread out on a rimmed sheet pan and tossed in olive oil and half of the fajita seasoning. They’ll go under the broiler to cook for 8-10 minutes.
You’ll then push them over to one side of the pan and spread the slices of steak out on the other. Toss it in the remaining fajita seasoning and olive oil. The more space you can leave between the pieces of steak, the more crispy edges you’ll get.
The steak cooks for 3-5 minutes depending on how thick the slices are and how well done you like it. When they come out of the oven squeeze fresh lime juice over everything.
I like to serve my fajitas with warm tortillas, plenty of cilantro, avocado slices, salsa and extra lime wedges. you could also add toppings such as cheese, sour cream, and pickled jalapeños.
More Fajita Recipes
- Skillet Shrimp Fajitas
- Veggie Fajita Stuffed Sweet Potatoes
- Grilled Chicken Fajita Skewers
- Chicken Fajita Bowls
- Chicken Fajita Burgers
Did you make these Sheet Pan Steak Fajitas? I’d love if you’d leave a recipe rating and review below.
- 1 1/2 pounds flank or skirt steak, sliced thin (against the grain)
- 4 teaspoons olive oil, divided
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 yellow or red onion, sliced thin
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons oregano, rubbed between the palms of your hands
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 lime
- Flour or corn tortillas, cilantro, avocado, lime wedges and any other toppings you like for serving.
- Preheat oven to broil and move the rack to the upper 1/3 of the oven. Drizzle the rimmed sheet pan with a little olive oil or line it with foil and drizzle with olive oil. In a small bowl combine all of the spices.
- Add the sliced peppers and onions to the pan and drizzle with 2 teaspoons of olive oil, half of the spice mix, salt and pepper. Toss together until coated, then spread them into a single even layer. Broil for 8-10 minutes or until almost tender.
- Remove the pan from the oven and push the peppers and onions off to one side. Add the sliced steak to the pan and sprinkle on the remaining spice mix, 2 teaspoons of olive oil, salt and pepper. Toss until coated. Spread into a single layer and broil for 3-5 minutes or until the steak is cooked to your preference.
- Remove from the oven and squeeze lime juice over everything. Serve with tortillas, avocado slices, cilantro or your favorite toppings.
Amount Per Serving: Calories: 365Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 90mgSodium: 123mgCarbohydrates: 25gFiber: 4gSugar: 2gProtein: 35g