If you are craving a meal that bursts with smoky, spicy, and vibrant flavors and promises minimal cleanup, you have to try this Sheet Pan Steak Fajitas Recipe. This one-pan wonder combines tender, perfectly seasoned flank steak with colorful bell peppers and onions, all roasted to caramelized perfection in the oven. The beauty of this recipe lies in its simplicity and harmonious flavors that deliver a restaurant-quality fajita experience straight from your oven to your dinner table. Whether you’re cooking for family or friends, this dish dazzles with every bite and makes weeknight dinners exciting and effortless.
Ingredients You’ll Need
Every ingredient in this Sheet Pan Steak Fajitas Recipe plays a crucial role in building layers of flavor, texture, and color that make fajitas so irresistible. From the aromatic spices that envelop the steak to the crisp-tender bell peppers that add vibrancy, everything here is straightforward but essential.
- Flank steak, 1.5 pounds: This lean cut becomes tender and flavorful when cooked properly and sliced against the grain.
- Bell peppers (red, yellow, and green), 3 total: Their sweetness and crunch bring brilliant color and balance the spice.
- Large red onion, 1: Adds a subtle sweetness and depth when roasted alongside the peppers.
- Garlic cloves, 3 thin slices: Gives a fragrant boost that melds perfectly with the spices.
- Olive oil, 1 tablespoon: Essential for roasting vegetables and steak evenly.
- Chili powder, 2 teaspoons: Adds warmth and smoky depth familiar to classic fajitas.
- Smoked paprika, 1 teaspoon: Intensifies the smoky flavor without needing a grill.
- Oregano, 1 teaspoon: Lends a subtle earthiness that complements the meat and veggies.
- Cumin, 1 teaspoon: Brings a nutty, slightly spicy tone fundamental to Tex-Mex dishes.
- Onion powder, ½ teaspoon: Enhances the onion flavor without overpowering.
- Garlic powder, 1 teaspoon: Deepens the overall garlicky notes.
- Salt, 2 teaspoons: Balances and enhances every flavor.
- Brown sugar, 1 teaspoon packed: Adds a touch of sweetness that cuts through the spices brilliantly.
- Flour tortillas, eight 6-inch pieces: The perfect soft wrap to hold all the delicious fillings.
- Lime, 1: For bright, zesty finishing touches.
- Salsa: Brings fresh, tangy flavor to each bite.
- Avocado: Creamy coolness to balance the spices.
- Fresh cilantro: A burst of herbal freshness that elevates the dish.
How to Make Sheet Pan Steak Fajitas Recipe
Step 1: Prepare Your Oven and Ingredients
Preheat your oven to a hot 475 degrees Fahrenheit. While the oven warms up, line two sheet pans with foil—this step makes clean-up a breeze. Arrange the oven racks so one is in the upper third and one is in the lower third. You’ll be cooking vegetables and steak simultaneously but on different racks to achieve perfect textures.
Step 2: Toss Your Veggies
Slice your bell peppers into half-inch-wide strips, and cut your large red onion into thick half-inch rounds. Toss them with a tablespoon of olive oil and a sprinkle of salt on a sheet pan, spreading everything evenly. The high heat will help them caramelize beautifully, bringing out their natural sweetness and adding depth to your fajitas.
Step 3: Season Your Flank Steak
Cut the flank steak into three pieces for better and more even cooking. Pat each piece dry to ensure a good sear and then generously coat both sides with your homemade fajita seasoning—a blend of chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar. This spice mix builds the signature fajita flavor and helps create a mouthwatering crust during roasting.
Step 4: Roast Vegetables and Steak
Place the sheet pan with your peppers and onions on the upper rack of the oven and roast for about 10 minutes. Then, give the veggies a good toss to spread them out and ensure even cooking. Swap positions: move the veggie pan to the lower rack and put your seasoned steak on the upper rack. Roast the steak for 8-10 minutes until it reaches about 135 degrees Fahrenheit internally—perfect medium-rare for maximum juiciness. Use a meat thermometer for best results.
Step 5: Rest and Warm Tortillas
Once done, remove both pans from the oven. Transfer the steak to a cutting board and let it rest for 5 minutes; this lets the juices redistribute, keeping the meat tender. While the steak rests, turn off the oven and place your foil-wrapped tortillas inside to gently warm up. Warm tortillas are essential for folding around the fajita filling without cracking.
Step 6: Assemble the Fajitas
Slice your rested steak thinly across the grain to maximize tenderness. Toss the steak slices with the roasted peppers and onions to mingle the flavors. Now, your Sheet Pan Steak Fajitas Recipe is ready to shine, waiting for you to pile onto those warm tortillas with your favorite garnishes.
How to Serve Sheet Pan Steak Fajitas Recipe
Garnishes
Your fajitas come alive with the right finishing touches. Fresh cilantro sprigs add a bright herbal note, while a squeeze of lime juice gives a lively pop of acidity that balances the smoky richness. Creamy avocado slices or a scoop of guacamole add a luscious contrast, and salsa brings zest and a hint of spice. Don’t skimp on these garnishes—they transform your fajitas from great to unforgettable.
Side Dishes
Keep your side dishes light and complementary. Simple Mexican rice, black beans, or a crisp green salad with a lime vinaigrette all pair beautifully with the flavors of the fajitas. For a fun twist, serve alongside some tortilla chips or roasted street corn (elote) for a festive, restaurant-style experience at home.
Creative Ways to Present
For an exciting approach to serving the Sheet Pan Steak Fajitas Recipe, try creating a fajita bar where everyone gets to customize their own wraps with the toppings they love. For a low-carb option, serve the steak and veggies over a bed of cauliflower rice or mixed greens. You could even stuff the filling into baked sweet potatoes for a hearty, colorful twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled, place your fajita steak and vegetable mixture into an airtight container and store it in the refrigerator. Use within 3-4 days for the best taste and texture. Separately wrap tortillas in foil to keep them fresh and ready to warm up quickly when you want to serve again.
Freezing
You can freeze the cooked fajita filling if you want to save it for longer. Portion the steak and veggies into freezer-safe bags or containers, squeezing out excess air to prevent freezer burn. They’ll keep comfortably for up to 2 months. Just thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm the fajita mixture gently in a skillet over medium heat until hot, stirring occasionally to reheat evenly. Alternatively, microwave in short bursts, stirring in between. Always warm your tortillas separately wrapped in foil or covered with a damp paper towel for the best softness and flexibility.
FAQs
Can I use a different cut of steak for this Sheet Pan Steak Fajitas Recipe?
Absolutely! Flank steak is ideal for its flavor and texture, but skirt steak or hanger steak work equally well. Just be mindful of cook times since thinner cuts can cook faster.
How spicy is this recipe? Can I adjust the heat level?
The recipe offers a mild to medium spice level thanks to chili powder and smoked paprika. You can easily adjust the heat by adding cayenne pepper for extra kick or reducing the chili powder if you prefer milder flavors.
Is it necessary to preheat the tortillas in the oven?
Warming tortillas makes them more pliable and brings out their flavor. While you can heat them on a skillet or microwave, the oven method used here keeps them warm without drying out.
Can I make this recipe gluten-free?
Yes! Simply swap the flour tortillas for your favorite gluten-free ones or serve the fajitas over rice or in lettuce wraps instead.
What sides pair best with this Sheet Pan Steak Fajitas Recipe?
Mexican rice, black beans, corn salad, or even a fresh green salad with citrus dressing all complement these fajitas wonderfully. Choose sides that add texture and freshness to the meal.
Final Thoughts
This Sheet Pan Steak Fajitas Recipe is a sure-fire way to bring bold flavors, vibrant colors, and easy weeknight magic to your dinner table. I love how it cuts down cooking and cleanup time while delivering a mouthwatering meal everyone raves about. Next time you want delicious Tex-Mex without the fuss, give this recipe a try—you’ll be making it again and again!
Print
Sheet Pan Steak Fajitas Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Description
This Sheet Pan Steak Fajitas recipe offers a quick and flavorful way to enjoy classic fajitas with tender flank steak, colorful bell peppers, and onions all cooked together on sheet pans in the oven. Ready in under 30 minutes, it’s a perfect meal for busy weeknights that requires minimal cleanup and maximizes vibrant Tex-Mex flavors.
Ingredients
Meat and Vegetables
- 1.5 pounds flank steak
- 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
Seasonings and Oil
- 1 Tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon packed brown sugar
To Serve
- 8 6-inch flour tortillas
- 1 lime
- Salsa (quantity as desired)
- Avocado (for guacamole or sliced)
- Fresh cilantro (for garnish)
Instructions
- Prepare Oven and Pans: Line two sheet pans with foil for easy cleanup, and preheat the oven to 475°F. Position one oven rack in the upper third and another in the lower third of the oven. Wrap the tortillas in foil and set aside to warm later.
- Mix Seasoning and Prep Vegetables: Combine chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar in a bowl to create the fajita seasoning. Slice onions and bell peppers, then toss them with olive oil and a pinch of salt on one of the sheet pans.
- Season and Arrange Steak: Cut the flank steak into three pieces for even cooking and pat dry with paper towels. Sprinkle the fajita seasoning all over both sides of the steak pieces and place them on the second sheet pan.
- Initial Baking of Vegetables: Place the sheet pan with the bell peppers and onion on the upper rack of the oven and bake for about 10 minutes until they start to soften.
- Swap Racks and Add Steak: Remove the vegetable pan, toss the peppers and onions to ensure even cooking, then move this pan to the lower rack. Place the sheet pan with the seasoned flank steak on the upper rack and bake for another 8-10 minutes, or until the steak reaches an internal temperature of 135°F for medium-rare.
- Rest Meat and Warm Tortillas: Remove both pans from the oven. Transfer the steak to a cutting board and allow it to rest for 5 minutes. Turn off the oven and place the foil-wrapped tortillas inside to warm.
- Slice and Assemble: Slice the rested steak thinly against the grain, then toss the steak slices with the roasted bell peppers and onions. Serve immediately with warm tortillas, salsa, avocado or guacamole, lime wedges, and fresh cilantro for garnish.
Notes
- Use a meat thermometer to accurately gauge steak doneness for best results.
- Feel free to substitute bell peppers with other varieties or add jalapeños for added heat.
- Leftover fajita mixture is excellent for meal prep and can be refrigerated for up to 3 days.
- For gluten-free adaptation, substitute flour tortillas with corn tortillas.
- Resting the steak after baking allows juices to redistribute, keeping the meat tender and flavorful.
