The best sheet pan steak fajitas! All you need are a few simple ingredients to whip up a hearty dinner that is sure to become a family favorite.
Why You’ll Love These Sheet Pan Fajitas
Sheet pan and one skillet meals are a reader favorite around here and for good reason. When it comes to easy dinner options it does not get much better than a meal that comes together entirely on one sheet pan or in one skillet.
These healthy and easy sheet pan steak fajitas are absolutely delicious, packed with flavor, and come together quick in the oven on one sheet pan. All you’ll need to do is add your favorite toppings and a side of cilantro lime rice for the perfect weeknight meal.
Ingredients for One Pan Steak Fajitas
Flank Steak: quick cooking flank steak is perfect for these sheet pan fajitas! you can buy and cut it yourself or buy it pre-sliced and ready to use.
Bell Peppers & Onions: The classic fajita veggie combo. Use any color bell peppers you have or prefer!
Oil: Any liquid oil will work here. A few great options are avocado oil, olive oil, or melted coconut oil. Just use whatever you have on hand.
Lime Juice and Zest: Adds brightness and a great citrus flavor to the steak and veggies.
Dried Herbs and Spices: This recipe uses a combination of different dried herbs and spices to achieve the best flavor.
How To Make Sheet Pan Steak Fajitas
Step One: Make the marinade by combining the spices, oil, lime juice, and lime zest in a small mixing bowl.
Step Two: Next, pour half the fajita marinade on the veggies and toss until the vegetables are well coated in the marinade. Pour the veggies out onto a large sheet pan that has been lined with parchment paper in a single layer. Bake for 15 to 20 minutes at 425 degrees until the veggies are tender yet still crisp.
Step Three: While the veggies are in the oven, pour the other half of the marinade on the steak and stir until well coated. Let the steak marinate while the veggies are cooking.
Step Four: Once the veggies are finished cooking remove the sheet pan from the oven and preheat the broiler on high.
Step Five: Split the veggies in half on the sheet pan and push them to the sides of the pan so that there is an empty space in the middle.
Step Six: Place the marinated steak in the empty space in the center of the sheet pan and spread in an even layer so the steak does not overlap. Return the sheet pan to the oven and place on the top rack. Broil the steak for 3-5 minutes until it’s your desired doneness and then remove. Flip it half way through so that both sides of the steak brown.
Tips and Tricks for the Perfect Fajitas
- Cut the steak into the same sized pieces. Cutting the steak at a consistent thickness will ensure that everything cooks evenly.
- Do not slice the peppers and onions too thin. You want them to hold up in the oven and still be slightly crisp after cooking.
- Finish the steak fajitas with a squeeze of lime juice and fresh cilantro after they come out of the oven for even more flavor.
Frequently Asked Questions
Do I need to line the sheet pan?
Nope! The oil in the marinade will ensure that the steak and vegetables do not stick. Of course, if you want to make cleaning up even easier, you can line your sheet pan with parchment paper.
How do I control the spice level?
This recipe calls for an optional addition of cayenne pepper or red pepper flakes. Both of these will add a little kick to the fajitas. If you do not like spice, feel free to leave out the cayenne pepper or red pepper flakes. If you like more spice, do not hesitate to add a little more depending on your tolerance level.
Can I add extra veggies?
Yes! Bell peppers and onions are the traditional fajita veggies. If you would like to, you can also add in other quick cooking vegetables like zucchini, yellow squash, or mushrooms.
Not only are these steak fajitas easy, they are incredibly versatile when it comes to serving which I love! Serve them with your favorite tortillas or in lettuce cups with all the toppings!
Here are a few great topping options:
- Fresh tomatoes
- Shredded romaine lettuce
- Sour cream
- Lime wedges
- Avocado slices
- Chopped cilantro
- Shredded cheddar cheese
If you do not want to go the traditional route, you can also turn the fajitas into fajita bowls. To serve them this way, place the fajitas over your favorite mixed greens and cilantro lime rice, and then pile on all of the toppings.
Meal Prepping and Storing
If you want to prep this recipe in advance there are a few great options that you can choose from that will help to make your life a little easier.
- Option One: Make the marinade in advance. Prep your marinade in advance and then store in an airtight container in the fridge until you are ready to use it.
- Option Two: Marinade the steak and veggies overnight. Slice, prep, and marinade the steak and veggies the night before so you can just pour everything onto the sheet pan the next day.
- Option Three: Make the steak fajitas in advance. If you just want to reheat and eat during the week, feel free to make the steak fajitas in advance and store them in an airtight container in the fridge for up to four days.
What Is The Best Way To Reheat?
I have found that the best way to reheat these steak fajitas is in a skillet. Just a few minutes in a hot skillet will ensure that both the steak and veggies are evenly heated through. Of course, you can always reheat your fajitas in the microwave. Just be careful not to leave them in there for too long.
More Recipes You Will Love
Sheet Pan Chicken Fajitas
Sheet Pan Shrimp Fajitas
Delicious Mexican Street Corn Salad
Salmon Burrito Bowls
Roasted Chipotle Cauliflower Tacos
Salsa Verde Chicken Soup
Chicken Enchilada Skillet
Salmon with Avocado Salsa
Slow Cooker Chipotle Beef Burrito Bowls
I hope you give these Sheet Pan Steak Fajitas a try! This makes a quick and easy breakfast or snack that everyone will love!
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
For the Fajitas:
- 1 pound thinly sliced (around 1/4 – 1/2 inch) flank steak, sliced across the grain
- 3 bell peppers (orange, green, and yellow), thinly sliced
- 1 small red onion, thinly sliced
- 1/3 cup olive oil
- 1/4 cup fresh lime juice
- 1 teaspoon lime zest
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1 teaspoon chipotle powder
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes or cayenne pepper (optional)
- flour tortillas
- Preheat your oven to 425 degrees.
- Make the marinade by combining the spices, oil, lime juice, and lime zest in a small mixing bowl.
- Next, pour half the fajita marinade on the veggies and toss until the vegetables are well coated in the marinade. Pour the veggies out onto a large sheet pan that has been lined with parchment paper in a single layer. Bake for 15 to 20 minutes at 425 degrees until the veggies are tender yet still crisp.
- While the veggies are in the oven, pour the other half of the marinade on the steak and stir until well coated. Let the steak marinate while the veggies are cooking.
- Once the veggies are finished cooking remove the sheet pan from the oven and preheat the broiler on high.
- Split the veggies in half on the sheet pan and push them to the sides of the pan so that there is an empty space in the middle.
- Place the marinated steak in the empty space in the center of the sheet pan and spread in an even layer so the steak does not overlap. Return the sheet pan to the oven and place on the top rack. Broil the steak for 3-5 minutes until it’s your desired doneness and then remove. Flip it half way through so that both sides of the steak brown.
- Serve the fajitas with tortillas and all your favorite toppings!
Keywords: sheet pan steak fajitas, steak fajitas, sheet pan fajitas, one pan steak fajitas
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA
Leave a comment
So so so good! And so easy! It took a little longer for the steak to cook because I definitely overcrowded the pan (oops!). This is a new family favorite!
These were really simple to make and very tasty! I will do this again
My sister sent me this recipe shortly after it was published. Little did I know it would quickly become a weekly go-to recipe for my little family. I believe I’ve made it five times, each time with rave reviews. My sons, ages six and three, love eating theirs as steak bowls or as soft tacos. My husband loves the rich flavor and the quick protein boost! I love how easy it is to make and how juicy the steak is — OUT OF THE OVEN. High fives emojis to you! My six-year-old son declared he loves steak tacos more than ground beef. Sold! This will be in our weekly rotation for years and years to come. Thank you, thank you!
Great recipe! We were impressed by just how much flavor came through to both the veggies and the meat from the marinade. We had to use a second sheet pan to cook the meat though; it wasn’t possible to fit all the meat in a single layer without overlapping in the center of all the veggies and we had a pretty big sheet pan. No big deal though and definitely worth it!
So glad y’all loved the recipe, Diana!
By the way, we piled our leftovers onto buns, topped them with mozzarella and broiled them for a few minutes to melt the cheese and wow, it was a delicious way to repurpose the leftovers!
well that sounds delicious!
Huge hit everytime I make these! They’re an easy meal prep option which is nice too!