Want sizzling, flavorful Sheet Pan Steak Fajitas without the fuss? Who doesn’t?! These easy oven-roasted fajitas are a weeknight game-changer. Less mess than traditional skillet fajitas, but all the flavor—and they’re ready in under 30 minutes. Ready to ditch the takeout menus?
Top Reasons To Make It
These Sheet Pan Steak Fajitas are a winner for so many reasons:
- Super Easy Cleanup: Just one pan! Hallelujah!
- Quick Dinner: Ready in about 30 minutes.
- Healthy & Customizable: Load ‘em up with your favorite veggies.
- Kid-Friendly: Even picky eaters love these.
Ingredients
Here’s what you’ll need. (The exact amounts are below in the recipe card!)
- Strip Steak or Skirt Steak: Gives us that classic fajita taste.
- Bell Peppers (various colors): Adds sweetness and a vibrant pop of color.
- Onion: Because fajitas aren’t complete without them.
- Olive Oil: Helps everything roast beautifully.
- Fajita Seasoning: Easy shortcut to big flavor.
- Lime Juice: For that signature fajita zing.
- Cilantro (optional): Fresh, herby goodness!.
- Tortillas: For wrapping up all that yummy goodness.
- Your favorite toppings!
You’ll find the exact measurements below in the recipe card.
Instructions
- Preheat oven to 400°F (200°C). Get that oven nice and hot!
- Slice the steak, peppers, and onion into strips. About ½-inch thick works well.
- Toss everything with olive oil, fajita seasoning, and lime juice. Don’t be shy with the seasoning!
- Spread in a single layer on a large baking sheet.
- Roast for 20-25 minutes, or until the steak is cooked to your liking and the veggies are tender-crisp. I like my steak medium-rare.
- Sprinkle with fresh cilantro if you’re using it. So good.
- Serve immediately with warm tortillas and all your favorite toppings.
Variations & Substitutions
Here are a few ideas to make this recipe your own:
- For Chicken Fajitas: Use boneless, skinless chicken breasts or thighs, cut into strips. Adjust cooking time as needed—chicken usually takes a bit longer than steak.
- Veggie Power-Up: Add other veggies like zucchini, mushrooms, or even sweet potatoes.
- Spice It Up: Add a pinch of cayenne pepper to the fajita seasoning for extra heat. Honestly, if you hate heat, skip the cayenne.
Oven Temperatures
For standard ovens, 400°F (200°C) is perfect. But, if you have a convection oven, you might want to reduce the temperature by 25°F and keep an eye on things—convection ovens can cook faster.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months, though the veggies might get a little soft after thawing. Reheat in a skillet over medium heat, or in the microwave. Just be sure it’s heated through. Safety first!
Tips For Success
- Don’t overcrowd the pan! Give those veggies and steak some breathing room so they roast nicely.
- For extra-tender steak, marinate it in the fridge for at least 30 minutes before cooking, or up to overnight if you have the time. Tenderize it first too.
- Use a meat thermometer to ensure your steak is cooked to the perfect temp. Food safety, y’all!
- Get creative with your toppings! Everything from guacamole and salsa to shredded cheese and sour cream. The sky’s the limit.
- For a fun twist, serve with a side of Mexican rice and refried beans.
Frequently Asked Questions
Here are some common questions folks have about making the best sheet pan fajitas:
- How To Cook Steak Fajitas in the Oven? Just follow my simple recipe above! It truly is the easiest beef fajita recipe you’ll find.
- What’s the best cut of beef for Oven Roasted Fajitas? I prefer strip steak, but skirt steak is great too. Both make excellent sheet pan meals with beef! Looking for more beef fajita meat recipes? Check out my blog.
- Can I make One Pan Fajitas with chicken? Absolutely! See my variations section above.
So, there you have it! My easy Sheet Pan Steak Fajitas recipe. Perfect for busy weeknights, this easy dinner idea is a winner every time. Give it a try, and let me know what you think!
Print
Sheet Pan Steak Fajitas: Weeknight Winner
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Sheet Pan Steak Fajitas are juicy, colorful, and incredibly easy — everything roasts on one pan! Perfect for busy weeknights or build-your-own fajita nights with the family.
Ingredients
1 lb strip steak or skirt steak, thinly sliced
3 bell peppers (red, yellow, green), sliced
1 large onion, sliced
2 tablespoons olive oil
2 tablespoons fajita seasoning
2 tablespoons lime juice (freshly squeezed)
Fresh cilantro, chopped (optional)
Tortillas, warmed
Your favorite toppings: sour cream, guacamole, salsa, shredded cheese
Instructions
1. Preheat oven to 400°F (200°C).
2. Slice steak, bell peppers, and onion into ½-inch strips.
3. In a large bowl, toss everything with olive oil, fajita seasoning, and lime juice until well coated.
4. Spread evenly on a large baking sheet in a single layer.
5. Roast for 20–25 minutes, or until steak is cooked to your preference and veggies are tender-crisp.
6. Sprinkle with fresh chopped cilantro, if using.
7. Serve immediately with warm tortillas and your favorite toppings. So good!
Notes
Swap steak with chicken or shrimp for variation.
Add a pinch of cayenne if you like extra heat.
Great for meal prep: store cooked fajitas in the fridge up to 4 days.
Warm tortillas in foil during the last 5 minutes of baking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe with tortillas
- Calories: 420
- Sugar: 5g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 80mg
Keywords: sheet pan fajitas, steak fajitas recipe, oven roasted fajitas, easy fajita dinner, family dinner