Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas is a fun and easy dinner ready in less than an hour. Everything is cooked in the oven on one sheet pan. You can also swap steak for chicken or shrimp.

I love fajitas but I rarely ever make them at home. It always seems like a lot of work. But it’s really not. Especially if you cook this sheet pan version.

If you want to get a little fancier, you can prepare the steak ahead of time and let it marinate in the spices. But if you’re in a hurry, you can skip the marination and just do a quick toss of the spices onto the meat and vegetables. It’s still flavorful, but the spices just won’t penetrate the meat as much.

I love how colorful this came out. The steak is thinly sliced so that it cooks quickly along with the vegetables. We enjoy our steak medium to medium rare, but feel free to cook all the way through if you want.

The tortillas are added the last few minutes of cooking, just to warm them up. I actually ended up toasting them slightly over an open flame on the stove to add some color. The ones in the oven will warm up just fine but they won’t have the toasted/charred look to them.

This recipe is one I’ll definitely be making often. Next time, I might make it with chicken, steak and shrimp.

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Sheet Pan Steak Fajitas

Sheet pan steak fajitas is a healthy and fun dinner for the family ready in under an hour. Everything is cooked on one sheet pan for minimal clean-up.


  • 1 lb flank steak, sliced against the grain into 1/2 inch strips
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil
  • 1 tsp minced garlic
  • 1 onion, thinly sliced (no more than 1/4 inch thick)
  • 1 red bell pepper, thinly sliced (1/4 inch thick)
  • 1 yellow bell pepper, thinly sliced (1/4 inch thick)
  • 1 green bell pepper, thinly sliced (1/4 inch thick)
  • lime wedges and chopped fresh cilantro for topping onto fajitas
  • 8 flour or corn tortillas


  1. Preheat oven to 400°F. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper. Stir until evenly mixed.
  2. In a large bowl, add steak, onions and bell peppers. Drizzle with olive oil. Sprinkle with minced garlic. Mix everything until it is evenly coated in oil and garlic. Sprinkle seasoning mix over everything. Mix again until everything is evenly coated.
  3. Line a 2/3 size sheet pan with foil. This is a size up from the common half sheet pan used for baking cookies. If you do not have a 2/3 size sheet pan, you can use two half sheet pans. Lay all the vegetables and meat onto the lined sheet pan. Try your best to keep it to a single layer with no overlap.
  4. Cook for about 12-20 minutes or until steak reaches desired doneness and vegetables are cooked but still crisp. When there is about 5 minutes left before food is done, cover tortillas in aluminum foil and place on top of baking pan to warm up. I placed mine right in the corner of the pan. (Please note, the tortillas will warm up but won't have the toasted/charred look. I toasted mine on the flame of my gas stove to achieve the color.)
  5. Serve with lime wedges, fresh cilantro and any other toppings you desire.

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