Kirbie's Cravings

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 for an easy weeknight meal. You can also swap steak for chicken or shrimp.

overhead photo of Sheet Pan Steak Fajitas

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.

What I love about this way of making fajitas is that everything cooks together in the oven. This means you can make a big batch and you don’t have to hover over the stove cooking all of the ingredients in a skillet.


  • Flank steak sliced against the grain into strips
  • Homemade fajita seasoning: chili powder, cumin, garlic powder, paprika, salt, and pepper
  • Olive oil
  • Minced garlic cloves
  • Thinly sliced onion
  • Thinly sliced bell peppers – I use yellow, green, and red bell peppers.
  • Flour tortillas or corn tortillas

close-up photo of Sheet Pan Steak Fajitas

How to Make Fajita Seasoning Mix

The ingredient list might look long for this recipe, but some of the ingredients are for the simple Fajita spice mix. The seasoning gives the fajitas so much flavor – just mix up all the spices in a small bowl.

If you are short on time, you can use a packet of fajita seasoning instead of making it. You will need about two tablespoons.

How to Make Sheet Pan Fajitas

Thinly slice the flank steak against the grain. This will ensure it’s nice and tender once it’s cooked

Place the steak in a large bowl with thinly sliced onions and bell peppers. For the peppers, I like to use several different colors but you can pick your favorite.

Coat the meat and peppers with olive oil and add minced garlic. Toss to coat everything evenly in the oil and then sprinkle the spice mix and toss again.

I use a 2/3 size sheet pan, which is larger than a standard cookie sheet which is usually ½. If you don’t have the 2/3 size you can use two smaller ones. Line your pan with tin foil.

Spread the steak and vegetables in an even layer on the sheet pan. Cook the fajitas for 12 to 20 minutes or until the meat is cooked to your liking. I think flank steak is best cooked medium-rare to medium.

photo of steak and peppers on a sheet pan garnished with cilantro and limes

How to Warm the Tortillas

You can serve your fajitas with corn or flour tortillas. I like to warm them up and there are two ways to do it:

You can wrap the tortillas in foil and place them in the corner of the sheet pan during the last five minutes of the cook time.

If you like tortillas with char marks, you can warm them on the stove if you have a gas range. Just place one tortilla over the flame and once it’s toasted and charred in spots turn it over and char it on the other side. If you have an electric stove this method won’t work.

What other cut of steak can you use?

I’ve only tested this recipe with flank steak but readers have used sirloin and strip steak. Skirt steak is similar to flank steak and would be a good sub. If you want to try a different cut, be sure to slice it thin (1/2″ slices) and you may need to adjust the cook time.

Can you marinate the steak?

Yes, you can marinate it ahead of time. Just rub the steak with the fajita spices and then place it in a large Ziplock bag or airtight container. Marinate the steak overnight.

What can you serve with beef fajitas?

I like to serve the steak fajitas with lime wedges and chopped cilantro. Feel free to add other toppings like sour cream, salsa, guacamole, and cheese.

I love how colorful this came out and how all of it cooks at the same time with little fuss. This recipe is one I’ll definitely be making often.

overhead photo of steak, peppers, and tortillas on a sheet pan

I’ve also made chicken and cauliflower versions if you want to check them out. Or try some of my other sheet pan dinner recipes:

More Sheet Pan Recipes

Now updated with video! You can also subscribe to my YouTube channel for all the latest recipe videos.

If you like steak you might like to try my garlic butter steak bites, too.

Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas

Servings: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Main Dishes
Cuisine: Mexican
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.
5 from 1 vote


  • 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)
  • 8 flour or corn tortillas
  • lime wedges and chopped fresh cilantro for topping onto fajitas


  • Preheat oven to 400°F. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper. Stir until evenly mixed.
  • 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.
  • 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.
  • 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.)
  • Serve with lime wedges, fresh cilantro and any other toppings you desire.


  • Nutrition estimate does not include the tortillas.


Serving: 0.25of recipe, Calories: 322kcal, Carbohydrates: 9.7g, Protein: 26g, Fat: 20.3g, Saturated Fat: 4.5g, Sodium: 395.7mg, Fiber: 3.1g, Sugar: 4.6g, NET CARBS: 7

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

26 comments on “Sheet Pan Steak Fajitas”

  1. The fajitas were very good. I would recommend these and will be making them again. I was afraid that 2 tsp. Of chili powder would be spicy but it wasn’t.

  2. Just commenting to support you (concerning the google index). I see that you’ve kept up with responding to people’s comments for years now. Respect.
    I’ll be trying your recipe this week, but with sirloin strip steak. 
    Take care ?? 

  3. These fajitas were absolutely delicious and I will be making them again very soon.
    Very easy and fast.
    Thank you for this recipe

  4. This recipe is so good! It has become my husband’s favorite meal. He ask me to make this at least once a week. We sometimes make them into fajita nachos with chips and cheese dip. 

  5. These fajitas are PERFECT and they cook up SO DANG FAST. 

    Some of my family members were out fishing today (and not the relaxing kind of fishing, either!!) so I thought I’d have a nice easy-to-eat dinner ready for them when they got home. 

    Like some other commenters, I marinated the meat in the spices before cooking it, but only for a few hours- the meat was still incredibly flavorful. 

    I made a double batch, baked it all in two batches due to pan-size-constraints, folded the foil up around the fajitas when they were done (after only 12 minutes!!!) and lifted them right out of the pan to rest in those yummy juices. By the time the guys got done showering, the fajitas were still piping hot and SO FREAKING GOOD. 

    We devoured them!!! I’m ABSOLUTELY making these again!!

  6. I’ve made this dish several times.  It’s quick/easy/delicious.
    If you haven’t made this yet, I highly recommend it.

  7. We have 6 kids in our house and the night I made this, we had 8 kids. DInner was so easy and everyone loved it!! It is now in a regular rotation – we love it!! Tonight we are trying it with chicken!! 

  8. Been meaning to review this…this recipe is so easy and always gives us consistently good results. My husband requests this often and I am happy to oblige. I put the rub on the meat only and just drizzle veggies with olive oil and salt. Top the fajitas with chopped cilantro, avocado and shredded cheese. Thanks for posting!

  9. These are awesome! Great in a pinch or make ahead and cheap to make.  Also great for large groups. Adding it to the meal rotation! Thank you! 

  10. Oh my God ! I can’t belive it ! It took me exactly 1h from starting to prepare the ingredients till putting the food on the table. It’s so delicios that we can’t stop eating. Even my son, who rarely appreciates a meal, said ‘yummy’ more than once to this. Thank you for sharring it !

  11. Kirbie, I made This last night for dinner, and it was so good! I had some again today, but fixed as a salad with half an avocado and cherry tomatoes. Using a sheet pan makes the cleanup a breeze! Will definitely make this a regular meal in my rotation. Thanks for posting this.! If I would have had the time, I would have marinated the steak like Kelly did.

    • So glad you enjoyed it! I’ve made this several times since I posted this recipe and I haven’t gotten sick of it yet!

  12. I made these a couple weeks ago and they were AMAZING!! We normally put sour cream, cheese, avocado, etc. on our fajitas, but not this time. We just put the meat and peppers in a corn tortilla and ate them like that. They don’t need a thing. I have been thinking about them ever since, so we are having them again tonight! The only thing I did differently was that I mixed the spices together and rubbed the meat with them and put it in the fridge overnight. Then the next day, I took the meat out, threw the veggies in the bag, then sliced the meat and put it back in. Drizzled a little oil and mixed it all up. Then straight to the sheet pan. I love this. Its sooo easy and soooooooo good! Thanks for sharing!

    • yay!! so glad you liked this. It’s one of my favorites too! I also like marinating the meat ahead of time but I know when people look at one pot/one sheet recipes, they are looking for something really quick and having to prepare/marinate early can be a turn-off so I wanted to make sure it could be done without that extra step, but if you have time, definitely marinating overnight is the best way to go!

  13. OH MY1 My husband would devour these. Sheet pan translates to so much lesser clean up:)