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.
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.
How to Make the Fajita Spice Mix
The ingredient list might look long for this recipe, but some of the ingredients are for the simple spice mix. It gives the fajitas so much flavor so mix the spices together first – here’s what you will need:
- Chili powder
- Garlic powder
- Salt and pepper
Prepare the Rest of the Ingredients
- Thinly slice 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.
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.
I like to serve the steak fajitas with lime wedges and chopped cilantro. Feel free to add other toppings like sour cream, 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.
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If you like steak you might like to try my garlic butter steak bites, too.
Sheet Pan Steak Fajitas
- 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.
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.