Easy Sheet Pan Steak Fajitas

Sheet pan steak fajitas have the yummy, sizzling fajita flavor you know and love with an easy prep and clean up. Just cut, bake, and done! Ready in minutes, you can start adding this easy recipe to your dinner rotation now.

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We have a kid in dance.

This means 2 to 3 nights a week we are out of the house during normal dinner hours.

More during Nutcracker season.

I know, it could be worse.

We could have multiple kids in sports with multiple practices multiple nights a week.

But those nights when we are rushing in from dance and trying to get dinner done fast, these sheet pan steak fajitas are absolutely a life saver.

Its one of the easiest meals outside of just ordering pick up.

But with this simple recipe, you won’t need to waste the money or time getting take out or delivery.

And since you make this beef fajita recipe on a sheet pan there’s little prep and even less clean up.

That’s dinner done right!

Ingredients and Kitchen Supplies

Here’s what you need to make sheet pan steak fajitas:

• Steak – Strictly speaking, you can use any steak you like, but for best results, we recommend skirt steak, flank steak, flat iron, or sirloin. Whichever you choose, make sure to cut them into thin, roughly 1 to 2 inch long strips.
• Peppers – You can use your favorite variety of bell peppers for this. We use 3 for each pound of steak.
• Red Onion – You could use another variety, but red onion tends to offer the best flavor.
• Olive Oil – This just helps keep the steak from sticking to the sheet pan.
• Seasonings – You can make your own fajita spice blend, use a store bought one, or combine chili powder, cumin, garlic powder, oregano, and cayenne pepper to make one.
• Tortilla Shells – You can use more traditional smaller ones or larger ones. No need to get anything special, use what you have on hand.
• Optional Toppings – For added flavor, you probably want to have on hand lime wedges, guacamole or avacado, sour cream, Mexican or cheddar cheese, cilantro, salsa, and taco sauce.

You will want to grab the following to make sheet pan steak fajitas:

• cookie sheet
• tongs
• cutting board
• non-stick spray
• sharp knife

How to Make Sheet Pan Steak Fajitas

1. Prep the veggies and steak.

Slow your roll, before you even get started, preheat your oven to 425.

Once that starts going, wash your peppers and cut them into thin slices.

Peal the onion and cut off the ends and then slice into thin strips.

Cut the steak into thin strips about 1 to 2 inches long.

2. Prep the tray.

Spray your large cookie sheet with non-stick spray or coat with a little bit of olive oil.

Add the veggie and steak strips and then pour the olive oil over top and sprinkle on the seasoning blend.

If you are making the blend from scratch, place the spices in a small bowl and mix to combine before topping the steak and veggies.

Toss the steak, veggies, seasoning, and olive oil in the pan, stirring until well coated.

If it is easier for you, you can also do this in a bowl and then transfer to the sheet pan.

3. Bake and serve.

Once the beef and veggies are well coated, place the tray in the oven and bake for 22 minutes or until the steak reaches its desired doneness level for your liking.

Squeeze on the lime and toss with fresh chopped cilantro if desired.

Serve and enjoy!

Serving

Serve sheet pan steak fajitas with your favorite fixing fresh from the oven.

Scoop a portion on top of hand size or larger tortilla shells and then add your toppings.

Some suggestions:

• guacamole
• avocado slices
• fresh cilantro
• Mexican or cheddar cheese
• cheese sauce like Beer Cheese Queso
• taco sauce
• salsa- Tomato Salsa, Pineapple Mango Salsa, Peach Salsa, or Pineapple Habanero Salsa would all be so yummy
• sour cream

Storing

Store the cooked steak and veggies in an airtight container and either freeze or store in the fridge.

It should last in the freezer for about 6 months and in the fridge about 2 to 3 days.

To reheat, thaw the frozen fajita mix overnight in the fridge.

You can then reheat on a sheet pan in an oven set to 350 degrees.

Reheat for about 15 minutes or until warmed through.

Try to avoid microwaving it because microwaving the beef will make it rubbery.

Tips and Tricks

• For added spice, you can slice up a jalapeno or other hot pepper and bake along with the other veggies and steak. You could also adjust the amount of cayenne pepper you use.
• You can play with the baking times a bit. We tend to like our steak dead, so we go for a bit longer. If you want, reduce baking time by just a bit for medium or rare cook times.
• If you want to add more seasoning, go for it! You can either add more of one spice or another, or just add more of a fajita spice blend.
• For even cooking, slice the peppers and onions into roughly the same width strips.

Other Tex-Mex Recipes to Try

Some other Tex-Mex recipes you should check out or serve with these chicken fajitas:

• Sheet Pan Chicken Fajitas
• Basic Beer Cheese
• Beer Cheese Queso
• Homemade Tortilla Chips
• 5 Ingredient Easy Chicken Taquitos

Looking for other taco night ideas?

Try our ground beef tacos, barbecue chicken tacos, or pineapple beef tacos.

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