Sheet Pan Steak Fajitas Recipe
If you’re craving a vibrant, sizzling dinner that’s effortless to make but packed with bold flavors, then this Sheet Pan Steak Fajitas Recipe is exactly what you need in your life. Tender, perfectly spiced flank steak cooks alongside colorful bell peppers and onions, all in one pan, creating a deliciously aromatic feast with minimal cleanup. Every bite bursts with smoky, zesty notes, and the ease of this recipe means you can enjoy restaurant-quality fajitas without the hassle. It’s a crowd-pleaser for sure, guaranteed to become your new weeknight favorite!
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet play critical roles in delivering flavor, texture, and that picture-perfect color contrast that make fajitas so irresistible. Fresh produce offers crunch and sweetness, spices bring warmth and depth, while flank steak provides that juicy, tender steakhouse delight.
- Flank Steak (1.5 pounds): A lean cut with great flavor, perfect for quick cooking and slicing thinly.
- Bell Peppers (3 – red, yellow, green): Adds sweetness, vibrant colors, and a satisfying crunch to balance the steak.
- Large Red Onion (1): Brings sharpness and a caramelized sweetness when roasted.
- Garlic Cloves (3, sliced thin): Infuses the entire dish with aromatic depth and taste.
- Olive Oil (1 tablespoon): Helps to roast the vegetables to perfection and keep everything juicy.
- Chili Powder (2 teaspoons): Gives the fajitas their signature smoky heat.
- Smoked Paprika (1 teaspoon): Elevates the smoky flavor profile and adds warmth.
- Oregano (1 teaspoon): Offers a hint of earthiness and herbal brightness.
- Cumin (1 teaspoon): Adds a warm, nutty aroma essential to Mexican-inspired flavors.
- Onion Powder (1/2 teaspoon): Boosts the overall savory depth.
- Garlic Powder (1 teaspoon): Complements the fresh garlic for an extra punch.
- Salt (2 teaspoons): Essential for bringing out all the natural flavors.
- Brown Sugar (1 teaspoon, packed): Balances the spices with a subtle kiss of sweetness.
- Flour Tortillas (8, 6-inch): Soft and warm – the perfect vessels for your fajita fillings.
- Lime (1): Adds bright acidity and a fresh finish.
- Salsa, Avocado, Fresh Cilantro: Classic toppings that add brightness, creaminess, and herbal zing.
How to Make Sheet Pan Steak Fajitas Recipe
Step 1: Prep and Preheat
Start by lining two sheet pans with foil to keep cleanup easy—you’re going to thank yourself later. Then, adjust your oven racks so one is in the upper third and one in the lower third of the oven, before preheating it to a scorching 475°F. Don’t forget to wrap your tortillas in foil so they can warm gently toward the end.
Step 2: Prepare the Spice Blend and Veggies
Mix your chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar together until everything is evenly combined. This vibrant fajita seasoning is the heart of the dish, delivering layers of smoky, spicy flavor. Toss your sliced onions and colorful bell peppers with olive oil and a bit of salt on one of the sheet pans, getting them ready to roast.
Step 3: Season and Arrange the Steak
Slice the flank steak into three pieces to ensure it cooks nicely and evenly. Pat it dry with paper towels—that step is key for a perfect sear and spice adherence. Then, generously sprinkle both sides of the meat with the fajita seasoning. Lay the steak out on the other sheet pan, ready for the oven.
Step 4: Roast the Veggies and Steak
Once the oven is hot, place the veggie pan on the upper rack to roast for about 10 minutes, letting them soften and char slightly. After that first round, toss the vegetables to distribute the flavors and even their cooking. Move the veggies to the lower rack, slide the steak pan onto the upper rack, and roast for another 8 to 10 minutes. Use a meat thermometer to check—the steak is perfect at 135°F for medium-rare tenderness.
Step 5: Rest and Warm Tortillas
Pull both pans from the oven and transfer the steak to a cutting board to rest for 5 minutes; this keeps the juices locked in. Meanwhile, turn off the oven but place the foil-wrapped tortillas inside so they stay warm and soft—perfect for wrapping all those delicious fillings.
Step 6: Slice and Toss
Carefully slice the rested steak against the grain into thin, tender strips, ensuring each bite is as juicy as can be. Toss these steak slices with the roasted onions and peppers, letting the flavors mingle before serving.
How to Serve Sheet Pan Steak Fajitas Recipe
Garnishes
Top your fajitas with dollops of cool, creamy avocado or guacamole to contrast the spice, fresh salsa for brightness, and a sprinkle of fresh cilantro to add that unmistakable herbaceous pop. A wedge or two of lime on the side invites guests to squeeze in just the right amount of zesty tang.
Side Dishes
These fajitas are a complete meal, but if you want to add some sides, consider serving with Spanish rice, black beans, or a simple green salad. These complement the bold flavors perfectly without overshadowing that star sheet pan combination.
Creative Ways to Present
Want to spin it up a notch? Serve your steak fajitas family-style on a large platter for everyone to build their own. Or, toast the tortillas slightly before filling to add a bit of crunch and a rustic touch. For an impressive belly-filler, you can even stuff the fajitas into warm pita pockets or wrap them burrito-style.
Make Ahead and Storage
Storing Leftovers
After enjoying your Sheet Pan Steak Fajitas Recipe, simply store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the tortillas separate to avoid sogginess and reheat the steak and veggies gently to preserve their texture.
Freezing
You can freeze the cooked steak and peppers in a freezer-safe container or bag for up to 2 months. Just thaw overnight in the fridge before reheating. Tortillas freeze well too; just be sure to separate them with parchment paper to prevent sticking.
Reheating
For the best results, reheat your fajita filling on the stovetop over medium heat to keep everything tender and flavorful. Warm the tortillas wrapped in foil in a low oven or microwave wrapped in a damp paper towel. This method breathes life back into your leftovers so they taste freshly made.
FAQs
Can I use a different cut of steak?
Absolutely! While flank steak is ideal for its flavor and quick cooking, skirt steak or sirloin also work beautifully for this recipe, offering similar texture and taste.
Is it possible to make this recipe gluten-free?
Yes, just swap the flour tortillas for corn tortillas, and double-check your salsa and seasoning blends to ensure they are gluten-free. The fajita mixture itself is naturally free of gluten.
How spicy is this recipe?
This Sheet Pan Steak Fajitas Recipe has a mild to medium spice level thanks to the chili powder and smoked paprika. You can always adjust the amount to suit your heat preference.
Can I prepare parts of this recipe ahead of time?
You can definitely slice your veggies and mix your fajita seasoning ahead of time to save prep on cooking day. The steak is best seasoned and cooked fresh for optimal flavor and texture.
Why do I need to slice the steak against the grain?
Slicing against the grain breaks up the muscle fibers, making the steak much more tender and easier to chew—an essential step for steak fajitas.
Final Thoughts
This Sheet Pan Steak Fajitas Recipe is a shining example of how simplicity paired with bold seasoning can create an unforgettable meal. You can have these juicy, colorful fajitas ready in under 30 minutes with minimal prep and cleanup. So go ahead, gather your ingredients, fire up the oven, and enjoy the magic of a meal that feels like a celebration of flavor and ease. I promise this recipe will become a favorite in your household just as it has in mine!
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Sheet Pan Steak Fajitas Recipe
- Total Time: 28 minutes
- Yield: 6 servings 1x
Description
This Sheet Pan Steak Fajitas recipe is a quick and easy way to enjoy flavorful, tender flank steak with perfectly roasted bell peppers and onions. Cooked entirely in the oven on sheet pans for minimal cleanup and maximum convenience, this meal combines bold Mexican spices and fresh toppings like avocado, salsa, and cilantro for a delicious, family-friendly dinner ready in under 30 minutes.
Ingredients
Meat
- 1.5 pounds flank steak
Vegetables
- 3 bell peppers (red, yellow, and green), stemmed, seeded, and cut into ½-inch-wide strips
- 1 large red onion, cut into ½-inch-thick rounds
- 3 garlic cloves, sliced thin
Spices & Seasonings
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon packed brown sugar
Other Ingredients
- 1 tablespoon olive oil
- 8 6-inch flour tortillas
- 1 lime
- Salsa, as desired
- Avocado, as desired
- Fresh cilantro, as desired
Instructions
- Prepare and Preheat: Line two sheet pans with foil for easy cleanup and set aside. Arrange oven racks so one is in the upper third and the other in the lower third of the oven. Preheat oven to 475°F (246°C). Wrap the tortillas in a foil packet and set aside to warm later.
- Make Fajita Seasoning and Prep Vegetables: In a small bowl, stir together chili powder, smoked paprika, oregano, cumin, onion powder, garlic powder, salt, and brown sugar to create the fajita seasoning. Slice the red onion and bell peppers into strips and rounds, then toss them on one of the sheet pans with olive oil and a pinch of salt.
- Prepare the Steak: Cut the flank steak into three pieces to ensure even cooking and pat dry with paper towels. Sprinkle the fajita seasoning evenly over both sides of the meat. Arrange the seasoned steak pieces on the second sheet pan and set aside.
- Start Roasting Vegetables: Place the sheet pan with onions and peppers on the upper rack of the preheated oven and roast for about 10 minutes.
- Swap Racks and Add Steak: Remove the vegetables from the oven and toss them with a spatula to rearrange into an even layer. Move the vegetable sheet pan to the lower rack, then put the sheet pan with the flank steak on the upper rack. Roast both for an additional 8 to 10 minutes, or until the steak reaches an internal temperature of about 135°F (57°C) for medium-rare doneness.
- Rest Steak and Warm Tortillas: Remove both sheet pans from the oven. Transfer the steak to a cutting board and let it rest for 5 minutes. Meanwhile, turn off the oven and place the foil-wrapped tortillas inside to warm up gently.
- Slice and Serve: Slice the rested flank steak thinly against the grain. Toss the sliced meat with the roasted peppers and onions. Serve the steak and vegetables with warm tortillas, fresh salsa, sliced avocado, lime wedges, and chopped cilantro for a vibrant and satisfying meal.
Notes
- Resting the steak after cooking allows juices to redistribute, keeping the meat tender and juicy.
- Using foil-lined sheet pans makes cleanup quick and easy.
- Adjust spice levels by varying chili powder or adding cayenne pepper for extra heat.
- Flank steak is best cooked to medium-rare for optimal tenderness; avoid overcooking.
- Use a meat thermometer to accurately check doneness.
- Warm the tortillas by wrapping them in foil and placing in the turned-off oven to keep them soft and pliable.
- Feel free to substitute flour tortillas with corn tortillas for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
