Sheet Pan Steak Fajitas

Perfect for busy weeknights or meal prep, these Sheet Pan Steak Fajitas bring all the sizzling flavors of restaurant-style fajitas straight to your kitchen.

But instead of standing over a hot skillet, everything roasts together easily on a single sheet pan, giving you tender slices of steak, perfectly cooked peppers and onions, and those warm Southwestern seasonings that make fajitas so delicious.

Best of all, with just one pan, it’s super easy to clean up! It’s a flexible dinner that works for family meals, casual nights with friends, or even meal-prepped lunches.

Whether you pile yours into warm tortillas, spoon them over rice, or build a fajita bowl, this recipe is all about big flavor, juicy steak, and steaming hot goodness, with simple steps! 

As you scroll to the recipe, don’t forget the tips section below. There are a few easy tricks that make this turn out perfectly every time!

Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Why You’ll Love This Recipe

These sheet pan fajitas are everything you want in a weeknight dinner: fast to make, incredibly tasty, and easy to clean up!

It’s one of those dinners that feels healthy and is delicious without any extra fuss.

Steak fajitas are a lean protein, and the veggies add flavor and nutrients, making this a well-rounded meal.

The oven does all the work, the cleanup is minimal, and the steak is melt-in-your-mouth delicious.

It’s also very customizable. You can switch up the vegetables, choose your favorite cut of steak, use any tortillas you like, and add your favorite toppings.

And once everything is sliced, seasoned, and roasted, the flavor is super satisfying. This is sure to become a family or personal favorite for weeknights!

How To Make Sheet Pan Steak Fajitas

Ingredients

• 1 pound sirloin (sliced)
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 orange bell pepper (sliced)
• 1 yellow onion (sliced)
• 1 1 oz taco seasoning packet
• 2 tbsp vegetable oil Juice of 1 lime

Step-by-Step Guide

1. Preheat the oven to 400° and line a large baking sheet with parchment paper.

In a large bowl add the sliced steak, bell peppers, onion, taco seasoning, oil, and lime juice.

Stir until completely coated.

2. Pour on the sheet pan and spread out.

Place in the oven and bake for 20 minutes.

Tips, Tricks and Storage

I’ve made these sheet pan fajitas so many times over the years. Along the way, I’ve picked up a handful of tips that just might help you out.

• Slice the Steak Properly: Cut the steak against the grain into thin slices. It makes the texture way more tender and makes a huge difference in how the final fajitas turn out.
• Use High Heat for Perfect Char: A 20-minute bake at 400°F gives me a lovely medium-rare steak. Sometimes, though, my family wants it a bit more done, so I tack on another 2-3 minutes. The trick is to tap into your own preferences when deciding on timing. A hot oven also helps the peppers and onions caramelize a bit while keeping the steak juicy. 
• Don’t Overcrowd the Sheet Pan: Give everything space so the veggies roast instead of steaming. If you’re making a large amount, use a second pan instead of piling everything in one. 
• Add Lime at the End: A squeeze of fresh lime over the hot steak and vegetables gives every bite a kick and balances the seasoning.
• Warm Your Tortillas: A quick warm-up makes them soft and foldable – no dry edges! Wrap them in foil and warm in the oven for the last 5-10 minutes.
• Storage: Store leftovers in an airtight container for up to 2-3 days. Reheat gently in a skillet or microwave. This is a dish where the flavors seem even better by day 2!

Variations 

These fajitas are incredibly easy to customize, so feel free to add your own twist.

If you want even more flavor, pile on guacamole or sliced avocado, and finish with a scoop of pico de gallo or salsa verde.

Prefer a little heat? Sprinkle in smoked paprika or chipotle powder to deepen the spice.

It’s also a great recipe for kids to help with — they love adding crumbled queso fresco, a handful of cilantro, and a cool spoonful of sour cream on top.

You can even turn this into a fajita bowl by serving everything over rice and adding beans, corn, and cheese. However you build it, this dish always turns out delicious.

Substitutions

Sirloin Steak → Chicken or Shrimp

Chicken and shrimp are both great alternatives and cook quickly, making them easy swaps if you’re not using steak.

Bell Peppers → Poblano Peppers, Yellow Peppers, or Any Favorite Mix

The recipe calls for a mix of red, green, and orange peppers, but you can use whatever you like. Poblano peppers add a smoky flavor, and yellow or orange peppers keep things sweet and vibrant.

Corn Tortillas → Flour Tortillas, Lettuce Wraps, or Rice

Corn tortillas are classic, but flour tortillas work just as well. For a lighter option, use lettuce wraps, or turn it into a fajita bowl by serving everything over rice.

Vegetarian Option

For a vegetarian version, swap the steak for portobello mushrooms or tofu. You can also add extra veggies like zucchini or beans to make it hearty and satisfying.

Frequently Asked Questions

Q: What’s the best cut of steak for fajitas?

Skirt steak, flank steak, and sirloin are all great choices. I prefer sirloin but skirt steak has classic fajita flavor, flank steak is lean and tender, and sirloin is a great all-around option.

Q: Can I use frozen peppers and onions?

 Yes, just expect them to release more moisture. Spread them out well on the sheet pan and cook at high heat so they still caramelize.

Q: How do I keep the steak from overcooking?

 Slice it thin and check it early. Steak cooks quickly in the oven, especially under high heat. Remove it as soon as it reaches your preferred doneness.

Q: What can I serve this with?

If you want more than just tortillas, spoon the steak and veggies over rice or cilantro-lime rice for an easy bowl option. You can also serve it with refried beans for a classic Tex-Mex pairing, or keep it simple with chips and guacamole on the side.

Q: Can I meal prep this dish?

Absolutely. Slice the steak and vegetables ahead of time and store them separately with the seasoning. When ready, toss everything together and roast.

If you loved these Sheet Pan Steak Fajitas, take a look at a few other easy, flavor-packed dinners next. Try this Slow Cooker Beef Enchilada Casserole or the Mexican Street Corn Pasta Salad next, both of which deliver bold flavor with minimal effort.