Sheet Pan Steak Fajitas

This is how dinner should be! Sheet Pan Steak Fajitas are fast, easy, and loaded with Tex-Mex flavor. You can have this tasty and quick meal on the table in 30 minutes!

Move over Taco Tuesday, there’s a new dish in town! Why go to a Mexican Restaurant when you can have the best fajitas you’ve ever tried prepared right in your own kitchen! These Steak Fajitas are a healthy, delicious and easy meal that your entire family will love!

Sheet pan dinners are amazing for busy weeknights. Because they are usually an entire meal, they come together easily, use way fewer dishes and clean up is a breeze. This Sheet Pan Chicken with Potato and Peppers is another easy weeknight meal that is always a big hit.

pan of steak fajitas with peppers, onions  and lime

What Kind of Beef is Best for Fajitas?

Flank steak cooks quickly and is super tender when cooked properly. If you can’t find flank, there are other cuts of beef that work well also. You can use skirt steak, hanger steak or sirloin steak if that’s all that is available to you. If you are using sirloin steak, it’s recommended you use top sirloin because it’s a much more tender cut of steak than bottom sirloin.

Ingredients for Flank Steak Fajitas

  • 1½ lb. flank steak, sliced into thin strips
  • 1 lb. bag mini sweet peppers, cut in half lengthwise and seeded
  • 1 large red onion, thinly sliced
  • 2 T. extra virgin olive oil
  • 1 T. ground cumin
  • 2 t. chili powder
  • ½ t. cayenne pepper
  • 1 t. red pepper flakes
  • ½ c. fresh cilantro leaves, roughly chopped
  • 1 large lime, sliced
  • Sea salt and black pepper, to taste

Optional: (1 large avocado, diced, corn tortillas or large lettuce leaves)

sliced peppers and onions

Directions For Easy Sheet Pan Steak Fajitas:

  1. Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  2. In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes.
  3. Generously season with salt and pepper, to taste, and mix until everything is well coated.
  4. Spread the steak and pepper mixture in a single layer onto the prepared baking sheet and roast in pre-heated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.
  5. Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice.
  6. Serve immediately with diced avocado, corn tortillas, or lettuce wraps for a low-carb option, if desired. Enjoy!

How to Serve Sheet Pan Fajitas

  • Favorite toppings: Toppings are a great way to ensure everyone enjoys these easy beef fajitas their own way. Sour cream, extra lime wedges, pico de gallo, salsa, jalapenos, guacamole and grated cheese are all common fajita toppings that are great with fajitas.
  • Serve over rice: You can serve this easy recipe over white rice or brown rice, Mexican rice. If you are on a low carb diet, cauliflower rice is a great alternative.
  • Lettuce wraps: Regular fajitas are served with a warm tortilla. If a corn tortilla or flour tortillas are out of the question for you, you can use large leaves of romaine or iceberg lettuce for a really tasty, low-carb lettuce wrap.
  • Change up the leftovers: This post on Burrito Bowl Prep Day, shows you how to turn your leftovers into a burrito bowl. You’ll have the whole family thinking you made a brand-new meal.

Tips and Substitutions for the Best Sheet Pan Beef Fajitas

  • For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow the strips of steak and vegetables extra room to spread out into an even layer without overcrowding while roasting. 
  • Needing a short cut? You can slice up and marinate the steak ahead of time with some olive oil or avocado oil and the dried spices listed. Place it the fridge overnight. Not only does this save a little prep time, the longer you marinate the steak the more flavor.
  • The key to tender steak fajitas is to cut the steak against the grain. Place the steak flat on a cutting board and make thin, diagonal slices against the grain. This cuts through the fiber in the meat which helps the meat to cook up super tender.
  • Next time, make this recipe into sheet pan chicken fajitas! It’s so easy to do too. Just swap out the steak for chicken cooking time accordingly.
  • If you can’t find mini sweet peppers, you can always use a sliced yellow bell pepper, green bell peppers, red bell peppers or a combination of them all.

More Delicious Mexican Recipes:

Sheet Pan Steak Fajitas

Published By Stephanie
Sheet Pan Steak Fajitas are fast, easy, and loaded with Tex-Mex flavor. You can have this tasty and quick meal on the table in 30 minutes!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 6 servings
Calories 203 kcal

Ingredients
  

  • lbs Flank steak sliced into thin strips
  • 1 bag Mini Sweet peppers cut in half lengthwise and seeded
  • 1 lg Red onion thinly sliced
  • 2 T Extra Virgin Olive Oil
  • 1 T Ground Cumin
  • 2 t chili pepper
  • ½ t cayenne pepper
  • 1 t Red pepper flakes
  • ½ cup Cilantro leaves roughly chopped
  • 1 lg Lime sliced
  • Salt and pepper to taste

Optional

  • 1 lg Avocado diced
  • Corn tortillas
  • Lettuce leaves

Instructions
 

  • Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
  • In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes.
  • Generously season with salt and pepper, to taste, and mix until everything is well coated.
  • Spread the steak and pepper mixture in a single layer onto the prepared baking sheet and roast in pre-heated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.
  • Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice.
  • Serve immediately with diced avocado, corn tortillas, or lettuce wraps for a low-carb option, if desired. Enjoy!

Notes

For best results, use a three-quarter sized sheet pan for this recipe versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while roasting.
Use lettuce leaves instead of tortillas for a low carb option.
 

Nutrition

Calories: 203kcalCarbohydrates: 1gProtein: 25gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 68mgSodium: 68mgPotassium: 428mgFiber: 1gSugar: 1gVitamin A: 292IUVitamin C: 3mgCalcium: 36mgIron: 3mg
Keyword beef, sheet pan
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
about stephanie

About Stephanie

Just an everyday stay at home mom who one day decided I didn’t want to become the stereotypical overweight, middle-aged, out of breath, mom anymore. One day at a time, one meal at a time, one workout at a time and I became the athlete I never knew existed. Read more...

Subscribe
Notify of

This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x