Have a delicious family dinner on the table in only 30-minutes with this Easy Sheet Pan Steak Fajitas recipe! Flank steak combines with fresh bell peppers and onions for a fan-favorite meal cooked all in one pan.
When it comes to weeknight meals I love a meal that is delicious (of course), easy to make, quick to make and does NOT make a big mess.
This easy sheet pan fajitas recipe ticks all those boxes!
Starting with flavorful flank steak and adding peppers and onions, all flavored with fajita seasoning makes this a tasty dinner the whole family enjoys.
❍ Before You Begin:
This recipe is super easy as-is. But if you want to cut down prep time before dinner, you can slice your steak and cut up the veggies in the morning or night before.
This recipe is designed to feed four people with two tortillas’ worth of fajitas each. You can feed more people by doubling all quantities in the recipe and cooking it on two sheet pans either side by side in your oven or on two racks.
To ensure even cooking when using two pans, swap oven positions half way through each of the two baking steps.
⭐ Why You’ll Love this Recipe ⭐
Perfect for Fall Holidays and Occasions – This rich dessert with pumpkin flavor fits right in at Harvest Festivals, Halloween, Thanksgiving and even on into Christmas.
Easy to Make – While the recipe has 3 different layers, each of them is quick and simple to whip up.
Simple Ingredients – All of the ingredients can easily be found in your grocery store. If you like to have it be “more homemade” use our recipes in the Pro Tips section to make your own pumpkin puree and pumpkin spice.
Versatile – While the recipe is perfect as-is, you can use some of the variations or topping ideas below to change it up a bit.
🧾 Ingredients Needed
- Flank Steak – A relatively thin cut of beef with great flavor, flank steak is a bit more tender than skirt steak, which is the most traditional fajita meat.
- Bell Peppers – While you can use any color of bell pepper, I think a bright combination of red, yellow and orange peppers looks the most appetizing. Use fresh, not frozen.
- Fajita Seasoning – The seasoning is what adds the delicious smoky flavor to your fajitas. You can buy a premade seasoning mix or make your own fajita seasoning.
- Flour Tortillas – We love to serve fajitas on our easy-to-make homemade flour tortillas, but you can grab a package at your local supermarket. We have generally found that more locally made tortillas will you give you better flavor than national brands.
- Optional Toppings – We like to add sour cream, shredded cheddar cheese, sliced green onions and a squeeze of fresh lime juice.
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
- Switch Out Your Protein – You can switch out steak to make sheet pan chicken fajitas or sheet pan shrimp fajitas instead. Cooking time will be similar for the chicken, but shrimp will cook faster so keep an eye on it in the oven!
- Add More Veggies – Besides peppers and onions you can add in lots more vegetables or even make all veggie fajitas. Some to try are zucchini, cauliflower, mushrooms and broccoli.
- Choose Your Toppings – Besides our topping options you could choose to add guacamole, other types of cheese like pepper jack or Mexican blend cheese, or fresh cilantro.
🥣 How to Make
Preheat the oven at 400ºf. Place peppers and onions into a mixing bowl, coat with 2 tablespoons oil and season with 2 tablespoons of fajita seasoning.
Add the seasoned vegetables to a baking sheet and place on the middle rack of preheated oven. Cook for 10 minutes.
In the same mixing bowl, add the meat and coat with 2 tablespoons oil. Season with remaining fajita seasoning.
After the vegetables cook, place the steak on top of vegetables on the sheet pan. Cook for 10 minutes.
Remove from oven and let rest for several minutes while you warm the tortillas.
Top each tortilla with steak and veggies. Optionally add sour cream, cheese, green onions and a squeeze of lime.
⭐ Pro Tips ⭐
- Slicing the Flank Steak: To make slicing easier, freeze the steak for 15 minutes before cutting. Then cut against the grain in 1/4 inch thick slices.
- Cut Evenly: Try to cut both your steak and your vegetables into relatively uniform pieces for more even cooking.
- Dinnertime Time Saver: To save time before dinner you can slice your meat and veggies the night before (or that morning), season and refrigerate. When it’s time to cook dinner, just put on the sheet pan and pop in the oven.
- Warm the Tortillas: You can warm your tortillas while cooking the filling by wrapping them in aluminum foil and placing in the oven for 10-15 minutes. Alternatively, cover the stack with a dampened paper towel and microwave at 30 second bursts until warmed through.
📝 Recipe FAQs
We opt for flank steak in our fajitas. While skirt steak is more traditional, flank steak is a bit more tender and it has great flavor. Ribeye and sirloin are also options.
An average serving of flank steak is 4 to 8 oz. per person. For our recipe we use 6 oz. per person as that’s a generous amount after adding in the other ingredients.
Store your fajita filling in an airtight container in the refrigerator for up to 3 days. To reheat you can microwave OR bake in a foil-covered oven-safe dish at 350 F for 8-10 minutes OR reheat in a skillet along with a splash of water until hot.
More Tex-Mex Recipes to Try
If you tried this Easy Sheet Pan Fajitas Recipe or any other recipe on my site, please please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
Easy Sheet Pan Steak Fajitas
- 1.5 lbs flank steak sliced
- 2-3 bell peppers sliced into thin strips, any color
- 1 white onion sliced thinly
- 4 tablespoons olive oil
- 4 tablespoons fajita seasoning
- 8 6” flour tortillas
- Preheat the oven at 400º F. Place peppers and onions into a mixing bowl, coat with 2 tablespoons oil and season with 2 tablespoons of fajita seasoning.
- Add the seasoned vegetables to a baking sheet and place on the middle rack of preheated oven. Cook for 10 minutes.
- In the same mixing bowl, add the meat and coat with 2 tablespoons oil. Season with remaining fajita seasoning.
- After the vegetables cook, place the steak on top of vegetables on the sheet pan. Cook for 10 minutes.
- Remove from oven and let rest for several minutes while you warm the tortillas.
- Top each tortilla with steak and veggies. Optionally add sour cream, cheese, green onions and a squeeze of lime.