Sheet Pan Steak Fajitas
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If you’re craving sizzling steak fajitas but want to skip the stovetop juggling act, this sheet pan version is about to become your new go-to. Not only is it a one-pan wonder, but it also delivers bold flavor with minimal effort—no grill, no skillet, and no standing over the stove required. Instead, you simply toss everything onto a baking sheet, pop it in the oven, and let the heat do the work while you kick back and relax.
When it comes to the protein, you have options. Sirloin and flank steak both work beautifully, offering tenderness and rich flavor. That said, I personally lean toward thinly sliced flank steak—it cooks quickly and absorbs the seasoning like a dream. To round things out, pair the steak with a vibrant mix of bell peppers and onions for that classic fajita combo we all love.
Next, let’s talk seasoning.
All you need is a drizzle of olive oil and a generous sprinkle of taco seasoning—yes, that’s really it. As everything roasts, the spices caramelize, creating a smoky, savory crust that tastes like it came straight off the grill. It’s simple, but the flavor payoff is huge.
To elevate things even further, here’s a little twist that makes a big impact: add a lime to the sheet pan before baking. As it roasts, the lime becomes sweeter and more aromatic, infusing the pan with citrusy goodness. Then, once everything’s cooked, squeeze that warm, juicy lime over the steak and veggies for a bright finish that ties the whole dish together.
From here, you can serve your fajitas the traditional way—in warm tortillas with all your favorite toppings like guacamole, salsa, or shredded cheese. Alternatively, build a fajita bowl over rice or cauliflower rice for a lighter option. For this version, I like to dice the meat into smaller pieces after cooking to make it easier to eat. And for a final finish, I always end mine with a drizzle of my easy cilantro lime ranch dressing (check out yesterday’s post for the recipe)—it adds a creamy, tangy kick that takes these fajitas to the next level.
Ingredients for Easy Sheet Pan Steak Fajitas
- SIRLOIN STEAK OR FLANK STEAK
- RED ONION
- BELL PEPPERS (I USED THE MINI ONES)
- OILIVE OIL
- TACO SEASONING
- LIME
- FLOUR TORTILLAS, CORN TORTILLAS, OR RICE
- OTHER TOPPINGS SUCH AS PICO DE GALLO, SHREDDED CHEESE, SOUR CREAM, GUACAMOLE, OR EASY CILANTRO LIME RANCH DRESSING
Instructions for Sheet Pan Steak Fajitas Recipe
Preheat & Prep: Preheat your oven to 400°F and line a large sheet pan with aluminum foil for easy cleanup.
Arrange the Ingredients: Place the steak strips in the center of the pan. On one side, scatter sliced onions; on the other, colorful bell peppers. Drizzle everything generously with olive oil and sprinkle with taco seasoning.
Toss to Coat: Using tongs, gently toss the steak and veggies right on the pan until everything is evenly coated in oil and seasoning. Nestle a few lime wedges around the pan—they’ll roast and release their juices beautifully.
Roast to Perfection: Bake for 10–12 minutes, or until the vegetables are tender and the steak is browned on the outside. Adjust the time slightly depending on how you like your steak cooked.
Finish & Serve: Once out of the oven, give those roasted lime wedges a good squeeze over the fajitas for a burst of brightness. Serve immediately with warm tortillas or a scoop of fluffy rice. Add your favorite toppings—think avocado slices, sour cream, or fresh cilantro—and enjoy!
Frequently Asked Questions
What kind of steak works best for this recipe?
Flank steak and sirloin are both excellent choices. Flank steak is thinner and cooks quickly, making it ideal for sheet pan meals. Just be sure to slice it against the grain for maximum tenderness.
Do I need to marinate the steak beforehand?
No marinade is necessary for this recipe. The olive oil and taco seasoning provide plenty of flavor, and roasting everything together helps the spices caramelize beautifully.
Can I make this recipe ahead of time?
Yes! You can prep the steak, peppers, and onions in advance and store them in the fridge. When you’re ready to cook, just spread everything on the sheet pan and bake.
Why do you roast the lime with the fajitas?
Roasting the lime enhances its sweetness and aroma. Squeezing the fresh lime juice it over the cooked steak and veggies adds a bright, citrusy finish that balances the smoky flavors.
How should I serve these fajitas?
You can serve them in warm tortillas with your favorite toppings, or build a fajita bowl over rice or greens. A drizzle of cilantro lime ranch dressing adds a creamy, tangy twist.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.
Can I add other vegetables?
Definitely! Mushrooms, zucchini, or cherry tomatoes roast well and add extra color and flavor. Just keep the pieces similar in size so everything cooks evenly.
FOR MORE RECIPES LIKE THIS, TRY:
Sheet Pan Steak Fajitas
Real Mom Kitchen
Equipment
Ingredients
- 1 lb sirloin steak or flank steak sliced into 1/2 inch strips
- 1 red onion cut in half and thinly sliced
- 3 bell peppers thinly sliced
- 2 Tbsp olive oil
- 2 Tbsp taco seasoining
- 1 lime cut into wedges
- tortillas or cooked rice
- desired topping – shredded cheese pico de gallo, guacamole, sour cream, easy cilantro lime dressing, etc
Instructions
- Preheat oven to 400°F and line a sheet pan with aluminum foil.
- Place the steak in the middle of the pan with the onions on one side and the peppers on the other side. Drizzle the olive oil all over and season with the taco seasoning. Use tongs to toss the steak and vegetables with the oil and seasoning until evenly coated. Place the lime wedges on the pan.
- Cook for 10-12 minutes until the vegetables soften and the steak is browned on the outside, depending on desired doneness.
- Squeeze the cooked lime wedges over the steak and vegetables. Serve immediately with warmed tortillass or cooked rice along with desired toppings.
Nutrition
This recipe is adapted from Feel Good Foodie.
