This easy Sheet Pan Steak Fajitas recipe, loaded with peppers, onions, and marinated steak, is roasted on a single sheet pan for a delicious weeknight dinner and minimal cleanup.
I was pleasantly surprised by how well this sheet pan steak fajitas recipe turned out. I hesitated at first — steak can become tough quickly if overcooked — but with the right steps you’ll end up with tender, flavorful meat every time.
Two key tips make this recipe succeed: marinate the steak for at least one hour, and always slice the cooked steak against the grain. Marinating adds flavor and helps tenderize the meat, while cutting against the grain ensures each slice is easy to chew.
I used skirt steak because it works beautifully for fajitas, but flank steak is an acceptable substitute if skirt steak isn’t available. Skirt steak often has a bit of fat that melts into the meat while roasting, boosting flavor and keeping the steak juicy.
These sheet pan fajitas are ideal for busy weeknights: everything cooks together on one pan, the oven does the work, and cleanup is quick. Serve with warm tortillas and your favorite toppings for a satisfying meal.
Sheet Pan Steak Fajitas
Ingredients
- 1–1 1/2 pounds skirt steak (flank steak will also work)
- 1–2 limes, juiced
- 2 tablespoons olive oil, divided
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 3 cloves garlic, minced
- Pinch to 1/2 teaspoon cayenne pepper (optional, to taste)
- Hefty pinch of salt
- 1 small onion, thinly sliced
- 1 large bell pepper, thinly sliced (or 1/2 orange + 1/2 yellow)
- Corn or flour tortillas, for serving
- Toppings of choice: sour cream, avocado, salsa, cheese, etc.
Instructions
- Combine lime juice, 1 tablespoon olive oil, chili powder, cumin, minced garlic, cayenne (if using) and salt in a large resealable plastic bag or bowl. Add the steak, remove excess air, seal, and massage the marinade into the meat. Refrigerate for at least 1 hour and up to 24 hours for best flavor.
- Preheat the oven to 400°F (200°C). On a large rimmed baking sheet, arrange the sliced onions and bell peppers on one side. Drizzle the vegetables with the remaining 1 tablespoon olive oil and season lightly with salt.
- Place the marinated steak on the other side of the baking sheet. Roast for about 20 minutes, flipping the steak halfway through to ensure even cooking. Remove the steak and let it rest for 5 minutes before slicing.
- Slice the steak thinly against the grain. Serve on warm tortillas with the roasted peppers and onions, and add your favorite toppings.
Did you make this?
Share a photo and tag @countryside_cravings on Instagram to show how your sheet pan steak fajitas turned out.
