Perfect for busy weeknights, these Sheet Pan Steak Fajitas are bold and flavorful! Juicy and tender marinated steak, colorful bell peppers, and sweet onions are all roasted to perfection on just one sheet pan. Served as tacos, in rice bowls, or over a salad, the options are endless!
Ellen’s Recipe Notes
There’s a whole lot to love about this easy steak fajita recipe! The steak stays tender and juicy, while the colorful peppers and onions taste sweet and caramelized. It’s an easy weeknight dinner that can double as a fun party food… Especially if you set up a fajita toppings bar! I recommend making a double batch on two sheet pans if you have guests coming over, as these fajitas go fast. Loaded with bold savory flavors with almost no effort, once you try this one-pan magic, you’ll be hooked!
Hungry for more steak recipes that are good for a busy weeknight? Check out my quick air fryer steak, easy crockpot steak and potatoes, or juicy cast iron steak!
Ingredient Notes and Substitutions
Below you will find some helpful notes and substitutions for a few of the key ingredients to make this easy steak fajita recipe. Visit the printable recipe card below for the full ingredient list and amounts.
- Steak: While we used flank steak as it was on sale, skirt steak is also a great classic choice for fajitas. Hanger steak or flat iron steak will also work! Just make sure to trim any excess fat off of whatever meat you choose.
- Fajita Marinade: You can use a store bought version or skip this step completely. However, our favorite steak fajita marinade is quick to put together and well worth the little added effort. With a mix of pineapple juice, olive oil, lime juice, soy sauce, jalapeños, and garlic, the marinade makes the meat tender and much more flavorful!
- Bell Peppers: Use any color you like best, we did a mixture of yellow, orange, red, and green. Keep in mind that green bell peppers have a strong flavor and are more pungent. So if you prefer sweeter bell peppers, skip the green ones!
- Onion: Any color of onion is just fine, but we like the sweetness a yellow onion brings to our fajitas.
- Fajita Seasoning: Our homemade fajita seasoning recipe is better than anything you can find at the store and you likely have the ingredients you need on hand.
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Tips For Making Sheet Pan Steak Fajitas
Below is a quick overview along with a few quick tips to ensure your beef fajitas turn out perfect. Visit the printable recipe card down below for the full instructions.
Tenderize the steak: I highly recommend manually tenderizing the meat before marinating. I pound it quickly, for just a couple of minutes, with a meat mallet. It’s a win-win… You can take out some frustration and your fajitas become much more tender.
How long to marinate: Let the steak sit in the marinade for at least 30 minutes before cooking, but at least 2 hours is best. If you want to prep ahead, it is even better marinated overnight in the fridge. However, avoid marinating it for too long (like 24+ hours), as the acidic ingredients in the marinade can start to break down the texture, making the meat grainy.
Let the steak come to room temperature before cooking. If you place cold meat straight from the fridge into the oven, the outer layer will cook faster than the inside. Bringing the steak to room temperature, for about 30 to 60 minutes on the counter, helps it cook more evenly.
How to season the vegetables: I like to season the peppers and onions with a 1/2 cup of the marinade as well as the fajita seasoning. Then we place the marinated and seasoned steak right on top so the juices coat the veggies as they cook.
Cook on a high temperature: Baking at 425°F gives you a nice sear on the steak and slightly charred, caramelized edges on the peppers. This mimics that classic fajita sizzle you’d get from a hot skillet or grill.
Let the steak rest before slicing: Giving the meat time to rest before slicing it is crucial for keeping it juicy and flavorful. When steak cooks, its juices are pushed toward the center of the meat. If you cut into it immediately, those juices spill out onto the cutting board instead of staying in the steak. Resting the meat (for about 5–10 minutes) gives the juices time to redistribute evenly throughout.
Slice against the grain: Cutting the steak against the grain shortens the muscle fibers, which makes each bite more tender and easier to chew. This is especially important for leaner cuts like flank or skirt steak.
Sheet Pan Steak Fajitas
Ingredients
- 2 lbs flank steak, or skirt steak
- 1 batch fajita marinade, reserve 1/2 cup
- 4 large bell peppers, cut into strips
- 1 large onion, sliced
- 2 tablespoons fajita seasoning
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Instructions
- Preheat the oven to 425°F. Spray a large sheet pan with nonstick spray and set aside.
- Optional: Use a meat mallet and tenderize the steak before placing it in the marinade. This extra step will help make the steak extra tender!
- Place the steak in a large dish or ziplock bag and add the marinade (reserving 1/2 cup of the marinade for later). Make sure to cover the steak with the marinade. Let the steak marinate on the counter for 30 minutes or in the refrigerator overnight. If refrigerated, set steak on the counter 1 hour before cooking to let the steak come to room temperature.
- In a separate bowl, toss to combine the bell pepper and onions. Pour ½ cup marinade over the vegetables. Stir until the vegetables are coated. Set aside.
- Spread the marinated vegetables on the sides of the sheet pan and place the marinated steak in the center of the pan. Season the steak and the vegetables with the fajita seasoning.
- Bake at 425°F for 20 minutes, until the bell peppers are tender and the steak registers 140°F, on a meat thermometer, for medium doneness. Let the steak rest 5 minutes before slicing, this is super important to keep your steak juicy and tender!
- Slice the steak against the grain, into thin strips. Then toss to combine with the vegetables, and serve as desired.
Notes
Nutrition
How To Serve Sheet Pan Steak Fajitas
Of course, the best way to enjoy steak fajitas is in tacos with tortillas and all your favorite toppings! I never serve them without a squeeze of fresh lime, a little cheese, and a hearty scoop of guacamole or pico de gallo. A drizzle of sour cream, or our cilantro lime crema, is also amazing on top!
You can also serve these fajitas in a bowl over cilantro lime rice or a salad. Both of these ways are also great with black beans, skillet fried corn, or fresh corn salsa added.
More Easy Mexican-Inspired Dinner Recipes
- Make taco Tuesday the best night of the week with crispy Mexican shredded beef tacos, shrimp tacos with slaw, or these easy fish tacos.
- Salsa verde chicken enchiladas are made with just 4 ingredients! Or, go more traditional with cheesy beef enchiladas.
- Cheesy, beefy loaded burrito casserole is always a hit with both kids and husbands.
- Mexican mac and cheese is so easy to make and loaded with bold Tex-Mex flavors!
