Easy homemade Sheet Pan Steak Fajitas, extra juicy and extra delicious, perfect for any time of the year, since no grilling is required. Healthy, tasty, perfect for the whole family, weeknight-friendly, totally customizable, super satisfying and ready in just 30 minutes!
Super Easy Sheet Pan Steak Fajitas Recipe
Talk about an easy weeknight dinner! These Sheet Pan Steak Fajitas are exceptionally easy to make and a total crowd pleaser. Your entire family will have happy bellies because everyone is going to love these incredible steak fajitas that can be on your dinner table in just 30 minutes. No marinating required, just season, bake and serve.
I love serving these on warm tortillas with salsa, guacamole, sour cream and pico de gallo. You’ll love these so much, they will become part of your dinner rotation. And guess what? No grilling required, only one pan, and a handful of ingredients required for one of the best meals out there.
Why You Should Make These Steak Fajitas
- Only A Handful Of Ingredients Required. Bell peppers, an onion, a flank steak, fajita seasoning, olive oil and lime juice is all you need to make these superb steak fajitas.
- Quick And Easy. The hardest part of this recipe is probably slicing up the peppers because besides that, all you have to do is season everything and bake.
- Completely Customizable. Besides serving these as fajitas, you can make burritos, quesadillas, and so much more.
Ingredients You’ll Need
- Flank Steak – You’ll need a 2 pound flank steak. If serving a bigger crowd, you can easily double this recipe. I usually buy my flank steak at Costco, they come in a package of two and are more affordable this way.
- Bell Peppers – I love using different colors of bell peppers because it just looks more colorful and we eat with our eyes first. You’ll want to cut the bell peppers in thin long strips.
- Onions – You’ll need a large white or yellow onion here. Feel free to use a couple onions if you like lots of onions in your fajitas.
- Fajita Seasoning – I love making my own fajita seasoning, really easy to make your own, however, store bought seasoning is fine.
- Olive oil – A little bit of olive oil, extra virgin or regular.
- Lime Juice – Lots of freshly squeezed lime juice.
How To Make Sheet Pan Steak Fajias
- Prep the oven. Preheat the oven to 450°F.
- Season the steak. Place the flank steak on a baking sheet. Season with 1½ tablespoons of the fajita seasoning on both sides. Drizzle with the lime juice and 1 tablespoon of the olive oil on both sides.
- Season the onion and peppers. In a large bowl combine the peppers and onions. Season with remaining 1½ tablespoons of fajita seasoning and drizzle remaining 1 tablespoon of olive oil. Toss everything well.
- Place everything on a baking sheet. Arrange the veggies around the flank steak on the baking sheet.
- Bake. Transfer the baking sheet to the oven and bake for 12-15 minutes or until the steak is done to your liking. If you’re looking for more of a charred look, turn the broiler on for the last 1-2 minutes. Remove from the oven, cover the steak with aluminum foil and let it rest for 5 to 10 minutes before slicing and serving.
Can I Use A Different Cut Of Beef?
You can use skirt steak as well, which is usually tougher than flank but has more intense flavor. The cooking time will be the same for skirt steak.
How Do I Know When My Flank Steak Is Cooked?
You’ll want the flank steak cooked to medium-rare for these steak fajitas. The best way to check for this is using a meat thermometer. For medium-rare the thermometer should read 130°F when inserted in the thickest part of the steak. After you remove it from the oven, immediately cover it with aluminum foil. The temperature of the meat will continue to rise another 5°F during this carryover cooking time. The final temperature will be 135°F.
Can I Grill The Steak?
Absolutely! With summer quickly approaching, we love being outdoors and using that grill as much as possible. Simply preheat your grill, whether it’s gas or charcoal, to high heat, and grill the steak for 3 to 4 minutes per side.
How To Assemble Fajitas
It’s best to bring the sheet pan to the table and let everyone assemble their own fajitas with their favorite toppings. Here are a few suggestions of what to serve them with.
- Flour Tortillas or corn tortillas – warm up your tortillas on a griddle or over the flame of your gas burner.
- Easy Guacamole
- Pico de Gallo Recipe
- 3 Ingredient Mexican Rice
- Homemade Salsa
- Sour Cream
- Refried Beans
- Lime wedges
- Grated cheese
- Fresh Cilantro
- Black Beans
Expert Tips
- Pat the flank steak dry for a beautiful brown crust.
- Resting the flank steak after cooking is important because the heat of cooking will pull the juices in the meat toward the surface. You’ll notice that if you slice it immediately, those juices will end up on your plate, so be patient and let it rest for 5 minutes. This will give the juices time to sink back in throughout the meat.
- When slicing the steak, slice it thin, against the grain. This shortens the muscle fibers, reducing the amount of work you have to do to chew them. This is great for making tough cuts taste tender.
- Use fresh homemade tortillas. Although it takes a little longer to make your own tortillas, they will definitely take your fajitas to the next level. However, if you’re using store-bought tortillas, warm them up on a griddle or over the flame of your gas burner.
- Bring your steak fajita assembly to the table and allow everyone to make their own with their favorite toppings.
Leftovers
Store leftover steak and peppers in an airtight container for 3 to 4 days in the refrigerator.
More Tasty Mexican Recipes To Try
- Easy Chicken Fajitas
- Pork Fajitas
- Fajita Potato Bites
- Chicken Fajita Pasta
- Chicken Fajita Quesadillas
- Shrimp Fajitas
- Chicken Fajita Pizza
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Sheet Pan Steak Fajitas
Ingredients
- 2 pounds flank steak
- 3 tablespoons fajita seasoning
- 2 tablespoons lime juice freshly squeezed
- 1 medium green bell pepper sliced
- 1 medium red bell pepper sliced
- 1 medium yellow bell pepper sliced
- 1 large onion sliced
- 2 tablespoons olive oil
For Serving
- flour tortillas
- guacamole
- salsa
- sour cream
Instructions
- Prep the oven. Preheat the oven to 450°F.
- Season the steak. Place the flank steak on a baking sheet. Season with 1½ tablespoons of the fajita seasoning on both sides. Drizzle with the lime juice and 1 tablespoon of the olive oil on both sides.
- Season the onion and peppers. In a large bowl combine the peppers and onions. Season with remaining 1½ tablespoons of fajita seasoning and drizzle remaining 1 tablespoon of olive oil. Toss everything well.
- Place everything on a baking sheet. Arrange the veggies around the flank steak on the baking sheet.
- Bake. Transfer the baking sheet to the oven and bake for 12-15 minutes or until the steak is done to your liking. If you're looking for more of a charred look, turn the broiler on for the last 1-2 minutes. Remove from the oven, cover the steak with aluminum foil and let it rest for 5 to 10 minutes before slicing and serving.
Video
Recipe Notes
- Nutritional information does not include tortillas and other toppings.
- Pat the flank steak dry for a beautiful brown crust.
- Resting the flank steak after cooking is important because the heat of cooking will pull the juices in the meat toward the surface. You’ll notice that if you slice it immediately, those juices will end up on your plate, so be patient and let it rest for 5 minutes. This will give the juices time to sink back in throughout the meat.
- When slicing the steak, slice it thin, against the grain. This shortens the muscle fibers, reducing the amount of work you have to do to chew them. This is great for making tough cuts taste tender.
- Use fresh homemade tortillas. Although it takes a little longer to make your own tortillas, they will definitely take your fajitas to the next level. However, if you’re using store-bought tortillas, warm them up on a griddle or over the flame of your gas burner.
- Bring your steak fajita assembly to the table and allow everyone to make their own with their favorite toppings.
- Store leftover steak and peppers in an airtight container for 3 to 4 days in the refrigerator.
Delicious and so easy.