by Amy Brinkley Published: Oct 2, 2020
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Seasoned tender steak, peppers and onions are cooked in one pan for mouthwatering fajitas the whole family will love. An easy 30-minute dinner with minimal cleanup!
Your oven practically does all the work and there’s no standing over a hot pan when making these AMAZING fajitas… it’s a perfect dinner for busy weeknights!
Your Simple Ingredients
By using skirt steak, no marinating is required and the result is deliciously seasoned and tender strips of steak with peppers, onions and garlic (YUM!).
A Helpful Hint for Slicing the Steak
Place in the freezer for about 30 minutes prior to slicing. This firms the meat and makes it easier to slice into thin strips.
How to Make It
- Toss together steak strips, peppers, onions and garlic with olive oil in a large bowl. Sprinkle seasonings over the mixture and toss again to coat as evenly as possible.
- Spread evenly on a large rimmed baking sheet that has been sprayed with cooking spray and bake.
- During the last five minutes of baking, place flour tortillas (wrapped in aluminum foil) in the oven to heat.
Topping Ideas
- Sliced avocado
- Salsa
- Guacamole
- Sour cream
- Shredded cheese
- Chopped fresh cilantro
Enjoy!
More Easy Sheet Pan Dinners
- Italian Roasted Salmon
- Chicken and Vegetables
- Shrimp Fajitas
- Italian Pork Chops and Veggies
Sheet Pan Steak Fajitas
Seasoned tender steak, peppers and onions are cooked in one pan for mouthwatering fajitas the whole family will love. A quick and easy 30-minute dinner!
5 from 21 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: sheet pan steak fajitas
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 6
Author: Amy
Ingredients
For the fajita seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
For the steak fajita filling:
- 1 ¼ pounds skirt steak sliced thinly in ¼ inch strips across the grain
- 3 medium bell peppers cored, seeded and sliced (I used green, yellow and red)
- 1 medium yellow onion halved and sliced
- 1 tablespoon minced fresh garlic
- 3 tablespoons olive oil
For serving:
- 2 tablespoons lime juice from 1 lime
- 2 tablespoons chopped fresh cilantro optional garnish
- 6 fajita flour tortillas
Instructions
Preheat your oven to 400 degrees F. Lightly spray a large rimmed baking sheet with cooking spray.
Prepare the seasoning by stirring the chili powder, cumin, paprika, salt and pepper in a small bowl until well combined. Set aside.
In a large bowl, toss together the steak strips, peppers, onions and garlic. Drizzle with olive oil and gently toss to coat. Sprinkle with seasoning over mixture, a little at a time while continuing to toss to coat evenly.
Evenly distribute steak and vegetable mixture on prepared baking sheet. Bake for 20 minutes, or until steak is done and vegetables are tender. During the last 5 minutes of baking, place the tortillas wrapped in aluminum foil in oven to heat.
Once pan is removed from oven, drizzle evenly with lime juice and garnish with desired amount of fresh chopped cilantro.
Serve in heated tortillas with your favorite toppings.
Nutrition
Calories: 330kcal | Carbohydrates: 22g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 477mg | Potassium: 501mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2234IU | Vitamin C: 79mg | Calcium: 54mg | Iron: 3mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
Originally published September 2016. Updated with new photographs, new text and republished October 2020.
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Reader Interactions
Comments
Pam C.My husband and I both liked this Sheet Pan Steak Fajita recipe. It was fast, easy and delicious! I will be making this recipe again. Tks for sharing your recipe with us.
Reply
- Amy Brinkley
Thank you so much, Pam – I’m so glad you and your husband enjoyed it!
Reply
- Johnna Winchell
Easy and delicious
Reply
- Barbara Keller
This is such a great way to make fajitas. I followed the recipe exactly and it was very tasty.
Reply
- Kelly
This recipe was awesome with little clean up. My family loved it, we had no left overs.
Reply
- Amy
Thank you so much, Kelly – So glad you and your family enjoyed it!
Reply
- Cathy T.
This came out great! I used a very tender London broil cut super thin with a really sharp knife. I used slices and strips but the strips came out better. I added red pepper flakes too. I refrigerated the mix for about 30 min. before I cooked it. Can’t wait to try it with chicken.
Reply
- Sally
This was an easy recipe without frying or grilling. I have put the ingredients in the bowl and left it for the next day meal. Have you tried freezing this? How well would it all hold up in the freezer? thank you
Reply
- Amy
Hi Sally, thank you! I haven’t personally frozen this, so I can’t say with 100% certainty, but I wouldn’t hesitate to try it. Let me know how it turns out if you try it!
Reply
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