Sheet Pan Steak Fajitas

These Sheet Pan Steak Fajitas are a quick and easy weeknight dinner that is full of flavor! This sheet pan dinner cooks in under 20 minutes and is a breeze to cleanup. Make these fajitas for dinner tonight!

Quick and Easy Sheet Pan Steak Fajitas

I love these fajitas for a weeknight meal because the prep is easy, they cook in under 20 minutes, and since I line my sheet pans with foil, the cleanup is almost non existent. It really helps streamline dinner on a busy night. Plus, it is a great meal for picky eaters since the fajitas can be put together individually to each persons preferences.

What is the best meat for steak fajitas?

For these steak fajitas, I used flank steak. Flank steak is a lean cut of meat and it tastes best when cooked quickly to medium, which makes it perfect for this method. I have also used flap steak which is super flavorful but can be harder to find. Another good option for steak fajitas is skirt steak. All of these cuts tend to be leaner and tougher, but full of flavor. They also benefit from cooking quick and hot rather than low and slow, so they are perfect for a sheet pan recipe!

Ingredients for Sheet Pan Steak Fajitas

• Steak – I used flank steak, but skirt steak or flap meat will also work here.
• Bell Peppers – Any color will do, but I like the colorful combination of red, green and yellow
• Red onion – yellow or white onion will also work, but again I enjoy the colorful addition of purple to this recipe.
• Garlic – thinly slice the cloves and toss with the peppers and onions.
• Fajita Seasoning – mixing together a few spices will give you a great fajita seasoning, but feel free to use a store bought blend if you prefer. For this recipe I used chili powder, smoked paprika, oregano, cumin, garlic powder, onion powder, brown sugar, salt and pepper.
• Olive Oil – for cooking the peppers and onions. You can use another oil if you wish, such as avocado oil or canola oil.
• Flour tortillas – You can use flour tortillas, or use corn or another alternative tortilla if you prefer.
• Toppings: I like to serve fajitas with salsa, avocado or guacamole, lime slices and fresh cilantro.

How to make Sheet Pan Steak Fajitas

I actually use two sheet pans here to avoid overcrowding the pan. I found that when I tried to get everything on one pan, there was not enough room for air circulation and everything kind of steamed. Here is how I make sheet pan fajitas:

• Line two sheet pans with foil for easy cleanup (if desired), set aside. arrange the oven racks so that one is in the upper third of the oven and one is in the lower third of the oven. Preheat oven to 475 degrees F.
• Stir together spices for fajita seasoning.
• Slice onion and bell peppers, toss on a second sheet pan with oil and salt.
• Cut the flank steak into 3 pieces to allow for more even cooking, pat dry with paper towels. Sprinkle fajita seasoning all over both sides of the meat. Arrange meat on sheet pan, set aside.
• When oven is preheated, place the sheet pan with the onions and peppers on the upper rack, bake for about 10 minutes.
• Remove the sheet pan from the oven and toss vegetables with a spatula, arranging them in an even layer again. Return the peppers and onion to the LOWER rack, place the sheet pan with the flank steak on it on the upper rack. Bake for 8-10 minutes, until flank steak reaches about 135 degrees F internally (use a meat thermometer to check for doneness.
• Remove both sheets from oven, transfer meat to a cutting board and allow to rest for 5 minutes. Meanwhile, turn off oven and place foil wrapped tortillas inside to warm up.
• Slice meat against the grain into thin slices, then toss with the peppers and onions.
• Serve with warm tortillas, salsa, guacamole, limes and cilantro.

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