Top view of sheet pan steak fajitas garnished with lime wedges and chopped cilantro.

Looking for a hassle-free way to satisfy those fajita cravings? Our sheet pan steak fajitas recipe is here to save the day! Picture this: tender, juicy steak mingling with colorful bell peppers and onions, all seasoned to perfection with our secret spice blend. The best part? It all cooks on one pan, meaning less mess and more time to enjoy these flavorful fajitas with the fam.

Plus, it’s customizable to suit everyone’s taste—nestle the steak and veggies into tortillas, then load up on your favorite toppings like creamy guacamole and zesty salsa. Trust us, after one bite of these fajitas, your entire family will be asking for them on the regular!

How do I make sheet pan steak fajitas?

Sheet pan fajitas take a few minutes of prep time, but they are an absolute breeze to make. Here’s how to do it:

Collage of five simple steps to make steak fajitas in one pan. A text overlay reads, "How to Make Sheet Pan Steak Fajitas."
  1. Mix seasonings in a small bowl.
  2. Put steak in a bowl or bag, and add marinade ingredients—chill for at least 4 hours. Towards the end of the marinating time, preheat the oven and grease a baking sheet.
  3. Arrange beef and veggies on the sheet. Drizzle 1 tbsp oil and sprinkle with remaining seasoning.
  4. Bake for 12-14 minutes, then broil for 1-2 minutes. Cover the beef with foil, and let it rest for 10 minutes.
  5. Slice steak and serve with tortillas and toppings. Enjoy!

What is the best steak for steak fajitas?

We like to use skirt or flank steak for fajitas because they are relatively affordable, marinate great, and end up being incredibly tender and juicy if you cut them properly (more on that in a bit). In a pinch, you can use strip steak or hangar steak. 

Protip: Skip the fancy steaks!

You might be tempted to use a nice cut of steak for fajitas (like ribeye or sirloin), but we recommend saving that for steak night—it’ll be overkill for fajitas! These bad-boys are tenderized thanks to the marinade.

A hand picks up a soft tortilla stuffed with colorful fajitas meat and veggies from a white plate with salsa and a margarita nearby.

How do you cook fajita meat so it’s tender?

There are really four parts to the tender fajita meat puzzle. Here’s how to get melt-in-your-mouth fajitas:

  1. Marinate: Make up our homemade fajita marinade beforehand and make sure your steak gets to sit in the marinade for at least four hours. We prefer overnight—you can mix it up before work or even the night before and stash it in the fridge.
  2. Bring to room temp: This is such an important step when cooking any beef cut! Make sure to bring your steak up to room temperature before cooking. Just set it out on the counter for about 30 minutes before cooking.
  3. Rest: Once your steak is cooked, let it rest for 10 minutes before slicing. This helps the juices redistribute to keep the meat from being dry.
  4. Cut across the grain: Maybe the MOST important part! Make sure you cut your fajitas across the grain—which means the fibers of the muscle should be short when you cut a piece, not long. 
Overhead of a full fajitas dinner in a baking tray on a light counter.

How long do I bake sheet pan steak fajitas?

There are two schools of thought here, and the direction you go depends on the cut of meat you decide to use for your fajitas.

  • If you are using a skirt, flank, strip, or other tougher piece of meat: cook the steak until it’s medium-well to well-done. These cuts of beef don’t tend to stay tender when rare as well as more expensive cuts. We recommend 14-15 minutes, but the exact timing will depend on the thickness of your steak.
  • If you are using a more expensive cut (like a sirloin or ribeye steak): cook to how you typically like your steak done—rare, medium, etc. That can be anywhere from 10-15 minutes, depending on how you like your steak and how thick your cut is. We highly recommend investing in a good meat thermometer to get this nailed down!

Looking for more fajita recipes? 

Check out our weeknight Sheet Pan Chicken Fajitas, our veggie-filled Steak Fajita Bowls with Cauliflower Rice, our super easy Slow Cooker Chicken Fajitas, or our Vegan Fajitas made with portabella mushrooms! 

Top view of sheet pan steak fajitas garnished with lime wedges and chopped cilantro.

Sheet Pan Steak Fajitas Recipe

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

Enjoy a delicious and easy dinner with this one pan sheet pan steak fajitas recipe. Simply toss all the ingredients onto a baking sheet, bake, and enjoy a flavorful meal in no time!


For the fajita seasoning: 

  • 1 tablespoon chili powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon cumin powder

For the steak and veggies:

  • 1 1/2 pounds flank steak
  • 3 tablespoons avocado oil
  • 1 lime, juiced and zested
  • 1 large yellow onion, sliced
  • 3 bell peppers, pith removed and sliced
  • 1 tablespoon avocado oil

For serving:

  • Tortillas
  • Cilantro
  • Salsa
  • Lime wedges


  1. Stir together the seasonings in a small bowl and set aside.
  2. Place the flank steak in a large bowl or ziplock bag, and add the 3 tablespoons oil, lime juice, and lime zest. Add 2 tablespoons of the seasoning as well, and toss everything to combine and coat the beef. Marinate in the fridge for 4-8 hours or overnight in the refrigerator. Reserve the remaining seasoning (there should be about 4 teaspoons left over).
  3. Preheat the oven to 400°F and spray a large baking sheet with cooking spray.
  4. Arrange the marinated beef and vegetables in a single layer on the baking sheet. Drizzle the remaining 1 tablespoon oil over the vegetables and sprinkle them with the remaining seasoning. Bake the sheet pan dinner for 12-14 minutes (12 for medium-rare, 13 for medium, 14 for medium-well), broiling for the last 1-2 minutes.
  5. Remove the sheet pan from the oven and transfer the meat to a cutting board. Cover with aluminum foil for 10 minutes. After rest time, slice the steak, then serve the fajitas with warmed tortillas and toppings!


  • Marinating the beef is not required but does yield more tender and flavorful beef!
  • Leftovers keep in the fridge for up to 3 days.
  • Feel free to use store-bought fajita seasoning in place of the homemade version!
  • At 400°F, the beef goes from medium-rare to medium-well very quickly, especially after broiling. So keep an eye on it! We wouldn't skip the broiling step, though—it adds tons of flavor and gets you that classic charred fajitas look!

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 276Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 67mgSodium: 405mgCarbohydrates: 11gFiber: 2gSugar: 2gProtein: 25g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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