Sheet Pan Steak Fajitas

These easy Sheet Pan Steak Fajitas have tender fajita-seasoned steak strips and bell pepper, finished with zesty lime juice for a deliciously simple dinner.

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Reasons You’ll Love This Recipe:

• Simple – simple, fresh ingredients and a handful of spices!
• Quick – minimal prep time, plus just 10-12 minutes in the oven!
• Easily Preppable – if you need dinner on the table in 15 minutes or less, these fajitas can be pre-chopped, sliced, and seasoned. Then when you’re ready to make them, just toss everything onto a sheet pan and pop it into the oven!
• Versatile – enjoy as fajitas on tortillas, or on top of greens or rice for fajita bowls, or even with cheese as a fajita quesadilla.
• Family Friendly – we love a family-friendly meal!
• Meal Prep-Friendly – you can meal prep both the meal before roasting, or use the fully prepared fajitas as meal prep for a few days!
• Freezer-Friendly – toss all ingredients into a freezer-safe bag or container and freeze for up to 3 months, if you’re a fan of freezer meals!

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Steak: I like to use sirloin steak for a leaner protein option. Slice thinly, in about 1/2″ strips, against the grain for a more tender bite!
• Bell Peppers: you’ll need three total. I typically use one yellow, one red, and one green when making fajitas, but you can use what you have.
• Onion: one onion, thinly sliced. I typically use a yellow onion, but you can use a red onion, too.
• Oil: I use avocado oil for a neutral-tasting, high heat-friendly, heart healthy oil, but you can use your preferred oil of choice.
• Seasoning: there are measurements for a homemade fajita seasoning blend in the recipe card, but you can use a pre-made taco or fajita seasoning, too.

How to Make Sheet Pan Steak Fajitas

For complete instructions, please check out the recipe card at the bottom of this post.

1. Toss steak and vegetables with oil and seasonings and marinate at least 15 minutes while preheating, if not overnight.
2. Preheat oven to 375F, then bake for 10-12 minutes until vegetables are tender and steak has reached your preferred doneness.
3. Squeeze lime juice over the steak fajitas once done.
4. Serve however you desire and enjoy!

Tips and Variations

• Different Protein: you can sub any preferred protein (try my sheet pan chicken fajitas!)
• Add Different Veggies: skip the veggies you don’t like and add what you do – we love adding sliced mushrooms and sliced zucchini for more plant fun, too!
• Serving Variety – enjoy as fajitas or serve them/ leftovers a little differently to keep things interesting — ideas below!

Serving Suggestions:

• Fajitas: serve on tortillas of your choice (I recommend wrapping in foil and tossing in the oven to warm during the last 5 minutes of cooking). Top with any toppings you like (Ideas below!)
• Rice Bowls: serve with rice, or a cilantro lime rice, with black or pinto beans for a fiber boost. You can also use cauliflower rice, or half cauliflower rice/ half regular rice, too.
• Salads: add the sheet pan steak fajitas to a bed of leafy greens and add any desired toppings.
• Quesadillas: place a large tortilla on a skillet over medium-high heat, top with an even layer of your fave quesadilla cheese, then add the steak fajita mixture on one side. Once the cheese has melted and the tortilla is golden brown, fold the other half over the steak, then serve and enjoy!

Fajita Toppings:

• Shredded lettuce
• Diced tomatoes
• Pico de gallo
• Salsa
• Shredded cheese
• Queso
• Avocado slices
• Guacamole
• Sour cream
• Plain Greek yogurt
• Black olives
• Pickled red onions
• Cilantro
• Green onion

Meal Prep: Storing & Reheating

• Pre-Marinate Prep: slice steak and veggies, marinate, and store in an airtight, convered container in the fridge for up to two days.
• Storage: store cooked fajitas/ leftovers in an airtight container for up to 3 days in the refrigerator.
  • Note that I recommend storing tortillas separately so they won’t get soggy!
• Freezing: you can freeze at two different points —
  • Before baking, add all the ingredients (except lime) to a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the fridge, then cook as directed.
  • After cooking: you can freeze any leftovers in a freezer-safe container/ bag for up to 3 months.
• To reheat:
  • Skillet: 3-5 minutes until warmed through (you may need to add a splash of water to prevent the fajita filling from drying out).
  • Microwave: 1-2 minutes until warmed through. I like to cover with a damp paper towel to keep moisture locked in while reheating.

Shop This Recipe

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• Glass Meal Prep Single Compartment Containers
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More Sheet Pan Recipes to Love

• Sheet Pan Chicken Fajitas
• Chicken Sausage & Veggies
• Sheet Pan Pancakes
• Baked Feta Chicken
• Pesto Chicken & Veggies
• Philly Cheesesteak Bowls

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