One pan is used to cook seasoned tender steak, peppers, and onions for delectable fajitas that the whole family will enjoy. An easy 30-minute dinner with minimal cleanup!.
When making these AMAZING fajitas, your oven practically does all the work and there’s no need to stand over a hot pan—it’s the ideal weeknight supper!
With skirt steak, no marinating is necessary, and the tasty, tender strips of steak with peppers, onions, and garlic (YUM!) are the result.
why you’ll love these oven steak fajitas
- Perfect for busy weeknights. They come together quickly with just a few straightforward ingredients, and cleanup is a breeze thanks to the one-pan cooking technique.
- They’re healthy AND flavorful. Although steak fajitas are naturally quite lean, I prefer to use flank steak because it is an especially lean beef cut. The vegetables give the meal a ton of flavor and nutrients, making it a complete meal.
- They’re versatile. You can easily adapt these fajitas to suit the tastes of picky eaters if you have them. If someone doesn’t like peppers or onions, simply leave them out or substitute additional vegetables like mushrooms or zucchini. Instead of beef, you can also substitute chicken, shrimp, or tofu.
- Plenty of serving options. You can use the steak fajitas as is with a side of rice and beans, or you can turn them into nachos, tacos, or burritos. Or keep it low-carb and serve them over cauliflower rice. So many delicious possibilities!.
Tex-Mex cuisine’s fajitas are typically made with grilled meat (usually chicken, beef, or shrimp), onions, and bell peppers. Warm tortillas with toppings like sour cream, salsa, and guacamole are served with the meat and vegetables. You can cook fajitas on the stovetop, the grill, or, you guessed it, the oven!
Ingredients to make fajitas
- For this recipe, I prefer to use flank steak or sirloin because they are thin and don’t require a lot of cooking time. Skirt steak will also work well. Before placing it on the sheet pan, cut it into thin strips.
- Vegetables: Onions and mini peppers. The vegetables are sliced thinly before being cooked.
- Lime: Juicy lime wedges give the steak a nice, fresh zing. Although lemon could be used in a pinch, I prefer lime. Grab my tips for how to cut lime wedges.
- I use olive oil, but you can also use vegetable or canola The oil keeps the fajitas juicy and helps the vegetables’ edges get crispy.
- Taco seasoning or fajita seasoning can be purchased at stores. If you’d like, you can also create your own taco seasoning.
How to make sheet pan steak fajitas
- Place the steak, onions, and peppers onto a sheet pan.
- Season and drizzle over the oil.
- Toss in the oil and seasonings.
- Bake and serve!
And this is how cleanup goes: Oh wait, there’s literally nothing to clean up, especially if you line your sheet pan with aluminum foil. You’re welcome!.
tips for making steak fajitas
- Speed up the cooking time. For a faster, higher-temperature cooking method, you can broil the sheet pan for 8–10 minutes. This will also add some char to your beef!.
- Use foil to make clean-up a breeze. Aluminum foil should be used to line the sheet pan if you want to reduce (or even completely eliminate!) the cleanup time.
- Par-freeze the steak before slicing. For ten to fifteen minutes, freeze the steak. This makes it simpler to cut the steak and makes it easier to get thin slices.
- Slice the steak against the grain. When you bite into the steak, it will be more tender as a result. By cutting “against the grain,” you mean perpendicular to the fibers of the muscles.
popular substitutions & additions
- Add additional veggies. Mushrooms, zucchini, and yellow squash are all great additions.
- Make it vegan/vegetarian. Tofu, tempeh, or meaty portobello mushroom slices can be used in place of the beef.
- Switch out the protein. Chicken or shrimp all work well in this recipe.
what to serve/pair with your beef fajitas
To allow everyone to help themselves, I like to serve my fajitas to the table with tortillas and toppings. Try your sheet pan steak fajitas with:
how to store & reheat beef fajitas
If you have any leftovers, refrigerate them in an airtight container. Reheat the fajitas on a sheet pan in a 350° oven until heated through when you’re ready to eat. Avoid overheating the steak because it will quickly become dry.
how long will steak fajitas last in the fridge?
These steak fajitas on a sheet pan will keep for up to four days in the refrigerator. I advise making a double batch of this recipe if you want to use it for meal preparation. That way, you can have fajitas all week long!.
Although corn tortillas are also an option, I prefer using flour tortillas because they are usually more pliable. If you want to add a little extra goodness, feel free to use whole grain tortillas as well.
The primary distinction is that the meat and vegetables are both grilled, whereas tacos frequently have the vegetables as raw toppings. Fajitas are the main course while tacos are typically eaten as handheld street food.
Although skirt steak or sirloin will also work, I prefer using flank steak. These quick-cooking, extremely flavorful beef cuts bake to a perfect level of tenderness.
Any night of the week, enjoy these vibrant, zesty, sizzling sheet pan steak fajitas. You can even use this method to make my Shrimp Fajitas if you want to switch things up. Just top it with the chili-lime sauce and your favorite tortillas and devour!
More sheet pan recipes:
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The original version of this recipe for Sheet Pan Steak Fajitas appeared on November 6, 2017. The recipe has not changed, but the post now has new photos showing each step of how to make the fajitas.
Sheet Pan Steak Fajitas
- 1 pound of sliced, 1/2-inch-thick sirloin or flank steak
- ▢ 1 large onion thinly sliced
- ▢ 3 bell peppers thinly sliced
- ▢ 2 tablespoons olive oil
- ▢ 2 tablespoons taco seasoning
- ▢ 1 lime cut into wedges
- ▢ Tortillas
- ▢ Salsa
- ▢ Fresh cilantro leaves
- Set the oven to 400 degrees Fahrenheit and line a baking sheet with aluminum foil.
- Place the steak in the center of the pan, with the peppers and onions on either side of it. Sprinkle the taco seasoning and olive oil all over the surface. Use your hands to evenly coat the steak and vegetables in oil and seasoning. Place the lime wedges on the pan.
- Depending on the desired degree of doneness, cook for 10 to 12 minutes, or until the vegetables soften and the steak is browned on the outside.
- Squeeze the cooked lime wedges over the steak and vegetables. Serve immediately with warmed tortillas, salsa or desired toppings.
Nutrition information provided is an estimate. Depending on the cooking technique and specific ingredients employed, it will change.
I’m glad you’re here! Ten years ago, when I was still learning to cook, I started Feel Good Foodie. You’ve come to the right place if you need inspiration for dinner tonight or want to check out my authentic Lebanese recipes; I promise you’ll leave saying, “That was good – so good!” We’ve come a long way since then, but our main objective is still the same: to make healthy, family-friendly cooking easy and fun for you.
How To Make Sheet Pan Steak Fajitas By Rachael
FAQ
What temperature do you cook beef fajitas?
Prepare a charcoal or gas grill for cooking (375°F) the original beef fajitas. Use the fajita seasoning to season the meat on both sides. The fajitas should be cooked to the desired level of doneness on the grill for 6 to 8 minutes on each side.
How long do beef strips take in the oven?
CookingPreheat your oven to 400F. Place your steak on an oven-safe baking dish. Cook for 5-7 minutes if you’re wanting medium rare. You only need to cook it in the oven for 2-4 minutes if you want it rare. Well done will see 12-15 minutes.
How to cook fajita meat tender?
Tricks to Tender Fajita MeatCut the Beef Against the Grain. Slicing meat against the grain helps tenderize it. The direction of the grain in the steak can be determined by carefully examining it. Marinade with an Acid. Citrus juice and vinegar, for example, help to tenderize meat by dissolving its fibers.
What temperature do you reheat fajitas in the oven?
How to reheat fajitas in the oven. Preheat your oven to 350. Warm the chicken fajita filling and tortillas separately.