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After years of making my classic stove top chicken fajitas and sizzling shrimp fajitas (and even trying Instant pot steak fajitas), I figured why not try to create a sheet pan version? This sheet pan fajitas recipe is a great adaptation that still has all the flavors I love in the traditional version. The steak, bell peppers, and onions are tossed with spices and cooked in the oven instead of on the stovetop, for a more hands-off approach. Sheet pan steak fajitas are so simple, yet so flavorful!

Ingredients & Substitutions

This section explains how to choose the best ingredients for sheet pan steak fajitas, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Flank Steak – This is a cost effective cut commonly used for steak fajitas, but you can also use skirt steak or sirloin steak.

VARIATION: Switch the protein!

Instead of steak, try sheet pan shrimp fajitas, sheet pan chicken fajitas (using boneless skinless chicken breasts), or simply omit the protein for sheet pan fajita veggies. The cook time for chicken will be similar to steak, while shrimp will usually be a little faster.

• Olive Oil – Avocado oil works well, too.
• Bell Peppers – It’s best to use a variety of colors for visual appeal, so choose your favorites. I used a red bell pepper, yellow bell pepper, and green bell pepper.
• Onion – I used a yellow onion, but white onion or red onion will also work.
• Fajita Seasoning – I made my own homemade fajita seasoning, which is a combination of chili powder, garlic powder, onion powder, paprika, cumin, dried oregano, cayenne pepper, and sea salt. You can substitute store bought seasoning or even homemade taco seasoning. If your seasoning doesn’t contain salt, add 1 teaspoon of salt.
• Lime Juice – I highly recommend fresh lime juice, but you could use bottled lime juice if needed. I also like to garnish my finished dish with fresh lime wedges.
• Fresh Cilantro – Optional, but adds a nice touch of flavor and freshness to the dish. I always like to top mine with a few sprigs — it really brings out the flavors of the sheet pan fajitas!

How To Make Sheet Pan Fajitas

This section shows how to make sheet pan flank steak fajitas, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Slice the meat. Cut the steak or chicken into thin strips, going against the grain. A good thickness is about 1/4 inch thick for steak or 1/2 inch thick for chicken. If any of the pieces are too long, slice them in half crosswise.

TIP: If using steak, freeze for 15 minutes for easier slicing.

This is not required, but freezing the meat briefly makes it firmer, so it’s easier to slice thinly. (This is not required, it just makes it easier.) For chicken this is not necessary at all, since the slices aren’t so thin.

1. Season. Add steak (or chicken), olive oil, sliced peppers and onions, fajita seasoning and lime juice to a large mixing bowl. Toss well to combine. (Alternatively, you can arrange the meat and veggies on the sheet pan first, drizzle with olive oil, sprinkle with seasoning, and toss to combine.

1. Arrange. Transfer steak and vegetables to a large baking sheet and spread in an even layer. (If your baking sheet doesn’t have a great nonstick surface, spray with cooking spray first.)
2. Roast. Cook your easy sheet pan fajitas in the oven, until the steak is browned and the vegetables are tender.
3. Garnish. Remove from oven and sprinkle with fresh cilantro before serving.

Storage Instructions

• Store: Let leftovers cool completely, then transfer them an airtight container. Store in the fridge for up to 4 days.
• Meal prep: Cut steak and veggies ahead of time and store in the refrigerator for up to 2 days.
• Reheat: Warm up steak sheet pan fajitas in a preheated oven at 350 degrees F for 8-10 minutes.
• Freeze: Arrange cooled fajitas on a baking sheet and place in the freezer for 2-3 hours, until solid. Transfer to a freezer-safe container or zip lock bag, and freeze for up to 3 months.

What To Serve With Sheet Pan Fajitas

Serve flank steak sheet pan fajitas with all the fixings, plus some easy sides:

• Warm Tortillas – Corn tortillas or flour tortillas are classic choices, but I admit I often enjoy these in their low carb form without any tortilla at all, as a steak fajita bowl, or with coconut tortillas, 4-ingredient cauliflower tortillas, simple jicama tortillas, or 20-minute almond flour tortillas. They even work stuffed into cheese taco shells or folded into a lettuce wrap!
• Toppings – Choose any toppings you like. I like to top my fajitas with shredded cheese, sour cream, avocado (or guacamole!), fresh cilantro, and a squeeze of lime. Pico de gallo or salsa also goes well — either regular tomato salsa or creamy avocado salsa verde.
• Sides – Try cilantro lime cauliflower rice or fresh and crisp taco slaw.
• Margaritas – You can’t have Mexican cuisine without a good marg! My skinny margarita is sweet and light — perfect with this dish.

Ideas For Leftovers

There are so many ways to enjoy flank steak sheet pan fajita leftovers! Here are some ideas:

• Salad – Serve over lettuce or other greens with sliced avocado — similar to shrimp avocado salad.
• Rice Bowls – Top your favorite rice with leftover fajitas. For for a lighter option, try cauliflower rice.
• Omelette Or Eggs – Dice up the steak mixture and use it as an omelette filling along with some cheddar cheese. Or throw portions into egg muffins, pressure cooker egg bites, a meaty breakfast casserole, or perfect baked eggs.

More Healthy Mexican Recipes

Check out these delicious recipes for more Mexican-inspired flavor!

Recipe Card

 

 

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Sheet Pan Fajitas (Steak Or Chicken!)

Sheet pan fajitas combine tender steak or chicken, bell peppers and onions in an easy seasoning. A 25-minute one-pan meal with 6 ingredients!

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Ingredients

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Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 400 degrees F (204 degrees C).

2. Slice the steak (or chicken) into thin strips, going against the grain, about 1/4 inch thick for steak or 1/2 inch thick for chicken. If any of the pieces are too long, slice them in half lengthwise.

3. Add the steak or chicken, olive oil, sliced peppers and onions, fajita seasoning and lime juice to a large mixing bowl. Toss well to combine (tongs work well for this).

4. Transfer the steak (or chicken) and vegetables to a large sheet pan and spread into an even layer. (If your baking sheet doesn’t have a great nonstick surface, spray with cooking spray first.)

5. Roast sheet pan fajitas in the oven for , until the steak (or chicken) is browned and the vegetables are tender. (Don’t cook for too long, otherwise the steak will dry out and get tough).

6. Remove from oven and toss with fresh cilantro before serving.

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Recipe Notes

Serving size: 1/4 pound steak + 1 cup vegetables

Nutrition info is for sheet pan steak fajitas. It will be slightly different if using chicken.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 273

Fat 13.2g

Protein 26.4g

Total Carbs 13.1g

Net Carbs 9g

Fiber 4.1g

Sugar 7g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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