These Sheet Pan Steak Fajitas are such a simple way to make fajitas! Soft tortillas are stuffed with tender buttery flank steak, onions, peppers, and toppings for a one pan steak fajitas recipe that’s as delicious as it is easy.
Everyone loves taco night, but around here we’re huge fans of fajita night, too! My secret for making fajitas as easy as possible? Making them sheet-pan style!
I love a good sheet pan recipe, and have shared a few over the years, like these Sheet Pan Chicken Fajitas and my Sheet Pan Sausage & Veggies with Cajun Butter Sauce. I love that you can add a few simple ingredients to a pan, put it in the oven, and pull out a dinner that’s ready to serve.
In the case of these easy steak fajitas, all it takes is a flank steak, quickly marinated, plus some peppers and onions. Bake, slice the steak, pour garlic butter over the steak, then serve with tortillas and toppings. Done and done!
Why I LOVE this recipe!
- Just 10 minutes prep – I love how easy it is to throw these beef flank steak fajitas together. Just place the marinated steak on one side of the sheet pan and the veggies on the other. The oven does most of the work!
- Easy to customize – With a wide variety of topping options, everyone can dress up their flank steak fajitas however they like.
- Great for prepping ahead – Cut up the veggies and prepare the marinade beforehand, and when it comes time to cook, these easy steak fajitas will be even easier!
- Two words: Garlic. Butter. – What takes these one pan steak fajitas over the top? Garlic butter. YUM. After slicing the flank steak, a drizzle of melted garlic butter poured right over the steak seals the deal. So good.
Recipe Notes
This Sheet Pan Steak Fajitas recipe is as simple as promised! Just 8 ingredients and 25 minutes for a family friendly dinner.
In this section I am going to go through a few tips and tricks I use for how to make Sheet Pan Steak Fajitas to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Steak – The best cut of beef for steak fajitas? Flank steak! You’ll need a 1 1/2 pound flank steak for this recipe.
- Fajita seasoning – Buy your favorite brand at the grocery store, or whip up some delicious homemade fajita seasoning at home.
- Lime – Adds flavor and lightly tenderizes the steak.
- Oil – For the marinade and to help prevent the steak from sticking to the pan.
- Onion – You’ll need one medium-size yellow onion.
- Bell peppers – One green bell pepper plus one yellow, orange, or red bell pepper.
- Butter – For the garlic butter sauce.
- Garlic – Just one clove for the sauce, minced finely.
- Tortillas – I like to use 6″ flour tortillas for my flank steak fajitas.
- Toppings – Shredded lettuce, pico de gallo, salsa, guacamole, sour cream, and/or shredded cheese.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Sheet Pan Steak Fajitas– Add 1/2 teaspoon crushed red pepper flakes to the marinade and throw some sliced fresh jalapeno peppers in with the veggies before roasting.
- Sheet Pan Steak Tacos– Swap in taco seasoning for the fajita seasoning and serve up the meat and veggies in corn tortillas with a variety of toppings.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Sheet Pan Steak Fajitas.
Place the whole flank steak in a zip-top bag and add the fajita seasoning, oil, and lime juice.
Close the bag and massage it to coat the steak with the marinade. Set aside while chopping the veggies.
Place the steak on one side of the baking sheet.
Add the veggies to the other side of the pan and bake.
Slice the cooked steak into thin strips. Drizzle with garlic butter. Serve in a tortilla along with the cooked veggies and any toppings you like.
Recipe Tips
- Use a meat thermometer – Insert the probe into the thickest part of the steak to check for desired doneness.
- 115°F-120°F – rare (pink with a slight sear outside)
- 120°F-125°F – medium-rare (pink with brown outer edge)
- 130°F-135°F – medium (slightly pink)
- 140°F-145°F – medium-well (just a bit of pink in the center)
- Cut the steak against the grain – This will give you tender, melt-in-your-mouth strips of beef.
- For warm tortillas, use the oven – Just wrap them in foil and place them in the oven for the last 10 minutes or so of cooking.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Buy pre-sliced veggies – Already-sliced peppers and onions can be found in most well-stocked produce departments.
- Prep ahead – Add the marinade ingredients to the zip-top bag (without the steak) and chop up your veggies beforehand. Store them both in the fridge for up to 3 days before you make these sheet pan flank steak fajitas. Then it’s just a matter of adding the steak to the marinade, letting it sit for a few minutes while the oven preheats, and then baking!
Freezer Meal Instructions
Making this Sheet Pan Steak Fajitas recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
How to Freeze Sheet Pan Steak Fajitas After Cooking
- Allow steak and veggies to cool to room temperature.
- Transfer to an airtight, freezer-safe container or zip-top bag.
- Label and freeze.
- Thaw overnight in the fridge then reheat in the microwave or oven and serve.
What to Serve with Sheet Pan Steak Fajitas
Since this protein based dinner has the delicious flavors of Tex-Mex cuisine, it will pair well with many of your favorite Tex-Mex & Mexican-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Mexican Caesar Salad
- Mexican Street Corn Casserole
- Mexican Roasted Vegetables
- Crockpot Borracho Beans, Mexican Style Crock Pot Refried Beans, or Crock Pot Black Beans
- Chipotle Cilantro Lime Rice or Easy Mexican Rice
Sheet Pan Steak Fajitas Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Steak Fajita Nachos– Chop up leftover steak and veggies and use them as a nacho topping.
- Steak Fajita Quesadillas– Stuff flour tortillas with leftover steak and veggies then top with jack or cheddar cheese. Pan-fry until golden on the outside and the cheese is melted inside.
- Steak Fajita Burrito Bowl– Add Cilantro Lime Rice to a large bowl and top with warmed leftover steak and veggies. Add avocado, pico de gallo, and sour cream. Serve with a warmed flour tortilla tucked into the side.
Recipe FAQ’s
What’s the best cut of beef for steak fajitas?
I love flank steak for fajitas! It’s a relatively inexpensive cut of steak that responds well to being quickly marinated, and is melt-in-your mouth tender when sliced against the grain for fajitas.
How to heat tortillas for fajitas in oven?
I like to wrap my tortillas in foil and warm them for about 10 minutes in the oven.
More EASY Steak Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy beef recipes here, or see a few of our readers favorite recipes below.
Sheet Pan Steak Fajitas with Garlic Butter Sauce
Ingredients
- 1½ pounds flank steak
- 2 tbsp fajita seasoning
- 1 lime
- 1 tbsp oil
- 1 yellow onion, medium
- 1 green bell pepper
- 1 red, yellow, or orange bell pepper
- 2 tablespoons butter
- 1 clove garlic
- 12 flour tortillas
Instructions
- Preheat oven to 425˚F.
- Place the flank steak in a shallow dish, or zip top bag. Coat with fajita seasoning, oil, and lime juice and set aside.
- Cut the onions and peppers into thin strips. Spray a large baking sheet with cooking spray or a thin coat of oil, and spread the onions and pepper strips into a thin layer on one side of the baking sheet.
- Place the flank steak on the other side of the baking sheet. Bake on the top or middle rack for 10-16 minutes, or until the steak is cooked to your preference. Use a meat thermometer inserted in the thickest part of the steak to check doneness.115-120°F rare steak120-125°F medium-rare steak130-135°F medium steak140-145°F medium-well steakOptional: If you want crispier edges, turn to broil for the last 2-3 minutes of cook time.
- Once cooked to preference, remove from the oven and slice the steak into thin strips against the grain of the meat.
- In a small microwave bowl, melt the butter and garlic together. Pour evenly over the sliced flank steak.
- Serve fajita steak with peppers in a tortilla topped with your choice of toppings.
Recipe Notes
- shredded lettuce
- pico de gallo
- guacamole
- sour cream
- shredded cheese
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