Skip the drive-thru and own your dinner table with sheet pan steak fajitas that look as good as they taste. Start with fresh flank steak, juicy and rich, sliced alongside crisp bell peppers and sweet red onions. Sprinkle in your favorite spices, toss with a bit of olive oil, and spread everything in one even layer—simple, colorful, and bold. The magic happens in the oven. In just 30 minutes, the steak sizzles while the veggies soften, creating a mix of savory flavors and bright pops of color. Slide the sizzling fajitas into warm tortillas and pile on toppings: creamy avocado, tangy salsa, maybe a hint of lime to finish. Weeknight dinners don’t get much easier (or more stylish) than this, turning a busy Wednesday into a mini fiesta.
PrintEasy Sheet Pan Steak Fajitas
Have a delicious family dinner on the table in only 30-minutes with this Easy Sheet Steak Fajitas recipe! Flank steak combines with fresh bell peppers and onions for a fan-favorite meal cooked all in one pan.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Cuisine: Tex-Mex
Ingredients
- 1.5 lbs flank steak sliced
- 2-3 bell peppers sliced into thin strips, any color
- 1 white onion sliced thinly
- 4 tablespoons olive oil
- 4 tablespoons fajita seasoning
- 8 6” flour tortillas
Instructions
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Preheat the oven at 400º F. Place peppers and onions into a mixing bowl, coat with 2 tablespoons oil and season with 2 tablespoons of fajita seasoning.
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Add the seasoned vegetables to a baking sheet and place on the middle rack of preheated oven. Cook for 10 minutes.
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In the same mixing bowl, add the meat and coat with 2 tablespoons oil. Season with remaining fajita seasoning.
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After the vegetables cook, place the steak on top of vegetables on the sheet pan. Cook for 10 minutes.
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Remove from oven and let rest for several minutes while you warm the tortillas.
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Top each tortilla with steak and veggies. Optionally add sour cream, cheese, green onions and a squeeze of lime.
Notes
Slicing the Flank Steak: To make slicing easier, freeze the steak for 15 minutes before cutting. Then cut against the grain in ¼ inch thick slices.
Cut Evenly: Try to cut both your steak and your vegetables into relatively uniform pieces for more even cooking.
Dinnertime Time Saver: To save time before dinner you can slice your meat and veggies the night before (or that morning), season and refrigerate. When it’s time to cook dinner, just put on the sheet pan and pop in the oven.
Warm the Tortillas: You can warm your tortillas while cooking the filling by wrapping them in aluminum foil and placing in the oven for 10-15 minutes. Alternatively, cover the stack with a dampened paper towel and microwave at 30 second bursts until warmed through.
