These Sheet Pan Steak Fajitas have tons of Southwest flavor and are great for busy nights! Perfectly cooked meat and vegetables and on the table in 30 minutes.
Fajitas recipes are no stranger to my blog and now I’m adding one more, Sheet Pan Steak Fajitas! I’ve really been enjoying using my sheet pan to make entire meals on lately. Last week I shared the recipe for Sheet Pan Pesto Salmon and Potatoes. It’s perfect for when you’re short on time and craving something a little more Italian in flavor. Today it’s all about Mexican/Southwest flavors!
Fajitas are one of my top five favorite meals to both make and eat. They never take more than 30 minutes to make, whether you’re doing it on the stovetop in a skillet or on a sheet pan in the oven. I’ve made them so many times that I don’t even measure ingredients anymore. The fajita spice blend that I make comes second nature to me now.
WHAT DO I NEED TO MAKE STEAK FAJITAS?
- Flank or skirt steak
- Red and yellow bell pepper
- Yellow or red onion
- Chili powder, cumin, oregano, granulated garlic, onion powder and smoked paprika
- Cilantro (optional if you don’t like it)
- Tortillas, salsa, avocado, cheese, etc. for serving
These steak fajitas are a two step process in the oven. Since the steak will be sliced thin, it literally only takes 3-5 minutes to cook in the oven. However, the onions and peppers take closer to 12-15 minutes total to cook. You definitely don’t want to cook the steak that long or it will taste like a chewy piece of leather.
WHAT CUT OF BEEF IS BEST FOR FAJITAS?
You have lots of options when it comes to cuts of beef. For fajitas, my preference is to use either skirt, flank or hanger steak. Of these three cuts the flank is most expensive and gets extremely chewy if it’s overcooked. If rare meat isn’t your thing, I would suggest not using flank steak. Skirt steak is typically what I buy for fajitas, mostly because of the cost difference.
HOW TO CUT STEAK FOR FAJITAS
When you’re cutting the steak for these fajitas it’s important to use a sharp knife and cut it against the grain. If you’re unsure how to do this, read this article about cutting against the grain.
Unlike some steak fajita recipes, these use a dry rub rather than a marinade. The rub is divided between the peppers and onions and the steak. The spices used in this rub are bold and do a great job flavoring the meat and vegetables in a short amount of time.
To make the fajitas you’ll be setting your oven to broil. This method ensures that the vegetables and meat not only cook quickly, but get those crisp, charred edges. The peppers and onions get spread out on a rimmed sheet pan and go under the broiler to cook for 8-10 minutes. You’ll then push them over to one side of the pan and spread the slices of steak out on the other. The more space you can leave between the pieces of steak, the more crispy edges you’ll get.
The steak cooks for 3-5 minutes depending on how thick the slices are and how well done you like it. When they come out of the oven squeeze fresh lime juice over everything. I like to serve my fajitas with tortillas, plenty of cilantro, avocado slices, salsa and extra lime wedges. It’s an easy dinner both you and your family will love!
MORE FAJITA RECIPES
SHEET PAN STEAK FAJITAS
- 1 1/2 pounds flank or skirt steak, sliced thin (against the grain)
- 4 teaspoons olive oil, divided
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin
- 1 yellow or red onion, sliced thin
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 1/2 teaspoons oregano, rubbed between the palms of your hands
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 lime
- Flour or corn tortillas, cilantro, avocado, lime wedges and any other toppings you like for serving.
- Preheat oven to broil and move the rack to the upper 1/3 of the oven. Drizzle the rimmed sheet pan with a little olive oil or line it with foil and drizzle with olive oil. In a small bowl combine all of the spices.
- Add the sliced peppers and onions to the pan and drizzle with 2 teaspoons of olive oil, half of the spice mix, salt and pepper. Toss together until coated, then spread them into a single even layer. Broil for 8-10 minutes or until almost tender.
- Remove the pan from the oven and push the peppers and onions off to one side. Add the sliced steak to the pan and sprinkle on the remaining spice mix, 2 teaspoons of olive oil, salt and pepper. Toss until coated. Spread into a single layer and broil for 3-5 minutes or until the steak is cooked to your preference.
- Remove from the oven and squeeze lime juice over everything. Serve with tortillas, avocado slices, cilantro or your favorite toppings.