These flavorful Sheet Pan Steak Fajitas are ideal for make ahead preparation. The flavorful seasoning blend and vibrant colors will appeal to fajita fans of all ages.
Easy Sheet Pan Steak Fajitas Recipe
Like you, I’m always looking for ways to make my family’s favorites so we can have dinner on the table with the least fuss. Mexican inspired food is always a win for my boys, who I believe could eat it daily with no complaints. Recipes like my baked chicken taquitos, easy pull apart cheesy taco sliders and frito taco salad are just a few they request often. If you’d like to try your hand at making your own tortillas, checkout this recipe for homemade flour tortillas from Mom on Timeout.
How to Make the BEST Sheet Pan Steak Fajitas Recipe
- This recipe uses flat iron steaks. You can use flank steak, if that’s your preference.
- Adjust the baking time according to the thickness and doneness you prefer. The steaks I used were around 1/2-3/4 inch thick and took about 8 minutes per side to cook to medium.
- You can test the interior of the steaks with a meat thermometer, if you’d like the steaks to be more rare or more well done. It’s your fiesta so, adjust accordingly.
- When checking the temperature insert a meat thermometer from the side pushing to the middle of the steak for the most accurate reading.
- Once rubbed with the seasonings, the steaks will become even more flavorful the longer they chill. Overnight works perfectly, but if you’re short on time, at least 2-4 hours.
- The peppers and onion can all be prepped in advance for a time saver. Slice, and place into plastic storage bags then chill until assembling for baking.
- Slice the peppers in similar size thickness for even cooking.
- Serve with sour cream, salsa, pico de gallo, guacamole or any of your favorite fajita toppings.
- Store Steak Fajitas in an airtight container in the refrigerator for up to 3 days. Reheat gently in a non stick skillet over medium heat or in an air fryer.
What Kind of Peppers are Best for Fajitas?
You have lots of room here to personalize to your own taste, or you can simply use what you have on hand. I always go for a variety of colors and for this recipe used red, orange, yellow and poblano peppers. I love the color combo but, at times make them with red peppers, poblanos and onion. Go with your personal preference and you’ll be good to go.
More Sheet Pan Recipes to Make
- Sheet Pan Kielbasa Yukon Gold Potato Hash can be enjoyed at any meal.
- Make this Sheet Pan Omelet in the oven in one fell swoop.
- Throw down a Sheet Pan Shrimp Boil any night of the week.
- Sheet Pan Italian Sausages with Parmesan Roasted Vegetables is a one pan meal.
- Easy Sheet Pan Breakfast Stacks allows you to personalize each one to suit your fancy.
- Sheet Pan Chili Lime Chicken Fajitas perfect for mexican night at home.
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Sheet Pan Steak Fajitas
- 2 lb flat iron steaks (3/4 inch thick)
- 2 Tbsp dark chili powder
- 1 Tbsp ground cumin
- 1 1/2 tsp garlic salt or salt
- 1 tsp granulated garlic or garlic powder
- 1/2 tsp onion powder
- 1/2 tsp lemon pepper
- 4 Tbsp olive oil divided (more or less to personal taste)
- 1 large red onion cut into wedges
- 1 large poblano or green bell pepper seeded and 1/4 inch slices
- 1 medium red bell pepper seeded and 1/4 inch slices
- 1 medium yellow bell pepper seeded and 1/4 inch slices
- 1 medium orange bell pepper seeded and 1/4 inch slices
- warm tortillas, salsa, sour cream, cilantro for serving
- Place steaks in a plastic storage bag. In a small bowl, toss together chili powder, cumin, salt, garlic, onion powder and lemon pepper. Drizzle steaks with 2 Tbsp oil then add seasonings. (Reserve 1 Tbsp to season vegetables)
- Seal bag and toss to coat or rub into the meat, then seal. Place in fridge for at least 2-4 hours or overnight.
- To prepare: Turn oven to broil. Move oven rack to upper third of oven. (One below the highest position) Spray a large baking sheet with cooking spray.
- Remove steaks from fridge and let stand for 20-30 minutes at room temperature. Remove from storage bag and arrange in middle of pan.
- Meanwhile, in a large bowl, toss vegetables with remaining oil and reserved seasoning. Arrange vegetables along the edge of pan around steaks.
- Broil for 7-8 minutes, on each side for medium, turning over halfway. Remove steaks to a cutting board and cover loosely with foil for 5 minutes. (Adjust time according to thickness and desired level of doneness.)
- Return pan to oven and cook vegetables while steaks rest. (If there's excessive juice on the pan, drain before placing back into the oven)
- Slice steaks using a sharp knife across the grain.
- Serve on warm tortillas with salsa, sour cream, cilantro or any of your favorite toppings.