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This no-fuss and easy cleanup recipe for Sheet Pan Steak Fajitas is a recipe the whole family will LOVE!
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Whoever’s cooking is gonna love these fajitas, too. Your oven basically does all the work and there’s no standing over a hot pan. Word! 😮 Not only that, cleanup is as minimal as it gets.
By using skirt steak, no marinating is required and the result is perfectly seasoned and tender strips of steak with peppers and onions. If you’re quick at slicing the veggies and the steak, this recipe can come together in about 30 minutes. Even better!
One helpful hint is to place your skirt steak in the freezer while you’re slicing the bell peppers and onions, it will make it easier to slice once you remove it from the freezer.
Place your flour tortillas wrapped in aluminum foil in the oven the last 5 minutes of baking the fajita mixture and everything comes out at one time. Easy peasy!
Serve with your favorite toppings… mine are sliced avocado, sour cream and shredded cheese. Enjoy! 🙂
Sheet Pan Steak Fajitas – Perfectly seasoned and tender steak, peppers and onions in one pan!
For the fajita seasoning:
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the steak fajita filling:
- 1.25 pounds skirt steak, sliced thinly in 1/4-inch strips across the grain
- 3 medium bell peppers, seeded and thinly sliced (I used green, yellow and red)
- 1 medium yellow onion, thinly sliced
- 1 tablespoon fresh minced garlic
- 3 tablespoons olive oil
- Juice from 1 lime (about 2 tablespoons)
- Fresh chopped cilantro, for garnish
- 6 taco flour tortillas
- Preheat your oven to 400 degrees F. Lightly spray a large rimmed baking sheet with cooking spray.
- Prepare the seasoning by stirring the chili powder, cumin, paprika, salt and pepper in a small bowl until well combined. Set aside.
- In a large bowl, toss together the steak strips, peppers, onions and garlic. Drizzle with olive oil and gently toss to coat. Sprinkle with seasoning over mixture, a little at a time while continuing to toss to coat evenly.
- Evenly distribute steak and vegetable mixture on baking sheet. Bake for 20 minutes, or until steak is done and vegetables are tender. During the last 5 minutes of baking, place the tortillas wrapped in aluminum foil in oven to heat.
- Once pan is removed from oven, drizzle evenly with lime juice and garnish with desired amount of fresh chopped cilantro. Serve in heated tortillas with your favorite toppings.