The best sheet pan steak fajitas recipe made with tender seasoned flank steak! Just season your steak, onions, and bell peppers, and cook them together on a single sheet pan. A quick and easy family friendly dinner that comes together in under 30 minutes!
When it comes to quick and healthy dinners, there’s nothing quite like sheet pan steak fajitas. You can do almost all of the prep work ahead of time, it’s ready to eat in under 30 minutes, and you get to assemble and customize your fajitas with all the add-ons. And because this flank steak fajitas recipe is made on a single sheet pan, clean up is a breeze!
While you can use different cuts of steak, my favorite is flank steak fajitas. Flank steak is a bit more affordable, and comes out tender and juicy with a quick and simple marinade.
In addition to being great for meal prep, this fajitas recipe is completely whole30, paleo, and kid friendly! It’s great to add into rotation weekly because it’s something everyone loves. Let’s get to cooking!
What You’ll Need:
There are just a few simple ingredients you’ll need to make this recipe. The ingredients are fresh, healthy, and super flavorful. Here’s what you’ll need:
For the Seasoning:
- Chili powder
- Garlic powder
- Onion powder
- Sea salt
- Ground black pepper
For the Steak Fajitas:
- Olive oil
- Coconut aminos
- Lime juice
- Flank steak or skirt steak
- Bell peppers
- Red onion
- Siete tortillas
How to Make Sheet Pan Steak Fajitas
The best part about this sheet pan steak fajitas recipe is that it’s incredibly easy to make. Just season your steak, toss the veggies in spices, and cook everything together on a sheet pan! Here’s how to make it in five easy steps:
- Prepare your oven. Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- Marinate the steak. Combine all of the spices for the seasoning and divide the spice mixture in half. Combine 2 tablespoons olive oil, coconut aminos, and lime juice. Add half of the seasoning mixture to the dish and whisk to combine. Add the steak to the marinade and flip it over a few times.
- Season the vegetables. Arrange the sliced bell peppers and onions on the prepared baking sheet. Drizzle the vegetables with olive oil and sprinkle with the other half of the seasoning.
- Cook the sheet pan. Move the vegetables to the outer edge of the sheet pan and add the steak to the center of the pan. Cook for 14-16 minutes, then turn the broiler on high and cook for an additional 2 minutes.
- Slice the steak. Let the steak sit for 10 minutes, then slice thinly against the grain. Sprinkle the steak with fresh cilantro and serve in warm tortillas with guacamole and/or sour cream.
The Best Steak Fajitas Marinade
To make the best steak fajitas marinade, you need a little fat, acid, and spices. For a quick and easy marinade that makes tender and juicy steak, just combine olive oil, lime juice, coconut aminos, and simple spices. You don’t need to let the steak marinate ahead of time. Just let it sit for 5 minutes while you chop the veggies and arrange them on a sheet pan.
What If I Don’t Have Coconut Aminos?
If you’re new to coconut aminos, it’s a delicious alternative to soy sauce that is gluten free and soy free. It’s made from the sap of the coconut palm. You can swap this for soy sauce, however, soy sauce has about 60-70% more sodium than coconut aminos. Because of this, you’ll need to use only 2 tablespoons soy sauce, and 3 tablespoons water in place of the coconut aminos. For other alternatives to coconut aminos, check out these coconut aminos substitutes.
What Kind of Beef Is Best For Fajitas?
Flank steak, skirt steak, and rump steak are the best kinds of beef for fajitas. I recommend using flank steak when making beef fajitas because it’s typically the most affordable option, and does well with marinades. Flank steak is best cooked rare to medium. Skirt steak is another great option for beef fajitas because it tends to be more tender, even when cooked well done.
Cooking Tips + Tricks
- I recommend using a large baking pan at least 20 inches long.
- Use any color of peppers available. I like to grab one of each color.
- Make sure to slice your steak against the grain (see photo below) for tender and juicy steak pieces.
- Let family and friends customize their steak fajitas by serving it with a variety of add-ons, including guacamole, sour cream, cheese, salsa, avocado slices, and fresh cilantro!
You can do almost all the prep work for this flank steak fajitas recipe ahead of time! The morning of, slice your peppers and onions and keep them in the fridge in an airtight container, and combine the spice mixture in a small bowl. When it comes time to cook dinner, just marinate the steak while the oven in preheating. You’ll have dinner in the oven in under 5 minutes!
Can You Freeze Fajitas?
Yes! You can freeze fajitas in a freezer-safe storage bag or container for up to 9 months. If freezing leftover fajitas, leave out the tortillas and any topping and only freeze the filling. The best way to freeze is to fill a storage bag and flatten it out as much as possible so it’s easy to store. Because you can freeze these, this recipe is incredible for meal prep! When you’re ready to eat, just lay them out to thaw in the fridge.
How Do I Reheat Fajitas?
Reheat fajitas in the microwave until warm, or on the stovetop in a skillet. Just place the pan over medium heat and add 1-2 tablespoons of olive oil. Once the oil is hot, at the fajita mixture and toss it around in the pan for 3-4 minutes, or until heated through. Sprinkle with fresh cilantro and serve in warm tortillas with guacamole and/or sour cream.
How Do You Serve Fajitas?
Fajitas consists of thinly sliced seasoned steak with cooked peppers and onions served with warm tortillas. The best part is that you get to assemble it yourself and add your favorite toppings. The best toppings for fajitas are avocado slices, guacamole, sour cream, fresh cilantro, salsa, grated cheese, fresh cilantro, jalapeño slices, or a squeeze of lime.
Stocking the Pantry
I personally use Thrive Market for most of my pantry needs because it saves me some cash—especially when it comes to commonly used items like cassava flour and coconut aminos. For a complete list of my recommend pantry items and what I use in my home, check out my Baking and Cooking Resources Page.
Other Recipes You’ll Love
- Orange Chicken Sauce Recipe
- Paleo Chicken Tenders
- Egg Roll in A Bowl
- Healthy Chicken Broccoli Casserole
- Sheet Pan Chicken, Broccoli, and Sweet Potatoes with Garlic Herb Aioli
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground black pepper
- ¼ cup olive oil, divided
- 1 tablespoon coconut aminos
- 1 tablespoon lime juice
- 1.5–2 lb flank or skirt steak
- 3 bell peppers (red, yellow, or orange), sliced thinly
- 1 medium red onion, sliced thinly
- Freshly chopped cilantro, for garnish
- Siete tortillas warmed, for serving
- Prep: Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- Marinate the steak: In a small bowl, combine all of the spices for the seasoning. Divide the spice mixture in half. In a large bowl or glass dish, combine 2 tablespoons olive oil, coconut aminos, and lime juice. Add half of the seasoning mixture to the dish and whisk to combine. Add the steak to the marinade and flip it over a few times so it gets fully coated.
- Season the vegetables: While the steak is marinating, arrange the sliced bell peppers and onions on the prepared baking sheet. Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with the other half of the seasoning. Using your hands, massage the oil and seasoning into the veggies.
- Bake: Move the vegetables to the outer edge of the sheet pan and add the steak to the center of the pan. Cook for 14-16 minutes, then turn the broiler on high and cook for an additional 2 minutes. The sweet spot for medium steak is 15 minutes. If you want to use a meat thermometer to check for doneness, the internal temperature for medium rare is 130°F, and medium is 135°F – 145°F degrees.
- Serve: Let the steak sit for 10 minutes, then slice thinly against the grain. Sprinkle the steak with fresh cilantro and serve in warm tortillas with guacamole and/or sour cream.
- If you want to substitute the coconut aminos for soy sauce, use only 1 teaspoon soy sauce in place of coconut aminos.
What did you think about this sheet pan steak fajitas recipe? Come back and let me know in the comments below!