Sheet Pan Steak Fajitas

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!

Prep: 10Cook: 30Total: 40 minutes
Servings: 6-8 1x



  • 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

Steak Fajitas:

  • ¼ cup olive oil, divided
  • 1 tablespoon coconut aminos
  • 1 tablespoon lime juice
  • 1.52 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


  1. Prep: Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


© Coconuts & Kettlebells

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