This Easy Sheet Pan Steak Fajitas recipe is zesty, bright, and mess-free! The secret lies in a flavorful marinade. This easy sheet pan steak fajitas recipe is a quick and tasty way to enjoy all the classic flavors of fajitas with minimal prep and cleanup.
Easy Sheet Pan Steak Fajitas Recipe Highlights
Is Fajita Friday a thing? If you ask me, fajitas or tacos shouldn’t be limited to a day per week. So fajitas of any kind happen a lot around here.
And honestly, when it comes to a fast midweek meal or feeding a crowd? These Easy Sheet Pan Beef Fajitas are so good and so easy.
This recipe is loaded with tender seasoned beef sirloin, which is oven-broiled on a sheet pan to perfection with a mixture of peppers and onions. It has great flavor and is happily mess-free. What else can we ask for?
You’re going to go crazy for these fajitas!!
Ingredients You’ll Need
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Beef: I used sirloin. Flank steak or skirt steak will also work well. These flavorful cuts of beef cook quickly and are perfectly tender after being baked.
- Marinade: For the marinade, you’ll need lime juice, orange juice, Worcestershire sauce, soy sauce, vegetable oil, garlic powder, onion powder, chili powder, cumin, paprika, salt, and black pepper.
- Veggies: You’ll need bell peppers and onions.
- Freshly chopped cilantro leaves to garnish (optional)
Best Steak Fajita Marinade
Marinating is an important step for this recipe since it will help break into all those muscle fibers, tenderize, and give loads of flavor. This is my favorite beef fajita marinade:
- 1/4 cup fresh lime juice
- ½ cup orange juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Beef Marinade Add-Ons Ideas
- Add 1 teaspoon of red chili flakes to the marinade if you like heat and/ or
- Add 1/4 cup of beer to the marinade to enhance the flavors even more.
How To Cut Beef Against The Grain
To slice the beef, place it in front of you. First, find the direction of the grain, in a few words: which way the muscle fibers are aligned. Then slice across the grain 90 degrees through the fibers rather than parallel with it.
How To Make Steak Sheet Pan Fajitas Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cut the Meat
Slice the beef into ½ inch strips.
Tip: Par-freeze the steak before slicing. Place the steak in the freezer for 15 – 20 minutes before slinging it. This extra step will help to make the slicing process easier, and you will get uniform slices. - Prepare the Marinade
In a plastic storage bag or baking dish, whisk together all marinade ingredients.
- Marinade the Meat
Add beef to the marinade, cover or seal, and refrigerate for 30 minutes to 24 hours (whatever time permits). Remove the beef from the fridge and allow it to sit at room temperature for 10 – 15 minutes before cooking.
- Get the Oven and Sheet Pan Ready
Place racks in the top and lower thirds of the oven; preheat the broiler. Coat a large-rimmed baking sheet with cooking spray. For easier cleanup, you can also line with foil before spraying cooking spray.
- Season and Bake the Veggies
Add peppers and onion to a large bowl. Season with olive oil, salt, and black pepper to taste; toss to combine. Spread the vegetables in an even layer on the prepared sheet pan. Bake in preheated oven for 5 minutes (depending on how done you like your vegetables) or until peppers are tender.
- Add The Steak
Carefully remove the hot pan from the oven. Push vegetable mixture to one side of the pan. Arrange beef in an even layer on the remaining side. Broil until the steak is slightly charred and cooked to your liking. I broiled mine for about 5 minutes.
Tip: Meanwhile, the meat is cooking, wrap tortillas in foil and place on another rimmed baking sheet in the oven until warmed through, about 5 minutes.
Serve beef and vegetables with warm tortillas, marinated red onions, chopped cilantro, or with any other topping of your liking.
Recipe Tips
Use foil to make clean-up a breeze. Line the sheet pan with aluminum foil if you’d like to minimize the clean-up process.
Par-freeze the steak before slicing. Place the steak in the freezer for 15 – 20 minutes before slinging it. This extra step will help to make the slicing process easier, and you will get uniform slices.
Slice the steak against the grain. Slicing the beef against the grain will help to make the steak more tender when you bite into it. Against the grain means slicing perpendicular to the lines of muscle fibers.
Add more veggies. Mushrooms and zucchini are great additions to your fajita sheet pan.
Make vegetarian. You can substitute the beef with meaty portobello mushroom slices, tofu, or tempeh.
Storing & Freezing Instructions
Store: If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat the fajitas on a sheet pan in a 350º F (180º C) oven until warmed through. Be careful not to overheat the steak; it will dry out quickly.
Frequently Asked Questions
Flank steak, skirt steak, or sirloin will work well to make sheet pan fajitas. These flavorful cuts of beef cook quickly and are perfectly tender after being baked.
To slice the beef, place it in front of you. First, find the direction of the grain, in a few words: which way the muscle fibers are aligned. Then slice across the grain 90 degrees through the fibers rather than parallel with it.
If you overcook your fajita steak, it can become tough, chewy, and dry. I recommend cooking the steak to medium doneness, or an internal temperature of I recommend cooking the steak to medium doneness, or an internal temperature of 130-135º F ( 55-57 º C).
First, marinate the steak! This will help break into all those muscle fibers, tenderize them, and give loads of flavor. Next, Do Not Overcook the Steak! I recommend cooking the steak to medium doneness or an internal temperature of 130-135º F ( 55-57 º C).
More Recipes You’ll Love!
- Sheet Pan Lemon Garlic Roasted Chicken and Potatoes
- Sheet Pan Barbecue Bacon Chicken Fajitas
- One Pot Creamy Alfredo Rigatoni with Bacon and Peas
- One Pot Easy Thai Chicken with Rice
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Recipe Card 📖
Easy Sheet Pan Steak Fajitas
Ingredients
- 2 lb (900 g) sirloin steak or flank steak, thinly sliced against the grain – see notes
- 1 medium red pepper, sliced
- 1 medium green pepper, sliced
- 1 medium yellow pepper, sliced
- 1 large onion, sliced
- 1 tablespoon oilve oil
- Salt and black pepper to taste
- Fresh chopped cilantro leaves to garnish (optional)
Steak Fajita Marinade:
- 1/4 cup (60 ml) fresh lime juice
- ½ cup (120 ml) orange juice
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 3 tablespoons vegetable or canola oil
- 3 teaspoons garlic powder
- 3 teaspoons onion powder
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
To serve:
- 8 – 10 flour or corn tortillas
- Any other toppings of your liking (sour cream, avocado slices or guacamole, diced tomatoes, Mexican cheese, marinated red onions, etc.)
- Lime wedges (optional)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Whisk together all marinade ingredients in a plastic bag or bowl. Add the sliced beef, cover or seal and refrigerate for 30 minutes to 24 hours (whatever time permits). Remove the beef from the fridge and allow it to sit at room temperature for 10 – 15 minutes before baking.
- Place racks in the top and lower thirds of the oven; preheat the broiler. Coat a large-rimmed baking sheet with cooking spray. For easier cleanup, you can also line with foil before spraying cooking spray.
- Add peppers and onion to a large bowl; add olive oil, salt, and black pepper to taste; toss to combine. Spread the vegetables in an even layer on the prepared sheet pan. Bake in a preheated oven for 5 minutes (depending on how you like your vegetables) or until the peppers are slightly tender.
- Carefully remove the hot pan from the oven. Push vegetable mixture to one side of the pan. Arrange beef in an even layer on the remaining side. Broil until the steak is slightly charred and cooked to your liking. I broiled mine for about 5 minutes.
- Squeeze lime wedges over the steak and vegetables. Garnish with chopped cilantro and serve immediately with warmed tortillas, avocado sauce, salsa, or desired toppings.
- Use foil to make clean-up a breeze. Line the sheet pan with aluminum foil if you’d like to minimize the clean-up process.
- Par-freeze the steak before slicing. Place the steak in the freezer for 15 – 20 minutes before slinging it. This extra step will help to make the slicing process easier, and you will get uniform slices.
- Slice the steak against the grain. Slicing the beef against the grain will help to make the steak more tender when you bite into it. Against the grain means slicing perpendicular to the lines of muscle fibers.
- Add more veggies. Mushrooms and zucchini are great additions to your fajita sheet pan.
- Make vegetarian. You can substitute the beef with meaty portobello mushroom slices, tofu, or tempeh.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published in March 2019. The recipe remains the same, but more notes, tips, photos, and information were added to the post in April 2023 to make it as helpful as possible!
Recipe sponsored by Rumba Meats.
Birthday party tonight . Made this. Turned out really well! Got to spend time with family. I will definitely do this again.
Hello Janet – It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy Holidays! xo
I never found what temperature to bake it at
Hello Deborah! I apologize if it was confusing to you. I use the broil setting in my oven for this recipe. If your oven does not have a broil function, you can set it at 450 – 500 °F or as high it can go. The idea is not to overcook the meat. I hope this helps! xo
A couple questions. Making this tonight. You say to put oven racks in lower third and top. When cooking veggies and meat do I use top oven rack. Also can I substitute regular top sirloin for the Rumba? Excited to try this but hope I get my answers before tonight. Thank you.
Hello Teresa! Yes, you can use a regular top sirloin and use the top rack if that works for you. Thanks for your interest in my recipe. Please come back and let me know how you like it =)