You know those dinners that come together so fast, you feel like you’re cheating? This is one of them. These sheet pan beef fajitas are sizzling, flavorful, and ready in just about 20 minutes — and yes, the clean-up is just as easy as it sounds.
I made these on a hectic Tuesday night when I realized I had flank steak and peppers to use up and zero motivation to babysit a skillet. I threw everything on a sheet pan with taco seasoning, crossed my fingers… and out came the juiciest, most colorful fajitas ever. The beef gets tender with just the right amount of char, the veggies caramelize beautifully, and the whole thing feels like something you’d order at a Tex-Mex spot.
This one’s a keeper — whether you’re feeding a crowd or just meal prepping for the week.
Ingredients You’ll Need
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 large onion, thinly sliced
- 3 bell peppers, any color, sliced into strips
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 lime, cut into wedges
- Tortillas, for serving
- Optional toppings: salsa, sour cream, guacamole, fresh cilantro
Let’s Make It!
Step 1: Preheat the oven
Set your oven to 400°F. Line a baking sheet with foil for easy clean-up.
Step 2: Load up the sheet pan
Place the sliced steak in the center of the pan, with onions on one side and peppers on the other. Drizzle everything with olive oil, then sprinkle the taco seasoning all over.
Step 3: Toss and arrange
Use your hands or tongs to mix everything right on the sheet pan. Make sure the beef and veggies are well coated in oil and seasoning. Nestle in those lime wedges — they’ll roast up beautifully.
Step 4: Bake
Slide the sheet pan into the oven and bake for 10–12 minutes, depending on how done you like your steak. The veggies should be tender and slightly charred around the edges.
Step 5: Finish and serve
Squeeze those roasted limes over the top, then load everything into warm tortillas and pile on your favorite toppings.
Quick Tips Before You Start
- Slice your steak against the grain — it keeps it tender.
- Want some char? Use the broiler for the last 2 minutes.
- Make clean-up even easier with foil or parchment.
- Par-freeze your steak for 10–15 minutes before slicing for cleaner cuts.
Make It Your Own
- Switch proteins: Try chicken, shrimp, or even tofu.
- Add veggies: Mushrooms, zucchini, or corn work great.
- Keep it low carb: Serve over cauliflower rice or in lettuce wraps.
- Spice it up: Add more red pepper flakes or hot sauce.
Storage & Leftovers
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: In a 350°F oven until warmed through. Don’t overcook the steak or it’ll dry out.
Meal prep tip: Make a double batch — it reheats like a dream for lunch bowls or wraps.
What to Serve With It
- Warm tortillas (flour, corn, or low-carb)
- Salsa, guacamole, sour cream, shredded cheese
- Cilantro-lime rice or Mexican street corn
- A side salad with lime vinaigrette
Real Talk
This recipe has become my go-to “I’m too tired to cook but want real food” meal. It’s fast, flavorful, and makes me feel like I’ve got my life together — even when everything else says otherwise. And when your family starts asking for fajita night on repeat? That’s a win.
One Last Tip
Prep everything ahead in the morning — slice your steak and veggies, toss in seasoning, and stash it in the fridge. When dinnertime hits, just dump it on a pan and bake. You’ll thank yourself later.
Sheet Pan Beef Fajitas
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6
Difficulty: Easy
Tools Needed: Large sheet pan, cutting board, knife, tongs
Ingredients
- 1 lb flank steak or sirloin, sliced into ½-inch strips (against the grain)
- 1 large onion, thinly sliced
- 3 bell peppers (any color), thinly sliced
- 2 tbsp olive oil
- 2 tbsp taco seasoning
- 1 lime, cut into wedges
- Warm tortillas, for serving
- Optional toppings: salsa, guacamole, sour cream, chopped cilantro
Instructions
- Preheat oven to 400°F and line a large baking sheet with foil.
- Arrange steak, peppers, and onions on the pan. Drizzle with olive oil and sprinkle taco seasoning evenly over everything.
- Toss to coat using your hands or tongs, then spread into a single layer. Add lime wedges to the pan.
- Bake for 10–12 minutes, or until steak is browned and veggies are tender.
- Finish by squeezing roasted limes over everything.
- Serve immediately with warm tortillas and your favorite toppings.
Nutrition (per serving)
Approximate — excluding tortillas and toppings
- Calories: 173
- Protein: 17g
- Carbs: 7g
- Fat: 9g
- Fiber: 2g
- Sodium: 111mg
- Vitamin C: 81mg
- Iron: 2mg
Frequently Asked Questions
Can I use frozen peppers and onions?
You can, but they’ll release more moisture. If using frozen, roast them longer or separately for best texture.
What’s the best cut of beef for fajitas?
Flank or sirloin steak works best — thin, quick-cooking, and full of flavor. Skirt steak is also a great option.
What if I don’t have taco seasoning?
No worries — mix chili powder, cumin, garlic powder, paprika, salt, and a pinch of cayenne for a DIY version.
Can I make this ahead of time?
Yes! Slice the meat and veggies, toss with oil and seasoning, and store in the fridge until ready to bake.
How do I keep steak from drying out?
Don’t overcook it! Pull it from the oven as soon as it’s browned — about 10–12 minutes is usually perfect.
