What’s the best steak for sheet pan beef fajitas?

The best cuts for sheet pan beef fajitas are flank steak and skirt steak because they cook quickly and slice well against the grain, staying tender even at high oven heat. If you want a budget-friendly option, sirloin works nicely too. For steak fajitas oven style , aim for thin slices so the beef cooks evenly with the peppers and onions. No matter the cut, marinating or seasoning generously ensures maximum flavor in every bite.

How long do you cook beef fajitas in the oven?

For one pan beef fajitas , roast at 425°F for about 20–25 minutes, flipping the mixture halfway through. If you prefer steak cooked medium-rare, start checking doneness with a thermometer around 15 minutes (130–135°F). For medium, go up to 145°F. The vegetables should look blistered but not soggy. This timing makes easy sheet pan steak recipes both quick and foolproof.

Can I make sheet pan beef fajitas ahead of time?

Yes, prepping ahead is one of the biggest advantages of a fajitas sheet pan dinner . You can slice the steak and vegetables a day in advance, store them in airtight containers, and season just before roasting. Or freeze everything with marinade in a zip-top bag, then thaw before baking. This way, you cut down on weeknight prep while still enjoying fresh, homemade flavor straight from the oven.

Sheet Pan Beef Fajitas – Easy 40-Minute Dinner for Busy Nights

Name: Sheet Pan Beef Fajitas
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Tex Mex
Ingredients: 1 1/2 lbs flank steak or skirt steak, sliced thin against the grain; 3 bell peppers (red, green, yellow), sliced; 1 large red onion, sliced; 3 tablespoons olive oil; 2 tablespoons lime juice; 2 teaspoons chili powder; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1 teaspoon garlic powder; 1/2 teaspoon oregano; 1/4 teaspoon cayenne pepper (optional, for heat); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; Flour or corn tortillas, for serving; Optional toppings: sour cream, guacamole, salsa, shredded cheese, cilantro

Description

These Sheet Pan Beef Fajitas are a quick and flavorful one-pan dinner loaded with juicy steak, caramelized peppers, and onions, roasted to perfection in the oven. Perfect for busy weeknights, meal prep, or family dinners, this easy fajita recipe delivers bold Tex-Mex flavor without the fuss of multiple pans.

Ingredients

1 1/2 lbs flank steak or skirt steak, sliced thin against the grain
3 bell peppers (red, green, yellow), sliced
1 large red onion, sliced
3 tablespoons olive oil
2 tablespoons lime juice
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon garlic powder
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper (optional, for heat)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Flour or corn tortillas, for serving
Optional toppings: sour cream, guacamole, salsa, shredded cheese, cilantro

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Instructions

Preheat Oven: Heat oven to 425°F and line a sheet pan with parchment or foil.
Slice and Prep: Cut steak into thin strips against the grain. Slice peppers and onion into even strips.
Season Everything: In a large bowl, toss steak and vegetables with olive oil, lime juice, and all spices until evenly coated.
Arrange on Pan: Spread mixture in a single layer on the prepared sheet pan. Avoid overcrowding for best roasting.
Roast: Bake for 20–25 minutes, flipping once halfway through. Steak should reach 135°F for medium-rare or 145°F for medium.
Serve: Remove from oven, rest for 5 minutes, and serve hot with warm tortillas and favorite toppings.

Notes

Slice steak thinly against the grain for tenderness. Double the recipe and use two sheet pans if cooking for a crowd. For extra char, broil for 1–2 minutes at the end. Leftovers can be stored up to 3 days and reheated in the oven for best results.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Oven
Cuisine: Tex Mex