Sheet Pan Steak Fajitas (Easy 30-Minute Dinner!)
These Sheet Pan Steak Fajitas are a quick, flavor-packed dinner that’s perfect for busy weeknights or meal prep! Just slice, season, and roast everything on one pan. Juicy steak, tender peppers, and zesty spice—all in under 30 minutes.
Creator: Leslie Stokes
If there’s one dinner that checks every box in my life right now—easy, flavorful, family-friendly, meal-preppable, minimal dishes—it’s these Sheet Pan Steak Fajitas.
I’ve made this recipe on repeat all year, and it never lets me down. Whether it’s a Tuesday night scramble between sports and homework or a Sunday batch for meal prep, this one pan wonder brings the flavor with almost no effort. And we love that.
Why I love this recipe:
One pan = fewer dishes
Ready in 30 minutes
High in protein
Naturally gluten-free
Works for tacos, bowls, salads, or wraps
Total crowd-pleaser (even my picky one eats the peppers if I bribe with chips)
Ingredients You’ll Need:
You probably already have most of these in your kitchen!
Flank or skirt steak – tender and perfect for quick cooking
Bell peppers – I love using a mix of red, yellow, and orange
Red onion – brings that sweet, caramelized bite
Olive oil + lime juice – for moisture and zing
Fajita seasoning – you can use store-bought or whip up a quick blend (see below!)
Optional toppings – avocado, sour cream, salsa, shredded cheese, or fresh cilantro
My Homemade Fajita Seasoning (so easy!):
If you don’t have a mix on hand, try this combo:
1 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp oregano
Salt & pepper to taste
Ways to Serve It
Classic Tacos: Grab some almond flour or street-size corn tortillas and load them up!
Over Rice or Cauliflower Rice: Add guac and salsa for a full meal.
Salad Bowl: Toss everything over romaine or arugula and drizzle with lime crema.
Meal Prep Lunches: Pack into containers with rice, beans, and a side of salsa. It reheats so well!
storage tips
This meal is made for meal prep!
Store in airtight containers in the fridge for up to 4 days
Reheat in a skillet or microwave (add a splash of lime juice if it seems dry)
Steak can be sliced and frozen if needed—great for future taco nights
This is the kind of recipe that makes you feel like you’ve got it all together—even when life is chaos. It’s colorful, healthy-ish, and makes everyone happy. I keep a bag of sliced bell peppers in my fridge just for this reason. Plus, if you slice everything in advance, you can have dinner on the table in under 20 minutes flat.
Let me know if you try this one! Tag me @Leslie_stokes_ and tell me how you served yours—are you a fajita taco person or team fajita bowl?
Sheet Pan Steak Fajitas (Easy 30-Minute Dinner!)
Ingredients
- 1.5 lbs flank steak or skirt steak sliced super thin
- 3 bell peppers mixed colors, sliced
- 1 red onion sliced
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp lime zest
- 1/3 cup orange juice
- 1 tbsp fajita seasoning or mix: 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp oregano, salt & pepper
- handful of chopped cilantro
Toppings:
- pico de gallo
- cotija cheese
Avocado Crema
- 1 ripe avocado
- 1/2 cup plain Greek yogurt or sour cream
- Juice of 1 lime
- 1 –2 tablespoons olive oil
- 1 clove garlic
- 1 tablespoon chopped cilantro optional
- Salt to taste
- Water to thin as needed (start with 1–2 tablespoons)
Let's Make It
- Preheat oven to 425°F.
- In a large bowl add the sliced steak, oil, seasoning, lime juice and orange juice. Give it a good toss and let it marinate while you chop the veggies.
- Toss peppers and onions with the steak and spread on a parchment-lined sheet pan.
- Roast for 15–18 minutes, or until steak reaches desired doneness. Broil for 2–3 minutes for char.
- In the meantime, make the crema and warm up the tortillas.
- Serve in tortillas, over rice, or on a salad with toppings!
Nutrition Facts
calories 330
protein 33g
carbs 9g
fat 18g
cholesterol 90mg
sodium 500mg
