Sheet pan fajitas are the easiest way to get fajitas on the table without losing their namesake sizzle! Here, thinly sliced fajita veggies and steak are seasoned with warm, fragrant spices (chili powder, cumin, garlic, salt, paprika, and cayenne), then placed onto preheated baking sheets that have been heating under a broiler — a method we read about in Epicurious! It’s genius.
The sheet pans have a chance to get screaming hot, so when you pour the vegetable slices and steak on top, they immediately begin cooking and sizzling away!
- There’s no tossing the veggies or steak, they all cook in a single layer!
- You can serve this family style on a large baking sheet!
- Infinitely adaptable, whether you want to make sheet pan chicken fajitas (this works best with skinless chicken breast), shrimp or salmon fajitas, or keep things vegetarian and quickly broiled sliced portobello mushroom caps.
The same method with work, and it works beautifully!
Ingredients For Sheet Pan Fajitas
- Skirt steak or flank steak. We’ll talk about the best type of steak for fajitas below, but our recommendation is for skirt or flank steaks, both of which are tender, cook quickly, and widely available.
- Peppers: We’re using a mix of sweet bell peppers and poblano peppers. The mix and match of colors is great, but we especially love the extra spice from the poblano.
- Sweet onion and red onion — feel free to use any type of onion, but we like the combination of one white onion and one red, as the flavor (and color!) can’t be beat!
For serving, make sure to have flour tortillas, lime wedges, cilantro, sour cream.
And of course you’ll need 2 large rimmed baking sheets. You can make do with 1 if that’s all you’ve got, but we prefer giving the steak and veggies a bit more room and their own sheet pan.
Steak Fajita Spice Rub
We’re not using a marinade, which honestly just makes this sheet pan fajita recipe come together even quicker, but we do recommend a really flavorful spice rub. Both the fajita veggies and the steak will get a generous drizzle of oil, then tossed with the fajita spice rub.
- Dried spices: chili powder, ground cumin, garlic powder, Kosher salt, paprika, and cayenne pepper (or black pepper)
The Best Steak For Fajitas
Skirt steak or flank steak!
Skirt steak is the traditional option for steak fajitas and is also our preference based on flavor and texture. However, skirt steak has gotten a lot more expensive recently. Flank steak is comparable in texture, flavor, and thickness, and is usually much less expensive.
Other options: hanger steak (pricy!), flat iron, or rump steak; the last two are also quite economical.
How To Make Sheet Pan Fajitas
First you need to thinly slice all veggies: sweet or yellow onion, red onion, bell peppers (any color! we use red bell peppers and orange bell peppers, our favorite), and at least one large poblano.
Next, preheat your broiler on high. Make sure an oven rack is as close to the broiler as possible, then place a rimmed baking sheet inside the oven to get screaming hot.
Place the thinly sliced veggies in a large bowl, then drizzle with olive oil and a few tablespoons of the spice mixture. Toss well. Carefully remove the preheated sheet pan — it’s really hot! Pour the veggies on top, listen for the signature sizzle, then spread into an even layer. Transfer back to the oven to broil for 5 minutes. The veggies should be slightly charred and softened. Set aside.
Immediately place a second large rimmed baking sheet under the broiler, then begin seasoning the steak. Thinly slice steak across the grain into 2-inch pieces. Place in a large bowl, then toss with oil and a few tablespoons of the spice rub. The more you add, the spicier it will be.
Pour onto the preheated sheet pan, then cook for 5 minutes under the broiler. No tossing required!! The result is that the beef is cooked through, but has lots of crisp edges, which we love!
For family-style serving, we like to combine both the veggies and the steak on one sheet pan. Serve with all your favorite fajita toppings in flour tortillas with lots of fresh cilantro and lime wedges (gotta have that fresh lime juice!).
What To Serve With Fajitas
First, make sure the flour tortillas are warm! You can wrap them in aluminum foil and place on a lower rack in the oven while the veggies and/or steak cook.
Classic fajita toppings: sour cream, salsa, shredded cheese, cilantro, and fresh lime wedges! Sliced avocado and hot sauce are great too.
Can This Be Made On One Sheet Pan?
Yes! We like a lot of vegetables with our fajitas, so using two sheet pans allows us to get more vegetables on there. If you’re making a smaller quantity, you can absolutely just push the fajita veggies to the side after cooking, then add the steak to the other half to cook.
If you do this, make sure the steak is ready to hit the pan as soon as you take the veggies out from under the broiler. This will ensure that the pan is still really hot and will help to get those crisp edges!
Bet you can’t stop after one!! And don’t even try to deny how satisfying that sizzle is when the peppers, onions, and steak hit the sheet pan.
Quick cooking, healthy, flavorful, and tastes amazing! Can’t ask for more than that in an easy weeknight dinner recipe!
If you make these Sheet Pan Steak Fajitas, please let us know by leaving a review and rating below!
For a meat free option, be sure to try our Fajita Veggies next!
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More Recipes To Try!
- Sweet Potato Fritters
- Green Chicken Chili Soup
- Skirt Steak with Cilantro Chimichurri
- Sweet And Sour Pork Skewers
- Cilantro Lime Shrimp
Sheet Pan Skirt Steak Fajitas with Veggies
- 1 ½ lb skirt steak or flank steak, cut across the grain into 2-inch pieces
- 2 bell peppers any color, seeds removed, thinly sliced into strips
- 1 poblano pepper seeds removed, thinly sliced into strips
- 1 large red onion thinly sliced
- 1 large sweet onion thinly sliced
- 4 Tbsp olive oil or neutral oil, divided
- 3 tsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 2 tsp Kosher salt
- 1 tsp paprika
- ¼ tsp cayenne pepper
- Flour tortillas, lime wedges, sour cream, shredded cheese, avocado, and cilantro for serving
- Make the fajita spice blend. Combine 3 tsp chili powder, 2 tsp cumin, 2 tsp garlic powder, 2 tsp Kosher salt, 1 tsp paprika, and ¼ tsp cayenne pepper in a small bowl, then stir to combine.
- Preheat the broiler. Place an oven rack as close to the broiler as possible, then turn the broiler to high. Place a rimmed baking sheet on the rack to preheat for about 5 minutes.
- Cook the veggies. Place sliced bell peppers, poblano, and onions in a large mixing bowl. Drizzle with 2 Tbsp olive oil (or neutral oil), then toss with about 2 tablespoons of the spice mixture. Carefully remove the sheet pan from the oven, then pour the seasoned veggies on top. Use tongs to quickly spread into a thin, even layer. Cook under the broiler until charred and softened, 5 minutes. Remove and set aside.
- Season the steak. Immediately place a second rimmed baking sheet under the broiler. Place sliced steak in a large bowl, then toss with remaining 2 Tbsp oil and 2-3 Tbsp of the spice rub. The more you add, the spicier it will be.
- Cook the steak. Carefully remove the preheated baking sheet and pour the steak on top. Again, spread into a thin, even layer, then cook for 5 minutes under the broiler. No tossing required!
- Serve immediately. family-style. Combine both the veggies and the steak on one sheet pan. Serve with all your favorite fajita toppings in warm flour tortillas with fresh cilantro and lime wedges.
- Leftover spice rub can be store in an airtight container for months.
- To warm tortillas: wrap stacked flour tortillas in aluminum foil, then place in the oven on a lower rack while the veggies and/or steak cook.
- Nutrition facts do not include tortillas or fajita toppings, only the vegetables, steak, and spice rub.