Sheet Pan Flank Steak Fajitas

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Flank steak: Flank steak is lean, flavorful, and perfect for fajitas. Make sure to slice the steak against the grain for maximum tenderness. If you can’t find flank steak, skirt steak also works well.
• Bell peppers: Use any combination of red, yellow, orange, or green bell peppers. If you need tips on how to cut a bell pepper, check out this post.
• Onion: Use a yellow or white onion sliced thinly (check out this post for How To Cut An Onion for a step-by-step guide).
• Fajita seasoning: Use homemade or your favorite store-bought fajita seasoning for convenience.
• For serving: Warm flour or corn tortillas are the perfect way to enjoy these fajitas. Finish them off with fresh lime wedges, sour cream or Mexican crema, salsa, chopped cilantro, guacamole or sliced avocado, shredded cheese, pickled onions, or your favorite fajita toppings.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Slice against the grain: Make sure to slice the steak against the grain. Look for the long muscle fibers (the “grain”) running through the steak, then slice across them rather than parallel to them. Cutting against the grain shortens the muscle fibers, making each bite much more tender.
• Don’t overcrowd the sheet pan: Spread the steak and vegetables into a single layer so they roast instead of steam. If your pan looks crowded, divide everything between two sheet pans for the best caramelization.
• Finish under the broiler: For that restaurant-style fajita flavor, broil everything for the last 2–3 minutes of cooking. The high heat creates delicious charred edges on the steak and veggies.
• Cut the vegetables evenly: Slice the peppers and onions into similar-sized strips so they cook at the same rate and stay tender-crisp.
• Warm your tortillas: Heat tortillas in a dry skillet, directly over a gas flame for a few seconds, or wrap them in foil and warm them in the oven. Warm tortillas are softer, more pliable, and make the fajitas even more delicious.
• Customize the spice level: Add a pinch of cayenne pepper, crushed red pepper flakes, or sliced jalapeños if you like your fajitas with a little extra heat.

Variations / Substitutions

• Make it with chicken: If using chicken thighs or breasts, you’ll need to increase the cook time to about ~25 minutes. 
• Use a different cut of steak: Skirt steak, sirloin steak, or flat iron steak are all great substitutes for flank steak.
• Add more vegetables: Mushrooms, zucchini, poblano peppers, or sliced jalapeños are delicious additions that roast right alongside the peppers and onions.
• Turn them into fajita bowls: Skip the tortillas and serve the steak and veggies over cilantro lime rice, cauliflower rice, or chopped romaine with all your favorite toppings.
• Change up the seasoning: Try taco seasoning, chipotle seasoning, or add smoked paprika and extra cumin for a deeper, smokier flavor.
• Make them extra cheesy: Sprinkle shredded Monterey Jack, cheddar, or a Mexican cheese blend over the steak and veggies during the last minute or two of cooking.

Storage / Freezing

• Store leftover steak and vegetables in an airtight container in the refrigerator for up to 4 days. For the best texture, store tortillas and toppings separately.
• To reheat, warm the steak and vegetables in a skillet over medium heat for 3–5 minutes until heated through. You can also microwave them in 30-second intervals, though the vegetables will be a little softer.
• This recipe also freezes well! Let the steak and vegetables cool completely, then freeze in an airtight container or freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating. Fresh toppings and tortillas are best added after reheating.