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Two tortillas filled with steak fajitas on a plate and topped with sour cream and pico de gallo.
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Sheet Pan Flank Steak Fajitas

These Sheet Pan Flank Steak Fajitas are an easy, flavor-packed dinner made with tender marinated steak, colorful peppers, and caramelized onions, all roasted together on one pan for a quick weeknight meal.
Course Main Course
Cuisine Mexican
Keyword sheet pan flank steak fajitas
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 -8 servings
Calories 222kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Ingredients

  • 1 packet fajita seasoning
  • 2-3 Tbsp. olive or avocado oil
  • Juice of 1 lime

For the fajitas

  • 1½-2 lb flank steak, thinly sliced against the grain (or chicken, see notes!)
  • 3 colorful bell peppers, thinly sliced
  • 1 large onion, white or yellow, thinly sliced

For serving

  • Warm tortillas
  • Lime wedges
  • Sour cream or crema
  • Salsa
  • Fresh cilantro
  • Guacamole
US Customary - Metric

Instructions

  • Preheat: Preheat oven to 400°F. Line a large sheet pan with parchment or foil for easy cleanup.
  • Toss everything together: Add sliced steak, peppers, and onions to the sheet pan. Add the seasoning, oil, and lime juice and toss until evenly coated. Spread into a single layer.
    1 packet fajita seasoning, 2-3 Tbsp. olive or avocado oil, Juice of 1 lime, 1½-2 lb flank steak, 3 colorful bell peppers, 1 large onion
    Side-by-side of sprinkling the steak, peppers and onions with oil and fajita seasoning then tossing to coat on sheet pan.
  • Bake: Bake for 10-12 minutes Start Timer, tossing halfway through, until the steak is cooked and veggies are tender. You can broil for 2-3 minutes Start Timer at the end for a little char. Don’t overcrowd the pan- use two pans if needed
    Side-by-side of baking the sheet pan fajitas for 10-12 minutes and tossing halfway through cooking.
  • Serve: Squeeze fresh lime juice over top and garnish with cilantro. Serve with warm tortillas and your favorite fajita toppings. Or serve over my cilantro lime rice.
    Warm tortillas, Lime wedges, Sour cream or crema, Salsa, Guacamole, Fresh cilantro
    Side-by-side of sheet pan fajitas cooked on a sheet pan and garnished with lime wedges then served in two tortillas on a plate.

Notes

  • Chicken: If using chicken thighs or breasts, cook time will increase to ~25 minutes. 
  • Slice steak against the grain for maximum tenderness
  • Don’t overcrowd the pan- use two pans if needed
  • Broiling at the end adds that classic fajita char
  • Let the steak rest for a couple of minutes before serving

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 5g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 77mg | Potassium: 539mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1879IU | Vitamin C: 78mg | Calcium: 32mg | Iron: 2mg