Quick and easy dinner, in less than 30 minutes cook time, can be yours! These sheet pan steak fajitas are a great way to feed a crowd easily!
Taco night happens at least once a week in our home. Well, twice a week, usually, but who’s counting?
Changing tacos with ground beef up for fajitas is a tasty way to keep our taco nights from getting boring. I love how quickly these sheet pan fajitas come together. They are better if you can prepare them the day before, and allow them to marinade overnight. However, a couple hour marinade is good as well.
What kind of steak can I use for these steak fajitas?
They are commonly made with skirt steak. It’s a tougher cut, but perfect for super thin slicing, flavorful marinades, and rapid cooking. However, you can also use thin cut sirloin, strip, or even ribeye if you want. Flank steak is usually cheaper in our area, so that’s more often my choice.
What’s the difference between flank and skirt steak?
Chances are, if you’ve eaten fajitas in a restaurant, you have eaten skirt steak. Skirt steak can have a more rich flavor than flank steak and should only be cooked to a medium rare temperature for best flavor and texture. It’s the classic steak for fajitas.
However, flank steak can also lend itself to this recipe, as it’s great for high heat and quick searing. Both cuts are lean, and have a lot of tough fibers, and can be used interchangeably for most recipes.
Take taco night to a new exciting dimension with these easy to make sheet pan steak fajitas! #sheetpandinners #easydinners #steakfajitas #taconightHow do you make the flank or skirt steak in steak fajitas tender?
It’s all in the marinade. The lime juice and avocado oil help to break down the steak fibers, and allow it to become more tender. Quick cooking and high heat searing at the end by broiling will help you keep from eating shoe leather.
When you cut either flank steak or skirt steak, you will want to cut AGAINST the grain as well. The grain is the long strands of fibers that you can see running through the meat. Cutting against them will make the meat far easier to chew, as half the work of breaking them down is done.
Are you ready to take taco night up a notch?
Ingredients:
- 2 lbs. flank steak
- 1 red pepper, sliced
- 1 yellow pepper sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
- 1 1/2 tablespoons avocado oil
- 4 tablespoons lime juice
- toppings-chopped tomato, avocado, cheese, sour cream
- 8 tortillas
Instructions:
- Slice flank steak, peppers, and onions into 1/2″ thick pieces. Set aside.
- In a large mixing bowl, add garlic, paprika, salt and chili powder. Whisk in lime juice and avocado oil and blend well.
- Add steak and vegetables and toss to coat. Place in a ziplock bag and allow to marinate for at least 3-4 hours if possible.
- Preheat oven to 425 degrees F.
- Pour mixture out onto parchment paper lined baking sheet and bake for 10 minutes, tossing halfway through to allow all items to cook evenly. Remove from oven and turn broiler to high.
- Place sheet pan back under the broiler for 3-4 minutes. Remove and allow to rest for 5 minutes.
- Lay tortillas on a separate sheet pan and stick in warm, but turned off, oven.
- Serve with warm tortillas and toppings
What’s on your menu for taco night? Will you try these sheet pan steak fajitas? Be sure to let me know what you think!

Sheet Pan Steak Fajitas
Ingredients
- 2 lbs. flank steak
- 1 red pepper, sliced
- 1 yellow pepper sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
- 1 1/2 tablespoons avocado oil
- 4 tablespoons lime juice
- toppings-chopped tomato, avocado, cheese, sour cream
- 8 tortillas
Instructions
- Slice flank steak, peppers, and onions into 1/2" thick pieces. Set aside
- .In a large mixing bowl, add garlic, paprika, salt and chili powder. Whisk in lime juice and avocado oil and blend well.
- Add steak and vegetables and toss to coat. Place in a ziplock bag and allow to marinate for at least 3-4 hours if possible.
- Preheat oven to 425 degrees F.
- Pour mixture out onto parchment paper lined baking sheet and bake for 10 minutes, tossing halfway through to allow all items to cook evenly.
- Remove from oven and turn broiler to high.
- Place sheet pan back under the broiler for 3-4 minutes. Remove and allow to rest for 5 minutes.
- Lay tortillas on a separate sheet pan and stick in warm, but turned off, oven. Serve with warm tortillas and toppings
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Chosen Foods 100% Pure Avocado Oil 1 L
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Simply Organic Chili Powder Certified Organic, 2.89-Ounce Container
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REDMOND Real Sea Salt - Natural Unrefined Organic Gluten Free Fine, 26 ounce pouch (1 Pack)
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Santa Cruz Organic 100% Lime Juice, 16 Ounces
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Wilton 2105-7946 Ever-Glide Cookie Pan Large, 11x 7 Sheet
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Beyond Gourmet 42 Unbleached Non-Stick Parchment Paper, Made in Sweden, 71-Square-Feet
Nutrition Information
Yield 4 Serving Size 2 tortillas plus 3/4 cup filling (approx)Amount Per Serving Calories 937Total Fat 39gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 22gCholesterol 188mgSodium 791mgCarbohydrates 69gFiber 7gSugar 4gProtein 75g
I adore sheet pan dinners and rely on them at least once a week! This is such a fun change up – I love the fajita season blend!
YES! I love fajitas – this recipe looks so good!
I LOOOVE fajitas and I didn’t know that it’s this easy to make on the sheet pan! Looks so flavorful and delicious.
I love fajitas!! Love the idea to make them a sheet pan meal!
We love flank steak, but I’ve never made a sheet pan meal with it. We also love these spices. Looking forward to trying this and love what an easy but yummy dinner it is!
I used to be addicted to fajitas..ok still am! Flank is one of my favorite cuts too!
This looks so easy! And better yet it looks delicious!
love your tips, ain’t nobody want shoe leather for dinner – haha!