These are seriously the best sheet pan fajitas with steak ever! They’re insanely quick and easy, made in less than 20 minutes, and they’re the best steak fajitas I’ve ever had. Absolutely perfect for meal prep, too. With a quick guacamole and made with flank steak, you can serve them in lettuce cups for a Whole30, low carb, or paleo option, or in regular tortillas.
How good can sheet pan fajitas be?
-Me, like two seconds before I took my first bite of these steak fajitas, tucked inside in a lettuce wrap, topped with guacamole and fresh salsa.
MOMMOMMOMMOMMOM TRY THESE TRY THESE TRY THESE HOW ARE THEY SO GOOD
-Me, like two seconds after I took that first, magical bite.
Really, though, this is my, you know, full-time job, and I don’t even know how these sheet pan fajitas with steak are so good, how the steak is so tender, and how they are so ding dang easy. They’re made in about 15 minutes, and I don’t think I’ve ever had steak fajitas this tender.
Like, ever. And I refer to Playa del Carmen, Mexico as my “true hometown.” I’ve had a lot of steak fajitas, and I never in a million years thought that sheet pan fajitas could possibly compare.
They don’t only compare… they completely blow the other steak fajitas I’ve had out of the water.
Why this recipe is so good
- The steak is impossibly tender and so flavorful, tossed in a quick garlicky seasoning that makes it oh so good.
- The ingredients and prep are minimal, making use of fresh salsa to create a quick guacamole and to add flavor to these sheet pan fajitas with steak.
- It’s a one-pan dinner: the steak pumps you up with lots of protein, and the peppers and onions give you plenty of veggies, not to mention the guacamole and fresh salsa!
Try these sheet pan fajitas these ways:
- Stuff the fajita steak, peppers, and onions into lettuce cups. I love Bibb “living lettuce.” I find the lettuce to be super soft but still strong enough to hold taco filling, and the fact that the root is intact keeps the whole thing fresher longer. If you’re on a Whole30, this is the way to go!
- If you follow no specific diet, plain ol’ tortillas are wonderful!
- If you’re paleo, try Siete grain-free tortillas. They’re surprisingly similar to regular tortillas. Or make your own using cassava flour. I’m a huge fan of cassava flour, and there are so many good paleo tortilla recipes out there, thanks to this all-purpose-like flour. Try this recipe.
It’s all about the cut of meat, how you yourself slice it, and how you cook it!
Here we use flank steak, which is a lean and super flavorful cut that’s thin and needs to be cooked for only a few minutes. You can use “fajita meat,” which is usually a similar cut and is pre-sliced. The grain of a flank steak allows it to be super tender when sliced, and it’s a classic pick for fajitas, even sheet pan fajitas! You could also use skirt steak, but I would steer away from cuts like ribeye, sirloin, filet, etc.
The most important part is to cut against the grain of the steak. This means you’ll locate the direction of the grain of the steak (which way the sort of lines or texture go) and cut against it, perpendicular to the grain, rather than along it or parallel to it. This makes a huge, huge difference in the tenderness of meat, and especially in a cut like flank steak.
We use the broiler for a hot heat and slight char, making these sheet pan fajitas oh so similar to the stovetop dish. More importantly, we put the steak on a hot pan, allowing it to sizzle right away, rather than work up to temperature from a cold pan. Intense heat right away for a few minutes = the perfect cook and the more tender, medium-rare steak!
Can you cook fajita meat in the oven?
Heck yeah you can! I don’t think I’ll ever do it any differently from now on, either. These sheet pan fajitas with steak are impossibly easy, quick, and tasty. Using the broiler and a very hot preheated pan give you the level of heat you need without all the fuss.
How to make this recipe
Prep all your ingredients ahead of time: peel and seed your avocados, chop your peppers, slice your steak, etc. Place your oven racks in thirds, and place a baking sheet on the top rack. Preheat your broiler with the pan inside.
Stir together the avocado oil, garlic, and seasonings in a small bowl. Place all your peppers and onions in a large bowl and pour half of garlic-seasoning mixture over; toss well to combine. Carefully remove your preheated baking pan and quickly scatter peppers and onions over. Return to oven and cook about 7 minutes or until beginning to brown and soften.
Meanwhile, make guacamole: mash together avocado meat, lime juice, fresh salsa, and salt until desired consistency. Set aside.
While the peppers are cooking, place sliced steak in the large bowl and pour remaining garlic-seasoning mixture over; toss to coat well. After peppers and onions are cooked, quickly remove the pan from the oven and use a spatula to create a space on the pan for the steak. Add steak to pan and return to oven; cook 4 minutes or until medium rare. You will likely only see any red on the steak on the underside of the slices. Don’t worry! It’ll be tender and cooked just right anyway, I promise!
Serve in lettuce cups or tortillas with guacamole and more salsa. Garnish with fresh cilantro and chopped red onions, if desired.
Other Recipes You’ll Love
- Fajita Salad with Steak
- Sheet Pan Steak and Fries (with Microwave Bearnaise Sauce)
- Steak Taco Bowls
- Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, and Coconut Lime Cauliflower Rice
- Chipotle Beef and Avocado Bowls
- Easy Sheet Pan Chicken Sausage
- Instant Pot Brisket Taco Bowls
- Sheet Pan Vegetarian Fajitas
For the Fajitas
- ¼ cup avocado oil
- 2-3 cloves garlic minced or pressed
- 2 teaspoons chili powder
- 1 tablespoon lime juice juice from half of one lime
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 3 large bell peppers preferably 1 red, 1 orange, 1 yellow; seeds removed, peppers sliced into ½"-wide strips
- 1 large red onion halved and sliced into ¼"-wide pieces
- 1 pound thinly-sliced flank steak or “fajita” steak
For the Guacamole
- 3 large avocados peeled, pit removed
- ¼ cup pico de gallo or fresh salsa store-bought or make your own
- 1 tablespoon lime juice juice from half of one lime
- 1 teaspoon salt
Suggested for Serving (All Optional)
- lime wedges
- fresh cilantro chopped
- red onion chopped
- radishes sliced
- lettuce cups
- tortillas if not on Whole30
- Baking sheet
- 2 small bowls
- Large bowl
- Place oven racks so that oven is evenly divided into thirds. Place empty baking sheet on top oven rack and preheat broiler on High.
For the Fajita Veggies
- In small bowl, mix together avocado oil, garlic, chili powder, lime juice, oregano, cumin, and salt.
- Place sliced peppers and onions in large bowl. Pour half of avocado oil mixture over veggies and toss well to coat.
- Carefully and quickly, remove baking sheet from oven and transfer marinated peppers and onion to baking sheet. Return baking sheet to oven and cook on top rack under broiler for 7 minutes, or until veggies begin to soften and brown.
For the Guacamole
- While peppers and onions are in oven, make guacamole by adding all guacamole ingredients to small bowl. Mash to desired consistency and taste, adding more salt as desired. Set aside or chill until ready to serve.
For the Fajita Steak
- Place sliced steak in large bowl that was used for peppers and onions. Top with remaining avocado oil marinade and toss well to coat.
- After peppers and onions have cooked 7 minutes (or until softened and browned), carefully and quickly remove baking sheet from oven. Use tongs to rearrange pan, creating space between peppers and onions. Place marinated steak in spaces in one flat layer, being careful not to overlap or overcrowd.
- Return baking sheet to oven. Cook 4 minutes, or until steak is uniformly browned on top. Steak will likely show medium-rare temperature on underside, not on top, so carefully use tongs to flip steak and check doneness. Add additional time as needed to reach desired doneness.
- Carefully remove baking sheet from oven. Garnish with guacamole and toppings as desired. Serve fajita vegetables and steak as-is, in burrito bowls with cauliflower rice, or with lettuce cups or tortillas (if not on Whole30).
- For even more flavor to your steak, marinate it in half of the avocado oil mixture in the fridge for up to 12 hours before cooking. Just take it out of the fridge about 30 minutes before you cook it.
- Make sure to prep all of your ingredients before starting. This recipe moves pretty quickly once you get going, so there’s not time to stop and chop things halfway through!
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.