These Sheet Pan Steak Fajitas are a simple, healthy, weeknight meal that gives you restaurant quality fajitas with minimal cleanup.
the best oven fajitas
If you’re looking for an easy weeknight meal that the whole family will love, these oven fajitas are an excellent option.
Not only will you have minimal clean up, but it all gets served on one pan.
Take the stress out of dinner time by opting for this easy combination of skirt steak and vegetables. Serve them up in warm tortillas with your favorite chips and salsa for a full meal.
Sheet Pan Steak Fajitas Ingredients
- skirt steak
- avocado oil spray
- fajita seasoning
- onion
- poblano pepper
- bell peppers
- salt & pepper
How to Make Beef Fajitas in the Oven
Detailed instructions and measurements to make Sheet Pan Steak Fajitas are listed in the recipe card at the bottom of this page.
- Preheat the oven to 425ºF.
- Lightly spray the skirt steak with avocado oil spray and generously coat it in fajita seasoning. Repeat for both sides.
- Spray a heavy bottomed skillet with avocado oil spray and heat over medium-high heat. Add the skirt steak and sear quickly on both sides. Don’t cook it through, you’re only looking to sear it.
- Add the skirt steak to a sheet pan along with the onion, poblano, and bell peppers.
- Spray them with avocado oil spray and sprinkle lightly with salt, pepper, and the remaining fajita seasoning.
- Place the baking sheet in the oven for 15-20 minutes depending on how well done you would like your skirt steak.
- Remove the baking sheet from the oven and allow the steak to rest before slicing. Be sure to slice against the grain and enjoy in warm tortillas.
Tips, Tricks, and FAQs for Oven Fajitas
- Try to slice your vegetables in equal sizes to ensure even cooking.
- Searing your steak will give it an excellent flavor. You can technically skip this step, but I highly recommend it.
I recommend cooking them for 15-20 minutes. The full length of time will depend on how you’d like your skirt steak cooked.
While lining the sheet pan is not required, using parchment paper will help with clean up.
Yes, you can use whatever vegetables are your favorite. You’ll need to keep cooking time in mind if you change them out.
I recommend using either flank or skirt steak when making beef fajitas.
It’s important to not overcook the fajita meat in order to keep it tender.
It’s best to use a sheet pan with rimmed edges to keep any liquid from spilling out into the oven.
Toppings for Fajitas
Some great toppings for fajitas include:
- Sour cream
- Cheese
- Guacamole
- Pico de Gallo
substitutions and alterations
- skirt steak – While I feel that skirt steak will give you the best results, you can also use flank steak. It won’t be as tender and may not absorb as much flavor, but it will still taste great.
- bell peppers – I use a variety of colors, but all colors work well.
- poblano pepper – If you’re worried about spice or don’t like poblanos, you can omit this entirely.
- onion – white onion lends the best flavor to this recipe, but red will work as well.
- fajita seasoning – I like using homemade, but you can use store bought or even use taco seasoning in a pinch.
- avocado oil spray – I recommend avocado oil because of the high smoke point, but feel free to substitute olive oil if you prefer.
What To Serve With Oven Baked Fajitas
- Guacamole
- Pice de gallo
- Salsa
- Sour cream
- Jalapeno lime rice
- Avocado corn salsa
How to Store and Reheat Sheet Pan Steak Fajitas
To store the leftover fajitas, I recommend waiting until they cool completely and then placing them in an airtight container in the refrigerator up to 3 days.
To reheat them, I recommend reheating them in a skillet on the stove top. This will prevent your beef from becoming overcooked and you end up with a much better result.
If you reheat them in the microwave, you run the risk of overcooking your beef. I recommend if you do decide to take this route, reheating them 30 seconds at a time on medium heat.
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Oven Sheet Pan Fajitas (Steak)
Ingredients
- 2 pounds skirt steak
- avocado oil spray
- ¼ cup fajita seasoning
- 1 whole onion sliced
- 1 whole poblano pepper seeded and sliced
- 3 whole bell peppers sliced
- salt & pepper to taste
Instructions
- Preheat the oven to 425ºF.
- Lightly spray the skirt steak with avocado oil spray and generously coat it in fajita seasoning. Repeat for both sides.
- Spray a heavy bottomed skillet with avocado oil spray and heat over medium-high heat. Add the skirt steak and sear quickly on both sides. Don't cook it through, you're only looking to sear it.
- Add the skirt steak to a sheet pan along with the onion, poblano, and bell peppers.
- Spray them with avocado oil spray and sprinkle lightly with salt, pepper, and the remaining fajita seasoning.
- Place the baking sheet in the oven for 15-20 minutes depending on how well done you would like your skirt steak.
- Remove the baking sheet from the oven and allow the steak to rest before slicing. Be sure to slice against the grain and enjoy in warm tortillas.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutritional information is provided as a courtesy. It should only be used for estimation purposes and is not a guarantee of any kind. Nutritional information varies widely between brands and types of ingredients used. It is recommended that you calculate the nutritional information based on your own ingredients and brands used. Sweetly Splendid, LLC makes no guarantees as to the exact nutrition information.
These were fantastic! Thanks for the amazing recipe! I’m excited to try out more of your stuff 😀
Thanks! I’m so glad you enjoyed them!
We are taking a break from Hello Fresh this coming week and I need simple ideas. These fajitas look amazing and I can’t believe I haven’t tried these before.