What do you want when your kids want dinner and they want it NOW? You want a fast, easy, full of flavor meal to get on the table without poking your eyeballs out and serving them on a platter! You can have this tasty sheet pan steak fajita on the table in 30 minutes if needed, or you can marinate the steak ahead of time with some olive oil and the dried spices listed below for extra flavor. 
To make meal prep even faster, you may want to make a container of fajita spice in advance. Just increase the spice quantities listed in this recipe and keep them in an air tight container or spice jar. Making spice blends is a great, quick rainy day project that allows you to have all your flavorful spice mixes at the ready, when you need them. No more pulling out multiple jars of spices for your pantry only to find your key ingredient has gone missing without leave. Label your spice blends ( think fajita, taco, greek, italian, southwest, bbq, the possibilities are endless) and you’ll be good to go in seconds flat.
For best results when making sheet pan steak fajitas, use a three-quarter sized sheet pan versus the more common 13” x 18” half sheet pan. This will allow extra room to spread the vegetables out into a single layer without overcrowding while cooking. If vegetables are too close together they will steam instead of roast. I’m all for togetherness, its the mushiness that I can’t stand.
Serve this dinner on flour or corn tortillas (gluten- free), or on a carb conscious big bibb lettuce leaf. Pair it a with a side of cole slaw or a simple salad and you’re good to go. If by some miracle you have leftovers, these steak fajitas make great sandwiches for the next day’s lunch.
Clean up is a snap. Winner all around.
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Sheet Pan Steak Fajitas
Ingredients
- 1½ lb. Flank steak, sliced into thin strips
- 1 lb. bag Mini sweet peppers, cut in half lengthwise and seeded
- 1 Large Red onion, thinly sliced
- 2 Tablespoons Extra virgin olive oil
- 1 Tablespoon Ground cumin
- 2 Teaspoons Chili powder
- 1/2 Teaspoon Cayenne pepper
- 1 Teaspoon Red pepper flakes
- Sea salt and black pepper, to taste
- 1/2 Cup Fresh cilantro leaves, roughly chopped
- 1 Large Lime, sliced
Optional
- 1 Large Avocado, diced
- Flour, or Corn tortillas or large lettuce leaves
- Cherry or grape tomatoes, sliced
Instructions
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside.
- In a large mixing bowl, combine sliced flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes. Generously season with salt and pepper, to taste, and mix until everything is well coated.
- Spread the steak and pepper mixture onto the prepared baking sheet and roast in pre-heated oven for 15-20 minutes, or until the steak reaches the desired level of doneness and the peppers are soft and slightly caramelized.
- Remove sheet pan from oven and sprinkle with fresh cilantro and a squeeze of fresh lime juice. Serve immediately with diced avocado, tomatoes, corn or flour tortillas, or lettuce wraps for a low-carb option, if desired. Enjoy!
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What’s your favorite, go to, throw it on a sheet pan weeknight dinner? Please share your secrets in the comments below.
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