Sheet Pan Steak Fajitas Recipe

This sheet pan steak fajitas recipe is a 30-minute dinner perfect for busy weeknights. You’ll be hooked, each bite is loaded with tender steak, bell peppers, poblanos, and onions then drizzled with chimichurri sauce for one delicious tex-mex meal!

Why You’ll Love This Sheet Pan Steak Fajitas Recipe

If you’re looking for a 30-minute steak dinner for game nights or dinner parties, these steak fajitas with tangy cilantro chimichurri is an easy dinner option.

• Easy clean-up. These fajitas are cooked in the oven so you don’t have to do a whole lot of cleaning once you’re done with dinner.
• Great for leftovers. Adding leftover bell peppers and tender onions to this recipe helps reduce food waste.
• Tex-Mex flair. Smoked paprika, cumin, fragrant garlic, and sweet ancho chili powder come together for a homemade spice mix.
• Perfect for gatherings. Baked fajitas are a simple option when you’re expecting people over but don’t want to spend all day in the kitchen.

What You’ll Need

Ancho chili powder is my secret ingredient because it adds hints of natural sweetness and fruitiness. Scroll to the recipe card at the bottom of the post for exact amounts.

For the Fajitas

• Flank steak – Remove the excess fat with a sharp knife.
• Bell peppers – I used red and yellow bell peppers, but any color works.
• Poblano pepper – Anaheim peppers
• Yellow onion – White onions are okay as well.
• Garlic cloves – Fresh garlic or garlic paste are best for this.
• Spices – Smoked paprika, ground cumin, salt, and ancho chili powder.
• Olive oil – Vegetable, corn, and canola oil are good swaps.
• Lime juice – You can also use lemon juice.

For the Chimichurri Sauce

• Garlic – It must be fresh garlic.
• Fresh cilantro – Don’t swap it for parsley because the chimichurri will have a very different herby flavor.
• Red wine vinegar – Feel free to use apple cider vinegar.
• Lime juice – Lemon juice is a great swap.
• Olive oil – Avocado oil is the best substitute but the chimichurri will have a nuttier flavor.
• Smoked paprika – Mild and hot paprika work too.
• Red pepper flakes – You can also use cayenne pepper.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.

What Steak Is Best For Fajitas?

Flank steak is the best kind of cut for beef fajitas. It has a strong beefy flavor that doesn’t get lost between the peppers and smokey spice mix. Generally speaking, it’s quite lean since it comes from the cow’s lower stomach area. A good swap for flank steak is skirt steak.

How To Make Sheet Pan Steak Fajitas

These sheet pan steak fajitas are practically a toss and bake dinner! Scroll to the bottom of the post for the full recipe card.

• Whisk the spices. Preheat the oven to 425F. Mix the garlic, paprika, cumin, salt, ancho chili powder, olive oil, and lime juice in a large bowl until smooth. You can also use a Ziploc bag and shake it all together.

• Marinate it. Add the steak, peppers, and onions to the bowl. Toss gently to combine with the spice mixture. Let it sit for 5-10 minutes.
• Bake them. Transfer the seasoned veggie-steak mixture to a baking sheet. Bake for 5 minutes, stir everything around, and bake for another 5 minutes. Carefully transfer the baking sheet to the broiler and set it to HIGH. Broil for 2 minutes or until the steak and veggies are lightly browned. Remove from the heat and set aside.
• Make the sauce. Add all the chimichurri ingredients to the food processor. Blend until finely minced but not completely smooth.
• Serve. Place tortillas or rice into serving bowls and add fajitas on top. Drizzle with chimichurri sauce. Enjoy!

Tips & Variations

These juicy sheet pan steak fajitas are a great way to clean out the fridge and freezer with different kinds of meat and veggie leftovers.

• Make it spicy. Chop up 1/4-1/2 fresh jalapeño or serrano chili and toss it with the rest of the veggies for a kick of heat.
• Use leftovers. Stir leftover Roasted Broccoli, Air Fryer Sweet Potato Fries, or Crispy Green Beans into the baking sheet 10 minutes before the baking time is up.
• Marinate it. Refrigerate the seasoned veggies and steak for up to 8 hours if you want the fajitas to absorb more flavor.
• Use the stove. If you don’t want to fire up the oven, place a large skillet over medium-high heat and add 1 tablespoon vegetable oil. Swirl it around and add the seasoned veggies and steak. Cook for 7-8 minutes or until the peppers have softened and the steak has browned. Serve as usual. You may have to cook in batches.
• Make tacos. Wrap the fajitas in warm corn tortillas for a taco night dinner. If you use flour tortillas, you can make burritos.
• Swap the protein. Use turkey, chicken, or pork instead of steak for an easy variation of this dish.
• Add toppings. Once ready, sprinkle the fajitas with avocado, queso fresco, fresh tomatoes, Pico de Gallo, or crumbled bacon for more flavor and texture.

What To Serve With Oven Fajitas

These smokey sheet pan steak fajitas are an easy dinner idea. I love serving them with my Avocado Corn Salad and Bacon Wrapped Stuffed Jalapeños as appetizers. My Grilled Sweet Potatoes, Mexican Black Beans, and Corn on the Cob are amazing sides too. If you just want a quick bite, try my Avocado Salsa Verde or Roasted Tomato Salsa with corn chips.

Proper Storage

Make sure the leftovers are fully cooled before storing to prevent spoilage.

• Fridge: Place it in an airtight container for up to 5 days. Discard immediately if the veggies feel sticky or if the chicken tastes sour.
• Freezer: Transfer to a freezer bag in serving-size portions. Freeze for up to 3 months. Thaw overnight in the fridge.
• To reheat it: Sprinkle with 1/2 teaspoon water and microwave for up to a minute or until warm. For larger portions, use the oven at 300F for 20-25 minutes.

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