Sheet Pan Steak Fajitas

inline sheet pan fajitas 2.jpgThe whole point of sheet pan meals is to make life easier by delivering a flavorful, balanced meal to your table with very little cooking and cleanup involved. These sheet pan steak fajitas deliver on all counts. Strips of steak, bell pepper and onions served with avocado and salsa is a delicious mix of protein, colorful vegetables and healthy fat. Everything cooks together at the same time. After dinner, a cutting board, one bowl and two sheet pans are the only cleanup you’ll be stuck with.

The only “cooking” required is slicing the meat and veggies, but even this step can be made easier by asking your butcher to slice the meat for you. Fajita meat and peppers cooked in the oven don’t have the blackened edges that regular fajitas do, but sheet pan fajitas are still really, really good. Cooking this whole meal in the oven so that you can step out of the kitchen gives you twenty-minutes of precious time to relax, or say hello to your spouse, or play with your kids. This meal is a win for everyone!

Servings: 4

Time in the Kitchen: 20 minutes, plus 20 minutes to cook



  • 1 pound flank steak, cut into ½-inch slices*
  • Juice of 1 lime
  • 1/3 cup avocado oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 4 bell peppers, thinly sliced
  • 1 red onion, thinly sliced
  • Sides: Guacamole or sliced avocado, salsa, sour cream, cilantro



*Chilling raw steak in the freezer for 10 minutes makes it easier to slice. Tip: Put the steak in the freezer while slicing the bell peppers and onions.

Preheat oven to 425 ºF.

For easier cleanup, cover two rimmed sheet pans with foil.
In a large bowl, whisk together lime juice, avocado oil, chili powder, cumin, garlic powder and salt.

Add the steak, peppers and onion to the bowl. Toss really well with your hands to evenly coat the meat and vegetables with the spice mixture.

Spread the steak and veggies out evenly in one layer on the sheet pans.

Roast 12 to 15 minutes, until meat is done.

For easiest cleanup, serve the fajitas right on the sheet pan! Sides include avocado, salsa, sour cream and cilantro. Primal tortillas are optional.

sheet pan fajitas 1.jpg

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14 thoughts on “Sheet Pan Steak Fajitas”

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  1. This recipe is beckoning me…absolutely love fajitas. I think I will break out the sheet pan. I rarely use it, but now I going to give it a try.

  2. Love the last picture of the Sheet Pan Steak Fajitas… umm umm! Only thing better would be to top it off with seared heart strips. Just remember to stay primal my friends.

    Too much muscle meat, loaded with methionine, is not a well balanced meal. That said, include plenty of gelatinous parts like heart, trachea or a side of bone soup. The whole point of your recipe is to make an awesome dish, and make it easy, right! That said, maybe just get your daily dose of Collagen Fuel and you’ll be good to go!

    If you decide to add the seared heart strips, use the tip about putting it in the freezer for a few minutes… works like a total charm.

  3. Any kind of steak will work. Just be sure to slice it thin enough so it will cook at the same rate the veggies do. You can also add thinly sliced raw beef to simmering soup. The heat of the broth will quickly cook it.

  4. These look awesome and have all the flavors I love. I am all about the sheet pan dinner since minimal cleanup means more time for fun. I have started using parchment to line my pans instead of foil…food sticks even less and believe it’s a safer option.

  5. This looks so good and so easy! I’m all about easy clean up too…and being able to put everything in the oven on one pan is perfect. Thanks for this recipe!

  6. Pro Tip: Switch to broil in the last 2 – 3 minutes and you get a little char.

  7. Made these tonight with a few modifications…so amazingly good! I lined the pan with parchment instead of foil. Used a sweet onion. Put under broiler for two minutes to brown a little. Also added smoked paprika to the marinade. This recipe is a keeper for sure!

  8. I’ve done a variation on this recipe before with chicken, and it works really really well in the oven! I do a lot of the prep work ahead of time, then throw it in the oven when I get home from work. One thing that helps a lot is one of those grid-like wire rack inserts you can put in the sheet pan, which keeps the meat and veg elevated and keeps it from getting soggy. This is the one I have that works pretty well.

  9. We made this Friday night for some dinner guests, and everyone loved it! We plan to make this a regular menu item in our household. Another nice advantage: if others in your family or guests are not following the Keto diet, they can wrap the steak and veggies in tortillas or have a couple chips with the guacamole (While you skoff at them of course).

  10. Really delicious and easy. Used leftovers next day for a taco salad.