These easy Sheet Pan Steak Fajitas are a one-pan meal you’ll fall in love with! Fresh veggies and tender juicy steak are flavored with a smoky, spicy seasoning blend, roasted in the oven, then loaded into your favorite tortilla wrappings. They’re gluten-free, dairy-free, keto, low carb, keto and Whole30-friendly.
Updated May 20223
Baked Steak Fajita Recipe
Once you try this Sheet Pan Steak Fajita recipe, you’ll never cook fajitas on the stovetop again! The way the oven roasts the peppers, onions and steak into caramelized perfection is unbeatable. Busy weeknights become a breeze when this quick and easy one-pan dinner is on the menu.
The homemade spice blend is oh-so-flavorful, you don’t even have to let the steak marinate for more than 15 minutes. But if you’d like, you can soak it in the fridge overnight to infuse each bite with an explosion of smoky, garlicky, earthy, spicy goodness. Whether you’re whipping up dinner on the spot or meal prepping for tomorrow, this Mexican-inspired dish is an absolute must-make!
What Are Fajitas?
Fajitas sound a lot like a type of taco, and that’s exactly what they are. They’re typically made with thinly sliced peppers and onions as well as some kind of meat. The fillings are seasoned and sautéed or grilled before they’re served alongside warm tortillas and a wide array of taco toppings.
Our version has all the charm of traditional fajitas with the added bonus of a simplified cooking method. It also caters to gluten-free, dairy-free, paleo, low-carb, keto and Whole30 diets! On top of that, it’s diabetic-friendly.
Ingredients You’ll Need
The following ingredients are easy to transform into classic steak fajitas that comply with your dietary needs. Scroll down to the recipe card for specific amounts.
For the Fajita Marinade
- Chili Powder
- Cumin: This healthy spice is a wonderful flavor-enhancer for any kind of meat.
- Garlic Powder
- Smoked Paprika
- Salt & Pepper: Added to taste.
- Cayenne Pepper: If you’d like to keep your fajitas mildly spicy, feel free to leave this out.
For the Fillings
- Flank Steak: Cut into 1/4-inch strips.
- Bell Peppers: Sliced into thin strips.
- Red Onion: Thinly sliced.
- Extra Virgin Olive Oil
- Lime Juice: Freshly squeezed from 2 ripe limes.
- Fresh Cilantro: Chopped.
- Lime Wedges
- Avocado Slices
- Tortillas: We like these Almond Flour Tortillas to keep this recipe grain-free, low carb and paleo-friendly, but you can use jicama wraps to keep them Whole30 or any tortillas you like.
How to Make Sheet Pan Steak Fajitas
If you’re marinating your meat in advance, you can either store it in the fridge or the freezer, depending on how long you’d like to wait before making your fajitas. Steak can be frozen in a marinade for up to 2 months – just be sure to freeze it upon preparation and cook it within 24 hours of setting it in the fridge to thaw.
- Heat Oven & Grease Pan: Preheat the oven to 400°F and grease a large baking sheet. Mine was 18×13 inches. Use two if necessary.
- Prep Marinade: Add all of the spice blend ingredients to a small bowl or resealable jar. Whisk to combine or seal the jar and shake well. Reserve 1 1/2 teaspoons of the marinade for the vegetables.
- Marinate Steak: Add the steak to a large bowl or place in a large zip-top bag. Drizzle with 1 tablespoon of oil, lime juice, Worcestershire sauce and chopped cilantro. Sprinkle with 2/3 of the fajita seasonings. Toss to coat well or seal the bag while pressing down. (If time permits, allow to marinate at least 30 minutes or covered in the fridge for up to 3 hours for maximum flavor).
- Season Veggies: Spread the bell peppers and onions into an even layer on the baking sheet being careful not to overcrowd the pan. Drizzle with remaining 1 1/2 tablespoons olive oil and season with remaining one third (1/3) of the seasonings. Use hands or tongs to toss and coat well.
- Add Steak to Pan: Push the vegetables to the sides of the pan and add the steak to the pan. Try not to overlap too much and keep everything in a single layer.
- Roast: Bake in preheated oven for 10-15 minutes (depending on how done you like your vegetables) or until peppers are tender. (If steak was marinating in the fridge, remove and allow to sit at room temperature while the vegetables are cooking). Remove sheet pan from oven, flip and push the vegetables to the sides of the pan. Add steak strips in a single layer to the center of the pan, making sure not to overcrowd the pan. Broil on high for 3 minutes or until desired doneness (flip as needed).
- Serve & Enjoy! Serve over cauliflower rice, in a salad or with warm tortillas with sliced avocado, fresh lime wedges, chopped cilantro or your favorite toppings.
Tips for Success
These simple tips and tricks will help you whip up the ultimate homemade fajitas.
- Line the Pan for Easier Cleanup: Feel free to line your baking sheet with parchment paper or aluminum foil instead of greasing it if desired. This makes cleanup an absolute breeze!
- Avoid Overcrowding: Using two pans is far better than crowding up a single one. In order for everything to get nicely roasted and caramelized, there must be little to no overlap of ingredients.
- Warm the Tortillas: We like to wrap our tortillas in aluminum foil and add them to the top rack of the oven during the last 5 minutes of roasting. We highly recommend you do the same!
- Plan Ahead: In addition to marinating the meat in advance, you can slice up the veggies and prepare the seasoning blend. Refrigerate the vegetables in an airtight storage bag and keep the spice blend in a well-sealed container.
Tasty Fajita Toppings to Try
Fajitas this easy allow you to go all out with the toppings. Here are some no-fail ideas!
- Fresh Tomato Salsa
- Whole30 Guacamole
- Pico de Gallo
- Shredded Cheese
- Sour Cream
- Pineapple Salsa
- Jalapeño Slices
- Shredded Lettuce
Not a fan of steak, try these:
From refried beans to Roasted Potatoes, pretty much any side will complement your sheet pan steak fajitas like a dream. Depending on the toppings you add, they can even be enjoyed as a complete meal on their own! But when you have the option of serving them with something as tempting as this Mexican Quinoa Salad, you’ll choose to include a side dish every time.
How to Store and Reheat Leftovers
If you expect to have leftovers, it’s best to only warm the number of tortillas you’ll need at that time. The cooled fajita fillings can be kept in an airtight container in the fridge for up to 4 days. Reheat them on a greased baking sheet at 350°F with foil covering them, adding a splash of oil so nothing dries out, until the meat and veggies are heated through. This should take about 15 minutes.
Can I Freeze These?
Roasted vegetables aren’t the same once they’ve been frozen and defrosted. For that reason, we advise against freezing your leftovers. However, if you’d like to freeze the steak by itself, you can do so by following the method below.
Place the cooled chicken into a freezer-safe container or storage bag and freeze it for up to 3 months. Thaw it out in the fridge overnight before you reheat it.
More Easy Mexican-Style Meals
Sheet Pan Steak Fajitas are tender, juicy and full of flavor and perfect for busy weeknights! Cooks up in under 30 minutes on one pan with options for paleo/ Whole30, low carb and keto with a homemade fajita spice blend.
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoons smoked paprika
- 1/2 - 1 teaspoon sea salt or to taste
- 1/8 teaspoon cayenne pepper optional or to taste
- 12 ounces flank steak sliced into 1/4" strips across the grain
- 3 Tablespoons olive oil divided
- 1 1/2 Tablespoons fresh cilantro finely chopped
- juice from 2 limes divided
- 1/2 teaspoon Worcestershire sauce
- 4 medium bell peppers thinly sliced (I used red, yellow, orange and green)
- 1 medium red onion thinly sliced
- chopped fresh cilantro
- lime wedges
- sliced avocado
- your favorite homemade paleo / Whole30 or store-bought compliant tortillas
Preheat oven to 400 degrees and grease a large baking sheet (mine was 18 x 13 - use two if necessary). For easier cleanup, you can also line with parchment paper or foil.
Combine the ingredients for the seasonings in small bowl or bag and mix.
In a large zip-top bag, add the steak and drizzle with 1 1/2 tablespoons olive oil, juice from 1 lime, Worcestershire sauce and chopped cilantro. Sprinkle with 2/3 of the fajita seasonings. Toss to coat well. (If time permits, allow to marinate at least 30 minutes or covered in the fridge for up to 3 hours for maximum flavor).
Spread the vegetables in an even layer on prepared sheet pan. Try not to overlap too much and keep everything in a single layer. (Use two sheet pans if necessary). Drizzle with remaining 1 1/2 tablespoons olive oil and season with remaining one third (1/3) of the seasonings. Toss to coat well.
- Bake in preheated oven for 10-15 minutes (depending on how done you like your vegetables) or until peppers are tender. (If steak was marinating in the fridge, remove and allow to sit at room temperature while the vegetables are cooking).
Remove sheet pan from oven, flip and push the vegetables to the sides of the pan. Add steak strips in a single layer to the center of the pan, making sure not to overcrowd the pan. Broil on high for 3 minutes or until desired doneness (flip as needed).
Serve with your favorite homemade or store-bought paleo / low carb / Whole30 tortillas with sliced avocado and your favorite toppings.
- To bake tortillas: wrap in aluminum foil and add to the top rack of the oven while the chicken is baking for about 5 minutes.