Marinated Sheet Pan Steak Fajitas (Easy Oven Recipe)

Sheet Pan Steak Fajitas (Easy Oven Recipe)

An easy weeknight dinner that checks all the boxes. This is a quick and flavorful meal with minimal cleanup.  When you make sheet pan fajitas, everything cooks together in the oven, and the simple lime and cilantro marinade gives the steak and veggies so much flavor without a lot of work.

This is one of those recipes that feels like you put in way more effort than you actually did. No standing over the stove, no grill required, and barely any dishes. Just toss everything in a bag, let it marinate, and bake. Done.

If you’ve ever wanted to make steak fajitas in the oven, this is the easiest way to do it.

Why You’ll Love These Sheet Pan Steak Fajitas

• Easy, hands-off cooking
• Everything cooks at the same time (less cleanup 🙌)
• Packed with flavor from a simple marinade
• Ready in about 30 minutes
• Great for meal prep or make-ahead dinners

And the best part? You can serve these so many different ways depending on what you have on hand.

Ingredients

• 1.5-2lbs of steak, sliced into strips (cut against the grain) – I used New York strip, but flank or skirt steak work great too
• 3 Bell peppers, sliced into strips – try a mix of colors
• 1 onion, sliced into strips
• 2 tablespoons olive oil
• 1 packet fajita seasoning
• 3 limes
• Fresh cilantro, washed and chopped
• Tortillas, for serving (optional) – I like using the Smart Carb tortillas but regular flour or corn are great too.

Optional toppings: jalapeños, sour cream (or Greek yogurt), shredded cheese, guacamole, salsa

Step-by-Step Instructions

*printable recipe card is available at the bottom of this page

Step One: Prep the Ingredients

Start by slicing your bell peppers and onion into thin strips. I like to use a mix of colors for this because it looks so pretty on the pan (and in photos).

Next, slice your New York strip steaks into strips, making sure to cut against the grain. This helps keep the steak nice and tender.

Step Two: Load the Bag

Add the  peppers, onions, and sliced steak to a gallon-size zip-top bag. I like to use these Bag Holders to make things easy!

Pour in the olive oil, fajita seasoning, juice of one lime, and about 2 tablespoons of chopped cilantro.

Seal the bag and give it a good shake until everything is evenly coated.

Step Three: Marintate

If you’re short on time you can cook right away.  However, for best flavor, let this sit on the counter for about 30 minutes, or pop it in the fridge for up to 24 hours if you’re planning ahead.

This is also a great freezer meal. Just toss the bag in the freezer and defrost it when you’re ready to cook.

Step Four: Bake

Preheat your oven to 400°F.

Dump everything from the bag onto a sheet pan and spread it out into a single layer.  I used two sheet pans with silicone liners to avoid over-crowding.

Bake for 10–12 minutes.

Step Five: Warm the tortillas (don’t skip this)

Wrap your tortillas in foil and place them in the oven for about 5 minutes to warm through.

Just make sure you do this while the oven is still at 400°F—not while it’s on broil.

Step Six: Broil for that perfect finish

Turn your broiler on high and broil for 2–3 minutes to get a little char on the steak and veggies.

Keep a close eye here—you don’t want to overcook the steak.

Step Seven: Finish and serve

Once everything is out of the oven, top with a little more fresh cilantro and a squeeze of lime juice.

Now build your fajitas however you like.

How to Serve Steak Fajitas

There are so many ways to serve these:

• In warm tortillas (flour, corn, or low-carb) using my favorite Taco Holder, the Twangler
• Over rice for a fajita bowl 
• On top of a salad for a lighter option
• In lettuce wraps
• As a quesadilla filling
• Loaded onto nachos

Add your favorite toppings like jalapeños, sour cream (or Greek yogurt), shredded cheese, guacamole, or salsa.