Easy Sheet Pan Skirt Steak Fajitas

Here’s my go-to sheet pan skirt steak fajitas recipe, loaded with perfectly seasoned meat, colorful bell peppers, and onions, all cooked together on one pan for easy cleanup.

These fajitas have become our Friday night dinner tradition – they’re quick enough for busy weeknights but feel special enough for weekend gatherings. Plus, since everything cooks on one pan, I can spend more time with family instead of washing dishes.

sheet pan skirt steak fajitas
Image: mollyshomeguide.com / Photographer Molly

Why You’ll Love These Sheet Pan Fajitas

  • One-pan cleanup – Everything cooks together on a single sheet pan, which means minimal dishes and easy cleanup – perfect for busy weeknights when you don’t want to spend time washing multiple pots and pans.
  • Quick preparation – With just 15 minutes of prep time and about 30 minutes in the oven, you can have restaurant-style fajitas on your table in under an hour.
  • Customizable serving options – Each person can build their own fajitas with their favorite toppings like guacamole, sour cream, and salsa, making it perfect for families with different preferences.
  • Homemade seasoning blend – The combination of chili powder, cumin, and smoked paprika creates authentic fajita flavors without any store-bought packets or mystery ingredients.
  • Meal prep friendly – You can prep all the ingredients ahead of time and even portion out leftovers for easy lunches throughout the week.

What Kind of Steak Should I Use?

While this recipe calls for skirt steak, you’ve actually got a few good options here. Skirt steak is the traditional choice for fajitas – it’s thin, flavorful, and cooks quickly at high heat. If you can’t find skirt steak, flank steak makes an excellent substitute since it has a similar texture and beefy flavor. For either cut, just remember to slice against the grain when serving – this breaks up the muscle fibers and gives you tender, easy-to-chew meat. One quick tip: let your steak sit at room temperature for about 30 minutes before cooking, and make sure to pat it dry with paper towels to help get a nice sear.

sheet pan skirt steak fajitas
Image: mollyshomeguide.com / Photographer Molly

Options for Substitutions

This fajita recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

  • Skirt or flank steak: While these cuts are perfect for fajitas, you can use sirloin steak or even chicken breast if you prefer. Just watch the cooking time – chicken will cook faster than beef.
  • Bell peppers: Any color bell pepper works great here – green, yellow, or orange. You can even mix and match for more color on your plate.
  • Spice blend: Out of individual spices? You can use about 3 tablespoons of pre-made fajita seasoning instead of the individual spices listed.
  • Smoked paprika: Regular paprika works too, though you’ll miss some of that smoky flavor. Add a tiny drop of liquid smoke (just 1-2 drops) if you have it.
  • Olive oil: Any neutral cooking oil like vegetable or avocado oil will work just fine.
  • Green onions: Fresh cilantro makes a great substitute, or you can skip it altogether.
  • Tortillas: Feel free to use any type you prefer – corn, flour, or even lettuce wraps for a low-carb option.

Watch Out for These Mistakes While Cooking

The biggest mistake when making sheet pan fajitas is overcrowding your pan – make sure to spread the meat and vegetables in a single layer to achieve proper browning instead of steaming. Another common error is cutting the vegetables too thick, which leads to uneven cooking – aim for uniform, thin slices (about 1/4 inch) so they cook at the same rate as the meat. To get the most flavor from your skirt steak, don’t skip the resting time after cooking – let it sit for 5-10 minutes before slicing against the grain, which helps keep the meat tender and juicy. For the best results, position your oven rack close to the broiler and preheat the sheet pan before adding ingredients – this creates those tasty charred edges that make restaurant-style fajitas so good.

sheet pan skirt steak fajitas
Image: mollyshomeguide.com / Photographer Molly

What to Serve With Sheet Pan Fajitas?

While these fajitas are already packed with tasty toppings like sour cream, guacamole, and salsa, you can round out your Mexican feast with some extra sides that’ll make dinner even more fun. A pot of Mexican rice or cilantro-lime rice makes the perfect base – you can even stuff it right into your tortillas! For a fresh element, try a simple Mexican-style coleslaw with lime dressing, or whip up a quick corn and black bean salad. If you’re feeding a crowd, adding a bowl of warm refried beans or Mexican street corn (elote) on the side turns this into a real fiesta-worthy spread.

Storage Instructions

Keep Fresh: These fajitas are best when eaten right away, but if you have leftovers, store the meat and vegetables separately from the tortillas and toppings. Keep them in airtight containers in the fridge for up to 3 days. The meat and veggies will stay juicy and flavorful when stored properly!

Prep Ahead: Want to get ahead? Mix the spice blend and slice the vegetables up to 24 hours in advance. Store the spice mix in a sealed container at room temperature and keep the prepped veggies in an airtight container in the fridge. This makes dinner assembly super quick when you’re ready to cook!

Warm Up: To enjoy leftover fajitas, warm the meat and vegetables in a skillet over medium heat for about 3-4 minutes, or until heated through. Heat your tortillas separately in a dry skillet or wrapped in slightly damp paper towels in the microwave. Add fresh toppings like sour cream, guacamole, and salsa just before serving.

Preparation Time 15-30 minutes
Cooking Time 10-15 minutes
Total Time 25-45 minutes
Level of Difficulty Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 1800-2100
  • Protein: 120-140 g
  • Fat: 110-130 g
  • Carbohydrates: 60-80 g

Ingredients

  • 2 pounds skirt or flank steak (cut into 1-inch cubes)
  • 1 large red bell pepper (thinly sliced, around 1/4 inch thick)
  • 1 small yellow onion (peeled and thinly sliced, around 1/4 inch thick)
  • 4 1/2 teaspoons chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 3 tablespoons finely chopped green onions
  • Flour or corn tortillas (to serve)
  • Sour cream (to serve)
  • Guacamole (to serve)
  • Salsa (to serve)
  • Rice with cilantro and lime (to serve)

Step 1: Prepare the Oven and Ingredients

Begin by preheating your oven to 375°F.

While the oven heats up, prepare your ingredients.

In a large bowl, combine your steak, bell pepper, and onion, making sure to mix them well for even cooking.

Step 2: Create the Fajita Spice Mixture

In a separate small bowl, add all of your spices and salt.

Whisk them together to create a well-blended fajita spice mix.

This will bring the signature flavor to your dish.

Step 3: Marinate the Steak and Vegetables

Back in the bowl with the steak and vegetables, pour extra virgin olive oil over them, along with 4 tablespoons of your prepared fajita spice mixture.

Toss everything thoroughly to ensure each piece is well-coated with oil and spices.

Let the mixture sit at room temperature for at least 20 minutes to absorb the flavors.

Step 4: Arrange and Cook on a Sheet Pan

Line a sheet pan with foil or parchment paper.

Spread the steak and vegetables out in a single layer on the pan.

This helps them cook evenly.

Bake in the preheated oven for about 10 to 12 minutes until the steak is browned on the outside.

Halfway through cooking, stir the mixture to promote even cooking.

Use a meat thermometer to check the internal temperature, aiming for 130-135°F for medium-rare or 145°F for medium.

Step 5: Final Touches Before Serving

Once the steak and vegetables are cooked, remove them from the oven.

Just before serving, toss them with fresh lime juice and add some chopped scallions for a burst of freshness.

Serve the fajita mixture in warmed tortillas, and consider offering toppings like sour cream, guacamole, salsa, cheese, and rice for a complete meal.

Leave a Comment