15-Minute Sheet Pan Fajitas
These Sheet Pan Fajitas, ready in just 15 minutes, are the answer to hectic weeknights. Tender strips of steak mingling with vibrant peppers and onions, all tossed in a zesty fajita mix, give you bold taste and hardly any cleanup. Roast everything on the same pan, and dinner comes out fast, fresh, and ready to please the whole family.
Before You Begin
Fire up the oven and set a sheet pan with foil for a no-fuss finish. Cut the steak and veggies thin, so they cook evenly and quickly. For a final pop of flavor and smoky char, pop the pan under the broiler for a minute or two just before serving.
What You’ll Need for 15-Minute Sheet Pan Fajitas
Exact amounts live in the recipe card, but here’s the short list:
- Bell peppers—any colors you like
- Onion—red, yellow, or white
- Olive or avocado oil
- Fajita seasoning—I mix paprika, oregano, cumin, chili powder, garlic powder, coriander, a touch of sugar, plus salt and pepper
- Sirloin or flank steak—sliced thin
- Juice of one lime
How to Make 15-Minute Sheet Pan Fajitas
Preheat the oven to 400°F and set the foil-lined sheet pan on the counter.
Spread the sliced peppers and onion across the pan, drizzle on oil, shower with seasoning, and toss until everything’s coated and happy. Push the veggies to the edges of the pan to make space in the center.
Add the steak strips in the middle of the hot pan, drizzle them with oil, and sprinkle on the seasoning. Arrange everything so it lies flat in one layer.
Squeeze lime juice right over the meat.
Pop the pan in the oven for 10 minutes. Give the steak and vegetables a stir.
Turn on the broiler and broil for 5 to 10 minutes, checking often, until the steak gets nice charred edges and the vegetables are fork-tender.
Frequently Asked Questions
What if I’d rather use chicken?
Sure! Thin strips of chicken breast will work. Just tweak the cooking time a little.
How can I ensure the steak stays tender?
Slice the steak against the grain into thin ribbons right before cooking.
What are the best toppings for fajitas?
Guacamole, sour cream, salsa, shredded cheese, and fresh cilantro all make great choices.
Can I prep this earlier in the day?
Absolutely! Chop and season the meat and veggies ahead of time, then finish cooking right before serving.
15-minute Sheet Pan Fajitas
Ingredients
Equipment
Instructions
- Preheat the oven to 400°F and line a large rimmed baking sheet with foil.
- Place peppers and onion on the baking sheet and drizzle with 2 tablespoons of oil. Sprinkle with 1 tablespoon of taco or fajita seasoning and toss to coat.
- Move peppers and onions to the outer rim of the baking sheet, creating space in the center for the steak. Place the steak in the center.
- Toss the steak with the remaining 2 tablespoons of oil and sprinkle with the remaining 2 tablespoons of seasoning. Ensure the steak and veggies are in a single layer as much as possible.
- Squeeze half a lime over the steak.
- Bake at 400°F for 10 minutes. Stir the steak, especially any overlapping areas.
- Broil on high for 5-10 minutes, checking regularly for the desired doneness of the steak. The broil will add a nice char to the steak and help the veggies cook tender.
I made this recipe last night and it was a amazing. Instructions were easy to follow and it came out perfection!
I have been avoiding carbs, so I ate mine over a bed of greens that were mixed in your garlic cilantro sauce.
Corey is all about the carbs so I made his into a fajita quesadilla then gave him the garlic cilantro sauce for dipping.
10/10 would recommend!