These sheet pan steak fajitas are an easy and healthy dinner recipe your entire family will love! They can be made in under 30 minutes and they’re packed with fajita flavor. Use a tortilla or a lettuce wrap to make it keto! Serve it over rice for a healthy meal prep lunch or with a side of margs for a festive Cinco de Mayo.
I love them because they’re so easy to make and you only have one pan and the end of it when you’re ready to clean up! Easy and healthy dinner recipes are great ones in my book. And these sheet pan steak fajitas are exactly that!
All you need are some peppers, onions, steak and spices for this easy weeknight meal.
What kind of beef do you use for fajitas?
Traditionally steak fajitas are made with a skirt steak, so that’s what we’re using here! It’s long, flat and known for its flavor! Because it’s so flavorful you don’t have to marinade the steak very long, only a few minutes! It’s very similar to a flank steak. Because of that, you can use those cuts of beef interchangeably in this recipe, but I recommend the skirt steak if you can get it!
Spices for sheet pan steak fajitas seasoning:
The key ingredients for the fajita seasoning are pretty simple. You probably have most of these in your pantry right now!
- Chili powder
- Garlic powder
- Salt and pepper
What goes with steak fajitas?
Here are a few of my favorite ways to serve these sheet pan steak fajitas.
- In a corn or flour tortilla served with cilantro, avocado and a side of beans, chips and salsa.
- In a lettuce wrap with avocado and a side of cilantro cauliflower rice (great keto option!)
- Over a bowl of cilantro rice topped with avocado and cilantro.
Are steak fajitas healthy?
These steak fajitas are very healthy! No matter what your definition of “healthy” is, these fit in to several diets and are made with whole foods and real ingredients. They’re great for an anti-inflammatory diet or you can serve with cauliflower rice to make them keto. They’re naturally gluten free and dairy free too!
How many calories are in beef fajitas?
This particular steak fajita recipe has about 370 calories in one serving. This recipe serves 6-8 people and this calorie count is for one serving. The majority of the calories are coming from a great source of protein, healthy fats and vegetables. This number will change based on how much you eat and what sides you want to go with it!
I can’t wait for you to try this recipe! Whether you’re making it for a cinco de mayo party or a weeknight dinner, you’re going to love these sheet pan steak fajitas!
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you!
More mexican-inspired recipes:
This recipe is sponsored by The Ohio Beef Council. All opinions are my own. Thank you so much to them and all the brands I work with for believing in my mission and helping me to share all my recipes with you!
Sheet pan steak fajitas
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- 2 lbs skirt steak or flank steak sliced into ¼ inch strips across the grain
- 2 tablespoons olive oil divided
- Juice from 1 lime
- 4 bell peppers any color cored and sliced into strips
- 1 medium yellow onion sliced into strips
- 2 cloves garlic minced
- 2 tablespoons fresh lime juice
- 8 taco size flour or corn tortillas warmed optional
- Optional toppings: sliced avocado or guacamole diced tomatoes, Mexican cheese blend, cilantro, extra lime juice
- Preheat oven to 400°F. Spray a large baking pan with non-stick cooking spray or foil and set aside. You may need to use two depending on how large your tray is.
- To make the seasoning, combine the chili powder, cumin, garlic powder, sea salt and black pepper in a small bowl. Set aside.
- Add the sliced steak to a large gallon zip lock back. Drizzle with 1 tablespoons olive oil, juice from one lime and sprinkle with ⅔ of the fajita seasoning. Mix and shake the bag well until all the steak is coated. Let marinate in the fridge for 15 minutes or overnight.
- Spread the sliced bell peppers and onion on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and then sprinkle with the remaining fajita seasoning. Toss to coat.
- Roast the vegetables in the preheated oven for 15 minutes then remove from the oven and stir then push all the veggies to one side of the tray, trying to keep them in an even layer.
- Add the marinated steak in an even layer to the tray and place back in the oven for 10-12 minutes or until steak has reached your desired doneness.
- Wrap tortillas tightly in foil and warm in oven during the last 5 minutes of the fajitas cooking. I just stick them in the corner of the pan.
- Drizzle lime juice evenly over the top of the pan and sprinkle with chopped cilantro.
- Serve warm with tortillas tortillas and optional toppings.