Sheet Pan Steak Fajitas: Quick, Flavorful Recipe for Busy Weeknights

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Dinner time can feel overwhelming, but this easy sheet pan steak fajitas recipe is a total lifesaver! It’s one of my go-to meals when I want something quick, flavorful, and satisfying for the whole family. The secret? A sweet and smoky brown sugar-lime marinade makes the steak ultra-juicy, while the oven ensures perfectly caramelized peppers—all with minimal cleanup! Plus, my creamy avocado sauce takes these fajitas to the next level. If you’re craving restaurant-style fajitas without the hassle, this is the ultimate dinner you’ll want to make again and again!

For the ultimate restaurant-style experience, serve these fajitas with soft and fluffy Homemade Flour Tortillas—they’re easier to make than you think and totally worth it!

A close-up of a beef fajita on a tortilla, topped with colorful bell peppers, red onion slices, and cilantro. A dollop of avocadeo sauce sits beside, with a lime wedge nearby. Sautéed peppers are visible in the background.

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What you’ll love about this recipe:


  • Juicy, caramelized steak – Thanks to the secret brown sugar-lime marinade.
  • Minimal cleanup – Two pans, no oil splatters!
  • Perfect for busy nights – Ready in 30 minutes but impressive enough for guests.

What You Need for These Amazing Beef Fajitas

Top view of ingredients for a skirt steak dish on a white surface. Items include brown sugar, spices, soy sauce, oil, limes, garlic, a package of skirt steak, red onion, salt and pepper, and colorful bell peppers.
  • Skirt Steak: This cut is ideal for fajitas because it’s thin, cooks quickly, and has excellent marbling for flavor. Slicing it into pieces makes it easier to slice against the grain after cooking. If you cannot find skirt you can use flank steak.
  • Bell peppers (red, yellow, and green): Each color brings its own flavor profile – red peppers are sweetest, yellow are mild and crisp, and green add a slightly bitter, fresh taste. Together, they create a balanced flavor and beautiful presentation.
  • One large onion (red or yellow): Onions caramelize during cooking, adding natural sweetness and depth. Red onions offer a sharper flavor and beautiful color, while yellow onions become sweeter when cooked.

For the marinade:

  • Vegetable oil: Creates a barrier that helps the meat stay moist during high-heat cooking and helps distribute the spices evenly.
  • Minced garlic: Provides essential savory flavor and helps tenderize the meat.
  • Brown sugar: Helps create caramelization on the meat and balances the savory flavors.
  • Lime zest: Adds bright citrus notes without the acidity of juice, which can make meat tough if left too long.
  • Chili powder, cumin, and smoked paprika: This trio creates the classic fajita flavor – chili powder brings heat, cumin adds earthiness, and smoked paprika contributes a subtle smoky sweetness.
  • Soy sauce: Contains glutamates that enhance the meat’s natural savory flavors and helps create better browning.

For the avocado cream:

  • 2 ripe avocados: Provide creamy texture and healthy fats, creating a rich base for the sauce.
  • Sour cream: Adds tanginess and makes the sauce more spreadable.
  • Lime juice: Brightens the flavors and helps prevent the avocado from browning.
  • Garlic powder: Offers consistent garlic flavor throughout the sauce without raw garlic’s sharp bite.
  • Salt: Avocadoes need salt! It enhances all the flavors and brings the sauce together.

How to Make Sheet Pan Steak Fajitas (Step-by-Step Guide)

Let’s break down the process, starting with proper steak preparation:

  • Unpack your skirt steak and lay it out on a clean cutting board. You’ll notice it might be folded or have parts tucked. Take a moment to unfold and lay everything flat. The steak should look like one long, thin piece.
  • Look closely at your steak to identify the grain – you’ll see lines running along the meat in one direction. This is super important because after cooking, you’ll need to slice against (perpendicular to) these lines for the most tender meat.
  • Cut the long piece of skirt steak into 3 roughly equal pieces. This makes it easier to handle and ensures even cooking.
  • Pro tip: Cut with the grain at this stage – we’ll do the against-the-grain cuts after cooking.
A raw piece of beef skirt steak is laid out on a wooden cutting board. The marbling and texture of the meat are visible, with some fat lining the edges. The board has a natural wood grain pattern.
Three pieces of raw beef short ribs are placed on a wooden cutting board. The meat is marbled and unseasoned, showing distinct texture and grain.

Marinate the Steak (3+ Hours for Best Flavor)

  • Grab a large zip-top plastic bag – gallon size works best here. Place all three pieces of steak inside.
  • In a measuring cup or small bowl, whisk together your marinade ingredients.
A glass measuring cup on a marble surface contains a mixture of spices, brown sugar, and dark liquid. The blend appears ready for mixing with other ingredients.
A glass measuring cup filled with dark brown liquid sits on a marbled countertop. The contents appear smooth, with traces of residue around the sides of the cup. On the bottom left corner, faint text reads "Sass and Salt.
  • Pour the marinade into the bag with the steak pieces. Push out as much air as possible and seal the bag tightly.
  • Spend 2-3 minutes massaging the marinade into the meat through the bag. Make sure to flip the bag over and work the marinade into all surfaces of the steak pieces. You want every bit of meat to get that flavorful coating!
  • Place the bag flat in a baking dish (this catches any leaks) and refrigerate. Let it marinate for at least 3 hours or overnight (up to 24 hours) for best results.

Marinating Time

For optimal flavor and tenderness, marinate the skirt steak for at least 3 hours. While a minimum of 30 minutes can impart some flavor, marinating for up to 24 hours allows the meat to fully absorb the marinade. However, avoid exceeding 24 hours, as prolonged marinating can lead to an overly tenderized exterior and a mushy texture.

A clear plastic bag containing meat lies on a wooden surface next to a white-handled kitchen knife.
A plastic zipper bag filled with marinating pieces of meat sits on a marble countertop. The marinade appears dark and rich, contrasting with the light surface.
  • Preheat your oven to 425°F and line two baking sheets with foil for easy cleanup.
  • Remove the steak pieces from the marinade, letting excess drip off.
  • Place the marinated steak pieces on one lined baking sheet, laying them flat and not touching each other. Each piece should have its own space to ensure proper cooking.
  • Spread the vegetables on the second baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper.
Three marinated steaks on a foil-lined baking sheet, ready for cooking. The steaks are seasoned and arranged in a row. The background is a marble countertop.
A baking tray lined with foil holds sliced red onions, red bell peppers, yellow bell peppers, and green bell peppers. The vegetables are arranged in rows, ready for roasting.
  • Put both sheets in the oven – place the meat on the middle rack and the vegetables right below on the middle-lower rack.
  • Cook the steak for 12 minutes.
  • Remove the steak to rest while the veggies continue cooking
  • Give those veggies another 8 minutes (20 minutes total) until they’re perfectly cooked.
  • Adjusting Vegetable Doneness: If you prefer your bell peppers and onions to have a crisp-tender texture, roast them for about 12-15 minutes at 425°F (220°C). Extend the roasting time to 20-25 minutes for softer, more caramelized vegetables. Stirring halfway through ensures even cooking and prevents over-browning. Remember that oven temperatures can vary, so monitor the vegetables during roasting to achieve your desired level of doneness.
  • Pro Tip: Before your vegetables are done roasting, warm up some homemade flour tortillas in foil during the last 5 minutes for an authentic touch!

Determining Doneness: Skirt Steak Edition (Oven-Baked at 425°F)

Let’s talk doneness—because getting the perfect steak is always the goal. Usually, an instant-read thermometer is the best tool for checking doneness, but with skirt steak, it can be a bit tricky since the cut is so thin.

For this recipe, we’re baking in the oven at 425°F, focusing on getting a beautifully browned exterior while the steak bakes evenly. If it turns out slightly underdone after slicing, you can easily pop it back in the oven for a quick finish.

If you prefer using a thermometer, here’s what to aim for at the thickest part:

  • 115–120°F (46–49°C) for a tender medium-rare.
  • 125–130°F (52–54°C) for a perfect medium.

How to cut Skirt Steak against the grain

Once your steak has rested for at least 5 minutes, it’s time for an important step: slicing against the grain. Here’s how to do it right:

  • Look at your cooked steak pieces and identify the direction of the grain – you’ll see muscle fibers running in parallel lines along the length of the meat (just like you noticed when it was raw).
A piece of raw meat on a wooden board with two arrows. One arrow points to the "Direction of the grain," while the other points to the "Direction you cut.
  • Position your knife perpendicular (at a 90-degree angle) to those muscle fibers – this is exactly opposite to the direction the grain runs. You’ll cut top to bottom if the grain runs left to right.
  • Using a sharp knife, slice the steak into thin strips (about ¼-inch thick) by cutting straight down. You’ll notice the cut surface shows the muscle fibers as small dots rather than long strands.

This cutting technique shortens those tough muscle fibers, making each bite tender and easier to chew. If you cut with the grain instead, your fajitas will be chewy and tough, no matter how perfectly you cooked the meat!

A hand slicing cooked steak on a wooden cutting board. The steak is glistening with juices, and the wood has a slightly worn texture. The meat is partially cut into thick pieces, and a knife is being used to make the slices.
Sliced grilled steak on a wooden cutting board, showcasing juicy pieces with a well-browned exterior and a pink, tender interior.

All About That Avocado Cream (Your New Favorite Sauce!)

This isn’t just any ordinary topping – it’s a creamy, dreamy sauce that takes these fajitas to the next level! Here’s how to make it perfect:

A glass bowl on a marble surface contains mashed avocado mixed with sour cream, with a metal masher resting inside.
A clear glass bowl filled with mashed avocado sits on a white marble countertop. The creamy mixture has a smooth texture and subtle green color.
  1. Mash the avocados in a bowl. Mix in sour cream, lime juice, garlic powder, and salt until smooth.
  2. Mash those ripe avocados, sour cream, lime juice, garlic powder, and salt until smooth. Adjust seasonings to your taste.

Pro tip: To keep it fresh, press plastic wrap directly onto the surface before storing it!

Recipe Variations & Substitutions

  • Not a fan of skirt steak? Use flank steak.
  • Add poblano peppers for a subtle heat kick
  • Swap in mushrooms for some of the peppers
  • Add halved cherry tomatoes in the last 5 minutes of cooking
  • Make it low-carb by serving over cauliflower rice or in lettuce wraps

Marinade Adjustments:

  • Replace brown sugar with honey or maple syrup
  • Use orange zest instead of lime for a different citrus kick
  • Add extra chili powder or a diced jalapeño for more heat
  • Try using fajita seasoning as a quick marinade substitute

Sauce Alternatives:

Tips and Tricks

Meat Success:

  • Let the meat rest for a full 5-10 minutes before slicing
  • ALWAYS slice against the grain

Sheet Pan Secrets:

  • Line your pans with foil for super easy cleanup
  • Don’t overcrowd the pans – vegetables need space to roast, not steam
  • Position the oven rack in the middle for most even heating
  • Keep veggies similar in size for even cooking

Perfect Prep:

  • Slice veggies ahead and store in airtight containers
  • Mix the fajita seasoning in bulk and store for future use
  • Prep avocado sauce early, but press plastic wrap directly on the surface to prevent browning
  • Warm tortillas wrapped in foil during the last 5 minutes of cooking

Serving Tips:

  • Set up a fajita bar so everyone can customize their own
  • Warm your serving platter to keep everything hot
  • Have all your toppings prepped before the meat comes out
  • Serve your fajitas with warm Homemade Flour Tortillas and a generous scoop of Guacamole with Tomatoes for a true restaurant-style experience at home.

Storage Tips

  • Store the meat and veggies separately from the avocado cream.
  • Keep everything in airtight containers in the fridge for up to 3 days.
  • Reheat the meat and veggies in a skillet for best results.
  • Make fresh avocado cream when you’re ready to serve again.

Frequently Asked Questions About Sheet Pan Steak Fajitas

What’s the best cut of meat for fajitas?

Skirt steak is the traditional and best choice for fajitas! It has excellent marbling and takes on marinades beautifully. If you can’t find skirt steak, flank steak makes a great alternative. Both cuts are full of flavor and perfect for high-heat cooking.

How do you make sure your fajita meat isn’t tough?

Marinate for at least 3 hours for flavor and tenderness. Slice against the grain after cooking. Don’t overcook—medium-rare (130°F) is best for skirt steak!

What toppings are traditionally served with fajitas?

Traditional fajitas are served with fresh lime wedges, chopped cilantro, and pico de gallo. But if you love guacamole, try my Guacamole Without Tomatoes—it’s ultra-creamy, packed with flavor, and pairs perfectly with these fajitas!

Do you cook the meat or vegetables first?

We cook them simultaneously on separate pans, but the steak comes out first after 12 minutes while the veggies continue cooking for another 8 minutes. This ensures perfectly cooked meat and beautifully caramelized vegetables.

How do restaurants get their fajitas so tender?

Restaurants often use a very hot flat-top grill and carefully selected meat. We’re recreating that magic at home by using the right cut of meat, proper marination, and high oven temperature to get that perfect texture.

A close-up of a sheet pan steak fajita on a tortilla, topped with slices of steak, red and yellow bell peppers, red onions, and guacamole. Lime wedges are visible in the background. Text at the top reads "Sheet Pan Steak Fajitas.

Sheet Pan Steak Fajitas: Quick, Flavorful Recipe for Busy Weeknights

Close-up of a delicious steak fajita with. steak slices, colorful bell peppers, red onion rings, and a dollop of guacamole on a warm tortilla. Sprigs of cilantro garnish the taco, and lime wedges are visible nearby.
These Easy Sheet Pan Steak Fajitas are a quick, flavorful, and fuss-free dinner! Juicy skirt steak, tender onions, and vibrant bell peppers are perfectly seasoned and roasted in minutes. Serve with warm tortillas and your favorite toppings for a delicious, restaurant-quality meal—made with minimal cleanup. Perfect for busy weeknights!
Sarah Allison
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 3 hours 35 minutes
Serving Size 6

Ingredients

For the Steak Fajita Marinade

  • 1/4 cup vegetable oil
  • 3 gloves garlic minced (about 1 tablespoon)
  • 2 tablespoons brown sugar
  • 1 tablespoon lime zest, from 2 limes
  • 1 tablespoon soy sauce optional
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 teaspoon black pepper
  • 1 package skirt steak (approximately 1 1/2 pounds), sliced into 3 pieces

For the Fajitas:

  • 1 large red bell pepper, stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 large green bell pepper stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 large yellow bell pepper stemmed, seeded, and cut into 1/2-inch-wide strips
  • 1 large red or yellow onion halved and sliced into ¼-inch pieces
  • 1 tablespoon olive oil extra virgin
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1/4 teaspoon freshly ground black pepper

Avocado Cream

  • 2 ripe avocados
  • ¼ cup sour cream
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon (4g) Diamond Crystal kosher salt; for table salt, use half as much by volume or use the same weight adjust to taste
  • 1/2 teaspoon garlic powder

Additional Toppings

  • Sour cream, shredded cheese, and salsa, for serving, if desired

Instructions

For the fajita marinade:

  • Whisk together vegetable oil, minced garlic, brown sugar, lime zest, soy sauce, chili powder, cumin, smoked paprika, salt, and pepper in a small bowl or measuring cup,

For the steak:

  • Place steak pieces in a gallon-sized zipper-lock bag and add marinade. Seal bag, squeezing out as much air as possible. Massage bag until meat is fully coated in marinade. Lay flat in the refrigerator for at least 3 hours or overnight.

For the Fajitas:

  • When ready to cook, preheat oven to 425°F—position one oven rack to the middle position one lower middle position.
  • Spread steak on one baking sheet and the veggies on the other.
  • Drizzle one tablespoon of olive oil over the vegetables. Sprinkle with salt and pepper.
  • Place both baking sheets in the oven. Put the steak in the middle part of the oven and vegetables on rack below.
  • Bake for 12 minutes, then remove steak to rest. Keep veggies in the oven for another 8 minutes (for a total of 20 minutes)
  • Slice steak into thin strips across the grain. See blog for details on how to do this.
  • Serve immediately with hot tortillas,  avocado cream, pico de gallo, and other condiments, as desired.

Avocado Cream

  • While the steak and vegetables are cooking, make your avocado cream.
  • Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
  • Add salt, lime juice, garlic powder, and sour cream and mash with a potato masher of fork until well combined.
  • Taste and adjust seasonings as needed. Set aside
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Notes

Cooking Tips:
  • Marinating Time: Marinate the skirt steak for at least 3 hours and up to 24 hours for optimal flavor and tenderness. 
  • Slicing the Steak: After cooking, let the steak rest for 5-10 minutes, then slice thinly against the grain to ensure maximum tenderness.
2. Ingredient Substitutions:
  • Protein Alternatives: If skirt steak isn’t available, flank steak can be used as a substitute.
  • Vegetable Variations: Feel free to add other vegetables like mushrooms, zucchini, or poblano peppers to customize the fajitas to your taste.
3. Dietary Adjustments:
  • Low-Carb Option: Serve the fajitas in lettuce wraps or over cauliflower rice for a low-carb alternative.
4. Storage and Reheating:
  • Storage: Store leftover meat and vegetables separately from the avocado cream in airtight containers in the refrigerator for up to 3 days.
  • Reheating: Reheat the meat and vegetables in a skillet over medium heat until warm. Prepare fresh avocado cream when ready to serve again.
5. Serving Suggestions:
  • Toppings: Enhance your fajitas with toppings like shredded cheese, chopped cilantro, diced onions, or a squeeze of fresh lime juice.
  • Side Dishes: Pair the fajitas with sides such as Mexican rice, black beans, or a fresh salad to complete the meal.

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