Make these delicious sheet pan steak fajitas and let your oven do the work tonight! These fajitas get bulked up with mushrooms and two kinds of bell peppers while jalapenos add a little (totally optional) spice. Say hello to your new favorite dinner, ready in under 30 minutes!

Two steak fajitas with bell peppers and onions on a grey plate.

We’re huge fans of Mexican and Tex-Mex food and these baked fajitas made an appearance on our dinner table on a pretty regular basis. They’re a great way to get a delicious dinner on the table with minimal effort.

Fajitas are one of my favorite easy sheet pan recipes because they’re so versatile. You can add any extra veggies you have in your fridge, which is a great way to avoid food waste. I love adding mushrooms or zucchini!

The best part about this recipe is that it only takes 25 minutes from start to finish – perfect for busy weeknights when you don’t have much time to cook. Plus, most of the time is hands-off so you can kick your feet up and have a glass of wine while they cook.

You can also cut the total time even more if you have a countertop oven that doesn’t need a long time to preheat (I’m OBSESSED with my Nina Foodi oven).

And since everything cooks together on just one pan, cleanup is a breeze!

Overhead view of ingredients needed to make baked sheet pan fajitas.

Ingredients for fajita marinade

Fajitas are all about the seasoning and my homemade fajita marinade helps the beef to help tenderize it and add extra flavor. You can marinate the steak for up to 2 days, so it’s great to prep ahead!

To make it, you’ll need:

Olive Oil
Fresh Lime Juice
Soy Sauce
Chili Powder
Cayenne Pepper
Cumin
Paprika
Garlic Powder
Salt and Pepper

You can substitute 2 tablespoons of store-bought fajita seasoning for the individual spices, but my spice rack is well-stocked so I like to make my own. Mixing up my own homemade fajita seasoning also lets me adjust the flavor to make it absolutely perfect for our tastebuds.

The best beef for sheet pan fajitas

When it comes to the best beef to use, this steak fajita recipe is pretty versatile.

My absolute favorite steak to use is either flank steak or skirt steak.

Unfortunately, those have been pretty hard to find recently. If I can’t find them, sirloin is also really nice for fajitas.

In a pinch, I’ve used bottom round or eye round, but these cuts are tougher.

Did You Know? The word “fajita” means “little strap” and is a reference to skirt steak. When fajitas were first created, this cut of meat was more of a throwaway cut. These days, a lot of people appreciate its great flavor and it’s soared in popularity!

How to cook beef fajitas in the oven

Start by slicing your steak into thin strips and place it into a large bowl or ziplock bag. This will allow it to soak up more flavor from the marinade.

Add the peppers, onions, and any other vegetables that you’re using.

Add in the marinade ingredients, and mix everything up so it’s well coated. Then cover and refrigerate for up to 48 hours. You can bake these fajitas right away, but the steak will be more tender if you let it marinate for at least a few hours.

Finally, spread it all onto a rimmed baking sheet and bake at high heat until the steak is cooked to your liking.

Be sure to use a rimmed baking sheet like this one, which will keep the juices contained! Otherwise, they’ll run off and make a mess in your oven.

Overhead view of a cutting board topped with charred tortillas, a bowl of steak fajita filling, and toppings like avocados, salsa, lime wedges, and fresh jalapeno peppers.

Sheet pan fajita topping ideas

I serve these steak fajitas buffet-style, letting everyone choose their own tortillas and toppings!

It’s fun and lets everyone customize their own meal. Plus let’s be honest, it’s one less thing for me to do.

Some of our favorite fajita toppings include:

Avocado
Fresh Cilantro
Lime Wedges
Salsa (Red or Green)
Sour Cream
Jalapenos (Fresh or Pickled)
Shredded Cheese

You’ll also need tortillas to wrap everything up in.

Flour tortillas are traditional for fajitas, and I like to enhance their flavor by charring them in a smoking hot pan for 1-2 seconds on each side. This adds a few charred spots and a slightly smokey flavor. Be quick though–leaving them in the pan for too long can make them crisp up, and you won’t be able to wrap them around your fillings.

If you don’t want tortillas, you can also serve the meat and vegetable mixture over rice or another grain. For a low carb option spoon the filling onto a salad, low carb tortilla (cheese tortillas would be amazing) or cauliflower rice!

Do you love spice? Try my Air Fryer Nashville Hot Chicken Sandwiches! You’ll love all of my easy dinner ideas and air fryer chicken frozen breaded chicken breast recipes.