Sheet Pan Steak Fajitas

Skirt steak is traditionally considered a cheaper, chewy meat, but when cooked properly, this cut of beef is a rock star on the plate. Enter fajitas. This sheet pan steak fajitas recipe is the best of all worlds. Tender skirt steak without grilling, fajitas without restaurant prices, and flavor without hours of time. That’s my kind of meal.

If dumping dinner from a gallon-size freezer bag onto a sheet pan and eating twenty minutes later, you might want to try Sheet Pan Cashew Chicken, Sheet Pan Beef and Broccoli, or Sheet Pan Pork Tenderloin. Or just get access to the whole kit and caboodle with the Freezer Meal 101 Club. Meal prep of freezer meals has literally changed our lives.

Sheet Pan Steak Fajitas Recipe

Ingredients

• 1 to 1 1/2 lbs. skirt steak, sliced in 1/4 inch strips across the grain
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 onion, halved and sliced
• 3 cloves garlic, minced
• 3 Tbsp. olive oil
• 1 Tbsp. lime juice
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. paprika
• salt and pepper

Ingredients for the day of Cooking

• flour tortillas
• fresh quartered limes to squirt on your meat at the table
• cilantro
• your choice of toppings

How to Make Sheet Pan Steak Fajitas

Assembly Instructions

1. Place steak, peppers, onion, garlic, olive oil, lime juice, chili powder, cumin, paprika, salt, and pepper in a large resealable freezer bag.
2. Remove excess air, seal, and freeze.

Cooking Instructions

1. Thaw overnight in the fridge.
2. Bake at 400°F for 20 minutes on a parchment paper lined baking sheet.
3. Serve with fresh lime and cilantro in flour tortillas with your choice of fajita toppings.

Can I make this same recipe with chicken?

Yes. In fact, I recommend making one bag of each and letting your family enjoy the variety! It reheats well and can be taken to work over rice for an easy microwaveable meal. Adjust the baking time and ensure the chicken is cooked to 165ºF.

If you prefer, you can use our Sheet Pan Chicken Fajitas recipe instead.

Can I use lemon juice?

Yes. While lime is traditional and does have a slightly different flavor, lemon juice has a similar tenderizing and brightening effect and will work if that is all you have access to.

How and why do I slice the skirt steak against the grain?

This is a very important piece of the recipe. Cutting the skirt steak against the grain will make the difference between tough and chewy meat or melt-in-your-mouth tender steak. Here’s how. Skirt steak, like any meat is a muscle. All of the strands of muscle are traveling the same direction, and are visible lines in the meat. You want to cut across the lines at an angle. Find the direction of those lines, and turn the meat at an angle before cutting it so that you are not cutting with the lines or directly against the grain at 90º.

Sheet Pan Steak Fajitas Recipe Ideas

Make sure you allow the meat to rest for a couple minutes after it comes out of the oven. Preferrably about ten minutes covered in foil for ideal results.

Thinly sliced or matchstick radishes add a nice fresh bite to your fajitas. A cabbage slaw can also work nicely for bright, intense contrast to the richness of the meat.

Cilantro makes a nice garnish. A fresh homemade chimichurri sauce is also a fantastic garnish for your fajitas.

Serve your delicious fajita sheet pan with whatever you like on your fajitas. Cheddar, Mexican blend, Cotija, or pepper jack would all be fabulous. Flour tortillas are expected, but fresh corn tortillas would also be perfect. Fresh homemade pico de gallo, guacamole, or salsa are all ideal accompaniments. Sour cream is always welcome to this party.

Another great option for serving our fajita sheet pan dinner is on a rice bowl. A bed of rice topped with the fajita meat and all of your favorite bowl toppings like cheese, sour cream, roasted corn, salsa, or crunchy tortilla strips is just one more way you can add variety to your meals using the same exact bagged ingredients from the freezer.

How do I store Sheet Pan Steak Fajitas

Leftovers can be kept in the refrigerator in an airtight container and used for steak and eggs the next day. Heat up the leftovers in a skillet and then top with a couple of over easy eggs and a side of country potatoes. This is a great way to get double duty from one recipe.

What to Serve with Sheet Pan Steak Fajitas

Now let’s talk about what to serve alongside your fajitas. Corn fritters or tamal de elote are a nice touch. A simple salad, Mexican rice, or white rice are traditional. Refried beans or yummy black beans round out the meal. Chips and salsa are a no-brainer and the easiest possible side dish.

Print

Sheet Pan Steak Fajitas

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Servings: 6

Calories: 263 kcal

Ingredients

Ingredients for the Freezer Bag

• 1 to 1 1/2 lbs. skirt steak, sliced in 1/4 inch strips across the grain
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 onion, halved and sliced
• 3 cloves garlic, minced
• 3 Tbsp. olive oil
• 1 Tbsp. lime juice
• 2 tsp. chili powder
• 1 tsp. ground cumin
• 1 tsp. paprika
• salt and pepper

Ingredients for the Day of Cooking

• flour tortillas
• fresh lime
• cilantro
• your choice of toppings

Instructions

Assembly Instructions

1. Place steak, peppers, onion, garlic, olive oil, lime juice, chili powder, cumin, paprika, salt, and pepper in a large resealable freezer bag.

2. Remove excess air, seal, and freeze.

Cooking Instructions

1. Thaw overnight in the fridge.

2. Bake at 400°F for 20 minutes on a parchment paper lined baking sheet.

3. Or cook in the air fryer. Preheat air fryer to 390°. Cook for 5 minutes at 390°. Mix up the steak mixture. Continue cooking for an additional 5-10 minutes until your desired doneness.

4. Serve with fresh lime and cilantro in flour tortillas with your choice of fajita toppings.