These marinated sheet pan steak fajitas are one of our favorite quick weeknight meals! The marinated steak strips are cooked on top of a bed of bell peppers and onions, served with tortillas and your favorite toppings. Believe me when I say that this is the BEST way to make steak in the oven. The end result is tender, deliciously flavored steak that will rival your favorite Mexican restaurant fajitas!
How to Make Marinated Steak Fajitas
First, assemble the marinade. You'll want to make the marinade about two hours before cooking. This will soften the meat and give it plenty of flavor. Whisk together the olive oil, lime juice, minced garlic, cumin, chili powder, cayenne, paprika, onion powder, salt, and ground pepper.
Cut the steak sirloin into ½ inch strips, against the grain (cutting against the grain, along with the marinade, makes the meat tender). Then add the strips of steak sirloin to the marinade. Mix it all together until the marinade coats all of the meat. Cover the bowl and refrigerate it for about 2 hours.
After the steak is done marinating, preheat the oven to 400° Fahrenheit. Add the sliced red onion and bell peppers to the baking sheet and toss them with olive oil, salt, and pepper. Spread out the bell peppers and onions so that they are evenly distributed on the baking sheet.
Next, spread out the marinated steak on top of the vegetables in a single layer. Cook the meat and vegetables for about 10-14 minutes, until the steak reaches desired doneness. Check the the meat at 10 minutes and decide if you'd like to cook it longer, based on your own preference. I don't recommend cooking longer than 14 minutes, or the meat will be tough.
While the meat and vegetables are cooking, warm the corn tortillas in a skillet or pan. When everything is done cooking, assemble the fajitas on the tortillas (or however you prefer to eat fajitas) and add salsa, guacamole, or any of your favorite toppings.
How to Serve Sheet Pan Steak Fajitas
I like to serve these fajitas with corn tortillas, but they would be great served with flour tortillas or made into a fajita bowl with beans and rice!
My homemade guacamole and my secret ingredient pico de gallo would both be great toppings on these fajitas. Feel free to add your favorite salsa, hot sauce, cheese, or any other toppings that you love.
For another marinated sheet pan steak recipe, make sure to check out my chimichurri steak and rice bowls as well!
If you try out these marinated sheet pan steak fajitas or any of my other recipes, I’d LOVE to hear about it. You can leave a comment below the recipe. If you post a picture on Instagram, be sure to tag me! Getting any feedback on my recipes is both rewarding AND helpful as I write and edit recipes in the future.
Now get cooking, and enjoy!
Ingredients
- 1 lb steak sirloin, cut against the grain in ½ inch strips
Marinade
- ¼ cup olive oil
- 2 tablespoon lime juice
- 3 teaspoon minced garlic
- 1 teaspoon cumin
- 1 ½ teaspoon chili powder
- ¼ teaspoon cayenne
- ¾ teaspoon paprika
- ¾ teaspoon onion powder
- 1 ½ teaspoon fine sea salt
- ⅛ teaspoon ground pepper
Other Ingredients
- 1 red onion, thinly sliced
- 3 bell peppers (red, orange, yellow), sliced in strips
- 1 tablespoon olive oil
- salt and pepper, to taste
- corn tortillas
- red salsa
- guacamole or avocado
Instructions
- In a medium-sized bowl, whisk together the olive oil (¼ c), lime juice (2 T), minced garlic (3 t), cumin (1 t), chili powder (1 ½ t), cayenne (¼ t), paprika (¾ t), onion powder (¾ t), salt (1 ½ t), and ground pepper (⅛ t).
- Add the strips of steak sirloin to the marinade, and mix until completely covered in marinade. Cover the bowl and refrigerate for about 2 hours.
- After the steak is done marinating, preheat the oven to 400° F. Add the sliced red onion and bell peppers to the baking sheet and toss with olive oil (1 T), salt and pepper. Spread out the peppers and onions so that they are evenly distributed on the baking sheet.
- Spread out the marinated steak on top of the vegetables in a single layer. Cook for about 10-14 minutes, until the steak reaches desired doneness. Check the meat at 10 minutes. I don't recommend cooking longer than 14 minutes, or the meat will be tough.
- While the meat and vegetables are cooking, warm the corn tortillas in a skillet or pan.
- When done cooking, assemble the fajitas on the tortillas and add salsa, guacamole, or any of your favorite toppings.Enjoy!
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