228 verified meals · exact temps · no life storiesManifesto
All recipes#0214 · sheet pan

Sheet Pan Steak Fajitas

Skirt steak and bell peppers charred under the broiler at 500°F for 10 minutes, sliced onto warm tortillas — restaurant-sizzle fajitas without the cast-iron platter.

15-minuteOne panHigh proteinEasyServes 4
Cook temp
500°F
260°C · preheat
Total time
20 min
10 prep · 10 cook · 5 rest
Pull at
145°F
USDA safe minimum
Rest
5 min
Before slicing
Sheet Pan Steak Fajitas
Meal Instructions Kitchen · 30 Aug 2026 · Reviewed for USDA food safetyPrint card
Watch the technique5:31

Sheet Pan Fajitas | Flank Steak Marinade Recipe · Certified Angus Beef ®
Certified Angus Beef shows tossing sliced flank steak, bell peppers, and onions with fajita rub on a sheet pan and roasting under high heat.

At A Glance // The Quick Brief
Fluff-Free Execution
  • Target //Cook at Broil High (500°F+ / 260°C+) for 10 min cook + 5 min rest.
  • Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 5 mins before slicing.
  • Golden Rule //The preheated sheet pan is the whole trick — this is how restaurants get the fajita platter to arrive sizzling. Home ovens can hit 550°F under the broiler if you preheat properly, matching a commercial griddle.
  • Family Tweak //Set aside a portion of the peppers and steak before broiling and toss with only 1 tsp of the spice mix. Broil separately for 6 minutes for milder, unsauced fajitas. Serve with cheese on the tortilla.

Ingredients

Servings
  • 1 1/2 lbsSkirt Steak, sliced 1/4-inch against grain
  • 3 Bell Peppers, mixed colors, 1/4-inch strips
  • 1 largeRed Onion, 1/4-inch half-moons
  • 2 tbspOlive Oil
  • 2 tbspFresh Lime Juice
  • 1 tbspChili Powder
  • 2 tspGround Cumin
  • 1 tspSmoked Paprika
  • 1 tspGarlic Powder
  • 1 tspOnion Powder
  • 1/4 tspCayenne
  • 1 tspKosher Salt
  • 1/2 tspBlack Pepper
  • 8 Flour Tortillas, warm, for serving
  • 6 Lime Wedges, for serving

Send to Kroger

Untick anything you already have. One click sends the rest to your own cart.

11 of 11 selected

Not included: Skirt Steak, Fresh Lime Juice, Cayenne, Lime Wedges — no confident product match, so you'll need to add them yourself.

Adds to your own Kroger cart — you'll sign in with Kroger the first time. Prices and availability depend on your store. Nothing is ordered until you check out at Kroger.

10:00

Get to the point

  1. 1

    Preheat sheet pan under high broiler 8 min while you prep steak + peppers.

  2. 2

    Toss 1.5 lbs skirt with peppers, onion, 2 tbsp fajita spice, oil, lime juice.

  3. 3

    Spread on hot pan; broil 8 min without opening; broil 2 more for char.

  4. 4

    Rest 5 min; slice steak thin against grain, serve with warm tortillas + lime.

Step by step

Tap a step to cross it off

  1. Preheat the Sheet Pan Under the Broiler

    8 min

    Position an oven rack 6 inches below the broiler element. Place a half sheet pan (or cast-iron sheet) on the rack. Turn broiler to HIGH. Preheat for 8 minutes while you prep.

    Why

    The preheated hot pan mimics a griddle — it sears the bottom of the meat and peppers on contact, giving you that fajita-platter char in the oven.

  2. Slice Steak and Vegetables

    Cut 1.5 lbs skirt steak across the grain into 1/4-inch strips (if the strips are longer than 4 inches, cut in half). Slice 3 bell peppers (mixed colors) into 1/4-inch strips. Slice 1 red onion into 1/4-inch half-moons.

    Why

    Skirt steak has very visible grain — cut ACROSS the fibers, not along them. Fajitas made along the grain eat like rubber bands.

  3. Mix Spice and Toss Everything

    In a small bowl, mix 1 tbsp chili powder, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/4 tsp cayenne. In a large bowl, toss steak, peppers, and onion with 2 tbsp olive oil, 2 tbsp lime juice, and the spice mix.

    Why

    This spice ratio is Tex-Mex fajita standard — steal it for chicken, shrimp, or pork fajitas too. One recipe, three dinners.

  4. Load the Hot Pan Fast

    Pull the hot pan from the oven — it will be scorching. Spread the steak-and-pepper mixture across the pan in a single layer. It should sizzle loudly on contact.

    Why

    Every second the pan is out of the oven, it loses heat. Load fast and get it back under the broiler within 45 seconds — that sizzle is the whole recipe.

  5. Broil 8 Minutes Without Opening

    10 min

    Slide the pan under the broiler. Broil 8 minutes without opening the door — the heat drops 100°F every time you peek. Then open, stir once, and broil 2 more minutes for extra char.

    Why

    Peeking is the enemy of char. Set a timer, trust the smoke coming from under the door — that's flavor, not disaster.

  6. Rest and Serve

    5 min

    Pull the pan out and let rest 5 minutes on the stovetop — juices redistribute and the peppers stop cooking. Serve family-style with warm flour tortillas, lime wedges, sour cream, guacamole, and cotija.

    Why

    Warming tortillas straight over a gas burner for 15 seconds a side is the traditional way — the char adds smoke that pairs with fajita meat. Skip the microwave, which steams them limp.

Dad pro tip
The preheated sheet pan is the whole trick — this is how restaurants get the fajita platter to arrive sizzling. Home ovens can hit 550°F under the broiler if you preheat properly, matching a commercial griddle.
Kid & toddler adjustment
Set aside a portion of the peppers and steak before broiling and toss with only 1 tsp of the spice mix. Broil separately for 6 minutes for milder, unsauced fajitas. Serve with cheese on the tortilla.
Serve with
Warm flour or corn tortillas · Cilantro-lime rice and refried beans · Guacamole, sour cream, and pico de gallo
Reheating
Reheat in a hot skillet over medium-high for 3 minutes — never microwave, which steams the char off. Wrap fresh in a tortilla with cheese and pan-crisp for the best leftover fajita quesadilla.
Calories
425
Protein
34 g
Carbs
22 g
Fat
22 g

Nutrition source: USDA FoodData Central #172177 (beef skirt steak) and #170108 (bell pepper). Cook-time basis: Tested on 1.5 lbs skirt steak with 3 mixed bell peppers and 1 red onion tossed in fajita spice, broiled 10 minutes on a preheated cast-iron sheet pan under high broil, then rested 5 minutes.

Frequently Asked Questions

Can I use flank steak instead of skirt?

Yes — flank is nearly the same cut in terms of preparation. Slice against the grain, same broil time. Skirt has slightly better fajita texture.

Can I do these with chicken instead?

Yes, 1.5 lbs boneless thighs sliced into strips. Same spice, same method — but drop broil time to 8 minutes total. Chicken burns faster than beef.

How do you reheat leftover sheet pan steak fajitas without ruining the texture?

Reheat in a hot skillet over medium-high for 3 minutes — never microwave, which steams the char off. Wrap fresh in a tortilla with cheese and pan-crisp for the best leftover fajita quesadilla.

What is the target internal temperature for this recipe?

Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.

How do I adapt this meal for picky kids or toddlers?

Set aside a portion of the peppers and steak before broiling and toss with only 1 tsp of the spice mix. Broil separately for 6 minutes for milder, unsauced fajitas. Serve with cheese on the tortilla.

What are the best side dishes to serve with this?

Recommended sides include Warm flour or corn tortillas, Cilantro-lime rice and refried beans, Guacamole, sour cream, and pico de gallo.

Loading…

More sheet pan recipes