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These Sheet Pan Chipotle Steak Fajitas are one of my favorite fast dinners to throw together during the week. They’re full of smoky flavor, easy to prep ahead, and absolutely loaded with color and freshness. A quick marinade and a single pan is all you need for a meal that looks and tastes like you spent hours in the kitchen.
As a nutritionist, I’m always looking for meals that balance protein, veggies, and vibrant flavors. This checks all the boxes. It’s one of those recipes I can count on for feeding the whole family without stress especially when life feels nonstop.
If you love meals like this, you’ll also find plenty of easy and flavorful beef recipes to keep weeknight dinners exciting.
How to Make Sheet Pan Steak Fajitas
- Marinate the steak: Whisk together chipotle peppers in adobo, cilantro, lime juice, garlic, and a touch of oil. Let the steak soak up all the flavor for a few hours or overnight. This step can be done ahead to save time.
- Preheat the oven: Get your oven hot and ready to roast. A high temp is key to caramelizing those veggies and getting a good sear on the meat.
- Toss on a sheet pan: Add sliced bell peppers and onions along with the steak to a large baking sheet. Spread everything out so it cooks evenly.
- Roast until done: The steak should be just cooked through, and the veggies tender and slightly charred. It all happens fast, so keep an eye on it.
- Rest and slice: Let the steak rest for a few minutes before slicing it thin against the grain.
Tips for Success
- Mix up the veggies: Bell peppers and onions are classic, but you can also throw in mushrooms or zucchini.
- Make the marinade the night before: It’s one less thing to worry about on a busy night, and the flavor only gets better with time.
- Use flank steak or skirt steak: Both work beautifully here and stay juicy when roasted.
- Line your sheet pan with parchment: It makes cleanup easier and helps prevent sticking.
- Let it rest before slicing: This keeps the steak juicy and tender.
Serving Suggestions
Serve these fajitas in warm tortillas, over cauliflower rice, or on a bed of crisp greens. Here are a few of my favorite pairings:
Here’s a simple hack to prepare your rice: Follow this 10-minute Easy Rice hack.
This one-pan meal makes it easy to feed a hungry crew with minimal effort. Bold, smoky, fresh, and fast everything dinner should be.
Sheet Pan Chipotle Steak Fajitas
Ingredients
- 2 lbs flank steak
- 1/2 cup olive oil or avocado oil
- 3 tbsp lime juice
- 1 chipotle in adobo sauce*
- 1 tbsp adobo sauce*
- 2 tbsp vinegar
- 2 tbsp coconut aminos or GF Tamari Soy Sauce
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/3 cup fresh cilantro, chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 yellow or red onion, sliced
Instructions
- Preheat your oven to 450 degrees. Place a sheet pan in your oven to heat up while you prepare your dish.
- Make your marinade: in a blender or food processor, blend oil, vinegar, lime juice, chipotle peppers, adobo sauce, coconut aminos, cumin, paprika, onion powder, garlic powder, and cilantro. Pulse until smooth and well combined.
- Cover your flank steak with marinade, reserving 1/4 cup for the vegetables. Marinade for as little as 10 minutes, or up to 48 hours. Remove the pan from the oven. Place the flank steak in the center, and arrange the peppers and onions around the steak. Brush the vegetables with remaining marinade.
- Place in the oven, and bake for 12-14 minutes. Now change the oven to a broil, and keep in the oven for an additional 2 minutes to give the steak a nice sear.
- Remove from oven, and let rest, covered with foil for 10 minutes. To serve, slice against the grain. Serve over rice or cauliflower rice, or in a tortilla. Top with gaucamole, salsa, or other optional toppings.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe as is. I was wondering if it would work to add chicken to this recipe as well. Not sure about the oven temp and cook times.
We love this Amy!! It’s delicious.