The most juicy, tender and flavorful Steak Fajitas you will ever eat! Made with a homemade fajita seasoning, this recipe is bold with minimal effort. Let the pre-heated sheet pan do all the hard work. This is a dinner that delivers amazing results with very little clean up.
Author’s Note
While you may be coming across this recipe for the very first time, it actually has a long history here on the blog. It was originally published back in September of 2016, when Garden in the Kitchen was only about six months old.
Looking back now, it’s kind of wild to see how much has changed in ten years. Not just in how I cook, but in how I develop recipes, tell stories, and even how I see food through my camera lens. My early photos make me smile (and cringe just a little), but they also remind me how far I’ve come.
Today, I’m so excited to share this updated version of one of my very first recipes, one that my family and I have truly loved for the past decade. It feels like a full-circle moment, and I hope this new version becomes a favorite in your kitchen too.
As a good and proud Latina/ Brazilian woman, I love a flavorful steak and to me few things top a sizzling hot picanha steak or juicy steak kabobs, but here’s what I don’t love –the oil splatter all over the stove and counter top. Fast forward 10 years, I solved this problem for you and I.
One of the biggest changes in this updated version is how the steak is cooked. Instead of standing over the stove dealing with oil splatter and smoky pans, everything now goes onto a pre-heated sheet pan in a hot oven.
It’s honestly a game changer. The moment the skirt steak hits that hot pan, you still get that satisfying sizzle, the kind that tells you the flavors are waking up. It cooks quickly, stays juicy, and gives you the same bold, caramelized results without the mess. Less splatter, less stress, and somehow even better flavor.
Ingredient Notes
- Skirt Steak – skirt steak is my favorite cut for fajitas because it cooks quickly and stays juicy with lots of flavor. If you can’t find skirt steak, flank steak or hanger steak work beautifully too. Just make sure to slice the steak against the grain for the most tender results.
- Olive Oil – it helps the seasoning stick and promotes that beautiful caramelization in the oven. You can also use avocado oil or any neutral oil with a high smoke point.
- Homemade Fajita Seasoning – his is where all the flavor lives. Using a homemade blend lets you control the salt, the heat and intensity of flavor, but a good-quality store-bought fajita or taco seasoning will work in a pinch (see my picks below)
- Bell Peppers – I love using a mix of colors for both flavor and presentation. They add natural sweetness and lots of crunch. Any combination works, and you can also add poblano peppers or even mushrooms for extra depth.
- Onion – a classic fajita ingredient that adds sweetness as it roasts. Red, yellow, or white onions all work well here.
- Lime – squeeze of fresh lime in the marinate and at the end brightens everything and balances the richness of the steak. Lemon works if that’s what you have.
- Fresh Cilantro – adds a fresh, herby finish. If you’re not a cilantro fan, you can leave it out or swap in chopped parsley, green onions or chives.
What you’ll need for the recipe
⒈ I like Siete Fajitas Seasoning or their Taco Seasoning because the ingredient list is super clean and the flavors are on point!
⒉ I use this GreenPan Premiere ceramic nonstick baking pan in this recipe. I have had this pan for years, the ceramic non-stick makes the food glide and clean up a breeze.
⒊ Kitchen Tongs, especially the long handle ones makes tossing easy and safe.
Silvia’s step-by-step instruction with key tips on how to make the best steak fajitas
1) Marinate the steak (don’t rush this!)
Season the skirt steak with my homemade fajita seasoning, a little olive oil, coarse sea salt, pepper and lime. Use about 3/4 of this mix and the rest to toss in the peppers.
- Minimum: 30 minutes
- Best: overnight (more flavor + more tender)
✅ Silvia’s best tip: If you have the time, overnight is magic.
2) Bring the steak to room temperature
Before cooking, take the steak out of the fridge and let it sit at room temp for about 20–30 minutes.
✅ Silvia’s best tip: Cold steak going into a blazing hot oven can cook unevenly (tough outside, underdone inside). Room temp helps everything cook fast and evenly.
3) Preheat the oven AND the sheet pan (this is the secret)
Set your oven to 450°F and place your empty sheet pan inside while it heats. Don’t add oil or cover with foil. Use a non-stick baking pan.
✅ Silvia’s best tip: Don’t skip the preheated pan, it’s what gives you that sizzling, caramelized fajita flavor without stovetop splatter.
4) Slice your peppers and onion
While the oven heats, slice the bell peppers and onion into thin strips. Keep them roughly the same size so they roast evenly. Add about a tablespoon of the fajita seasoning mixed with oil and lime juice. Toss to coat.
5) Add everything to the hot sheet pan (listen for the sizzle!)
Carefully remove the hot pan from the oven. Add the seasoned peppers and onions. Lay the steak on the pan.
✅ You should hear an immediate sizzle, that’s the flavor getting activated.
6) Roast at high heat
Return the pan to the oven and roast at 450°F until the steak is cooked to your liking and the veggies are tender with browned edges.
✅ Silvia’s best tip: High heat is the key! it cooks fast and gives you that delicious char without drying out the meat.
7) Finish with lime + cilantro
Squeeze fresh lime over everything and sprinkle with chopped cilantro right before serving.
Easy Adjustments & Variations
- Make it vegetarian: Swap the steak for portobello mushrooms, extra peppers, or cauliflower florets.
- Make it spicier: Add sliced jalapeños or a pinch of chili flakes to the seasoning.
- Low-carb option: Serve over lettuce cups or cauliflower rice instead of tortillas or rice.
- Meal prep friendly: These reheat beautifully and make great leftovers for bowls, salads, or wraps.
What to serve steak fajitas with
Steak Fajitas Recipe
Ingredients
- 1 1/2 lb skirt steak thinly sliced against the grain
- 3 tbsp fajita seasoning homemade or store bought
- 4 tbsp olive oil divided
- 1 lime juiced
- 4 bell peppers one of each color, thinly sliced
- 1 onion sliced lengthwise
- coarse sea salt and pepper to taste
- fresh cilantro to garnish
Instructions
- Whisk together the fajita seasoning with oil, coarse sea salt, freshly ground peppers and juice from half of the lime. Set aside
- Place thinly sliced skirt steak in a bowl and add most of the fajitas marinate. Toss skirt steak to coat evenly and allow for at least 30-minutes to marinate. Refrigerate marinated steaks if longer than half hour. Steak should be at room temperature prior to going in the oven.
- In a separate bowl add the sliced peppers and onion. Toss in remaining fajitas marinate. Coat the veggies evenly.
- Pre-heat the oven AND baking pan at 450F degrees. Carefully remove hot pan from the oven and in the veggies and steak. Spread peppers and steak as best as possible so they are not overlapping by much.
- Bake for about 12 minutes or until cooked to your liking. You can always finish it off under the broiler for 2 minutes for extra crispy edges.
- Garnish with cilantro and lime juice and serve.
Notes
Storage Instructions:
Store leftover steak and vegetables in an airtight container in the refrigerator for up to 3–4 days. Keep tortillas and toppings stored separately for best texture.Reheating Instructions (Best Methods)
Stovetop (best for flavor):Heat a skillet over medium heat with a small drizzle of olive oil. Add the steak and vegetables and warm just until heated through. Oven:
Spread leftovers on a sheet pan, cover loosely with foil, and reheat at 350°F until warm. Microwave (quickest):
Reheat in short 30-second bursts, stirring in between to avoid overcooking the steak.
Make-Ahead Tip
You can slice the peppers and onions and marinate the steak up to 24 hours in advance, making this an even easier weeknight meal.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
