Southwestern Sheet Pan Beef Fajitas

Name: Southwestern Sheep Pan Beef Fajitas
Prep time: 10 min
Cook time: 30 min
Total time: 160 min
Ingredients: 2 tbsp extra virgin olive oil; 2 tbsp fresh lime juice; 1 tbsp minced garlic; 2 tbsp fresh chopped cilantro; 1 tbsp sugar; 1 teaspoon cumin; 1 teaspoon paprika; 1 teaspoon chili powder; 1 teaspoon onion powder; 1 teaspoon salt; 1 teaspoon black pepper; 1 1-2 lb. flat iron steak; 2 ears corn on the cob; 2 bell peppers; 1 onion; 2 tbsp chopped cilantro; 2 tbsp olive oil; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon ground cinnamon; 1 teaspoon fresh lime juice; 1 teaspoon salt; 1 teaspoon black pepper

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Taco Tuesday just got a whole lot better with these no mess, no fuss fajitas cooked on a sheet pan and ready in 30 minutes.

platter of beef fajita with peppers, onions, corn and soft tortillas

Why You Should Try Southwestern Sheet Pan Beef Fajitas

This is what I call a hands-off recipe. Just marinate the beef, chopped the veggies, put everything on a sheet pan and cook for 30-minutes.
Clean-up is a breeze.
This recipe is a proven family friendly meal.

Beef Marinade Ingredients

Fajita Ingredients

Let’s Make Southwestern Sheet Pan Beef Fajitas

Trim the flat iron steak of any excess large pieces of fat.
Chop the fresh cilantro leaves.
Mix the marinade ingredients in a large zip-top bag.
Add the steak to the bag.
Place in the refrigerator for 2-4 hours.
Cut the corn off of the cob.
Slice the onion and bell peppers.
Preheat oven for 425°.
Once the steak is marinated, remove it from the bag and place it on a large sheet pan.
Add the corn, onions, and peppers to the sheet pan.
Drizzle the vegetables with olive oil and sprinkle with cumin, paprika, cinnamon, and the juice of 1/2 lime.
Stir the vegetables to combine the oil, spices, and lime juice.
Cook for 20-30 minutes or until the steak is 130° for medium-rare.
When the fajitas are cooked, remove them from the oven, cover loosely with foil, and let them sit for 5-7 minutes.
Slice the steak and serve directly from the sheet pan or plate everything on a family-sized platter.
Serve with Pico de Gallo, soft tortillas, lime slices, and fresh cilantro.

three photos showing how to make sheet pan fajitas

Reader Questions

Can I substitute any other meat with the steak?

This recipe goes really well with boneless, skinless chicken breasts. However, you will need to cook the chicken to an internal temperature of 165°.

What is a flat iron steak?

A flat iron steak is also called a “butler’s steak”. It’s from the shoulder of the cow and is a bit tough which is why it’s important for marinate it before cooking. The marinade breaks down the tough connective tissue and tenderized the meat. The longer it’s marinated (4 hours instead of 2 hours) the more tender it becomes.

Can I use another type of steak?

A skirt and a flank steak can be easily used instead of a flat iron steak.

Serve with Homemade Pico de Gallo

Fresh Pico de Gallo is the perfect topping for these fajitas.

pico de gallo in a bowl surround by blue tortilla chips and fresh cilantro leaves

More KKM Fan-Favorite Recipes

Strawberry Caprese Salad
Pan-Banging Chocolate Chip Cookies
Pesto-Yogurt Vegetable Dip
Beef and Potato Hand Pies

Southwestern Sheep Pan Beef Fajitas

Taco Tuesday just got a whole lot better with these no mess, no fuss fajitas cooked on a sheet pan and ready in 30 minutes.

Print Pin Rate

Course: Main Course, Main Meal, tacos, tex mex

Cuisine: TexMex/American

Keyword: easy dinner, easy recipe, faitas, sheet pan dinners, Taco Tuesday

Prep Time: 10

Cook Time: 30

Marinating time: 2

Total Time: 2 40

Servings:

Author: Laura Franco

Ingredients

Steak Marinade

2 tbsp extra virgin olive oil
2 tbsp fresh lime juice
1 tbsp minced garlic
2 tbsp fresh chopped cilantro
1 tbsp sugar
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black pepper

Fajitas

1 1-2 lb. flat iron steak
2 ears corn on the cob
2 bell peppers
1 onion
2 tbsp chopped cilantro
2 tbsp olive oil
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon ground cinnamon
1 teaspoon fresh lime juice
1 teaspoon salt
1 teaspoon black pepper

Instructions

For the Marinade

Trim the flat iron steak of any excess large pieces of fat.
Chop the fresh cilantro leaves.
Mix the marinade ingredients in a large zip-top bag.
Add the steak to the bag. Place in the refrigerator for 2-4 hours.

For the Fajitas

Cut the corn off of the cob.
Slice the onion and bell peppers.
Preheat oven for 425°.
Once the steak is marinated, remove it from the bag and place it on a large sheet pan. slices, and fresh cilantro.
Add the corn, onions, and peppers to the sheet pan.
Drizzle the vegetables with olive oil and sprinkle with cumin, paprika, cinnamon, and the juice of 1/2 lime.
Stir the vegetables to combine the oil, spices, and lime juice.
Cook for 20-30 minutes or until the steak is 130° for medium-rare.
When the fajitas are cooked, remove them from the oven, cover loosely with foil, and let them sit for 5-7 minutes.
Slice the steak and serve directly from the sheet pan or plate everything on a family-sized platter.
Serve with Pico de Gallo, soft tortillas, lime slices, and fresh cilantro.