Name: Easy One Pan Steak Fajita Recipe
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Ingredients: 8 flour tortillas; 6 banana peppers, cut into ½-inch strips ((or bell peppers or hot peppers to taste)); 1 large red onion, cut into ½-inch strips ((can also use yellow or white onion)); ¼ cup avocado oil; Kosher sea salt, to taste; black pepper, to taste ((optional)); 2 tsp chili powder ((or more, to taste)); 1 pound beef stew meat, cut into ½-inch strips ((or strip steak, or flank/skirt steak)); avocado slices, sour cream, salsa, lime wedges, or fresh cilantro ((optional))

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This easy one pan steak fajita recipe is a quick weeknight dinner the entire family will love. It’s delicious, takes less than 30 minutes start to finish, and dirties just one dish!

Steak fajita in one pan shows sliced onions, peppers, and steak in one oven pan.

On busy weeknights when I don’t have much time before I need to feed my hungry crowd, I go for simple, quick recipes with simple ingredients like this one.

Most of us home cooks don’t use our broiler very much, but it makes all the difference in getting a meal quickly to the dinner table. Plus, I’m a fan of recipes that require minimal cleanup when everyone’s belly is full.

One Pan Steak Fajita Recipe

This one pan steak fajita recipe takes less than 30 minutes from start to finish, and just a few basic ingredients. It’s delicious, and the steak is tender and juicy, and everything is perfectly seasoned!

You may wish to double the recipe if you have more than four people to feed. I always double or triple recipes for my hungry family.

Traditionally, steak fajitas are made on top of the stove in a hot skillet. You would cook fresh veggies over medium-high heat until they were softened, move them aside to a small bowl, and then the steak cooks.

But I find it hard to cook as much food as I need in just one skillet, so I use two or even three of them. That’s no bueno when you want something quick with an easy clean up.

That’s why I love these easy sheet pan beef fajitas.

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Ingredients

Flour tortillas – You’ll need 8 flour tortillas for this recipe. They can be 6-inch or 8-inch, just use what you prefer. I love using organic whole wheat flour tortillas from Azure Standard.

Banana peppers – You’ll need either 6 banana peppers or 3 bell peppers (using different colored peppers makes for a prettier finished dish). You can also substitute with some hot peppers if you like the heat.

Onion – Use a large onion. A red onion is pretty, but a yellow onion or white onions work just as well.

Avocado oil – Since we will be using the broiler and some oven broilers get up to 500°F, use a stable oil that’s safe for broiling. Avocado oil is the only way to go. Don’t use olive oil or other oil and fats. I wrote a post comparing smoking points of different fats and oils if you want to learn the reasons behind choosing avocado oil.

Sea salt – Use some good quality kosher or sea salt. I like to use Redmond real salt for all my cooking.

Black pepper – This is optional but adds some heat. Use freshly ground black pepper, to taste.

Chili powder – Use the chili powder that your family loves. Mild, medium, and hot chili powder are all OK to use in the recipe.

Beef stew meat – To make my cooking quicker, I opt to use beef stew meat. It’s already cut up into little chunks and all I have to do is slice the chunks a couple times more to achieve “strips” for fajitas. You can also use beef strip steak, skirt steak, flank steak, or sirloin steak.

Avocado, Sour Cream, Pico de Gallo Salsa, Lime, Fresh Cilantro – These fixings are optional; use your family’s favorite toppings.

Tools You May Need

Large, stainless steel baking trays – You’ll need two broiler-proof trays. I like to use large lasagna pans, but use what you have. A large rimmed baking sheet also works.

Cutting board

Sharp knife

Measuring cups and spoons

Tongs or wooden spoon

Parchment paper – This is optional. But I line the bottom of one tray with parchment paper (the tray for the tortillas), so I can just throw the paper away and not have to wash the tray after I’m done with it.

Aluminum foil – I don’t use foil often, but since it won’t be touching the food, I feel like it’s a good option to make a lid over the tray of tortillas so they don’t dry out in the oven.

How to Make Easy One Pan Steak Fajitas

Get out your ingredients and tools. This easy weeknight dinner recipe will feed a family of 4 so double or triple, if necessary, to make enough to feed your whole family.

Preheat your oven broiler, with racks in the top and bottom thirds of the oven. I set my oven broiler to high. A low broil is typically around 450°F and a high broil is between 500°F to 550°F, depending on the oven.

Line the bottom of one of your baking tray with parchment paper. Then place eight flour tortillas across the bottom, add a foil lid, and place on the bottom rack of your oven.

Woman placing flour tortillas in the bottom of a parchment-lined lasagna pan.

Slice 6 banana peppers (or 3 bell peppers, or hot peppers) into 1/2-inch slices.

Woman slicing green banana peppers on a wooden cutting board.

Slice the onion in 1/2-inch slices, and then cut the slices in half.

Woman slicing a red onion on a wood cutting board.

On a separate baking tray, add the sliced peppers and onions, drizzle with two tablespoons of avocado oil, and toss them together to coat the vegetables.

Woman drizzling avocado oil over onion and pepper slices in the bottom of a stainless steel baking pan.

Then sprinkle with some salt and about one teaspoon or so of chili powder.

Arrange the vegetables in a single layer, and put the tray in the top third of your oven to broil, uncovered, for 8 minutes. Give them a stir to flip them over after 4 minutes.

Woman sprinkling chili powder over sliced onions and peppers in the bottom of a stainless steel baking pan.

While the vegetables are broiling, slice the beef into 1/2-inch thin strips. I like using beef stew meat because there’s not as many muscle fibers, but you can also use strip steak or flank or skirt steak.

Woman slicing beef stew meat on a wood cutting board.

After 8 minutes, the vegetables will be softened and slightly charred. Take the pan out of the oven and move the vegetable mixture to the side of the pan.

Woman sliding broiled vegetables to the sides of a baking pan with stainless steel tongs.

Add the beef slices to the center of the pan. They will start cooking pretty immediately in the hot pan.

Drizzle the steak with the remaining two tablespoons of avocado oil, toss to coat, and sprinkle with more salt and the remaining teaspoon of chili powder. Arrange the steak in an even layer, put the pan back in the oven on the top rack to broil for 8 minutes. And stir to flip them over after 4 minutes.

Woman adding sliced beef to the bottom of a baking pan surrounded by broiled onions and peppers.

Take the tortillas out of the oven, but keep the foil lid on them to keep them moist and soft.

A parchment-lined baking tray of cooked flour tortillas with a foil lid partially removed.

After 8 minutes, take the tender steak and vegetables out of the oven. The steak will be cooked, moist, and delicious. The vegetables will get a little bit more char on them, too.

A plate of steak fajitas with mixed onion and peppers.

Let the steak and vegetables rest for about 5 minutes, and then dig in! Serve with the warm tortillas and fixings like avocado, sour cream, salsa, lime juice, and fresh cilantro on the side.

Recipe Card

Easy One Pan Steak Fajita Recipe

This easy one pan steak fajita recipe is a fast weeknight dinner the whole family will enjoy!

Prep Time 14

Cook Time 16

Total Time 30

Serving Size 4 people

Equipment

2 large, stainless steel baking trays
cutting board
sharp knife
measuring cups and spoons
tongs or wooden spoon
parchment paper
aluminum foil

Ingredients

8 flour tortillas
6 banana peppers, cut into ½-inch strips (or bell peppers or hot peppers to taste)
1 large red onion, cut into ½-inch strips (can also use yellow or white onion)
¼ cup avocado oil
Kosher sea salt, to taste
black pepper, to taste (optional)
2 tsp chili powder (or more, to taste)
1 pound beef stew meat, cut into ½-inch strips (or strip steak, or flank/skirt steak)
avocado slices, sour cream, salsa, lime wedges, or fresh cilantro (optional)

Instructions

Preheat broiler on high (if applicable), with racks in the upper and lower thirds.
Line the bottom of a baking tray with parchment paper, place the flour tortillas, and wrap foil tightly across the top. Set in the lower third of your oven.
On a separate baking tray, add sliced peppers and onions, drizzle with avocado oil, and toss together. Then sprinkle with salt, pepper (if using), and chili powder, arrange in a single layer, and put the tray in the top third of your oven to broil, uncovered, for 8 minutes. Flip over after 4 minutes. Vegetables should be softened and slightly charred.
After 8 minutes, take out the vegetable tray, and slide vegetables to the sides of the tray. Then put the steak slices in the middle, drizzle with remaining avocado oil, and toss. Sprinkle with salt and chili powder, to taste. Arrange in a single layer, and put the tray back in the top third of the oven to broil, uncovered, for 8 minutes. Flip over after 4 minutes. The steak will be tender and just slightly charred.
Remove the tortillas and vegetable/steak tray from the oven when fully cooked. Let stand for 5 minutes and then dig in! Serve with the fixings that your family loves.

Storage

If you have leftover steak fajitas, store the fillings, tortillas, and toppings separately in an airtight container. They will stay fresh in the fridge for up to 3 days.