Sheet Pan Steak Fajitas with Avocado Crema
About this Recipe
I’m always on the lookout for recipes that make dinner feel effortless but still deliver on big, bold flavors. These Sheet Pan Steak Fajitas are exactly that! Juicy, spice-rubbed steak and colorful, tender peppers and onions all roasted together on one pan – it’s the ultimate time-saver for busy weeknights and is ALWAYS a big family hit in my house. I love serving these with a bright, creamy avocado sauce that adds the perfect finishing touch. Bonus? Cleanup is a breeze, and you can easily double the batch for meal prep!
Why You’ll Love Sheet Pan Steak Fajitas
- Flavor-packed – thanks to a smoky mix of cumin, paprika, chili powder, and garlic.
- Minimal prep – just slice, toss, and roast.
- Versatile – serve in tortillas, over rice bowls, or on top of a big salad.
- Crowd-pleaser – perfect for family dinner or casual gatherings.
What You’ll Need to make Sheet Pan Steak Fajitas
- Steak (flank, sirloin, or flat iron), thinly sliced.
- Bell peppers and yellow onions, sliced.
- Olive oil, spices (cumin, paprika, chili powder, garlic powder, oregano, salt).
- Lime juice for a pop of brightness.
- Fresh cilantro for a fresh herbal note.
- Avocado sauce – made with ripe avocado, Greek yogurt, lime, cilantro, cumin, and garlic.
How to Make Sheet Pan Steak Fajitas
Preheat your oven to 400°F.
Mix the spices in a small bowl.
Toss the veggies (onions + peppers) with olive oil, half the spice mix, and lime juice on a sheet pan. Roast for 16 minutes, stirring halfway.
Add the steak to the pan, drizzle with more oil, the rest of the spices, and lime juice. Roast for another 15 minutes – careful not to overcook!
Blend the avocado sauce while everything cooks: just pop all the ingredients into a blender or food processor and blend until smooth.
Finish and serve – toss the roasted steak and veggies with fresh cilantro. Serve with warm tortillas, over rice, or however you love your fajitas!
Tips & Tricks
- Keep an eye on the steak to avoid overcooking – thin slices cook fast.
- Swap the Greek yogurt in the sauce with sour cream or cottage cheese if you prefer.
- Store leftovers in an airtight container in the fridge for up to 5 days – perfect for lunch wraps or bowls.
Let’s Make Dinner Fun!
I can’t wait for you to try these Sheet Pan Steak Fajitas! They’re one of those meals that feel a little special but are secretly so easy to pull off. If you make them, tag me on Instagram (@starinfinitefood) so I can see your creations. And don’t be shy about mixing it up – maybe add some roasted corn, black beans, or even a sprinkle of cheese. Have fun with it!
Happy cooking, friends! 🌮💛
Sheet Pan Steak Fajitas with Avocado Crema
Ingredients
- 1 tbsp cumin
- 1/2 tbsp paprika
- 1/2 tbsp chili powder
- 1/2 tbsp garlic powder
- 1/2 tbsp dried oregano
- 1 tsp salt
- 2 medium yellow onion, sliced
- 3 bell peppers, sliced
- 3 tbsp olive oil, divided
- 1 1/2 lb steak (flank, sirloin or flat iron), sliced in 1/4 inch thick slices
- Juice of 2 limes
- 1/2 cup chopped fresh cilantro
For the avocado sauce:
- 1 ripe avocado
- 1/2 cup plain unsweetened Greek yogurt
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/2 tsp cumin
- 1/4 tsp salt
- 1 clove garlic
Instructions
Preheat the oven to 400.
Add the cumin, paprika, chili powder, garlic powder, oregano and salt to a small bowl and mix to combine.
Add the onion and peppers to the sheet pan, drizzle with 2 tablespoons of the olive oil and half the spice mixture. Add the juice from one lime and toss everything to combine. Place the veggies in the oven for 16 minutes, tossing halfway.
Remove the veggies from the oven and push them to one side of the sheet pan. Add the steak to the other side of the sheet pan, then drizzle the steak with the remaining oil, spices and lime juice. Place the sheet pan back in the oven for 15 minutes, or until steak is cooked. through. Be careful not to overcook.
While the veggies and steak cook, make the sauce. Add the avocado, yogurt, lime juice, cilantro, cumin, salt and garlic to a food processor or a blender. Process until smooth and set aside.
Remove the sheet pan from the oven, add the cilantro and toss with the veggies and the steak.
Notes
* Be sure not to overcook the steak.
* You can substitute the yogurt with cottage cheese or sour cream if you prefer.
* To store this dish for later, store the steak and veggies in an airtight container in the refrigerator for up to 5 days.
