Sheet Pan Steak Fajita Skewers Recipe

These sheet pan steak skewers come out beautifully caramelized, with all those charred edges you usually only get from the grill.

And the best part? You don’t even have to scrub the grill grates when you’re done. Winner winner steak dinner.

This recipe is great for feeding a crowd, getting the kids involved in the prep, or turning a basic dinner into something just a little more fun.

Ingredients:

• 1.5 lbs flank or sirloin steak, cut into 1.5-inch cubes
• 3 bell peppers (any color), chopped into chunks
• 1 large red onion, cut into chunks
• 2 tablespoons olive oil
• Juice of 1 lime
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Optional: crushed red pepper flakes for a little heat
• Wooden or metal skewers (if using wooden, soak in water 30 minutes ahead)

For Serving:

• Warm tortillas or rice
• Sour cream, salsa, guac, cilantro, or cheese
• Extra lime wedges

Instructions:

1. Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Make the marinade: In a large bowl, whisk together olive oil, lime juice, and all the seasonings.
3. Add steak and veggies to the bowl and toss until everything is well coated. Let it sit for 10–15 minutes if you have time (or cover and refrigerate for up to 4 hours).
4. Assemble your skewers: Thread the steak, peppers, and onions onto skewers, alternating for color and even cooking.
5. Lay the skewers on your sheet pan, giving a little space between each to roast properly.
6. Bake for 18–20 minutes, flipping the skewers halfway through. You want the steak to be just cooked through with some crispy edges on the veggies.
7. Serve hot, either right on the skewer or wrapped in warm tortillas with your favorite toppings.

Make-Ahead & Leftover Tips

• Make-ahead marinade: You can prep and marinate everything the night before, then assemble and cook the next day.
• Double up: These freeze beautifully—just skip the skewers and freeze the marinated steak and veggies in a zip-top bag for a quick freezer meal.
• Repurpose leftovers: Chop up any extras and toss over a salad, into a rice bowl, or into scrambled eggs for fajita breakfast burritos.

It’s a fresh take on fajitas that feels special without requiring anything fancy. Sheet pan meals like this give us the simplicity we need and the satisfaction of a home-cooked meal that tastes like something you’d get at a restaurant—but for a fraction of the cost.

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