My friends at O-Live & Co. and I are partnering to share these epic Mexican inspired sheet pan steak fajitas made with their Robust oil. 

This post is sponsored by O-Live & Co. All thoughts and ideas are originally mine. 

A sheet pan full of steak fajita fixings.

Your new favorite sheet pan dinner

Allow me to introduce you to your new favorite go-to dinner. Whether it’s a weeknight meal or something to share with friends when hosting, this sheet pan dinner is a crowd pleaser. 

Most of us love sheet pan meals for their simplicity. All the ingredients get cooked in one central spot and clean up is usually pretty minimal. 

My favorite part? Serving the final dish. 

There’s something ridiculously fun about taking a sizzling hot pan straight from the oven to the table, where everyone can grab a tortilla and dig in.

A sheet pan with veggies, spices and olive oil to make fajitas.

What you need

Another awesome aspect of this sheet pan meal is the ingredient list.

When everything gets cooked together, you don’t need too many ingredients to get impressive flavors.

Here’s what you’ll need:

  • Steak – I like using top sirloin but any lean cut of steak will work. If you’re using several cuts, make sure that they are relatively close in size so they cook evenly. 
  • O-Live & Co. Robust Oil – my personal favorite of the O-Live & Co. line, the Robust flavor is the perfect oil to marry everything together when broiled in the oven. 
  • Veggies – an onion, some bell peppers and a jalapeno if you like a little spice. Don’t forget some limes and fresh cilantro to garnish! 
  • Spices – some cumin, chili powder, garlic, paprika and brown sugar for good measure. These steaks are anything but bland. 
  • Tortillas – corn or flour both work, but something about a flour tortilla fajita just makes sense to me. 

You can check out the entire line of O-Live & Co. oils here.

Cooking steak with your broiler

This little cooking hack is one that will change your life. At least, it changed mine 😅. 

Cooking steak with your broiler seems weird at first, until you remember the broiler is just a giant flame. And steak and fire go together exceptionally well. 

The broil setting on your oven is actually perfect for cooking so many different things. 

The trick? Keeping a close eye on whatever you’ve got cooking.

Your onions, bell peppers and jalapenos are all going to cook fairly fast, thanks to the olive oil. From there, you’ll add the steak to the pan, broil, flip and broil on the other side. 

The broiler makes this process super straightforward as you can physically see the browning happening (as opposed to when you’re searing steak in a pan.) 

You can use a thermometer to make sure it’s at your desired level of well done.

Here’s a quick guide:

  • Rare – medium rare: 130℉ – 145℉
  • Medium – done: 145℉ – 165℉
  • Well done: 165℉ and up 

Just like any other steak recipe, letting it rest after cooking is essential. I recommend 5-7 minutes of rest time.

Finally, you’re ready to cut into your steak, add some fresh cilantro, limes, warm tortillas and serve up your fajitas right off the sheet pan

A sheet pan full of steak fajita fixings.
A hand holding a steak fajita over a sheet pan full of fajita ingredients.

Happy cooking!

Salima written in cursive
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A sheet pan full of steak fajita fixings.

Sheet Pan Steak Fajitas

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  • Author: Salima Benkhalti
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings
  • Category: Dinner, Sheet Pan Dinner
  • Method: Broiled, Sheet Pan
  • Cuisine: Mexican, American


My friends at O-Live & Co. and I are partnering to share these epic Mexican inspired sheet pan steak fajitas made with their Robust oil.


  • 1 ½ tsp smoked paprika

  • 3 tsp garlic powder

  • 3 tsp salt 

  • 3 tsp pepper

  • 3 tsp cumin 

  • 3 tsp chili powder 

  • 3 tsp brown sugar

  • 1lb steak (I used top sirloin) 

  • 2 tbsp O-Live & Co. Robust oil 

  • 1 large onion (red or yellow)

  • 3 bell peppers 

  • 1 jalapeno 

  • 1 bunch cilantro (about a cup)

  • 1-2 avocados 

  • 2-3 limes

  • 20-30 small flour tortillas


  1. In a small bowl add all spices with brown sugar and mix well. Set half aside for the veggies.

  2. Add steak to the bowl with the remaining half of the spice mix and coat the steak with the dry rub. Finish with a light drizzle (about a teaspoon) of O-Live & Co. Robust oil. Mix until the steak is evenly coated with the oil.

  3. Preheat the oven to broil. On a non stick sheet pan arrange sliced bell peppers, jalapenos and onion. Sprinkle with the remaining spice mix and a generous drizzle of olive oil. Broil for 6-8 minutes or until peppers and onions begin to blister and brown. 

  4. Make space on the sheet pan, add the steak and return to the oven to broil for an additional 4-5 minutes (or until the steak develops a nice browned crust on top). 

  5. Remove the sheet pan, flip steak and return to the oven for a final 4-5 minutes, checking the temp of your steak with a thermometer and taking it out of the oven when it reaches your desired level of rare/medium/well done (recommended temps available above).

  6. Let the steak rest for 5 minutes and serve with veggies in warm tortillas, topping with avocado slices, lime juice and lots of fresh cilantro.