Sheet Pan Steak and Cauliflower Fajita Bake
For the ultimate healthy sheet pan recipe on busy weeknights, whip up this steak and cauliflower sheet pan fajita bake that delivers bold flavor in every bite. Combining simple ingredients and effortless cleanup, this one-pan meal makes dinner both satisfying and stress-free.
Perfect for fans of easy fajita recipes or anyone seeking low-carb dinner ideas, this nutritious fajita bake packs in flavor with a bright citrus-garlic marinade to kick it off. Then, the thinly sliced flank steak and cauliflower are roasted to perfection, creating a colorful, protein-packed vegetable and steak bake.
Ready in minutes, this sheet pan dinner recipe offers flexibility and customizable toppings — from melted Monterey Jack to fresh herbs. And you can serve it in warm tortillas or over rice for a quick and easy dinner.
With crowd-pleasing flavor, minimal prep, and nutrition-packed ingredients, this steak and cauliflower sheet pan fajita bake makes a delicious dinner that comes together quickly and leaves nothing on the plate!
How to Serve, Store, and Customize This Recipe
Serving
- Warm tortillas in a dry skillet or over low heat for a soft, pliable texture
- Drizzle with avocado crema, salsa verde, or a dollop of sour cream for added richness
Storage
- Store leftover steak and cauliflower in an airtight container for up to 3–4 days
- Keep tortillas separate to prevent sogginess
- Reheat in a skillet or 400F oven for best texture — microwaving may soften the cauliflower too much
- Freeze without cheese or tortillas for a cleaner thaw and reheat
Substitutions
- Swap flank steak for skirt steak or thinly sliced sirloin
- Use broccoli, bell peppers, or zucchini in place of (or in addition to) cauliflower
- To make it a gluten-free fajita recipe, choose certified gluten-free corn tortillas or serve bowl-style
Ingredients:
- ¼ cup olive oil
- ¼ cup orange juice
- 1 lime, juiced
- 1 tablespoon garlic, minced
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- ¼ cup cilantro, chopped
- 1 pound flank steak, sliced against the grain
- 1 head cauliflower, cut into small florets
- 1½ cups Monterey Jack cheese, shredded
- 8 flour or corn tortillas
- Queso fresco, for topping (optional)
- Cilantro, chopped, for topping (optional)
- Red onion, sliced, for topping (optional)
- Lime wedges, for topping (optional)
Method
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Step One:
Marinate the steak and cauliflower
In a small bowl, whisk together olive oil, orange juice, lime juice, garlic, chili powder, ground cumin, and cilantro. Add sliced flank steak and cauliflower to a gallon-sized zip-top bag. Pour in marinade and seal the bag. Marinate at least 30 minutes, but 2–4 hours is ideal.
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Step Two:
Add cheese and bake
Once ready to bake, heat oven to 450 F. Line a baking sheet with aluminum foil and set aside. Spray foil with cooking spray. Remove steak and cauliflower from marinade and place in an even layer on baking sheet. Top with shredded Monterey Jack cheese and bake 12–15 minutes or until steak is at your desired doneness.
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Step Three:
Serve and enjoy
Serve in warm tortillas with toppings of choice.