Sheet Pan Beef Fajitas

Looking for a fast, flavorful, and fuss-free meal? These Sheet Pan Beef Fajitas are the perfect solution for busy weeknights. With minimal prep, easy cleanup, and bold Tex-Mex flavors, this one pan dinner is a top choice for anyone searching for healthy beef recipes or easy dinner ideas the whole family will love.

Ingredients

1.5 lbs flank steak or skirt steak, thinly sliced against the grain
3 bell peppers (red, yellow, green), sliced
1 large red onion, sliced
2 tablespoons olive oil
1 tablespoon lime juice (freshly squeezed)
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional, for heat)
Warm flour tortillas (for serving)
Optional toppings: sour cream, guacamole, shredded cheese, fresh cilantro, lime wedges

Instructions

Preheat Oven:
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
Prepare the Marinade:
In a large bowl, whisk together olive oil, lime juice, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, pepper, and red pepper flakes.
Marinate the Steak:
Add the sliced beef to the bowl and toss to coat evenly. Let it marinate while you prepare the vegetables (or refrigerate for up to 1 hour for deeper flavor).
Add Vegetables:
Add the sliced bell peppers and onions to the bowl with the steak. Toss everything together until well coated in the seasoning mixture.
Spread on Sheet Pan:
Spread the beef and vegetable mixture in a single layer on the prepared sheet pan.
Bake:
Roast in the preheated oven for 15–20 minutes, or until the steak is cooked through and the vegetables are tender with slightly charred edges.
Serve:
Warm the tortillas and serve the fajitas hot, with your choice of toppings like sour cream, guacamole, shredded cheese, or a squeeze of lime juice.