These Sheet Pan Beef Fajitas are a quick and flavorful weeknight dinner that bring all the sizzling Tex-Mex flavors straight to your kitchen—without the mess of stovetop cooking. Tender flank steak is seasoned with bold spices, roasted alongside colorful bell peppers and onions, and finished with a splash of fresh lime juice. Served with warm tortillas and your favorite toppings, this one-pan recipe is a guaranteed family favorite.
Who is this Recipe For?
This recipe is perfect for:
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Busy families looking for a quick, one-pan dinner that’s ready in under 30 minutes.
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Tex-Mex lovers craving bold flavors without complicated steps.
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Meal preppers who want an easy make-ahead protein and veggie dish.
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Beginner cooks who want a foolproof recipe with minimal cleanup.
Why it’s Great
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One-pan simplicity: Minimal dishes, maximum flavor.
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Customizable: Add your favorite toppings like guacamole, salsa, or cheese.
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Healthy & hearty: Packed with protein and colorful vegetables.
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Fast cooking: Dinner on the table in about 25 minutes.
Kitchen Equipment Needed
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Large sheet pan
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Mixing bowls
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Knife & cutting board
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Tongs or spatula
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Citrus juicer (optional, for lime)
Ingredients
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1 pound flank steak, thinly sliced
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 green bell pepper, sliced
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1 large onion, sliced
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2 tablespoons olive oil
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1 tablespoon chili powder
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1 teaspoon cumin
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1 teaspoon garlic powder
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1 teaspoon onion powder
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½ teaspoon paprika
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½ teaspoon salt
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¼ teaspoon black pepper
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Juice of 1 lime
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Warm tortillas, for serving
Instructions
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Prep & Preheat: Preheat oven to 400°F (200°C). In a large bowl, combine sliced flank steak, bell peppers, and onion.
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Season: Drizzle with olive oil and toss to coat. Mix spices in a small bowl (chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper), then sprinkle over steak and veggies. Toss again until well coated.
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Roast: Spread mixture evenly on a large sheet pan. Roast for 20–25 minutes, or until steak is cooked to your liking and vegetables are tender.
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Finish & Serve: Remove from oven, drizzle with lime juice, and serve hot with warm tortillas and toppings of your choice.
Storage
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
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Freezer: Freeze cooked steak and veggies for up to 2 months. Reheat in a skillet or oven.
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Meal prep tip: Store components separately and assemble fresh fajitas when serving.
FAQ
Q: Can I use a different cut of beef?
A: Yes! Skirt steak or sirloin also work well for fajitas.
Q: Can I make this spicier?
A: Add cayenne pepper, red pepper flakes, or fresh jalapeños for extra heat.
Q: What toppings go best with fajitas?
A: Guacamole, salsa, sour cream, shredded cheese, and fresh cilantro are all delicious options.
Q: Can I use chicken instead of beef?
A: Absolutely—just swap flank steak for chicken breast or thighs and follow the same steps.
Conclusion
These Sheet Pan Beef Fajitas are a quick, healthy, and flavor-packed dinner that’s perfect for busy weeknights. With bold spices, tender steak, and roasted vegetables, this recipe brings restaurant-style Tex-Mex right to your table. Serve with warm tortillas and your favorite toppings for a meal the whole family will love.
