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Easy Sheet Pan Beef Fajitas

A streamlined, single-pan dinner featuring tender steak and caramelized bell peppers roasted at high heat. Perfect for quick weeknight dinners and straightforward meal prep.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 26 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 LB flank steak, skirt steak, or top sirloin sliced into 1/4-inch strips against the grain
  • 3 large bell peppers assorted colors, sliced into 1/4-inch strips
  • 1 large yellow onion sliced into 1/4-inch strips
  • 2 tbsp avocado oil or canola oil
  • 1 large lime cut into quarters
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 small corn or flour tortillas for serving

Method
 

  1. Preheat your oven to 400°F (204°C). Line a large 13x18-inch rimmed baking sheet with aluminum foil or parchment paper to ensure easy cleanup.
  2. In a small bowl, combine the chili powder, ground cumin, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Stir well to create the uniform seasoning mix.
  3. Place the sliced steak strips, bell pepper strips, and onion slices directly onto the center of the lined baking sheet.
  4. Drizzle the avocado oil evenly over the steak and vegetables. Sprinkle the prepared spice mixture over the top.
  5. Use tongs or clean hands to thoroughly toss the ingredients together on the pan, ensuring all surfaces are lightly coated in oil and spices.
  6. Spread the mixture out across the entire surface of the pan into a strict single layer. Do not pile the ingredients on top of one another.
  7. Nestle the lime wedges face-up among the steak and peppers on the pan.
  8. Place the sheet pan on the upper rack of the oven and bake for 10 to 12 minutes. The meat should be nicely browned and the vegetables tender-crisp.
  9. Optional: Turn the oven to broil for the final 90 seconds of cooking to add extra charred spots to the edges of the peppers and onions, watching closely to prevent burning.
  10. Remove from the oven. Carefully pick up the hot roasted lime wedges with tongs and squeeze the warm juice evenly over the cooked steak and vegetables.
  11. Serve immediately with warm tortillas and your preferred toppings like guacamole or sour cream.

Notes

To avoid tough meat, always look for the natural lines in the steak and cut perpendicular across them.
If using frozen peppers and onions, thaw them completely and squeeze out all excess water in a clean kitchen towel before tossing with oil to prevent the pan from becoming watery.
Do not substitute a smaller baking sheet; the ingredients require ample space to roast cleanly rather than steaming.