The Origin of Beef Fajitas

Fajitas have roots in Tex-Mex cuisine, originating in Texas in the 1930s among Mexican ranch workers. Traditionally, skirt or flank steak was marinated, grilled, and served with onions and bell peppers on tortillas. This Sheet Pan version modernizes the classic while keeping the bold flavors intact. Using the sheet pan method allows for quick, even cooking while reducing cleanup time. Bell peppers not only add vibrant colors but also provide antioxidants and essential vitamins, making the dish both healthy and visually appealing. This recipe preserves the original Tex-Mex flavor profile while making it accessible for busy weeknights.

Why Flank Steak Works Best

Flank steak is a lean, flavorful cut of beef that cooks quickly and pairs perfectly with vegetables and spices. Its natural grain absorbs marinades and seasoning, resulting in a juicy and tender bite. In this recipe, the steak is thinly sliced to ensure fast roasting and maximum flavor absorption. Combining it with onions and colorful bell peppers creates a balance of savory and sweet, while olive oil helps coat the ingredients for even cooking. The blend of chili powder, cumin, paprika, and garlic enhances the meat’s natural flavors and gives the fajitas that signature Tex-Mex punch.

Why You’ll Love Sheet Pan Fajitas

Sheet pan fajitas simplify cooking without compromising on taste. Everything cooks together, so the steak remains juicy while the peppers and onions caramelize slightly, enhancing their natural sweetness. Drizzling lime juice over the finished dish adds brightness and balances the rich flavors. Served with warm tortillas, these fajitas make a customizable, family-friendly meal. Optional toppings like sour cream, avocado, or salsa let everyone personalize their plate. The recipe is fast, flavorful, and perfect for meal prep, entertaining, or a quick weeknight dinner.

Ingredients

• 1 pound flank steak, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 1 lime
• Warm tortillas, for serving

Step-by-Step Instructions

Step 1: Prep & Preheat

Preheat your oven to 400°F (200°C). In a large bowl, combine the thinly sliced flank steak, bell peppers, and onion.

Step 2: Season

Drizzle olive oil over the mixture. In a small bowl, mix chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. Sprinkle the spice blend over the steak and vegetables and toss to coat evenly.

Step 3: Roast

Spread the mixture evenly on a large sheet pan. Roast for 20–25 minutes, or until the steak reaches your desired doneness and the vegetables are tender.

Step 4: Finish

Remove the pan from the oven and drizzle with fresh lime juice. This adds brightness and balances the spices.

Step 5: Serve

Serve immediately with warm tortillas and optional toppings such as avocado, sour cream, or salsa for a complete meal.

Recipe Timing

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes
• Servings: 4

Nutrition (per serving, approx.)

• Calories: 350
• Protein: 28g
• Carbohydrates: 18g
• Fat: 18g
• Fiber: 4g
• Sodium: 420mg

Sheet Pan Beef Fajitas

Can I use other cuts of beef?

Yes, skirt steak or sirloin strips work well. Ensure they are thinly sliced for even cooking.

Can I make this gluten-free?

Absolutely! Use corn tortillas instead of flour tortillas. All spices are naturally gluten-free.

Can I prep this ahead of time?

Yes, slice the steak and vegetables and store them in an airtight container in the fridge for up to a day. Add spices and olive oil right before roasting.

How spicy is this recipe?

Mild to medium. You can increase chili powder or add sliced jalapeños for more heat.

Can this recipe be made on the grill?

Yes, cook the steak and vegetables in a grill basket over medium heat for similar results.