Sheet Pan Beef Fajitas

Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 240 Calories

Ingredients

• ¾ teaspoon garlic powder
• 1 ½ teaspoons salt, divided
• 1 (1 1/2-pound) flank steak
• 1 medium onion, sliced
• 1 tablespoon olive oil, divided
• ¾ teaspoon ground black pepper, divided
• 2 medium bell peppers, sliced
• 6 (6 inch) flour tortillas, warmed
• ½ teaspoon ground cumin, divided
• 1 teaspoon chili powder, divided
• 2 medium limes, quartered

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.

Step 2

Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.

Step 3

Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.

Step 4

Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.

Step 5

Transfer steak to a cutting board and rest, 5 to 10 minutes.

Step 6

Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.