I love fajitas so giving a sheet pan beef fajitas recipe a try isn’t that much of a stretch. For those looking for a short method you can put everything on the sheet pan and sprinkle the dry seasonings on top of the beef. However, I can’t say for sure if you’ll get a tender chew with the beef if cooked this way. Now if you want that beef nice and tender then I highly recommend marinating the meat ahead of time. Personally, I prefer to marinate mine in the fridge for 90 minutes then let it sit at room temperature for 30 minutes before putting it in the oven.
Another consideration is the cut of meat. In fact, skirt or flank steak are two great options for fajitas. Of course if you opt for the skirt steak then get the outside skirt steak which is more tender than the flank cut. Additionally a few whacks with a trusty mallet and the citrus from the limes help with tenderizing as well. Also don’t forget when you’re ready to cut it, slice thinly and across the grain.
Last but not least are the veggies. While the veggies cook perfectly fine on the sheet pan, I tend to like mine with a little char on them. So after I remove the beef from the oven to rest, I put the veggies in a heated cast iron skillet with a little olive oil. Sure sheet pan recipes are meant to be all in one and simple. But sometimes a personal preference may cause for some deviations. If you’re looking for another quick and easy sheet pan recipe then check out sheet pan pork with fennel and brussel sprouts recipe
PrintSheet Pan Beef Fajitas
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 5 1x
- Category: Sheet Pan
Ingredients
1 lb flank steak
1 yellow onion
1 green bell pepper
1 red bell pepper
¼ cup olive oil
4 limes (1/4 cup juice)
1 tbsp worcestershire sauce
2 tsp onion powder
2 garlic cloves minced
1 tsp cumin
1 tsp chile powder
1 tsp kosher salt
½ tsp cayenne pepper
1 tsp black pepper
1 head leafy lettuce
Instructions
- Beat the beef with a mallet
- Then add the olive oil, worcestershire sauce, onion powder, garlic, cumin, chile powder, cayenne pepper, black pepper and lime juice from the 4 limes into a ziplock bag.
- Place the flank steak in the ziplock bag then seal the bag releasing as much air as possible. Squeeze the bag to mix all the ingredients then let sit at room temp for 30 minutes. Or store in the refrigerator for 90 minutes then at room temp for 30 minutes.
- Preheat the oven to 450°F.
- Slice the onion and bell peppers.
- Line the sheet pan with aluminum foil.
- Put the flank steak in the middle of the sheet pan then spread the onion and peppers all around. Bake for 15 minutes.
- Let the steak rest for 10 minutes then cut into thin stripes.
- Serve on top of a lettuce leaf.
Notes
Optional toppings are, pico de gallo, sour cream, guacamole, cheddar cheese and jalapeno peppers.
*Nutritional info does not include the toppings
Nutrition
- Serving Size: 1 fajita
- Calories: 285
- Sugar: 3g
- Sodium: 510 mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: Sheet Pan, fajitas, beef, keto, mexican, low carb
