Sheet Pan Beef Fajitas

sheet pan beef fajitas

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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


  • 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.  


Optional toppings are, pico de gallo, sour cream, guacamole, cheddar cheese and jalapeno peppers.  

*Nutritional info does not include the toppings


Keywords: Sheet Pan, fajitas, beef, keto, mexican, low carb