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Sheet Pan Beef Fajitas

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One of my favorite Mexican dishes is fajitas. It doesn’t matter whether they are made with chicken, shrimp or beef just like these sheet pan beef fajitas. I am a fan of them all.

I have tried several different versions of fajitas. My favorite way to have the beef ones are on the grill, but that isn’t always possible. Well, this sheet pan version is a very close second to grilling and it is super easy to make and clean up.

Sheet Pan Beef Fajitas | realmomkitchen.com

All the vegetables and meat are cook on one big sheet pan. My family doesn’t love fajitas as much as I do, but I think this recipe just may have them converted now.

The seasoning gets put on the meat and veggies and is better than anything I have tried in a seasoning packet. To serve, I heated the flour tortillas with a little cheese before placing the beef and veggies on. Then the final touch is a little sour cream and pico de gallo. Mmmmmm. They are muy bien!

Sheet Pan Beef Fajitas | realmomkitchen.com

Sheet Pan Beef Fajitas | realmomkitchen.com

Sheet Pan Beef Fajitas

Real Mom Kitchen

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  • 2 lbs flank steak
  • 2 tsp kosher salt
  • freshly ground pepper to taste
  • 1 Tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 1 ½ Tbsp olive oil
  • 1 Tbsp freshly squeezed lime juice
  • ½ Tbsp soy sauce
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 onion
  • tortillas with shredded cheese warmed
  • sour cream
  • pico de gallo


  • Preheat oven to 450 degrees.
  • In a small bowl, combine salt, pepper, chili powder, garlic powder, onion powder, cumin and paprika.
  • In a large plastic storage bag add 1Tbsp of the olive oil, lime juice, soy sauce and 1/2 of spice mixture.
  • Add steak to bag and knead in the bag to coat well in the mixture. Set aside and let marinate at room temperature while slicing peppers and onions.
  • Slice peppers and onions into 1/4 in slices.
  • Add peppers and onions to a sheet pan lined with foil, Drizzle with the remaining 1/2 Tbsp olive oil and sprinkle with remaining spice mixture, tossing to coat.
  • Move bell peppers and onions to outer edges of sheet pan and remove steak from the bag and place in the middle of the pan.
  • Cook at 450 degrees for 12-15 minutes. Use a meat thermometer check for desired doneness, 140 for medium rare to 150 for medium. Let rest at least 10 minutes and cut into slices going against the grain.
  • Serve in tortillas with sour cream and pico de gallo. Serves 6.
Tried this recipe?Let us know how it was!

Recipe adapted from No. 2 Pencil.

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