Lean Beef and Vegetable Sheet Pan Fajitas
Sizzling strips of lean flank steak with caramelized peppers and onions, seasoned with smoky homemade fajita spices and roasted on a single sheet pan. This 30-minute Tex-Mex favorite packs 36g of protein with bold flavor and easy cleanup.
15m
4
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Ingredients
- 1.5 pounds flank steak, sliced against the grain into thin strips
- 2 tablespoons avocado oil
- 3 bell peppers (red, yellow, green), sliced into strips
- 1 large white onion, sliced into strips
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Juice of 2 limes
- 8 small whole wheat tortillas, warmed
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- 1
Preheat oven
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil and lightly grease with cooking spray.
- 2
Mix the fajita seasoning
In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- 3
Season the steak and vegetables
In a large bowl, toss the sliced flank steak, bell peppers, and onion with avocado oil and half the lime juice. Sprinkle the fajita seasoning over everything and toss until evenly coated.
- 4
Arrange on sheet pan
Spread the steak and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding — use two sheet pans if needed for better caramelization.
- 5
Roast
Roast for 12-15 minutes, tossing halfway through, until the steak is cooked to your preferred doneness and the vegetables are tender with charred edges.
- 6
Finish and serve
Remove from oven and squeeze the remaining lime juice over the fajitas. Serve immediately in warm whole wheat tortillas topped with sliced avocado and fresh cilantro. Add salsa or plain Greek yogurt as optional toppings.
Chef's Tips
Slice the flank steak against the grain for maximum tenderness. For even better flavor, marinate the steak strips in the seasoning and lime juice for 30 minutes before roasting. The high oven temperature is key — it creates the charred, sizzling effect of traditional fajitas without the stovetop smoke.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this lean beef and vegetable sheet pan fajitas
How long does it take to make Lean Beef and Vegetable Sheet Pan Fajitas?
This recipe takes 30 minutes total time, including 15 minutes prep time and 15 minutes cooking time.
How many servings does this Lean Beef and Vegetable Sheet Pan Fajitas recipe make?
This recipe yields 4 servings.
What is the difficulty level of this Lean Beef and Vegetable Sheet Pan Fajitas recipe?
This recipe is rated as Easy difficulty level, making it perfect for beginners.
Can I make substitutions in this Lean Beef and Vegetable Sheet Pan Fajitas recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this lean beef and vegetable sheet pan fajitas ahead of time?
Yes! You can prepare this lean beef and vegetable sheet pan fajitas up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover lean beef and vegetable sheet pan fajitas?
Store leftover lean beef and vegetable sheet pan fajitas covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with lean beef and vegetable sheet pan fajitas?
This lean beef and vegetable sheet pan fajitas pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze lean beef and vegetable sheet pan fajitas?
Yes, this lean beef and vegetable sheet pan fajitas freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.