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.
Added by Recipe Organizer Team
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?
The listed total time is 30 minutes. Prep time is 15 minutes and cooking time is 15 minutes. Follow the instructions for any resting or chilling steps.
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?
The listed difficulty level is easy.