Sheet Pan Tex-Mex Beef Fajitas with Bell Peppers
Tender strips of beef and colorful bell peppers cooked on a sheet pan with bold Tex-Mex spices, perfect for a quick family dinner. This mexican-inspired beef ready in about 33 minutes pairs thinly sliced into strips flank steak, medium, sliced into strips red onion, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, thinly sliced into strips flank steak
- 1 large, sliced into strips red bell pepper
- 1 large, sliced into strips yellow bell pepper
- 1 large, sliced into strips green bell pepper
- 1 medium, sliced into strips red onion
- 3 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lime wedges
- 8 small, warmed flour tortillas
Instructions
- Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper. In a large bowl, toss 1 lb thinly sliced flank steak, 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, 1 large sliced green bell pepper, and 1 medium sliced red onion with 3 tbsp olive oil, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until everything is evenly coated.
- Step 2: Spread the beef and vegetables in a single layer on the prepared sheet pan. Roast in the oven for 15-18 minutes, stirring halfway through, until the beef is cooked to medium and the vegetables are tender with slightly charred edges.
- Step 3: Remove from oven and squeeze fresh lime juice over the mixture. Serve immediately with 8 warmed flour tortillas for assembling fajitas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sheet Pan Tex-Mex Beef Fajitas with Bell Peppers take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Tex-Mex Beef Fajitas with Bell Peppers?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Sheet Pan Tex-Mex Beef Fajitas with Bell Peppers?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Tex-Mex Beef Fajitas with Bell Peppers for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sheet Pan Tex-Mex Beef Fajitas with Bell Peppers?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
