Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sheet Pan Beef Fajitas
Sheet pan beef fajitas treat your family to fajita night with simple sheet pan preparation featuring deliciously seasoned flank steak that cooks perfectly alongside colorful vegetables. This family-friendly approach makes fajita night accessible while ensuring everyone gets restaurant-quality results with minimal effort and cleanup. The deliciously seasoned flank steak provides ideal texture and flavor while the sheet pan method guarantees even cooking throughout.
Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.
Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients
2 medium bell peppers, sliced
1 medium onion, sliced
1 tablespoon olive oil, divided
1 ½ teaspoons salt, divided
1 teaspoon chili powder, divided
¾ teaspoon garlic powder
¾ teaspoon ground black pepper, divided
½ teaspoon ground cumin, divided
1 (1 1/2-pound) flank steak
2 medium limes, quartered
6 (6 inch) flour tortillas, warmed
Directions
Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
Transfer steak to a cutting board and rest, 5 to 10 minutes.
Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.
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Nutrition Facts (per serving)
| 240 | Calories |
| 9g | Fat |
| 23g | Carbs |
| 17g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 240 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 3g | 14% |
| Cholesterol 27mg | 9% |
| Sodium 820mg | 36% |
| Total Carbohydrate 23g | 8% |
| Dietary Fiber 3g | 10% |
| Total Sugars 3g | |
| Protein 17g | 34% |
| Vitamin C 40mg | 45% |
| Calcium 69mg | 5% |
| Iron 3mg | 14% |
| Potassium 353mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
