Gluten Free Sheet Pan Beef Fajitas
Sizzling strips of flank steak, three colors of bell pepper, and sweet yellow onion all roast together on a single pan until the edges char and the whole kitchen smells like a proper taqueria. The spice rub — chili powder, cumin, smoked paprika, garlic powder, and a touch of cayenne if you like heat — gets tossed right into the marinade along with olive oil and fresh lime juice, so every strip of steak and every ribbon of pepper is deeply seasoned before it even hits the oven. The trick of preheating the sheet pan at 425°F means the vegetables caramelize and char instead of steaming, giving you that restaurant-quality sizzle without a cast iron skillet or a grill. One of the sneaky challenges with fajitas is that spice blends and store-bought seasonings often contain hidden fillers or wheat-based anti-caking agents — here, you're building the rub yourself from scratch, so you know exactly what's in it. Everything gets wrapped in warmed gluten free tortillas and finished with lime wedges, and optional toppings like sour cream, sliced avocado, and fresh cilantro make it feel genuinely festive. This recipe serves 4, cleans up in minutes, and is the kind of weeknight dinner that feels way more impressive than the effort involved.
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Learn more →Ingredients
4 servings
For the fajitas
- 1 ½ lb flank steak, sliced against the grain into ¼-inch strips
- 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 green bell pepper, seeded and sliced into ¼-inch strips
- 1 large yellow onion, halved and sliced into ¼-inch half-rings
- 3 tbsp olive oil
- 2 tbsp fresh lime juice (from about 1 lime)
For the spice rub
- 1 ½ tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For serving
- 8 gluten free tortillas (6-inch), warmed
- 1 lime, cut into wedges
- ¼ cup fresh cilantro, roughly chopped (optional)
- ½ cup sour cream (optional)
- 1 avocado, sliced (optional)
Instructions
- 1
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Stir until evenly mixed.
- 2
In a large mixing bowl, toss the sliced flank steak, bell peppers, and onion with the olive oil, lime juice, and spice mixture until everything is evenly coated. Let the mixture marinate at room temperature for 30 minutes, or cover and refrigerate for up to 4 hours.
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