Throw raw beef fajita strips in the rimmed baking sheet and 4 simple pantry goods to create a meal so wonderful your friends will be begging for more.

This is my kind of weeknight dinner: you literally toss raw beef fajita strips onto a rimmed baking sheet, drizzle on four simple pantry staples, and let the oven do the rest. No marinating, no searing, no babysitting a skillet. I started making this on nights when I’d get home from work, stare into the fridge, and realize I had beef strips and not much else. With just oil, a few spices, and a splash of vinegar, the beef comes out juicy, caramelized on the edges, and packed with flavor—exactly the kind of low-effort meal that still feels special enough to share with friends.

Serve these sheet pan beef fajita strips tucked into warm flour or corn tortillas with whatever you’ve got: shredded lettuce, sliced onion, or a quick salsa from a jar. They’re also great over rice or cauliflower rice with a squeeze of lime and a spoonful of beans for a burrito-bowl vibe. If you want to stretch the meal for guests, add a simple green salad or roasted frozen veggies on a second pan. Leftovers reheat well and make an easy protein to toss into lunch salads or quesadillas the next day.

Servings: 4

1 1/2 pounds raw beef fajita strips

Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup, if you like.

Spread the raw beef fajita strips out in an even layer on the rimmed baking sheet, breaking up any clumps so the pieces aren’t stacked on top of each other.

Drizzle the vegetable oil evenly over the beef strips.

Sprinkle the kosher salt, ground black pepper, and chili powder evenly over the beef. Use clean hands or tongs to toss everything right on the pan until the strips are well coated in oil and seasoning, then spread them back into a single layer.

Place the baking sheet on the middle rack and bake for 10 minutes.

Stir and flip the beef strips with tongs, spreading them out again so they brown evenly. Return the pan to the oven and bake for another 5–8 minutes, or until the beef is cooked to your preferred doneness and the edges are starting to caramelize.

Remove from the oven and let the beef rest on the pan for 3–5 minutes so the juices settle. Taste and add a pinch more salt or pepper if needed before serving.

You can easily tweak this 5-ingredient base to fit what you have on hand. Swap the chili powder for taco seasoning, Cajun seasoning, or smoked paprika for a different flavor profile (just reduce added salt if your blend is salty). If you like a little tang, add a splash of lime juice or red wine vinegar after baking. For extra heat, toss in a pinch of cayenne or red pepper flakes with the seasonings. If your beef strips are very thin, start checking for doneness a few minutes earlier to avoid overcooking; thicker strips may need an extra 2–3 minutes. For an easy sheet-pan meal, you can push the seasoned beef to one side and add sliced onions and bell peppers tossed with a bit of oil and salt to the other side, but that will take you past the strict 5-ingredient count. Food safety tips: Keep the raw beef refrigerated until you’re ready to cook and avoid leaving it at room temperature for more than 2 hours (1 hour if your kitchen is very warm). Use separate utensils and cutting boards for raw meat and ready-to-eat foods, and always wash your hands, tools, and surfaces with hot, soapy water after handling raw beef. Cook beef strips until they are no longer raw in the center and any juices run mostly clear; when reheating leftovers, heat them until steaming hot throughout.