In a large resealable plastic bag, combine soy sauce, Worcestershire sauce, liquid smoke, ketchup, onion powder, garlic powder, pepper, and paprika. Mix well.

Add the sliced beef to the marinade, ensuring all pieces are well-coated. Seal the bag and refrigerate for at least 8 hours or overnight for best results.

Preheat your oven to 160°F (70°C). Line baking sheets with aluminum foil and place a wire rack on top of each sheet.

Arrange the marinated beef slices in a single layer on the wire racks.

Dry the beef in the preheated oven until the jerky is dry but still slightly pliable, about 4 to 8 hours. Check periodically to avoid over-drying.

Once done, remove from the oven and let cool completely before storing in an airtight container.