Sheet-Pan Steak Fajitas

Ingredients

• 1 1/2 lb beef sirloin steak, sliced into thin strips
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow onion, sliced into strips
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 limes, one juiced and one cut into wedges
• 8 small flour tortillas, warmed
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. Preheat the oven to 425F and line a large rimmed baking sheet with foil for easy cleanup.
2. In a large bowl, toss the sliced steak, bell peppers, and onion with the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Spread the mixture in a single layer on the prepared baking sheet, making sure the pieces are not overlapping too much so they roast instead of steam.
4. Roast for 10 minutes, then remove the pan, stir everything with a spatula, and spread back into an even layer.
5. Return to the oven and roast for another 8 to 10 minutes, until the beef reaches an internal temperature of 145F for medium and the peppers and onions are lightly charred at the edges.
6. Remove the pan from the oven and immediately squeeze the fresh lime juice over everything while it is still hot.
7. Let the mixture rest for 3 minutes on the pan to allow the juices to settle.
8. Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, or wrap in foil and warm in the oven for the last 5 minutes of cooking.
9. Fill each tortilla with the steak and pepper mixture, garnish with fresh cilantro, and serve with lime wedges on the side.

Tips

Why You'll Love This

• One sheet pan, minimal cleanup
• Ready in 35 minutes for busy weeknights
• Customizable with any favorite fajita toppings

Nutrition

Nutrition values are estimated per serving based on the ingredients used.