Sheet Pan Beef Fajitas
Cook
15 mins
Prep Time
10 mins
Total Time
25 mins
Serves
4-6
Ingredients
- 2 lbs flank steak, sliced against the grain into strips
- 3 bell peppers (mixed colors), sliced into strips
- 2 large onions, sliced
- 1/4 cup olive oil, divided
- 2 tablespoons lime juice
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons salt, divided
- 1 teaspoon black pepper, divided
- 8-10 flour or corn tortillas
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Kitchen Tools Needed:
- Large rimmed baking sheet
- Parchment paper or aluminum foil
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and spoons
- Knife and cutting board
- Tongs
Steps
- Preheat and Prep: Preheat oven to 450°F (230°C). Line a large baking sheet with parchment paper.
- Marinate the Beef: In a large bowl, combine steak strips with 2 tablespoons olive oil, lime juice, chili powder, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss until beef is evenly coated and let marinate for 10 minutes.
- Prepare Vegetables: In a medium bowl, toss bell pepper strips and onions with remaining olive oil, remaining salt, and remaining pepper.
- Arrange on Sheet Pan: Spread marinated beef strips on one side of the prepared baking sheet. Add seasoned vegetables to the remaining space on the pan.
- Roast Everything: Bake for 12-15 minutes, stirring once halfway through, until beef is cooked to desired doneness and vegetables are tender and slightly charred.
- Warm Tortillas: In the last few minutes of cooking, wrap tortillas in damp paper towels and microwave for 30-60 seconds to warm.
- Finish & Serve: Remove from oven and sprinkle with fresh cilantro. Serve hot with warm tortillas and lime wedges for assembling fajitas.
Macros:
Total Calories: 420
Carbs: 12g
Proteins: 48g
Fats: 18g