Sheet Pan Beef Fajitas
🛒 Ingredients
- 1.5 lbs Flank steak or skirt steak, thinly sliced against the grain 🥩
- 3 Bell peppers (any color!), sliced into strips 🫑
- 1 Large onion, sliced 🧅
- 2 tbsp Olive oil 🫒
- 1 tbsp Chili powder 🌶️
- 1 tsp Cumin & 1 tsp Garlic powder
- Salt & Black Pepper to taste 🧂
- For Serving: Warm tortillas, lime wedges, fresh cilantro, and sour cream 🌮🍋🌿
👩🍳 Instructions
- Prep: Preheat your oven to 425°F (220°C). Lightly grease a large rimmed baking sheet or line it with foil for easy cleanup. 📝🔥
- Toss & Season: Place the sliced beef, bell peppers, and onions directly onto the sheet pan. Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, salt, and pepper. 🥩🫑🧂
- Mix Well: Use your hands or tongs to toss everything together until the beef and veggies are evenly coated in the oil and spices. Spread them out in a single layer. 👐✨
- Roast: Bake for 15–20 minutes, or until the beef is cooked to your liking and the vegetables are tender and slightly charred on the edges. ⏲️🔥
- Finish: Squeeze fresh lime juice over the pan immediately after removing it from the oven to brighten all those flavors! 🍋✨
- Serve: Pile the beef and peppers into warm tortillas and top with your favorite fixings! 🌮😋
🔥 Pro Tips:
- The Right Cut: Slicing the beef against the grain is the secret to getting super tender fajita meat that isn’t chewy. 🔪🥩
- High Heat: Make sure your oven is fully preheated! That high heat is what gives the peppers and onions those delicious caramelized “char” marks. 🎯🔥
