Sheet Pan Beef Fajitas

Yum

I just love sheet pan meals, don't you?

The are so easy to put together because the whole meal cooks on the same sheet. That's right, meat and vegetables, (chicken, beef, pork, and fish) can be combined on the same tray and roasted in the oven! It's a new marvel and I'm loving it! This is the perfect weeknight meal.

Today we are going to take a walk on the Latin side. How about some delicious, sizzling fajitas? Sounds great, right! All those caramelized onions and peppers mixed with your choice of meat, wrapped up in a hot fluffy tortilla. Oh man!

So today I'm craving steak, so lets make Sheet Pan Beef Fajitas.

With this easy supper, slices of sirloin steak, bell peppers and onion are roasted together, then tucked inside warm tortillas and served with Mexican rice and slices of lime. 

Since it all cooked on one pan, clean up is a breeze!

Sheet Pan Beef Fajitas



serves 4

1 lb. sirloin steak, left whole
1 red bell pepper, seeded an thinly sliced
1 yellow bell pepper, seed and thinly sliced
1 yellow onion, thinly sliced
2 Tbs. canola oil
2 Tbs. fajita seasoning
1 tsp. kosher salt
8 flour tortillas
Mexican rice for serving
Lime wedges for serving

Preheat an oven to 425°F

Place bell peppers, onion, and steak on a baking sheet. Steak should be in the middle surrounded by the vegetables. Drizzle oil over peppers, onion, and steak. Tossing to coat. Sprinkle fajita seasoning over the steaks, both sides, and rub in to cover surface area.

Place in the oven and roast, stirring the vegetables once halfway through, until the steak is cooked through and the vegetables are tender, 12 to 15 minutes.

During the last 5 minutes of cooking, wrap the tortillas in aluminum foil and place in the oven.

Remove the steak from the pan and allow to rest 5 minutes, then slice thinly Plate steak slices and vegetables. Serve with flour tortillas, Mexican rice (optional) and lime wedges.