Sheet pan steak fajitas
Smoky strips of steak and sweet charred peppers from one hot pan, piled into warm tortillas with all your toppings.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $5.01 a serving
- 590 calories
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 yellow onion
- 1 lb sirloin steak
- 8 flour tortillas
- 1 lime
- ½ cup sour cream (optional)
- ½ cup guacamole (optional)
- ¼ cup cilantro, chopped (optional)
From your pantry
- 1 tbsp chili powder
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1¼ tsp salt
- 3 tbsp olive oil, divided
Each serving has about 590 calories, 33 g protein, 56 g carbs and 27 g fat, and costs about $5.01 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No sirloin steak? New York strip steak or ribeye steak works.
- No flour tortillas? Whole wheat tortillas work.
- No limes? Lemons work.
- No sour cream? Plain Greek yogurt works.
- No guacamole? Avocados work.
- No cilantro? Fresh parsley works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F, and stir the chili powder, cumin, smoked paprika, garlic powder and salt together in a small bowl.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the peppers and onion into ½-inch strips and them on a large with 2 tbsp of the oil and half the spice mix. 12 minutes.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 12 min
Meanwhile, the steak across the grain into ¼-inch strips and them with the rest of the oil and spice mix.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Find the lines running along the steak and cut across them. Short fibers are what make each strip tender.Wrap the tortillas in foil.
Push the vegetables aside, spread the steak on the pan in one layer, and set the tortilla packet on the oven rack. 5 to 7 minutes, until the steak is browned at the edges and reads 145°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 6 min
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Squeeze the lime over the pan and everything together.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pile the steak and peppers into the warm tortillas and top with sour cream, guacamole and cilantro.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
