I have been loving finding new meals to make where I only mess up one or two dishes. That is how this new recipe for Sheet Pan Steak Fajitas came about.
One night when I was exhausted from working all day, I pulled out my sheet pan and poured ALL my ingredients for our dinner and thought to myself, I wonder what this will taste like?
I made my own fajita seasoning mix and poured it all over everything and baked it on the oven and let me just tell you — it turned out SO amazing.
Then, when it comes out, you can top it with whatever you like. I love using fresh tortillas and then top it with the fajita mixture and my awesome pico de gallo with an extra lime for added citrus flavor.
- 1 lb pre sliced stir fry steak
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup olive oil
- 1 tsp minced garlic
- 1 onion thinly sliced (no more than 1/4 inch thick)
- 1 red bell pepper thinly sliced (1/4 inch thick)
- 1 yellow bell pepper thinly sliced (1/4 inch thick)
- lime wedges and chopped fresh cilantro for topping onto fajitas
- 8 flour or corn tortillas
Preheat oven to 400°F. In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper. Stir until evenly mixed.
On a large sheet pan, add steak, onions and bell peppers. Drizzle with olive oil. Sprinkle with minced garlic. Mix everything until it is evenly coated then Sprinkle seasoning mix over everything. Massage into vegetables and steak until evenly coated.
Cook for about 12-20 minutes or until steak reaches desired doneness and vegetables are cooked but still crisp. I think steak is best when cooked to medium when you do it this way. it stays more tender.
Toast your tortillas to give them a little char on your gas stove or in a saute pan on the stove. Top each tortilla with the steak fajita mixture.
Serve with lime wedges, fresh cilantro and any other toppings you desire.
For me, Mexican inspired dishes are comfort food to me. Nothing says love to me like a bowl of fresh chips and salsa, or a piping hot tamale that melts when I put it in my mouth.
This dish was everything I needed and more for comfort, ease of creating, and the best part is that anyone can put this together — from the new cook, to a well advanced chef. To me, that is a winning combination for a recipe.