Sheet Pan Steak Fajitas

Photography: Jennifer Causey; Food Styling: Margaret Monroe Dickey; Prop Styling: Heather Chadduck Hillegas

Look in the refrigerated precut produce section for a blend of sliced multicolored peppers. If starting from whole peppers, use about 2 medium peppers of each color (this step can also be done ahead).

Active time: 22 minutes
Total time: 22 minutes
Yields: Serves 4 (serving size: 2 filled tortillas)


calories 424

fat 17.5g

satfat 5.1g

monofat 6.6g

polyfat 1.9g

protein 25g

carbohydrate 46g

fiber 7g

cholesterol 68mg

iron 2mg

sodium 450mg

calcium 129mg

sugars 10g

Est. Added Sugars 0g


2 tablespoons olive oil

1 teaspoon ground cumin

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground chipotle chile powder

1/2 teaspoon black pepper

12 ounces fajita steak (thinly sliced uncooked, unseasoned flank steak)

2 (8-oz.) pkg. presliced multicolored bell peppers

1 1/2 cups sliced yellow onion

Cooking spray

1/4 cup cilantro leaves

1 lime, cut into wedges

1/2 cup light sour cream

1 tablespoon fresh lime juice

1/4 teaspoon ground red pepper

8 (6-in.) corn tortillas

How to Make It

Preheat broiler with oven rack in the top position. Place a rimmed baking sheet in oven (leave pan in oven as it preheats).

Combine oil, cumin, 1/2 teaspoon salt, chile powder, and black pepper in a bowl, stirring with a whisk. Place steak in a bowl. Place bell peppers and onion in a bowl. Add half of oil mixture to steak; toss. Add remaining half of oil mixture to pepper mixture; toss.

Carefully remove baking sheet from oven. Coat pan with cooking spray. Add pepper mixture to pan; broil 10 minutes or until almost tender. Remove pan from oven. Move pepper mixture to sides of pan; arrange steak in center of pan. Broil 3 minutes or until steak reaches desired degree of doneness. Sprinkle cilantro and lime wedges over pan.

Combine remaining 1/4 teaspoon salt, sour cream, lime juice, and ground red pepper in a small bowl, stirring with a whisk. Heat tortillas according to package directions. Serve sour cream mixture and tortillas with steak and pepper mixture.


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