Background and History:
Fajitas are a Tex-Mex culinary treasure, with their roots tracing back to Mexican ranch cuisine. Originally, they were made with throwaway cuts of beef like skirt steak, which was marinated and grilled. This modern adaptation simplifies the preparation by roasting all the ingredients together on a sheet pan, creating a flavorful and fuss-free dish.
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- 1 pound flank steak, thinly sliced
- 3 bell peppers (assorted colors), sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons fajita seasoning
- 3 tablespoons olive oil
- Juice of 1 lime
- Flour tortillas
- Toppings (e.g., salsa, sour cream, guacamole, shredded cheese)
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the sliced flank steak, bell peppers, onion, and minced garlic.
- Drizzle with olive oil, fajita seasoning, and lime juice. Toss to coat the ingredients evenly.
- Spread the mixture onto a sheet pan in a single layer.
- Roast in the preheated oven for about 12-15 minutes, or until the beef is cooked to your preferred level of doneness, and the vegetables are tender.
- Serve the beef and vegetable mixture on warm flour tortillas with your choice of toppings.
- Calories: Approximately 350 per serving
- Protein: Around 25g
- Carbohydrates: Approximately 20g
- Fat: About 15g
- Customize your fajitas with your favorite toppings like jalapeños, pico de gallo, or black beans.
- Warm your tortillas before serving to make them more pliable.
- You can marinate the beef in the fajita seasoning and lime juice for extra flavor, but it’s not necessary.
- Pay attention to potential allergens in fajita seasoning, such as spices or additives.
Indulge in the convenience and bold flavors of these Sheet Pan Beef Fajitas, a modern take on a Tex-Mex classic that brings sizzling strips of beef, colorful bell peppers, and onions together in one easy-to-make and delightful dish.