Sheet-Pan Steak Fajitas

Name: Sheet-Pan Steak Fajitas
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1½ lb top sirloin, sliced thin across the grain; 3 bell peppers, sliced; 1 large onion, sliced; 1 packet taco seasoning; 2 limes; 10 flour tortillas; ½ cup sour cream; 2 avocados, sliced; cilantro, chopped; 3 tbsp oil; salt

DinnerTex-Mex30 minServes 4970 kcal53 g protein

Photo: Eric T Gunther · CC BY-SA 3.0 · source

Sizzling strips of sirloin with rainbow peppers and onions, roasted hot on one pan and piled into warm tortillas with the works.

Make it part of your week. MealTote sizes this recipe for everyone you cook for, adds it to a weekly meal plan and puts the ingredients on one grocery list split across your stores. Open it in MealTote

Ingredients

1½ lb top sirloin, sliced thin across the grain
3 bell peppers, sliced
1 large onion, sliced
1 packet taco seasoning
2 limes
10 flour tortillas
½ cup sour cream
2 avocados, sliced
cilantro, chopped

From your pantry: 3 tbsp oil, salt.

Instructions

Heat the oven to 450°F with a sheet pan inside.
Toss the peppers and onion with 2 tbsp oil and half the seasoning. Spread on the hot pan and roast 12 minutes.
Toss the steak with the rest of the oil and seasoning and the juice of 1 lime.
Push the vegetables to the edges, add the steak in one layer and broil 4 to 5 minutes, until the steak is browned outside and still pink in the middle.
Squeeze over the second lime and serve with warm tortillas, sour cream, avocado and cilantro.

Tip: Slice the steak while it's half-frozen and you'll get thin, even strips.