Easy Sheet Pan Steak Fajitas

Ingredients

• Onions

  Raw

  1 large or 150g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Green bell pepper

  Sweet, green, raw

  1 large (2-1/4 per lb, approx 3-3/4" long, or 164g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  12 oz or 340g

• Lime juice

  Raw

  1 lime yields or 44g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 ½ tbsp or 7g

• Paprika

  Spices

  2 tsp or 4g

• Chili powder

  Spices

  ½ tsp or 1g

• Tortillas

  Ready-to-bake or -fry, flour

  12 tortilla, small or 360g

• Tomatoes

  Red, ripe, raw, year round average

  1 ½ cup, chopped or sliced or 270g

• Lettuce

  Romaine or cos, raw

  1 ½ cup shredded or 71g

• Cheddar cheese

  1 ½ cup, shredded or 169g

• Sour cream

  Reduced fat, cultured

  6 tbsp or 90g

• Pepper or hot sauce

  Ready-to-serve

  6 tsp or 28g

Directions

1. Preheat the oven to 400° and line a large sheet pan with foil for easy cleanup.
2. On the sheet pan, combine the thinly sliced onion, all peppers, and thinly sliced sirloin. Add taco seasoning, paprika, chili powder, and lime juice. Drizzle with olive oil and toss until everything is evenly coated; spread in a single layer.
3. Roast for 12–16 minutes, stirring once, until the vegetables are tender and the steak is browned to your liking. For a bit of char, broil 1–2 minutes at the end. Sprinkle the lime zest over the hot pan to finish.
4. Warm the tortillas by wrapping them in foil and placing on a rack in the oven during the last 5 minutes of roasting.
5. Serve the steak and veggies in warm tortillas and top with lettuce, tomatoes, shredded cheese, sour cream, and hot sauce.