Sheet Pan Dinner: Beef Fajitas

Every day this week, we’re featuring a new sheet pan dinner that promises hands-off cooking and easy cleanup. Today’s recipe: flank steak fajitas with roasted bell peppers and onions. 

In this easy supper, slices of flank steak, bell peppers and onion are roasted together, then tucked inside warm tortillas and topped with mashed avocado and a squeeze of lime juice. Since everything is cooked on a single baking sheet, cleanup is a breeze.

Sheet Pan Fajitas

1 lb. (500 g) flank steak, cut into 1/2-inch (12-mm) slices

2 red, orange and/or yellow bell peppers, seeded and thinly sliced

1 yellow onion, thinly sliced

3 garlic cloves, coarsely chopped

2 Tbs. canola oil

1 Tbs. chili powder

1 tsp. kosher salt

6 flour tortillas

Mashed avocado for serving

Lime wedges for serving

Hot sauce for serving

Preheat an oven to 425°F (220°C).

In a large bowl, toss together the steak, bell peppers, onion, garlic, oil, chili powder and salt until evenly coated. Spread the steak and vegetables out on a nonstick baking sheet. Roast, stirring once halfway through, until the steak is cooked through and the vegetables are tender, 12 to 15 minutes.

During the last 5 minutes of cooking, wrap the tortillas in aluminum foil and place in the oven.

Divide the fajita mixture among the warm tortillas and serve with mashed avocado, lime wedges and hot sauce. Serves 4 to 6.

Williams-Sonoma Test Kitchen