Description
Sheet-Pan Steak Fajita Bowls are a colorful and flavorful dish that brings the vibrant tastes of Tex-Mex cuisine right to your kitchen.
Ingredients
Scale
- 1 lb flank steak, sliced thin
- 2 bell peppers (red and yellow), chopped
- 1 medium onion, sliced
- 2 tbsp extra virgin olive oil
- 2 tbsp fajita seasoning
- Juice of 1 lime
- 2 cups cooked rice or quinoa
- ¼ cup fresh cilantro, chopped
- Optional: sour cream or Greek yogurt for topping
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine sliced steak, chopped bell peppers, onion slices, olive oil, and fajita seasoning. Toss until well coated.
- Spread the mixture evenly on the prepared baking sheet without overcrowding.
- Roast for 20-25 minutes or until the steak is cooked through and the veggies are tender.
- Remove from the oven and squeeze fresh lime juice over the top. Sprinkle with chopped cilantro before serving over rice or quinoa.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 640mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg
Keywords: For added flavor, marinate the steak for at least 30 minutes before cooking. Customize with seasonal vegetables or different proteins like chicken or shrimp. Leftovers can be stored in an airtight container in the fridge for up to three days.