Sheet Pan Fajitas
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. And since everything is cooked on a single baking sheet, cleanup is a breeze.
- 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