Easy Sheet-Pan Steak Fajita Bowls

There’s something magical about sheet-pan dinners, especially when they involve steak fajitas. Picture this: sizzling peppers and onions mingling with perfectly seasoned strips of steak, all roasting together in a glorious harmony. The aroma wafts through your kitchen, making you feel like a culinary wizard. savory grilled portobello tacos Each bite bursts with flavor, and the best part? You barely have to lift a finger. That’s right—welcome to the world of Sheet-Pan Steak Fajita Bowls, where ease meets exquisite taste. You might also enjoy this Grilled Portobello Mushroom Tacos recipe.

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Now, I remember the first time I whipped up these bowls. My friends gathered for a game night, and I thought, “Why not impress them with something simple yet delicious?” As soon as the dish hit the table, it was love at first sight—and bite! The vibrant colors and tantalizing smells had everyone diving in. Fast forward to today, and this recipe has become my go-to for any occasion—whether it’s a cozy dinner or a last-minute gathering.

My friends could not get enough of these bowls; they were practically licking their plates clean!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Flank Steak: A lean cut that cooks quickly and absorbs flavors beautifully; aim for about 1 pound.
• Bell Peppers: Use a mix of colors—red, green, yellow—for visual appeal and sweetness.
• Red Onion: Adds sweetness when caramelized; slice it thinly for even cooking.
• Olive Oil: Essential for roasting; it helps achieve that lovely golden-brown color.
• Fajita Seasoning: Store-bought or homemade; choose your spice level based on personal preference. spicy firecracker kabobs.
• Rice or Quinoa: Serve as a base; fluffy grains soak up all those flavorful juices.
• Lime Juice: A splash adds brightness and enhances all the flavors in the bowl.
• Cilantro (optional): Fresh herbs elevate the dish’s freshness—add at serving for a burst of flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat Your Oven: Preheat your oven to 425°F (220°C). While the oven heats up, grab your sheet pan and line it with parchment paper for easy cleanup.

Prepare Your Veggies: Slice your bell peppers and red onion into thin strips. Toss them in olive oil along with half of your fajita seasoning until they are well coated.

Get that Steak Ready: Cut the flank steak into thin strips against the grain. In a bowl, mix it with the remaining fajita seasoning and olive oil until evenly coated.

Combine Everything: Spread the seasoned veggies on one side of the sheet pan and add the steak to the other side. Make sure everything has enough room to roast nicely.

Roast Away: Place your sheet pan in the oven and roast for about 20-25 minutes. Keep an eye on it until the steak is cooked to your liking and veggies are tender but still crisp.

Assemble Your Bowls: Once everything is cooked, remove it from the oven. Serve over rice or quinoa, drizzle lime juice on top, and sprinkle fresh cilantro if desired.

So there you have it, the ultimate Sheet-Pan Steak Fajita Bowls! Easy to make and full of flavor, these bowls are sure to be a hit at any table. colorful Mediterranean mezze platter Enjoy!

Perfecting the Cooking Process

Sear the steak on high heat for extra flavor, then add vegetables to roast while the meat finishes cooking. This sequence ensures everything is perfectly cooked and full of flavor.

Add Your Touch

Feel free to swap the steak for chicken or Shrimp and Avocado Bowls-with-mango-salsa/”>delicious shrimp and avocado bowls Personalizing your fajita bowls keeps things exciting!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the microwave or on a skillet to keep everything deliciously tender.

Sharing my first experience making sheet-pan steak fajita bowls brings back fond memories of laughter and delicious chaos in my kitchen as my friends devoured every last bite.

FAQ

Can I use other meats for sheet-pan steak fajita bowls?

Absolutely! Chicken and shrimp work wonderfully as alternatives to beef in this recipe.

What are the best vegetables for fajita bowls?

Bell peppers, onions, and zucchini are great choices; feel free to get creative!

How do I know when the steak is cooked perfectly?

Use a meat thermometer: 130-135°F indicates medium-rare doneness, ensuring juicy perfection.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Sheet-Pan Steak Fajita Bowls

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Sheet-Pan Steak Fajita Bowls are a quick and delectable dinner solution that brings together tender steak, colorful bell peppers, and zesty onions all in one pan. This meal is not just about convenience; it’s a feast for the senses with its vibrant colors and mouthwatering aromas. Perfect for busy weeknights or spontaneous gatherings, these fajita bowls are sure to impress your family and friends with minimal effort.

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Ingredients

Scale 1x2x3x

• 1 lb flank steak
• 2 cups bell peppers (mixed colors)
• 1 medium red onion
• 2 tbsp olive oil
• 2 tbsp fajita seasoning (store-bought or homemade)
• 1 cup cooked rice or quinoa
• Juice of 1 lime
• Fresh cilantro (optional)

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Instructions

1. Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. Slice bell peppers and red onion into thin strips. Toss them in a bowl with olive oil and half of the fajita seasoning.
3. Cut flank steak into thin strips against the grain, then mix with the remaining fajita seasoning and olive oil until well-coated.
4. Spread the veggies on one side of the sheet pan and add the steak to the other side, ensuring space between each ingredient.
5. Roast in the oven for 20-25 minutes, checking until steak is cooked to your preference and veggies are tender-crisp.
6. Serve over cooked rice or quinoa, drizzle with lime juice, and top with fresh cilantro if desired.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 350g)
• Calories: 480
• Sugar: 6g
• Sodium: 620mg
• Fat: 19g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 48g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 80mg