Steak fajitas sheet pan
- 1½ lbs 650 g sirloin steak, sliced into stripssirloin steaks, sliced into strips
- 3 tbsp 3 tbsp olive oil, divided
- 2 tsp 2 tsp paprika powder
- 2 tsp 2 tsp ground cumin
- 1 tsp 1 tsp garlic powder
- ½ tsp ½ tsp salt
- ½ tsp ½ tsp ground black pepper
- 1 (4 oz.) 1 (120 g) red bell pepper, slicedred bell peppers, sliced
- ½ (2 oz.) ½ (55 g) yellow onion, thinly slicedyellow onions, thinly sliced
- 1 1 red chili pepper, slicedred chili peppers, sliced
- 1 (7 oz.) 1 (200 g) avocado, slicedavocados, sliced
- 1⁄3 cup 80 ml sour cream
- 1 1 lime, slicedlimes, sliced
- In a medium mixing bowl, combine the sliced steak with half the olive oil and all of the paprika, cumin, garlic powder, salt, and black pepper until the steak is well coated. Cover and marinate in the fridge for at least 30 minutes.
- Preheat oven to 400°F (200°C). Line a baking sheet with a piece of parchment paper.
- Place the red bell pepper, sliced onion, and chili on the baking sheet and drizzle with the remaining olive oil. Remove the steak from the fridge and place it on top of the vegetables, leaving a little room around each strip.
- Roast for 10 minutes or until beef has reached an internal temperature of 160°F (71°C).
- Serve with sliced avocado, sour cream, and lime.
This steak fajita mix will keep in the fridge for up to 5 days in airtight containers, however, make sure to serve with fresh avocado, as avocado doesn’t store well once it has been cut and been exposed to oxygen. This meal goes well with a side of sour cream!
Diet Doctor's Recipe Team has slightly modified this recipe to follow our recipe and nutritional guidelines. You'll find the original recipe in Aaron's ebook, "Sheet Pan Dinners".