One Sheet Pan Beef Fajitas
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These one sheet beef fajita as are ready in under 20 minutes, does it get any easier than that? Okay, ordering take-out is easier, but for the sake of actually cooking yourself, 20 minute sheet pan dinners are pretty awesome.
Back in the day, I may have been slightly obsessed with the plate of still-sizzling fajitas from Chevy’s when they had locations on just about every street corner. Looking back, it wasn’t the flavor I was so enamored with, but the presentation in which they were delivered to my table alongside a fresh margarita. As it turns out, roasting fajitas on a single baking sheet has the same affect on me.
Full disclosure: I’m a smidge late to the whole one sheet pan meal thing. I know, dumb. But in my defense, after a long, hard day of work, cooking can be a fantastic way to wind down. (And accidentally drink half a bottle of wine in the process.)
I’ve always seen fajitas as a healthier dinner option. Loaded with lots of delicious bell peppers, minced garlic and chili peppers, it’s basically a guilt-free dinner. That is until you add in the tortilla, some cheese (do you eat cheese with your fajitas? I don’t—but my husband does, which is weird.) Personally, I like to add jalapeño jelly to the vegetable mixture for a boost in both sweetness and spice, but since it’s not easily found, I’ve excluded it from the recipe included.
Similar to my spicy Thai chicken noodle bowls, the filling for these fajitas benefit from marinating for a couple of hours, or even over night, which is fantastic for those of us who enjoy doing meal planning prior to heading off to bed. I usually will make an extra large batch of my favorite guacamole to serve on top of the fajitas, but store bought guacamole would be fine, too.
The perfect pairing to this recipe to one of my favorite merlots from The Fableist, a local Central Coast winery. Your might be thinking that merlot is an unusual pairing, and while it’s not usually a wine I drink often, it’s one of my favorite wines to enjoy with beef fajitas.
- 1 pound, thinly sliced sirloin tip cut
- 1, seeded and thinly sliced red bell pepper
- 1, seeded and thinly sliced yellow bell pepper
- 1, seeded and thinly sliced green bell pepper
- 1, thinly sliced yellow onion
- 3, minced garlic cloves
- 2 tablespoons canola oil
- 1 tablespoon ancho chili powder
- 1 teaspoon salt
- 8 flour tortillas
- 1 tablespoon, minced jalapeno
- for serving lime wedges
- for serving cilantro
- for serving hot sauce
- for serving guacamole