Note: This post is sponsored by Moyer Beef. All opinions are mine alone.
One of the biggest bummers of cooking a lot (and, boy do I cook a lot) is that the dishes are never ending. I can basically fill up my entire dishwasher with some meals! But some weeknights, you just do NOT want to deal with all those dishes. Which is why it’s great to have a couple of one pot, or in this case, one sheet pan recipes.
Fajitas work really well as a sheet pan meal. You just add the onions and peppers to a pan, broil until they begin to brown, and then add your protein of choice.
For these Sheet Pan Steak Fajitas, I decided to use Moyer Beef’s London Broil to make steak fajitas.
Ingredients: (serves 4)
Seasoning: (or can use Mexican seasoning mix)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
Other ingredients:
- 1 cup olive oil
- the juice of 3 limes, divided
- 1 (~3 lb) London Broil
- 4 medium-sized bell peppers, multi colored if desired, thinly sliced
- 1 medium-sized onion, thinly sliced
- 8 (6 inch) flour tortillas (or corn tortillas for gluten free)
- 1/2 cup pico de gallo
- 3 tablespoons sour cream (omit for dairy free)
- 1 tablespoon fresh cilantro, chopped
To make, combine the garlic powder, onion powder, cumin, salt, pepper, coriander, smoked paprika, and chili powder in a small bowl (Note, if you don’t have all of these spices on hand, you could use a Mexican seasoning mix as well. You’d need 3 1/2 tablespoons).
Add the olive oil and the juice of two limes to a large gallon zip top bag. Add the spices, seal, and move the mixture around in the bag to evenly combine.
Add the London broil to the bag, seal, and evenly coat in the mixture. Let sit at room temperature for 2 hours, turning the bag over at least once. (You could also add this to your fridge overnight to marinate. Just let come to room temperature before cooking).
Thinly slice your bell peppers and onion and add to a large bowl. Drizzle with olive oil and season with salt and pepper, toss to combine.
When ready to cook, preheat your broiler. Add the pepper and onion mix to a sheet pan in a single layer. Broil for approximately 8 minutes or until some of the mixture begins to brown.
Move the mixture to each side of the pan.
Remove the London broil from the ziptop bag and add to the pan, discarding the marinade.
Broil for approximately 5-7 minutes per side, or until the meat is browned and cooked through (135 to 140 degrees F for medium rare). Be sure to watch your veggies in particular, they can burn really quickly when using a broiler. Remove from the oven and let stand for 5 minutes.
After 5 minutes, thinly slice the beef, or cut into bite sized pieces.
Add to the tortillas and top with pico de gallo, sour cream, and fresh cilantro. Squeeze the remaining lime over top of the fajitas and serve.
If you like heat, I’d suggest also topping with jalapeno, or adding a bit of hot sauce on top.
This is a really satisfying dinner that’s really simple to make!
The little bit of char on the veggies adds a bit more flavor to the seasoned beef and sweetness of the onions and peppers.
After a yummy meal, it’s even better knowing that you only have one sheet pan and two bowls to clean!
Other Moyer Beef Posts:
- Grilled New York Strip Steak w/ Honey-Tarragon Blue Cheese Butter & Grilled Tarragon Potatoes
- Slow Cooker Shredded Beef Tacos with Chimichurri
- Meatballs in Tomato Sauce
- Grilled T-Bone Steak with Gremolata
- Beef Kofta Kebabs
- Hashweh (Spiced Ground Beef with Pistachios over Rice)
- Steak and Eggs Hash
Ingredients
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 cup olive oil
- the juice of 3 limes, divided
- 1 (~3 lb) London Broil
- 4 medium-sized bell peppers, multi colored if desired, thinly sliced
- 1 medium-sized onion, thinly sliced
- 8 (6 inch) flour tortillas (or corn tortillas for gluten free)
- 1/2 cup pico de gallo
- 3 tablespoons sour cream (omit for dairy free)
- 1 tablespoon fresh cilantro, chopped
Instructions
- To make, combine the garlic powder, onion powder, cumin, salt, pepper, coriander, smoked paprika, and chili powder in a small bowl (Note, if you don’t have all of these spices on hand, you could use a Mexican seasoning mix as well. You’d need 3 1/2 tablespoons).
- Add the olive oil and the juice of two limes to a large gallon zip top bag. Add the spices, seal, and move the mixture around in the bag to evenly combine.
- Add the London broil to the bag, seal, and evenly coat in the mixture. Let sit at room temperature for 2 hours, turning the bag over at least once. (You could also add this to your fridge overnight to marinate. Just let come to room temperature before cooking).
- Thinly slice your bell peppers and onion and add to a large bowl. Drizzle with olive oil and season with salt and pepper, toss to combine.
- When ready to cook, preheat your broiler. Add the pepper and onion mix to a sheet pan in a single layer. Broil for approximately 8 minutes or until some of the mixture begins to brown.
- Move the mixture to each side of the pan.
- Remove the London broil from the ziptop bag and add to the pan, discarding the marinade.
- Broil for approximately 5-7 minutes per side, or until the meat is browned and cooked through (135 to 140 degrees F for medium rare). Be sure to watch your veggies in particular, they can burn really quickly when using a broiler. Remove from the oven and let stand for 5 minutes.
- After 5 minutes, thinly slice the beef, or cut into bite sized pieces.
- Add to the tortillas and top with pico de gallo, sour cream, and fresh cilantro. Squeeze the remaining lime over top of the fajitas and serve.
- If you like heat, I’d suggest also topping with jalapeno, or adding a bit of hot sauce on top.
