Sheet Pan Steak Fajitas with Chuck Roast
Budget-friendly chuck roast sliced thin, tossed with a homemade fajita spice blend and lime, and roasted on one sheet pan. Ready in under 30 minutes. Serve with tortillas for fajitas or over rice for a bowl.
Ingredients
- 2 lbs beef chuck roast cut into thin strips
- 2 large or 3 medium bell peppers any colors, sliced thin
- 1 medium onion sliced thin
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice from one lime
- Fresh cilantro to garnish
Optional, for serving:
- Flour or corn tortillas warmed
- Microwaveable rice packets
- Toppings: sour cream guacamole or sliced avocado, shredded cheese, salsa, pico de gallo, sliced jalapeños, lime wedges
Instructions
- Preheat the oven to 425 degrees and grease a large sheet pan.
- Cut the chuck roast into thin strips, about 1/4 inch thick. Slice the bell peppers and onion into thin strips.
- Add the beef, peppers, and onion to a large bowl. Drizzle with olive oil and squeeze the lime juice over the top. Mix the spices together, pour over the bowl, and use gloves to mix everything together until evenly coated.
- Use tongs to spread everything onto the sheet pan in a single layer.
- Bake for 15 to 18 minutes until the beef is cooked through and the vegetables are tender.
- Scatter fresh cilantro over the top and serve with warm tortillas and toppings, or over rice for a bowl.
Nutrition
Calories: 474kcal | Carbohydrates: 8g | Protein: 45g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 779mg | Potassium: 963mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2304IU | Vitamin C: 78mg | Calcium: 68mg | Iron: 6mg
Servings: 4
Calories: 474kcal