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Sheet Pan Recipes: Chef Millie Peartree’s Sheet Pan Steak Fajitas




  • 1 lb flank steak or boneless skinless chicken thighs
  • 1 green bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 red onion, sliced
  • 1 Tbsp olive oil
  • Salt & Pepper
  • 1 tsp chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin,
  • 1/2 lime, juiced
  • Corn or flour tortillas


  • Preheat the oven to 450°F
  • Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
  • Rub or brush the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
  • Squeeze the lime juice over the top of the steak and veggies.
  • Cook for 12 minutes, or until the meat has reached your desired doneness.
  • Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
  • Fill up a warm tortilla with the steak, bell peppers, and onion.
  • Garnish with cilantro, avocado slices and sour cream

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