Sheet Pan Sirloin Fajitas
Servings 5
Ingredients
- 1 1/2 pounds sirloin steak thinly sliced against the grain
- 3 bell peppers a mix of red, yellow, and green, thinly sliced
- 1 L red onion thinly sliced
- 3 tablespoons olive oil or avocado oil
- 1 lime
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper optional for heat
- Low-carb tortillas warmed, for serving
- Optional toppings: guacamole sour cream, pico de gallo, fresh cilantro, lime wedges
Instructions
- Preheat the oven to **425°F**. Line a large rimmed sheet pan with parchment paper. In a large bowl, whisk together the oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne, if using. I did this as part of meal prep and put the sirloin in a gallon bag.
- Add the sliced sirloin, bell peppers, and red onion. Toss until everything is evenly coated. I forgot to get pictures.
- Spread the mixture in a single layer on the prepared sheet pan.
- Roast for **12–15 minutes**, tossing once halfway through, until the beef is cooked through and the vegetables have charred edges. For extra char, broil on high for the final **2 minutes**. Watch carefully.
- Warm the tortillas, fill with the fajita meat and vegetables, and add your favorite toppings.
