Sheet-Pan FajitasSheet-Pan Fajitas
Sheet-Pan Fajitas
Sheet-Pan Fajitas
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Recipe - ShopRite Corporate
Sheet-PanFajitas.jpg
Sheet-Pan Fajitas
Prep Time10 Minutes
Servings4
Cook Time12 Minutes
Calories348
Ingredients
1 lb skinned outside beef skirt steak
1/4 cup salt-free taco seasoning mix
3 bell peppers, sliced
1 yellow onion, sliced
4 fajita wraps
1/4 cup shredded three cheese Mexican blend
Chopped fresh cilantro, optional garnish
lime wedges, optional garnish
Directions

1. Preheat oven to 375°. Spray 2 rimmed baking pans with cooking spray; rub steak with seasoning, and ½ teaspoon each salt and black pepper. Place steak on 1 prepared pan; spread peppers and onions on second prepared pan and spray with cooking spray. Bake steak and vegetables 12 minutes or until internal temperature of steak reaches 145° for medium-rare or to desired doneness, and peppers and onions are tender-crisp, turning steak and stirring vegetables once. Transfer steak to cutting board; tent loosely with foil and let stand 5 minutes.

 

2. On microwave-safe plate, stack wraps between 2 damp paper towels; heat in microwave oven 30 seconds or until warm. Very thinly slice steak across the grain; serve with wraps and cheese along with cilantro and limes, if desired.

 

Chef Tip: Customize this dish by swapping the steak with blackened shrimp and/or the wraps with restaurant-style tortilla chips.

 

Nutritional Information
  • 18 g Fat
  • 6 g Saturated
  • 84 mg Cholesterol
  • 517 mg Sodium
  • 24 g Carbohydrates
  • 9 g Fiber
  • 4 g Sugars
  • 29 g Protein
10 minutes
Prep Time
12 minutes
Cook Time
4
Servings
348
Calories

Shop Ingredients

Makes 4 servings
1 lb skinned outside beef skirt steak
Nature's Reserve Grass Fed Beef, Inside Skirt Steak
Nature's Reserve Grass Fed Beef, Inside Skirt Steak
On Sale!
$6.39 avg/ea was $7.19 avg/ea$7.99/lb
1/4 cup salt-free taco seasoning mix
Bowl & Basket Original Taco Seasoning, 1 oz
Bowl & Basket Original Taco Seasoning, 1 oz
$0.69$0.69/oz
3 bell peppers, sliced
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz
$0.93 avg/ea$2.49/lb
1 yellow onion, sliced
Bowl & Basket Yellow Onions, 3 lb
Bowl & Basket Yellow Onions, 3 lb
$2.99$1.00/lb
4 fajita wraps
Bowl & Basket Flour Fajita Tortillas, 8 inches, 10 count, 14.58 oz
Bowl & Basket Flour Fajita Tortillas, 8 inches, 10 count, 14.58 oz
$1.69$0.12/oz
1/4 cup shredded three cheese Mexican blend
Bowl & Basket Shredded Taco Blend, 8 oz
Bowl & Basket Shredded Taco Blend, 8 oz
On Sale! Limit 4
$1.77 was $2.09$0.22/oz
Chopped fresh cilantro, optional garnish
Fresh Cilantro, 1 bunch, 1 each
Fresh Cilantro, 1 bunch, 1 each
$0.99
lime wedges, optional garnish
Fresh Lime, 1 each
Fresh Lime, 1 each
$0.33

Nutritional Information

  • 18 g Fat
  • 6 g Saturated
  • 84 mg Cholesterol
  • 517 mg Sodium
  • 24 g Carbohydrates
  • 9 g Fiber
  • 4 g Sugars
  • 29 g Protein

Directions

1. Preheat oven to 375°. Spray 2 rimmed baking pans with cooking spray; rub steak with seasoning, and ½ teaspoon each salt and black pepper. Place steak on 1 prepared pan; spread peppers and onions on second prepared pan and spray with cooking spray. Bake steak and vegetables 12 minutes or until internal temperature of steak reaches 145° for medium-rare or to desired doneness, and peppers and onions are tender-crisp, turning steak and stirring vegetables once. Transfer steak to cutting board; tent loosely with foil and let stand 5 minutes.

 

2. On microwave-safe plate, stack wraps between 2 damp paper towels; heat in microwave oven 30 seconds or until warm. Very thinly slice steak across the grain; serve with wraps and cheese along with cilantro and limes, if desired.

 

Chef Tip: Customize this dish by swapping the steak with blackened shrimp and/or the wraps with restaurant-style tortilla chips.