Sheet Pan Steak Fajitas
Easy, vibrant fajitas with marinated London broil, bell peppers, and onion, all cooked on a sheet pan for a minimal cleanup, flavor-packed dinner.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 2 teaspoons Ground cumin
- ½ teaspoon Salt
- ½ teaspoon Ground pepper
- ½ teaspoon Ground coriander
- ½ teaspoon Smoked paprika
- ½ teaspoon Chili powder
- 1 cup Olive oil
- 3 Limes juiced
- 1 London Broil steak ~3 lb
- 4 Bell peppers medium-sized, sliced thin
- 1 Onion medium, sliced thin
- 8 Flour or corn tortillas 6 inch
- ½ cup Pico de gallo
- 3 tablespoons Sour cream optional
- 1 tablespoon Cilantro fresh, chopped
Instructions
Instructions
- Mix garlic powder, onion powder, ground cumin, salt, pepper, coriander, smoked paprika, and chili powder in a small bowl. Whisk in olive oil and juice of 2 limes.
- Thinly slice London broil, bell peppers, and onion. Toss in marinade and mix to coat well.
- Place sealing ring in your pressure cooker and add in the marinated beef and veggies evenly.
- Lock the lid, set to high pressure, and watch for the float valve to rise.
- Cook under pressure for 10 minutes. Avoid too much broth or it won't sauté right.
- Quick release to prevent overcooking veggies. Open carefully to reveal juicy steak and vibrant veggies.
- Sprinkle chopped cilantro and juice of remaining lime over the cooked ingredients.
- Serve hot with tortillas, pico de gallo, and sour cream. Wrap and enjoy!
Notes
Leftovers keep well refrigerated 3-4 days or frozen up to 3 months. Reheat gently to preserve texture.