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1001 8th Avenue null
PA, 18018
6108822356
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Sheet%20Pan%20Chile-Lime%20Steak%20Fajitas%20Print.jpg
Sheet%20Pan%20Chile-Lime%20Steak%20Fajitas%20Print.jpg
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Recipe Details

Sheet Pan Chile-Lime Steak Fajitas
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Recipe - Price Rite of Bethlehem
Sheet%20Pan%20Chile-Lime%20Steak%20Fajitas%20Print.jpg
Sheet Pan Chile-Lime Steak Fajitas
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
0
Ingredients
1 oz organic fajita seasoning mix
3 garlic cloves, minced
1/4 cup olive oil
1/3 cup fresh lime juice
2 Tbs chopped fresh cilantro
1 tsp brown sugar
1 lb boneless top round steak, thinly sliced
16 oz sliced green, yellow & red bell peppers
1 medium yellow onion, thinly sliced
8 6-inch corn tortillas
Optional pico de gallo, guacamole, light sour cream and/or lime wedges
Directions
  • 1. In large bowl, whisk fajita seasoning, garlic and oil. In small bowl, whisk lime juice, cilantro, sugar and half the oil mixture; cover and refrigerate remaining oil mixture. Place steaks in large zip-top plastic bag; add lime juice mixture and massage to coat. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
  • 2. Position 2 oven racks to center and next lower positions; preheat oven to 475°. Place rimmed baking pan on center rack; preheat 10 minutes.
  • 3. Toss bell peppers and onion with remaining oil mixture; spread on hot pan and roast 5 minutes. Remove steaks from marinade; discard marinade. Push pepper mixture to 1 side of pan; spread steaks on opposite side. Wrap tortillas in foil.
  • 4. Roast steaks and vegetables on center rack and tortillas on lower rack 5 minutes or until vegetables are tender and internal temperature of steaks reaches 145° for medium-rare (or to desired doneness); loosely cover with foil and let stand 5 minutes. Serve steaks and pepper mixture with tortillas and toppings, if desired.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
0
Calories

Shop Ingredients

Makes 4 servings
1 oz organic fajita seasoning mix
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McCormick Original Taco Seasoning Mix, 1 Ounce
$0.79
$0.79/oz
3 garlic cloves, minced
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Fresh Garlic, 4 Ounce
$3.49 avg/ea
$0.87/oz
1/4 cup olive oil
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Celli Mediterranean Blend Extra Virgin Olive Oil, 33.8 Fluid Ounce
$3.99
$0.12/fl oz
1/3 cup fresh lime juice
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Fresh Lime, 1 Each
$0.30
2 Tbs chopped fresh cilantro
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Badia Cilantro, 0.25 Ounce
$0.69
$2.76/oz
1 tsp brown sugar
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Domino Golden Sugar, 3.5 Pound
$2.99
$0.85/lb
1 lb boneless top round steak, thinly sliced
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Nature's Reserve Grass Fed Beef Flank Steak, 2 Pound
$6.49 avg/ea
$3.25/lb
16 oz sliced green, yellow & red bell peppers
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Fresh Rainbow Bell Peppers, 3 Each
$4.99
$1.66 each
1 medium yellow onion, thinly sliced
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Yellow Onions, 3 lb Bag, 3 Pound
$2.19
$0.73/lb
8 6-inch corn tortillas
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Ole Corn Tortillas, 33 Ounce
$2.19
$0.07/oz
Optional pico de gallo, guacamole, light sour cream and/or lime wedges
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Sabra Classic Guacamole, 8 Ounce
$2.99
$0.37/oz

Directions

  • 1. In large bowl, whisk fajita seasoning, garlic and oil. In small bowl, whisk lime juice, cilantro, sugar and half the oil mixture; cover and refrigerate remaining oil mixture. Place steaks in large zip-top plastic bag; add lime juice mixture and massage to coat. Seal bag, pressing out excess air; refrigerate at least 1 or up to 8 hours.
  • 2. Position 2 oven racks to center and next lower positions; preheat oven to 475°. Place rimmed baking pan on center rack; preheat 10 minutes.
  • 3. Toss bell peppers and onion with remaining oil mixture; spread on hot pan and roast 5 minutes. Remove steaks from marinade; discard marinade. Push pepper mixture to 1 side of pan; spread steaks on opposite side. Wrap tortillas in foil.
  • 4. Roast steaks and vegetables on center rack and tortillas on lower rack 5 minutes or until vegetables are tender and internal temperature of steaks reaches 145° for medium-rare (or to desired doneness); loosely cover with foil and let stand 5 minutes. Serve steaks and pepper mixture with tortillas and toppings, if desired.