I love to cook, I always have. But, cooking red meat was always one of those things that intimidated me. Being mostly vegetarian (I’ve called myself flexitarian here on MHH) I’ve only had to dabble with beef once in a blue moon- pretty much when I was craving a burger or Boeuf Bourguignon, when my body felt like it needed a bit of extra grounding (and some extra iron for for my chronically anemic self). However, I have always wanted to try to jump out of my comfort zone and into something a bit more challenging, and in stepped Sprouts Farmer’s Market.
I was invited to join a few of my other Colorado blogger friends at an event put on by Sprouts and the Colorado Beef Council, the marketing group for all of the 14,000+ beef ranchers in Colorado! Have you heard of the “Beef, it’s what’s for dinner” campaign? That’s them! We were brought into headquarters to learn a bit more about the council, the ranchers here in Colorado, and the meat -fresh, never frozen- that Sprouts sources for their stores. When I do go looking for beef I head to Sprouts because they have a great selection of natural beef, all hormone free with no antibiotics and a large variety of grass fed beef as well. Plus, Sprouts makes their own sausages and make all of their cuts in house!
At the event we were brought into the test kitchen and met the amazing staff of chefs that create the recipes for Beef It’s What’s for Dinner. We were walked through incredible recipes for roasts and herbed butters, prime rib and roasted veggies. Everything was amazing and we were treated to an incredible dinner that we helped prepare! And while everything was incredible (and not nearly as intimidating as I thought it might be!) I thought it would be fun to bring beef back onto my menu in a simple, 30 minute dinner, way! Thus- Sheet Pan Beef Fajitas! Fool proof and incredibly tasty, you can’t go wrong with this meal that including prep and cooking time takes half an hour!
Sheet Pan Beef Fajita Ingredients
1 Pound Beef (the best cuts for fajitas are skirt steak, flank steak, or the flap steak I used!)
3 Rainbow Peppers (I used red, green, and yellow)
1/2 Sweet Onion
1/2 Red Onion
1 Tablespoon Taco Seasoning (you can make your own by combining chili, garlic, and onion powders with crushed red pepper, cumin, salt, and paprika)
Juice of 1 Lime
Cilantro for Garnish
Instructions for Sheet Pan Beef Fajitas:
1 Preheat your oven to 400 degrees.
2 Seed and slice peppers to uniform strips, about a quarter inch. Do the same with your onions.
3 Cut your meat into uniform strips about a half inch to an inch wide.
4 Add all veggies and meat into a large mixing bowl. Add enough olive oil to coat (I used about four tablespoons) and mix well.
5 Sprinkle on taco seasoning and mix to combine.
6 Place meat and veggie mixture onto a sheet pan lined with parchment paper and pop into the preheated oven for 20 minutes or until the veggies are starting to caramelize and turn a beautiful golden brown in spots.
7 Remove from oven and juice your lime over the whole mixture.
8 Serve in tortillas, garnish with cilantro, and enjoy!
These Sheet Pan Beef Fajitas are such an easy dinner and great way to incorporate a bit of red meat into your diet- especially when your body is feeling a bit iron deficient! Plus, you can jazz up the recipe with your favorite sauces- I tend to like to smother everything with guacamole! What is your favorite way to use beef? Let me know in the comments below!
I was compensated with product and payment to facilitate this post. All thoughts and opinions are my own.