Go Back
- 1 lb flank steak, thinly sliced - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 yellow onion, sliced - 3 cloves garlic, minced - 2 tablespoons olive oil - 1 tablespoon chili powder - 1 teaspoon cumin - 1 teaspoon smoked paprika - ½ teaspoon salt - ¼ teaspoon black pepper - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn (fresh, frozen, or canned) - 2 cups cooked brown rice or quinoa - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) When I make Fajita Steak Sheet Pan Bowls, I start with the main ingredients. I use flank steak for its rich flavor. It cooks quickly and stays tender. I add colorful bell peppers and onions for crunch and taste. Garlic gives a nice kick, too. Next, I focus on the seasonings. Olive oil helps the spices stick. The chili powder adds heat, and cumin gives it a warm flavor. I use smoked paprika for a hint of smokiness. Salt and black pepper balance the taste. Finally, I like to include black beans and corn for extra fiber and color. They also make the dish hearty. I serve the bowls on a base of brown rice or quinoa. Fresh cilantro and lime wedges on top add brightness. Each ingredient plays a role in making this meal delicious and fun! 1. Preheat your oven to 425°F (220°C). This high heat helps the steak cook well. 2. In a large bowl, combine the sliced flank steak with the red, green, and yellow bell peppers. Add the sliced onion and minced garlic. 1. Drizzle two tablespoons of olive oil over the mixture. 2. Sprinkle in one tablespoon of chili powder, one teaspoon of cumin, and one teaspoon of smoked paprika. 3. Add half a teaspoon of salt and a quarter teaspoon of black pepper. 4. Toss everything together until the steak and veggies are well coated with those tasty spices. 1. Spread the seasoned steak and veggies evenly on a large baking sheet. Line it with parchment paper for easy cleanup. 2. Roast in the oven for about 20 minutes. Stir halfway through to ensure even cooking. 3. While the steak and veggies roast, heat one can of black beans and one cup of corn in a small saucepan over medium heat until warm. These steps will help you create a fun and tasty meal with great flavors. Enjoy the process! - Adjust cooking time for steak doneness: Cook flank steak for about 20 minutes. For rare, check at 15 minutes. For medium, aim for 20 minutes or a bit more. Use a meat thermometer to get it just right. Aim for 130°F (54°C) for rare and 145°F (63°C) for medium. - Stirring for optimal roasting: Halfway through cooking, stir the steak and veggies. This helps everything cook evenly. It also adds nice browning to your dish. Stirring makes sure that each bite is full of flavor. - Use colorful dishes: Bright dishes make your meal pop. Use bowls that match your theme or colors of the meal. Color is key to making food look tasty. - Layer ingredients visually: Start with rice or quinoa at the base. Then add the steak and veggies. Top it off with black beans and corn. Finish with cilantro. This makes each bowl inviting and fun to eat. - Squeeze lime juice before serving: Lime juice adds a fresh taste. It brightens the flavors and gives a nice zing. Just squeeze some over each bowl right before serving. - Add other toppings like avocado or cheese: Think of adding creamy avocado or sprinkle cheese on top. These toppings add richness and make the dish even better. You can also use salsa or sour cream for more flavor. {{image_2}} You can easily switch out the flank steak. Chicken and shrimp work well too. Chicken adds a lighter taste. Shrimp cooks fast and gives a nice flavor. Adjust your cooking time based on what you choose. Chicken takes about 25 minutes, while shrimp only needs around 10 minutes. Seasonal vegetables bring freshness to these bowls. Try zucchini or mushrooms for a tasty twist. Zucchini adds moisture, while mushrooms give a hearty bite. Other great options include asparagus and cherry tomatoes. Use what you find at the market. This keeps your dish lively and colorful. Making these bowls gluten-free is simple. Use gluten-free grains like rice or quinoa. For dairy-free options, skip cheese or sour cream toppings. You can also use avocado for creaminess. These changes keep the meal tasty and suitable for everyone. Enjoy your Fajita Steak Sheet Pan Bowls in a way that fits your needs! Store your Fajita Steak Sheet Pan Bowls in the fridge. Place leftovers in an airtight container. This keeps them fresh and tasty. They will stay good for up to four days. When ready to eat, just reheat in the microwave or on the stove. You can freeze these bowls too! First, let them cool completely. Then, pack the steak and veggies in freezer-safe bags. Try to remove as much air as you can. This helps prevent freezer burn. To reheat, thaw in the fridge overnight. Warm them up in the microwave or on the stove until hot. In the fridge, the Fajita Steak Sheet Pan Bowls last about four days. If you freeze them, aim to eat them within three months. After that, they might lose flavor or texture. Always check for signs of spoilage before eating. Yes, you can make these bowls ahead of time. Here are some tips for prepping in advance: - Prep the vegetables: Slice the bell peppers and onion the night before. Store them in the fridge in an airtight container. - Marinate the steak: You can marinate the flank steak with spices a few hours before cooking. This adds flavor and saves time. - Cook grains ahead: Prepare the brown rice or quinoa ahead of time. Keep them in the fridge until you need them. - Assemble later: You can roast the steak and veggies, then assemble your bowls when ready to eat. This keeps everything fresh. If you want to swap out flank steak, consider these alternatives: - Chicken breast: Thinly sliced chicken cooks quickly and is a lean option. - Shrimp: Use peeled shrimp for a light and tasty change. Just adjust cooking time. - Tofu: For a plant-based option, use firm tofu. Press and cube it before marinating. - Portobello mushrooms: Slice these for a meaty texture that's great for vegetarians. Yes, you can use different grains for your bowls. Here are some great suggestions: - Farro: This grain has a nutty flavor and chewy texture. It pairs well with fajitas. - Barley: This is a hearty choice that adds fiber and taste. - Couscous: It cooks quickly and has a light, fluffy texture. - Cauliflower rice: For a low-carb option, use riced cauliflower. It cooks fast and absorbs flavors well. The Fajita Steak Sheet Pan Bowl combines flavorful ingredients, spices, and quick cooking steps. You learned how to use flank steak, colorful veggies, and tasty seasonings. I shared tips for presentation and variations for dietary needs. Large batches save time and freezing keeps meals fresh. You can swap proteins or grains based on what you like. This dish is versatile and easy to make. Enjoy experimenting with different flavors and ingredients to suit your taste!

Fajita Steak Sheet Pan Bowls

Savor the flavors of these Fajita Steak Sheet Pan Bowls that are not just delicious but also incredibly easy to make! This one-pan meal combines juicy flank steak with colorful bell peppers, onions, black beans, and corn, served on a bed of grain for a healthy yet satisfying dinner. Ready in just 35 minutes, it’s perfect for busy nights. Click through to discover the full recipe and elevate your weeknight dinners!
Print Recipe Pin Recipe

Ingredients
  

1 lb flank steak, thinly sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

3 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon salt

¼ teaspoon black pepper

1 can (15 oz) black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

2 cups cooked brown rice or quinoa

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large bowl, combine the sliced flank steak, red bell pepper, green bell pepper, yellow onion, and minced garlic.

      Drizzle the olive oil over the mixture and sprinkle with chili powder, cumin, smoked paprika, salt, and black pepper. Toss everything together until the steak and vegetables are well coated with the spices.

        Spread the seasoned steak and vegetable mixture evenly on a large baking sheet lined with parchment paper.

          Roast in the preheated oven for about 20 minutes, stirring halfway through, until the steak is cooked to your liking and the vegetables are tender.

            While the steak and vegetables are roasting, heat the black beans and corn in a small saucepan over medium heat until warmed through.

              To assemble the bowls, layer cooked brown rice or quinoa at the base of each bowl, then top with the roasted steak and vegetable mixture, followed by the warm black beans and corn.

                Garnish with fresh chopped cilantro and serve with lime wedges on the side for extra zing.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: Serve the bowls in colorful dishes, arranging the layers in a visually appealing manner, and squeeze fresh lime juice over the top before serving.