This recipe is part of our EBT Surf & Turf Collection.

Servings: 4
Estimated Cost: $11–15 total
Cost Per Serving: $2.75–$3.75

Why You’ll Love It

This recipe delivers all the flavor of restaurant fajitas without the restaurant bill.

Tender strips of seasoned steak roast alongside colorful peppers and onions, creating a sizzling, flavor-packed meal with minimal cleanup. Everything cooks on one sheet pan, making it perfect for busy weeknights.

Serve it with warm tortillas and your favorite toppings for a meal that feels like a restaurant experience at home.

Estimated Nutrition (Per Serving)

(2 fajitas per serving, without additional toppings)

Calories: ~500

Protein: ~32g

Carbohydrates: ~35g

Fat: ~22g

Ingredients:

0.5x

1x

2x

4x

 

Steak

•   1 lb sirloin steak (thinly sliced)
•   1 tbsp olive oil

 

Vegetables

•   3 bell peppers (sliced)
•   1 large onion (sliced)
•   1 tbsp olive oil

 

Fajita Seasoning

•   1 tsp chili powder
•   1 tsp paprika
•   1 tsp garlic powder
•   1/2 tsp onion powder
•   1/2 tsp ground cumin
•   1 tsp salt
•   1/2 tsp pepper

 

Serving

•   8 flour tortillas
•   1 lime (juiced)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Equipment

• Large sheet pan
• Mixing bowls
• Knife
• Cutting board
• Aluminum foil (optional)

Step 1: Preheat the Oven

1. Preheat your oven to 425°F.
2. Line a sheet pan with foil for easier cleanup, if desired.

Step 2: Slice the Steak

1. For the most tender steak, place the steak in the freezer for 15 minutes.
2. Using a sharp knife, slice thinly against the grain.
3. This helps create tender, restaurant-style fajita strips.

Step 3: Prepare the Vegetables

1. Slice the:
   • Bell peppers
   • Onion
2. Try to keep the pieces similar in size so they cook evenly.

Step 4: Season Everything

1. In a large bowl, combine:
   • Steak
   • Bell peppers
   • Onion
2. Add:
   • Olive oil
   • Chili powder
   • Paprika
   • Garlic powder
   • Onion powder
   • Cumin
   • Salt
   • Black pepper
3. Toss thoroughly until everything is evenly coated.

Step 5: Roast

1. Spread the mixture onto a sheet pan in an even layer.
2. Try not to overcrowd the pan.
3. Bake for 18–22 minutes.
4. Stir halfway through cooking.
5. The vegetables should become tender and lightly browned.
6. The steak should be cooked through while remaining juicy.

Step 6: Warm the Tortillas

1. During the last few minutes of cooking, wrap the tortillas in foil.
2. Place them in the oven for 5 minutes, until warm and soft.

Step 7: Finish

1. Remove the fajita mixture from the oven.
2. Squeeze fresh lime juice over the top.
3. Toss gently to combine.

Step 8: Build Your Fajitas

Fill each tortilla with:

• Steak
• Bell peppers
• Onions

Optional toppings:

• Greek yogurt
• Cheese
• Salsa
• Avocado

Budget Stretch Version

Need to lower the cost?

Use:

• ¾ pound steak

Add:

• Extra bell pepper
• Extra onion

The vegetables provide plenty of flavor and volume, making this an easy way to stretch the meal.

Optional Upgrades

Surf & Turf Fajitas

Add:

• ½ pound shrimp during the last 8–10 minutes of roasting

Steakhouse Version

Add:

• Sautéed mushrooms

Spicy Version

Add:

• Jalapeños
• Hot sauce

Rice Bowl Version

Serve the steak and vegetables over rice instead of tortillas.

Leftover Tips

• Store the steak and vegetables separately from the tortillas.
• Reheat in a skillet for the best texture.
• Leftovers work great for:
  • Lunch bowls
  • Quesadillas
  • Burritos
  • Nachos