How to Make One-Pan Steak Fajitas | Today’s Special

Byamazingfoodstv


Ashley Moore shows you how to make extra-flavorful steak fajitas using only one baking sheet and 11 ingredients.

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40 Comments

  2. Having lived nearly 40 years in south Texas, no real fajita recipe would dare use that amount of chili powder if you are looking for a more authentic flavor. Please take the time to heat tortillas on a comal or iron skillet, that makes a huge difference!

  6. I think I’ll cook the veggies in my cast-iron skillet on top of the stove , remove the veggies and place under the broiler for some char, then throw some ground beef into the cast-iron skillet after removing veggies, add seasoning and fry burger.
    That sounds about it.

  12. Fajitas aren't hard to make. Take your meat, sprinkle with fajita seasoning, put in a cast iron frying pan, throw in your peppers and onions. spray with olive oil, put in the oven on high broil, cook until done. Serve with corn/flour tortillas, shredded cheese, sour cream, guacamole, pico de gallo, and salsa. Personally I'd cook the meat separate and in one piece and then cut into pieces once done cooking. I also make what I call skinny fajitas, ie chicken fajitas with corn tortillas, grilled peppers and onions, pico, guac, and salsa. Authentic Texas recipes here.

  14. humans still don’t learn, don’t stop being violent or indirectly violent, killing all the innocent animals. And eat them and get sick, get bad karma, get war, get pandemics, epidemics and all kinds of things like that.

  23. Riffed on this last night to make a larger portion of veg (four medium yellow onions, one red onion, one red bell pepper, one poblano, one small jalapeño). I figured the added veg would release more liquid but I figured having a preheated baking steel under the sheet pan would help, but 475F was just nowhere near hot enough. After 30 minutes of just the veg in the oven everything was super soft but almost no browning or charring, so broiler on high for a few minutes and bam, was where it should have been. Added the steak (a 1.2lb skirt steak cut into two equal pieces) and it did not brown at all, had to turn on the broiler again which overcooked the interior but got a small amount of browning.

  35. I always put any vegetables that need to be evenly oiled and seasoned in a zipper bag, add the seasoning and oil to the bag, then seal, leaving some air inside, and shake. Much easier, neater and more evenly coated! Also, for my personal taste, I'd start the onions by themselves until nearly done to my liking, then add the peppers when adding the meat, as I like my onions really well done and my peppers fairly crispy. Looks good, and easy to make if you're pressed for time.

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