Sheet Pan Steak Tacos
Roasted red peppers with lean shaved steak and pepper jack cheese on warmed tortillas.
Servings: 10 Tacos
Calories: 220kcal
Ingredients
- 4 large Red Bell Peppers medium diced
- 1 Tablespoon Olive Oil
- 1-2 pinches Salt and Pepper
- 4 oz Monterey Jack or Pepper Jack Cheese freshly grated
- 10 Tortillas
For the Steak
- 16 oz Shaved Steak see notes*
- 2 medium Limes juiced
- 1 teaspoon Olive Oil
- 1 Tablespoon Chili Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Ground Cumin
- 1 teaspoon Kosher Salt
- ¼ teaspoon Ground Cinnamon
Instructions
- Mix the lime juice, 1 teaspoon of olive oil, and steak seasoning together in a large bowl. Use a knife or kitchen scissors to make sure the shaved steak is in bite-size pieces before adding the marinade. Massage the marinade into the steak, cover, and set aside.
- Line a half sheet pan with parchment paper. Add the diced peppers and toss with 1 tablespoon of olive oil. Season with salt and pepper. Toss to coat. Bake for 20 minutes at 450ºF.
- After 20 minutes in the oven, add the steak in evenly spread out dollops on top of the peppers. Bake for another 15 minutes until the steak is cooked through and slightly browning in spots.
- Top with the cheese and bake for another 2-3 minutes until melted.
- Serve the steak and peppers on warmed tortillas.
Notes
*I used lean Swift shaved beef steak from Trader Joe's, which has 22g protein and 7g fat per 3-ounce (raw) serving. Any shaved steak should work fine. You can make leaner shaved steak by very thinly slicing lean steaks and beef roasts.
The nutrition facts were calculated with 10 corn and wheat tortillas from Trader Joe's. The steak, peppers, and cheese on their own (no tortillas) have around 150 calories, 13g protein, 7g carbs, and 8g fat per 3-ounce serving.
Nutrition
Serving: 1 taco | Calories: 220kcal | Carbohydrates: 20g | Protein: 15g | Fat: 9g | Fiber: 2g