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Sheet Pan Fajitas. We often think of fajitas as being a dish made in a sizzling skillet, but you can get the same results using just a sheet pan, too! It's simple, easy, and great for feeding a crowd.
Lay onions and peppers on the pan and drizzle with olive oil and a pinch of salt. Cook in the oven for 10-15 minutes. Remove peppers and onion from the oven and make room for steak slices.
Add the onion, bell pepper, garlic and chili powder and season with salt and pepper. Cook over high heat, stirring, until softened and browned in spots, about 5 minutes. Add the beef and gravy and cook, stirring, until just heated through, 1 minute. Serve the beef and vegetables in warm tortillas with salsa, sour cream and cilantro.
Because while everyone knows and loves the most popular, tried-and-true recipes from Ree Drummond (shoutout to chicken spaghetti!), there's always something new and exciting to try! In fact, there ...
For the fajitas: Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a large heavy-bottom skillet over medium-high heat. Add the mushrooms and onions in a single layer.
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef and cook until it's well browned, stirring often. Pour off any fat. 2. Add the pepper and onion to the skillet and cook until the vegetables are tender-crisp. Stir in the gravy and cook until the mixture is hot and bubbling. 3. Spoon the beef mixture onto the tortillas.
A fajita (/ f ə ˈ h iː t ə /; Spanish: ⓘ), in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. [2] The term originally referred to skirt steak , the cut of beef first used in the dish. [ 3 ]
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