Family Dinners
Sheet-Pan Steak Fajitas
Sheet Pan Steak Fajitas
This oven-baked sheet pan steak fajita recipe is a quick, colorful, and flavorful way to enjoy fajitas at home—without hovering over a stovetop. Ready in under 30 minutes!
Ingredients
| Ingredient | Amount |
|---|---|
| Flank steak, sliced against the grain | 1 lb |
| Chili powder | 2 tsp |
| Ground cumin | 1 tsp |
| Garlic powder | 1 tsp |
| Paprika | 1 tsp |
| Salt | ½ tsp |
| Black pepper | ¼ tsp |
| Olive oil | ¼ cup |
| Minced garlic | 1 tsp |
| Onion, thinly sliced | 1 |
| Red bell pepper, sliced | 1 |
| Yellow bell pepper, sliced | 1 |
| Green bell pepper, sliced | 1 |
| Flour or corn tortillas | 8 |
| Lime wedges & fresh cilantro | For topping |
Instructions
- Preheat oven to 400°F (200°C).
- In a small bowl, mix chili powder, cumin, garlic powder, paprika, salt, and pepper.
- In a large bowl, add sliced steak, onions, and peppers. Drizzle with olive oil and add minced garlic. Toss to coat evenly.
- Sprinkle seasoning over mixture and toss again until everything is well coated.
- Line a large sheet pan with foil. Spread the steak and vegetables evenly in a single layer.
- Bake for 12–20 minutes, depending on your preferred steak doneness.
- Optional: Wrap tortillas in foil and warm on the corner of the pan during the last 5 minutes.
- Serve hot with lime wedges, chopped cilantro, and optional toppings like sour cream or guacamole.
Nutrition Facts (Per Serving – Approx. 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 28g |
| Carbs | 18g |
| Fat | 23g |
| Sugar | 4g |
| Sodium | 410mg |
Cooking Tips
- Slice against the grain: This keeps the steak tender and easier to chew.
- Use multiple colors of peppers: It makes the dish more vibrant and tasty.
- For extra char: Broil the fajitas for 2–3 minutes at the end of baking.
- Gas stove tortilla tip: Toast tortillas directly over flame for smoky char marks.
- Make-ahead option: Marinate steak overnight with spices for deeper flavor.
Sheet-Pan Crispy Cheddar Pork Chops
If you’re looking for a tasty spin on pork chops, this is it! The crispy, cheesy texture paired with roasted veggies makes this an irresistible dinner idea. This one-pan meal is simple, quick, and perfect for busy weeknights.
Ingredients
| Item | Quantity |
|---|---|
| Bone-in thick cut pork chops | 4 pieces |
| Salt and pepper | To taste |
| Eggs | 2 |
| Milk | ¼ cup |
| Panko bread crumbs | 1½ cups |
| Shredded cheddar cheese | 1½ cups |
| Italian seasoning | 1 tablespoon |
| Garlic powder | 1 teaspoon |
| Brussels sprouts (halved) | 1 pound |
| Baby potatoes (quartered) | 1 pound |
| Olive oil | 2 tablespoons |
Instructions
- Preheat the oven to 425°F (220°C). Spray a sheet pan with non-stick cooking spray.
- In a shallow bowl, whisk together eggs and milk.
- In a separate dish, mix panko breadcrumbs, shredded cheddar, Italian seasoning, and garlic powder.
- Season pork chops with salt and pepper. Dip each in the egg mixture, then coat with the panko mix.
- Place coated pork chops on the prepared baking sheet.
- In a bowl, toss Brussels sprouts and baby potatoes with olive oil, salt, and pepper. Spread on the sheet pan beside the pork chops.
- Bake for 15 minutes. Flip pork chops and continue baking for another 12–15 minutes, or until internal temperature reaches 145°F (63°C).
- Let rest for 5 minutes before serving. Enjoy!
Estimated Nutrition (per serving)
- Calories: 540
- Protein: 45g
- Carbohydrates: 28g
- Fat: 28g
- Fiber: 5g
Cooking Tips
- Use a meat thermometer to avoid overcooking.
- You can substitute sweet potatoes or green beans for the vegetables.
- For extra flavor, marinate the pork chops in buttermilk for an hour before breading.
Taco French Bread Pizza
This Taco French Bread Pizza is simple to make and bursting with taco flavor! Perfect for busy weeknights, it transforms a classic taco into a cheesy, crispy pizza. A family favorite you’ll want to make again and again!
Ingredients
| Ingredient | Amount |
|---|---|
| French bread loaf | 1 |
| Lean ground beef | 1 pound |
| Taco seasoning mix | 1 packet (1 ounce) |
| Refried beans | 1 can (16 ounces) |
| Shredded cheddar cheese (or Colby/Jack blend) | 2 cups |
| Tomato, diced | 1 small |
| Sliced black olives | 1 can (4 ounces) |
| Green onions, thinly sliced | 2 |
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium-high heat, brown the ground beef. Drain any grease.
- Add taco seasoning and cook according to packet instructions. Simmer for 10 minutes and remove from heat.
- Slice the French bread in half lengthwise and place both halves cut-side up on a greased baking sheet.
- Warm the refried beans in the microwave, then spread them evenly over both bread halves.
- Top with the taco beef, then sprinkle with cheese, tomatoes, black olives, and green onions.
- Bake for 12–15 minutes or until cheese is melted and bubbly.
- Let cool for 5 minutes, slice, and serve warm. Enjoy!
Estimated Nutrition (per serving)
- Calories: 410
- Protein: 22g
- Carbohydrates: 35g
- Fat: 20g
- Fiber: 5g
- Sugar: 4g
Cooking Tips
- You can use ground turkey or chicken as a leaner alternative to beef.
- Make it spicy by adding jalapeños or hot sauce before baking.
- For extra crispiness, broil the pizza for 1–2 minutes at the end.
- Customize toppings with sour cream, guacamole, or chopped cilantro after baking.
Lemon Garlic Parmesan Chicken Tenders
Crispy, oven-baked chicken tenders with tangy lemon, garlic, and parmesan flavors. No flour, no frying, just addictive crunch and juicy chicken!
Ingredients
| Item | Amount |
|---|---|
| Egg (large) | 1 |
| Olive oil | 2 tbsp |
| Lemon juice | 2 tbsp (or juice of ½ lemon) |
| Fresh parsley (chopped) | 1 tbsp |
| Garlic (minced) | 2 tsp |
| Salt | ¾ tsp |
| Black pepper (cracked) | ¼ tsp |
| Chicken tenders | 28 oz |
| Panko breadcrumbs | 1 cup |
| Seasoned breadcrumbs | ½ cup |
| Paprika | 1 tsp |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Fresh grated parmesan cheese | ¼ cup |
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or tray.
- In a bowl, whisk together the egg, olive oil, lemon juice, parsley, garlic, salt, and pepper.
- Dip chicken tenders in the mixture and let sit for 5 minutes (optional: marinate for 30–60 mins).
- In a separate bowl, mix breadcrumbs, paprika, garlic powder, onion powder, and parmesan.
- Coat each tender in the crumb mixture, pressing lightly to adhere.
- Arrange tenders on the baking sheet and lightly spray with cooking spray.
- Bake for 10 minutes. Flip and bake another 5–10 minutes until golden and crispy.
- Optional: Broil for 2–3 minutes for extra crispiness.
- Serve with your favorite dipping sauce and enjoy!
Estimated Nutrition (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 360 kcal |
| Protein | 30g |
| Carbohydrates | 22g |
| Fat | 18g |
| Fiber | 1g |
| Sodium | 580mg |
Cooking Tips
- Use olive oil spray for extra crispiness without deep frying.
- Marinating longer boosts flavor and tenderness.
- For a gluten-free version, use gluten-free breadcrumbs and Panko.
- Pair with honey mustard, ranch, or garlic mayo for dipping.
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