Sheet Pan Steak Fajita Nachos

Sheet pan steak fajita nachos layer roasted flank steak, peppers, onions, tortilla chips, and cheddar, then broil until hot and bubbling.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb flank steak
• 2 bell peppers
• 1 medium yellow onion
• 8 oz tortilla chips
• 1 cup cheddar cheese
• 2 tbsp fajita seasoning
• 1 tbsp olive oil
• 1 lime

Cooking instructions

1. Heat the oven to 425°F. Slice the peppers and onion into strips. Pat the steak dry, rub it with olive oil and fajita seasoning, and place it with the vegetables on a large rimmed sheet pan. (about 5 min) — 425°F
2. Roast the steak and vegetables for 12 to 16 minutes, turning the vegetables once, until the vegetables are tender and the steak reaches at least 145°F in the thickest part for medium-rare, or your preferred safe doneness. (about 16 min) — 425°F
3. Transfer the steak to a cutting board and rest it for 3 minutes. Slice it thinly across the grain. (about 3 min)
4. Arrange the tortilla chips on the sheet pan. Scatter the sliced steak, roasted peppers, and onion over the chips, then cover evenly with cheddar. (about 2 min)
5. Broil 4 to 6 inches from the heat for 2 to 3 minutes, watching closely, until the cheese is melted and bubbling. (about 3 min) — Broil
6. Squeeze lime over the nachos and serve hot. (about 1 min)