Beef · Tex-Mex · 30 min
Sheet Pan Steak, Bell Pepper, Onion & Carrot Fajitas with Lime Crema
- 30 min
- 2–6 servings
- 698 kcal / serving
Juicy striploin with peppers, onion, and carrot roasted on a sheet pan, finished with a lime yogurt crema for a weeknight fajita dinner that's easy and midweek friendly.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 mediumcarrot
- 1green bell pepper
- 1lime
- ½ cupplain Greek yogurt
- 1red bell pepper
- ½ mediumred onion
- 4small flour tortillas
- ¾ lbstriploin (New York strip) steak
- carrots
- green bell peppers
- limes
- red bell peppers
- red onions
From the pantry: black pepper, cayenne pepper, chili powder, cumin, ground, extra virgin olive oil, garlic powder, paprika, salt
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · vegetable peeler · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two · sheet pan dinners
Shopping list by aisle
Produce
- 1 mediumcarrot
- 1green bell pepper
- 1lime
- 1red bell pepper
- ½ mediumred onion
- carrots
- green bell peppers
- limes
- red bell peppers
- red onions
Meat & seafood
- ¾ lbstriploin (New York strip) steak
Dairy, eggs & chilled
- ½ cupplain Greek yogurt
Bakery & bread
- 4small flour tortillas
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrot | 1 medium | 2 medium | 3 medium |
| green bell pepper | 1 | 2 | 3 |
| lime | 1 | ||
| plain Greek yogurt | ½ cup | 1 cup | 1 ½ cups |
| red bell pepper | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| small flour tortillas | 4 | 8 | 12 |
| striploin (New York strip) steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| limes | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and line a baking sheet with foil if desired.
- Rinse and dry the produce, then slice peppers and onion, and cut the carrot into long pieces.
- Combine the spices in a small cup or bowl and set aside.
- Pat the steak dry and place it in the center of the sheet pan. Drizzle with a little oil and season on both sides with half of the spice mix.
- In a bowl, toss the peppers, onion, and carrot with the remaining spices and a drizzle of oil until coated.
- Spread the vegetables around the steak on the sheet pan and roast in the oven until the veggies are tender and the steak reaches your preferred doneness, about 13–15 minutes, turning the veggies and flipping the steak halfway through.
- Meanwhile, whisk the yogurt with lime juice and the remaining spices to form a creamy crema.
- Rest the steak briefly, then slice it thinly against the grain.
- Warm the tortillas in a skillet, oven, or microwave if desired, then serve by portioning the steak and vegetables into tortillas and drizzling with lime crema.
Two tips
- Chop the peppers, onion, and carrot ahead of time and store in the fridge for faster cooking.
- If you have extra lime juice, whisk a little more into the crema or use it to brighten any leftover leftovers.
Nutrition per serving
- Calories
- 698 kcal
- Protein
- 50 g
- Carbs
- 49 g
- Fat
- 35 g
- Fiber
- 7 g
- Sodium
- 515 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.