Philly Cheesesteak Sheet-Pan Fajitas

Name: Philly Cheesesteak Sheet-Pan Fajitas
Prep time: 10 min
Total time: 30 min
Ingredients: 2 medium bell peppers, preferably mixed colors, stemmed, seeded, and sliced into 1/2" strips; 1 medium yellow onion, halved and sliced into 1/4" strips; 3 tbsp. extra-virgin olive oil; 1 (1.25-oz.) package McCormick One Sheet Pan Farmer's Market Chicken & Vegetables Seasoning Mix; 1 lb. boneless rib-eye steak, very thinly sliced against the grain; 11 deli slices provolone cheese; 8 flour tortillas, warmed

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Prep Time: 10 minutes

Total: 30 minutes

Servings: 4

Ingredients

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2 medium bell peppers, preferably mixed colors, stemmed, seeded, and sliced into 1/2" strips1 medium yellow onion, halved and sliced into 1/4" strips3 tbsp. extra-virgin olive oil1 (1.25-oz.) package McCormick One Sheet Pan Farmer's Market Chicken & Vegetables Seasoning Mix1 lb. boneless rib-eye steak, very thinly sliced against the grain11 deli slices provolone cheese8 flour tortillas, warmed

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Instructions

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Preheat broiler on high with a rack in the top third of the oven. On a rimmed baking sheet, toss peppers and onions with 2 tablespoons of oil and half of the seasoning mix. Arrange in a single layer. Broil until beginning to turn golden in spots and crisp-tender, about 10 minutes. In a large bowl, toss the steak with the remaining tablespoon of oil and seasoning mix. Add steak to the baking sheet in an even layer on top of the peppers and onions and broil until steak is cooked through, about 5 minutes. Top steak, pepper, and onion mixture evenly with provolone cheese. Broil until cheese is melted and bubbly, about 1 minute more. Using a spatula, transfer cheesesteak mixture to flour tortillas.

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