Sheet Pan Southwestern Steak Dinner
A bold, family-style sheet pan dinner with juicy steak, roasted peppers, chorizo, and cilantro lime rice—easy to serve, easy to clean up, and packed with Southwestern flavor.
- Prep Time: 15 MINUTES
- Cook Time: 25 MINUTES
- Total Time: 40 minutes
- Yield: 4-6 SERVINGS 1x
- Category: DINNER
- Method: SHEET-PAN
- Cuisine: SOUTHWESTERN
Ingredients
Steak & Vegetables
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2–2½ lb flank steak or sirloin steak
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Salt and black pepper, to taste
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2 tbsp olive oil
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2 medium yellow onions, sliced
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2 red bell peppers, sliced
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2 green bell peppers, sliced
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8 oz chorizo sausage, cooked and crumbled
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2 tsp ground cumin
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1 tsp ancho chile powder
Sauce & Sides
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1½–2 cups tomato purée or crushed tomatoes
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¼ cup tequila (optional)
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3 cups cooked cilantro lime rice
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Warm flour tortillas, for serving
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Fresh cilantro and lime wedges, for garnish
Instructions
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Preheat oven to 425°F and line a large sheet pan with parchment paper.
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Place steak in the center of the pan. Drizzle with olive oil and season with salt, pepper, cumin, and chile powder.
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Toss onions and bell peppers with a little olive oil, salt, and pepper. Arrange around the steak.
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Roast for 15 minutes.
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Remove pan from oven. Sprinkle chorizo over vegetables and spoon tomato purée (and tequila, if using) lightly over everything.
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Return to oven and roast 8–12 more minutes, until steak reaches desired doneness.
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Rest steak for 10 minutes, then slice against the grain.
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Serve family-style with cilantro lime rice, tortillas, and fresh garnishes.
Notes
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For extra heat, add chipotle powder or crushed red pepper.
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Swap tequila for beef broth if preferred.
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Perfect for serving straight from the pan to the table.