We’ve enjoyed experimenting with sheet pan dinners the past two weeks. Timing is definitely key in getting all ingredients to a level of doneness at the same time. If your broccoli and potatoes are too crunchy and your steak is dry, your meal will not be pleasurable.
If you’re stopping at the grocery store to pick up your beef for fajitas, the butcher shop likely has beef strips or stir-fry beef already cut for you. Almost any tender beef cut will work well if cut into uniform strips for even cooking.
Soft vegetables like bell peppers and zucchini will oven bake in about 20 minutes. Root vegetables such as potatoes and carrots will need up to 45 minutes, depending on how small you cut them. I’ve popped the potatoes and carrots in the microwave for a few minutes to quick-start the cooking process. Add the vegetables with a tablespoon of water to a resealable plastic bag. Seal all but 1 inch of the bag and set it upright in the microwave. Cook for several minutes then proceed with the recipe.
We enjoy experimenting with dinner recipes but know that not all ingredients may come out successfully. Here are three that received our seal of approval!