Low Histamine Sheet Pan Steak Fajitas

1 lb steak (I used petite sirloin cut)

2 bell peppers, any color

1 white onion

1 head broccoli

handful of cilantro

gluten free flour tortillas (recipe link below)

1 ½ tbsp low histamine fajita seasoning, divided (recipe link below)

2 tbsp olive oil, divided

Histamine Level: 1

Rated a level 1 due to the garlic powder in the fajita seasoning. Omit garlic for level 0.

Preheat oven to 400°F. Cover 2 sheet pans with parchment paper.

Wash peppers, broccoli, and cilantro.
Slice peppers into strips.
Chop broccoli into small pieces.
Slice onions.
Pull leaves off cilantro.

In a medium size bowl toss peppers, broccoli, and onions with remaining Tb of olive oil and fajita seasoning. Spread evenly across a sheet pan.

Option 1: Set aside until the steak is ready to go in the oven and then bake for 10-12 min for crunchy veggies

Option 2: Put in the oven and bake for 20-25 min for really soft veggies. Add the steak into the oven when there is 10-12 minutes left on the veggie timer.

Cut steak into strips, then put in a small bowl. Add 1 Tb olive oil and 1/2 Tb fajita seasoning and toss to coat evenly. Spread steak strips on another sheet pan. Put in oven and bake for 10-20 min or until slightly browned and meat thermometer reads over 135°F.

Assemble fajita by adding meat, veggies, and cilantro to your tortilla.

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Low Histamine Sheet Pan Steak Fajitas