Beef Fajita Pizza

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 452
  • Calories from fat: 24%
  • Fat: 12.3g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 32.7g
  • Carbohydrate: 55.1g
  • Fiber: 2.7g
  • Cholesterol: 54mg
  • Iron: 0.0mg
  • Sodium: 812mg
  • Calcium: 0.0mg


  • 2 teaspoons chili powder
  • 1/4 teaspoon garlic powder
  • 1/2 pound lean, boneless sirloin steak, trimmed
  • 1/2 cup green pepper strips (about 1 small)
  • 1/2 medium-size purple onion, thinly sliced and separated into rings
  • 1 (16-ounce) Italian bread shell
  • 1/2 cup chunky salsa
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese


  1. Place a nonstick skillet over medium-high heat until hot. While skillet heats, combine chili powder and garlic powder; sprinkle over both sides of steak. Add steak to skillet; cook 4 minutes on each side. Remove steak from skillet; let stand 5 minutes. Slice steak diagonally across grain into 1/4-inch slices.
  2. While steak stands, arrange pepper strips and onion on bread shell. Arrange steak strips over vegetables. Spoon salsa over steak. Bake at 450° for 8 minutes; sprinkle with cheese. Bake 5 additional minutes.
Note: Use a large, prepackaged Italian bread shell, such as Boboli brand. If you prefer individual pizzas, use Boboli's individual-size shells. Store any unused shells in a heavy-duty, zip-top plastic bag in the freezer or the refrigerator.
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