Sheet-Pan Alambre — Beef, Peppers & Cheese
Skewered beef, peppers, and onions roasted until charred, then topped with melted cheese and served with salsa. One pan, 25 minutes, pure Mexican street food comfort.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb beef sirloin, cut into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch squares
- 1 medium yellow onion, cut into 1-inch chunks
- 8 oz Oaxaca or mozzarella cheese, sliced
- 1 whole jalapeño, sliced thin
- ¾ cup salsa (fresh or jarred)
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 450°F. Thread beef, pepper, and onion onto metal skewers, alternating pieces.
- 2
Brush skewers with oil. Season generously with salt and black pepper on all sides.
- 3
Lay skewers flat on a sheet pan. Roast for 12 minutes until beef browns and peppers blister.
- 4
Remove from oven. Layer cheese slices over the beef and peppers on each skewer.
- 5
Return to oven for 2–3 minutes until cheese melts and edges brown slightly.
- 6
Top with jalapeño slices. Serve hot with salsa on the side for dipping.
Tools you’ll need
- sheet pan
- metal skewers
- oven
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