Sheet Pan Fajitas (Steak or Chicken!)

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After years of building my classic Stove Top Chicken Fajitas and iron plate Shrimp Burrito (even try Instant Pot Steak Fajitas), I thought why not try creating a pan version?this Sheet Pan Fajitas The recipe is a nice adaptation that still has all the flavors I love in the traditional version. Toss steak, bell peppers, and onions with spices and cook in the oven instead of on the stovetop for an easier approach. Sheet Pan Steak Fajitas are simple but full of flavor!

Ingredients and Substitutes

This section explains how to choose the best ingredients for sheet pan fajita steak, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

• flank steak – This is a common and affordable cut of fajita steak, but you can also use skirt steak or sirloin steak.

Variation: Switch Proteins!

In place of steak, try sheet pan shrimp fajitas, sheet pan chicken fajitas (use boneless skinless chicken breasts), or simply omit the protein from the sheet pan fajitas with vegetables. Chicken cooks in a similar time to steak, while shrimp is usually a little faster.

• olive oil – Avocado oil is also very effective.
• bell pepper – It is best to use a variety of colors for visual appeal, so choose your favorite. I used red, yellow and green bell peppers.
• onion – I used yellow onions, but white or red onions would work too.
• Fajita Seasoning – I did it myself Homemade Fajita Seasoning, which is a blend of paprika, garlic powder, onion powder, paprika, cumin, dried oregano, paprika, and sea salt.you can substitute store bought seasoning even Homemade Seasoned Taco. If your seasoning does not contain salt, add 1 teaspoon of salt.
• lime juice – I highly recommend fresh lime juice, but you can use bottled lime juice if needed. I also like to garnish my finished dish with a fresh lime wedge.
• fresh cilantro – Optional, but will add a touch of flavor and freshness to dishes. I always like to have a few sprigs on top of mine – it really brings out the flavor of the pan fajitas!

How to Make Sheet Pan Fajitas

This section shows how to make a sheet pan flank steak fajita, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Slice the meat. Slice steak or chicken into thin strips, the opposite of the texture. Steaks are about 1/4 inch thick and chicken is about 1/2 inch thick. If any pieces are too long, cut them in half crosswise.

Tip: If using steak, freeze for 15 minutes for easier slicing.

It’s not necessary, but freezing the meat briefly will firm it up so it’s easier to slice. (It’s not necessary, it just makes it easier.) With chicken, it’s not necessary at all, since the slices aren’t that thin.

2. season. Add steak (or chicken), olive oil, diced peppers and onions, taco seasoning, and lime juice to a large mixing bowl. Stir well. (Alternatively, you can start by placing the meat and vegetables on a skillet, drizzled with olive oil, sprinkled with seasoning, and tossed to coat.

3. arrange. Transfer steaks and vegetables to a large bakeware And spread in an even layer. (If your griddle doesn’t have a nice non-stick surface, spray it with cooking spray first.)
4. bake. Cook simple sheet pan fajitas in the oven until the steak is browned and the vegetables are tender.
5. decorate. Remove from oven and sprinkle with fresh cilantro just before serving.

storage instructions

• shop: Let leftovers cool completely, then transfer them to an airtight container. Store in refrigerator for up to 4 days.
• Meal Prep: Cut the steak and vegetables ahead of time and store in the refrigerator for up to 2 days.
• Reheat: Heat the Steak Sheet Fajitas in a preheated oven at 350°F for 8-10 minutes.
• freeze: Place cooled fajitas on a baking sheet and refrigerate for 2-3 hours, until firm. Transfer to a freezer safe container or zip lock bag and freeze for up to 3 months.

What to Serve with Sheet Pan Fajitas

Serve Flank Steak Pan Fajitas with all the toppings, plus some easy side dishes:

• Warm Tortillas – Corn tortillas or flour tortillas are the classic choice, but I admit I often like them in low-carb versions without any tortillas at all, like a steak fajita bowl, or Coconut Tacos4 ingredients Cauliflower Tacossimple Jicama Tacosor 20 minutes Almond Flour Tacos. They even cram jobs into Cheese Taco Shells or collapsed into lettuce wraps!
• toppings – Choose any toppings you like.I like to top my fajitas with shredded cheese, sour cream, avocado (or avocado!), fresh cilantro, and a little lime juice. Pico de gallo or salsa are also good – either plain ketchup or cream Guacamole
• both sides – try Cilantro Lime Cauliflower Rice or refreshing Taco Salad.
• margaritas – You can’t enjoy Mexican food without a delicious margarita!mine Skinny Margarita Sweet and light – the perfect accompaniment to this dish.

Leftovers Ideas

There are so many ways to enjoy Flank Steak Fajita Leftovers! Here are some ideas:

Healthier Mexican Recipes

Check out these delicious recipes for more Mexican flavors!

Sheet Pan Fajitas (Steak or Chicken!)

Sheet pan fajitas combine tender steak or chicken, bell peppers and onions in a simple dressing. 6 ingredients in 25 minutes one pot meal!

Prepare: 10 minute

chef: 15 minute

all: 25 minute

Serving Size: 4 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Preheat oven to 400°F (204°C).

2. Slice the steak (or chicken) into thin strips, opposite the grain, about 1/4 inch thick for steak and 1/2 inch thick for chicken. If any pieces are too long, cut them in half lengthwise.

3. Add steak or chicken, olive oil, diced peppers and onions, taco seasoning, and lime juice to a large mixing bowl. Stir well (tongs are great for this).

4. Transfer steak (or chicken) and vegetables to a large bakeware And spread in an even layer. (If your griddle doesn’t have a nice non-stick surface, spray it with cooking spray first.)

5. Baking Sheet Pan Fajitas in the Oven 15-18 minutes, until the steak (or chicken) is browned and the vegetables are tender. (Don’t overcook or the steak will dry out and become tough).

6. Remove from oven and sprinkle with fresh cilantro just before serving.

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recipe notes

Serving Size: 1/4 pound steak + 1 cup vegetables

Nutritional information is for the Sheet Pan Steak Fajitas. It will be slightly different if using chicken.

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 273

fat 13.2 grams

protein 26.4 grams

total carbohydrates 13.1 grams

net carbs 9 grams

fiber 4.1 grams

sugar 7 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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