Sheet Pan Fajitas

Ingredients & Substitutions

Here I explain the best ingredients for sheet pan steak fajitas, what each one does in my recipe, and substitution options. For measurements, see the recipe card.

Choose Your Protein:

You’ve got a few options:

• Steak – I rotate flank steak, skirt steak, and sirloin steak, as these won’t break the bank and really soak up all those fajita flavors. You could splurge on a filet mignon or New York strip, but honestly, I think that’s a bit of a waste of a pricey steak.
• Chicken – For sheet pan chicken fajitas, I recommend boneless skinless chicken breasts because they slice up nicely. But you can use boneless chicken thighs if you like! The cook time will be similar to steak.
• Shrimp – Shrimp cooks about 5 minutes faster than the other options above.

Other Ingredients:

• Olive Oil – Avocado oil’s a great swap if you’re out of olive oil or just want to mix things up a bit.
• Bell Peppers – A mix of red and green bell peppers brighten up the dish with their colors. Yellow or orange are great, too — feel free to pick your favorites.
• Onion – I went with a yellow onion this time, but a white or red onion will do the trick just as well. Use whatever you’ve got!
• Fajita Seasoning – I make my own homemade fajita seasoning, which is a 5-minute combination of chili powder, garlic powder, onion powder, paprika, cumin, dried oregano, cayenne pepper, and sea salt. You can substitute store bought seasoning, or even taco seasoning. If your seasoning doesn’t contain salt, add 1 teaspoon of salt.
• Lime Juice – I use fresh lime juice because I always want fresh lime wedges for serving, but bottled lime juice can step in if that’s what you have handy.
• Fresh Cilantro – Totally optional, but I always like to top my sheet pan fajitas with a generous sprinkle for a touch of freshness and flavor.

1. Slice. Cut the steak (or chicken) into thin strips, going against the grain. A good thickness is about 1/4 inch thick for steak or 1/2 inch thick for chicken. If any of the pieces are too long, slice them in half crosswise. Slice the onions and bell peppers into strips as well.
2. Season. Add the steak (or chicken), sliced peppers and onions, olive oil, fajita seasoning and lime juice to a large mixing bowl. Toss well to combine.
3. Arrange. Transfer steak and vegetables to a large baking sheet and spread in an even layer. (If your baking sheet doesn’t have a great nonstick surface, spray with cooking spray first.)

4. Bake. Cook your sheet pan fajitas in the oven, until the steak is browned and the vegetables are tender. Don’t forget that sprinkle of fresh cilantro at the end!

Storage & Meal Prep

• Store: Keep your leftovers in an airtight container in the fridge for up to 4 days. The steak won’t taste as good as fresh, but they’re still delicious!
• Meal prep: I cut the veggies ahead all the time, and they store well in the fridge for up to a few days. You can cut the steak in advance as well, but it might brown. If you want to cook the entire dish ahead, I recommend chicken over steak, as it tastes better reheated.
• Reheat: My favorite way to reheat sheet pan fajitas is on… you guessed it, a sheet pan again! It takes about 10 minutes at 350 degrees F. You can also toss them in a skillet if you like.
• Freeze: After cooling to room temperature, arrange the meat and veggies on a baking sheet lined with parchment paper, and freeze for 1-2 hours, until solid. Transfer to a zip lock bag and keep in the freezer for up to 3 months.

Serving Ideas

You can probably guess that you can serve sheet pan fajitas the same way as regular ones, but I actually have a few ways I serve them:

• Tortillas – The classic choice! For my family we usually serve a mix of corn tortillas and either jicama tortillas, almond flour tortillas, or cheese taco shells. Top ’em with shredded cheese, sour cream, avocado (or guacamole!), fresh cilantro, and a squeeze of lime. My fresh salsa, restaurant-style salsa, or creamy avocado salsa verde also pair nicely.
• Bowls – Serve them over a bed of rice (or cauliflower rice) with any of the toppings above. I love this version over my cilantro lime cauliflower rice with a dollop of taco slaw.
• Salad – Swap the taco meat in my taco salad with these sheet pan fajitas instead. You can also tuck them into a lettuce wrap for another light option.
• Cheesy – Not traditional, but my husband likes this. Sprinkle shredded cheese over the meat and vegetables in the last few minutes of cooking to let it melt, and just serve by itself (or over a bowl, above). It’s a bit like my Mexican taco skillet, but in sheet pan form.

If you’re serving these fajitas on a weekend, start your meal with my Mexican shrimp cocktail — and don’t forget the skinny margaritas!