Enjoy restaurant-quality fajitas at home. This sheet pan fajitas recipe requires just 15 minutes of cook time, and will only leave you with one pan to wash.
Sheet Pan Fajitas Recipe
1 lb chicken breast or flank steak
4 bell peppers (or 5 cups chopped frozen pepper strips)
1 large onion
3 Tbsp fajita seasoning mix (click the link for my recipe)
2 Tbsp cooking oil
1 Tbsp lime juice (or lemon juice)
What You Do:
Cut your chicken or steak into strips. Be sure to cut against the grain, so your meat will be as tender as possible.
Combine the fajita seasoning mix, cooking oil and lime juice to create a marinade for your meat. Pour it into a gallon freezer bag with your meat. Zip tight; shake to combine. Then, refrigerate for an hour. If you’re in a hurry, you can skip the fridge time. You just won’t get the tenderizing benefits of the marinade.
When you’re ready to make your fajitas, place a sheet pan in the oven, and turn the broiler on to pre-heat both the oven and the pan. Cut the peppers and onion into strips, while you wait for your oven to warm up.
Pro Tip: Save time on busy nights by keeping chopped peppers in your freezer. There’s no need to thaw them before you use them. 1-1/4 cup chopped pepper strips is the equivalent of one bell pepper. Here how to freeze peppers.
Then, carefully pull your heated sheet pan from the oven; coat it with cooking spray; add your peppers and onions, and return the pan to the oven. Since you pre-heated your pan, the peppers and onions will start cooking as soon as they hit the pan.
Broil for five minutes, if you’re making chicken fajitas; 8 minutes, if you’re making steak fajitas. Turn the peppers and onions a couple times, so they caramelize, but don’t burn.
Then, pull the pan from the oven; push the peppers and onions to one side; add your chicken or steak; and return it to the oven. Broil until meat is done, approximately 6-8 minutes for steak; 10 minutes for chicken.
Serve your sheet pan fajitas piping hot, and with all the fixings, just like they do at a Mexican restaurant.
For the full restaurant experience, make these crockpot refried beans to go with your sheet pan fajitas.
- 1 lb chicken breast or flank steak
- 4 bell peppers (or 5 cups chopped frozen pepper strips)
- 1 large onion
- 3 Tbsp fajita seasoning mix
- 2 Tbsp cooking oil
- 1 Tbsp lime juice (or lemon juice)
Cut chicken or steak into strips.
Mix fajita seasoning, cooking oil and lime juice to create a marinade for the meat. Combine marinade and meat in a freezer bag, and allow it to marinade in the fridge for an hour. If you’re short on time, you can skip the fridge time. You meat just won’t be quite as tender.
When you’re ready to make fajitas, pre-heat your broiler. Stick a sheet pan in your oven, so it pre-heats, too.
While your oven heats up, chop your peppers and onions into strips.
Then, pull the sheet pan from the oven; spray it with cooking spray; add the peppers and onions; and return it to the oven.
Broil veggies five minutes for chicken fajitas; 8 minutes for steak fajitas. Stir a couple times to prevent burning.
Then, pull the pan back out; move the peppers and onions to one side of the pan, and add the meat. Broil until done, approximately 6-8 minutes for steak; 10 minutes for chicken.
If using frozen peppers, there’s no need to thaw them first.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinners
- Method: Broil
- Cuisine: Mexican
Keywords: chicken sheet pan fajitas, steak sheet pan fajitas