Kitchen notes · a little help before you start
Sheet Pan Fajitas (Steak Or Chicken)
Fajitas have a way of making an ordinary dinner feel sociable. A tray of browned strips and soft peppers is easy to gather around, with lime giving the whole thing a fresh edge.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Roasting · Baked & roasted · Sheet pan · One pot & sheet pan
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Slice across the grain
Cut steak across its grain into thin strips, using the different thickness given if you choose chicken.
2. Toss before spreading
Mix meat, vegetables, oil, seasoning and lime well in the bowl before spreading them on the tray.
3. Use an even layer
Spread everything evenly over the large sheet pan so the meat and vegetables share the roasting surface.
Get to know the ingredients
Thinly sliced peppers
Slice the bell peppers thinly before tossing them with the meat; they roast together until tender.
Onion strips
The yellow onion goes in thinly sliced with the peppers, ready to catch the seasoning and lime.
Optional fresh cilantro
Finely chop the cilantro if using it, and keep it for the toss after roasting.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Sheet Pan Fajitas (Steak Or Chicken)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Cilantro after roasting
Remove the pan when the meat is browned and vegetables tender, then toss with the optional fresh cilantro.
A little more help as you go
Dry the steak first
Pat the steak with paper towels before cutting it into the thin strips for the bowl.
Avoid an extra-long roast
The directions warn that overcooking can dry and toughen the steak. Check for the stated browned finish.
A few questions you might have
Can I choose chicken instead?
Yes. Boneless, skinless chicken breast is included, cut into the thicker strips specified for chicken.
Is avocado oil allowed?
Avocado oil is listed alongside olive oil for tossing with the meat, vegetables, seasoning and lime.
When does the lime juice go on?
It joins the mixing bowl before roasting, so it is tossed through the meat and vegetables with the seasoning.
What if my baking sheet tends to stick?
The directions allow spraying the pan with cooking spray first if its nonstick surface is not dependable.
Should I cook the vegetables separately?
They are tossed and roasted with the meat here. Check for tender vegetables along with browned meat.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.