Easy Sheet Pan Steak Fajitas and Chicken Fajitas

Easy Sheet Pan Steak Fajitas and Chicken Fajitas

Why You Should Give This Recipe a Try

If you’re looking for a tasty, easy to make family friendly dinner that the whole family can enjoy, look no further than Easy Sheet Pan Steak Fajitas and Chicken Fajitas. With both steak and chicken on the same pan, there is something for everyone. Thin sliced flank steak, chicken breast, bell peppers, and onions are all tossed in homemade fajita seasoning and cook in only 15 minutes. It is the perfect meal for busy weeknights, but load up a large baking sheet and you also have a game day snack for a crowd. 

Some of the best features of this recipe:

Beef fajitas and chicken fajitas both on the same pan. Give the family a choice with very little prep work and no extra clean up.

Homemade seasoning! Create a super flavorful homemade fajita seasoning from some simple spice cabinet ingredients. Jar up the leftovers and you are ready for future fajita craving emergencies.

Use up leftovers in a new and delicious way. We eat beef once every week or two, mostly flank steak or skirt steak. Those cuts often come in big pieces, so I cook what we need and then freeze the rest. This recipe is a great way to use those leftovers in a unique way.

Fresh veggies! I like my sheet pan meals to be a one stop shopping in terms of meals: no need to add a side unless you want to. Combining meat and vegetables in one dish makes me feel like I am covering all the bases at once.

Serve alongside your favorite toppings: sour cream, hot sauce, guacamole, a sprinkle of shredded Monterey Jack cheese.

Sheet pan meals are SO convenient. I love sheet pan meals because they all come together on one way for easy clean up. Saving time in the kitchen is always a good thing! Some of my favorite sheet pan recipes include this BBQ Chicken Thighs with Sweet Potatoes, Sheet Pan BBQ Chicken Nachos, and Crispy Baked Panko and Parmesan Crusted Tilapia. 

As with all of my recipes, Easy Sheet pan Steak Fajitas and Chicken Fajitas are super simple to make: no complex cooking techniques, no special kitchen tools, and with simple ingredients that are easily found in any grocery store.

Recipe Ingredients

Steak and Chicken Fajitas:

1 lb flank steak or skirt steak

​1 lb boneless chicken breast

2 bell peppers 

2 medium yellow onions

2 tbsp olive oil

2 limes

6 flour tortillas (burrito size)

Homemade Fajita Seasoning:

​1 tbsp chili powder

1 tbsp paprika

2 tsp garlic powder

2 tsp onion powder

1 tsp cumin

1/2 tsp salt

1/4 tsp black pepper

​Optional toppings:

​Sour cream

Cilantro

Hot sauce

​Guacamole

Shredded Monterey Jack or cheddar cheese

Helpful Tools

• Sharp knife
• Cutting board (two)
• Measuring spoons
• Small bowl
• ​Small fork
• Small glass jar or plastic container
• Two medium bowls
• Wooden spoon
• Rimmed sheet pan
• Aluminum foiI
• Instant-read thermometer

Ingredient Notes

I really prefer flank steak in this recipe because it is a tender kind of meat. It is also, however, a pretty expensive cut. You can try flat iron steak or skirt steak as a slightly cheaper substitute.

You can use boneless, sliced chicken breast in this recipe. I sometimes use chicken breast tenders that are already cut into strips. 

If you don’t have a variety of spices on hand, it is fine to use store-bought fajita seasoning. Use one packet, equally divided (about 1 to 1 1/2 tbsp) over the steak and chicken.

I like to use different color peppers just for aesthetics. Green bell peppers and other colors taste essentially the same, but I think a mix of yellow bell peppers, orange bell peppers, and red bell peppers create an attractive presentation.

Step-by-Step Instructions

1. Preheat the oven to 400 degrees Fahrenheit.

2. Begin by preparing the fajita seasoning. Mix the chili powder, paprika, garlic powder, onion powder, cumin salt, and black pepper in a small bowl. Stir together with a small fork. Set aside.

3. Prepare the veggies. Remove the papery outer layer and slice the onions. Remove the top of the bell peppers and empty out the seeds. Cut in half and remove the membranes, then slice the peppers into strips. Set aside the onions and peppers.

4.  Slice the steak into thin strips. Cut them in half if they are too long to be eaten easily.

5. Cut the chicken breasts into strips. If using chicken tenders, you will most likely need to cut them in half.

6. Divide the yellow onion and bell pepper mixture in half. 

7. Add the steak and half of the veggies to one bowl.

8. Toss the steak and veggies with 1 tbsp of fajita seasoning and 1 tbsp of olive oil. You can use a wooden spoon or your hands.

9. Place the chicken and the rest of the veggies in the other bowl. Sprinkle with 1 tbsp of fajita seasoning and 1 tbsp oil and mix to combine.

10. Line the baking sheet with aluminum foil.

11. Spread the steak fajita mixture on one half of the pan in a single layer. Spread the chicken out in a single layer on the other side of the pan.

12. Squeeze the juice of one lime over the fajitas.

13. Cook the fajitas for 15 minutes until the temperature of the steak reads 135-140 degrees on an instant-read thermometer and 165 degrees for the chicken. Remember that the meats may cook at different rates, so check them frequently. I found the chicken needed to stay in the oven a bit longer, but be careful not to over cook the meat or it will be dry.

14. As you near the end of the fajita cooking time, warm the tortillas. You can do this by placing them in the oven for two minutes or by heating them in the microwave for less than 30 seconds.

15. Pile the steak fajita mixture or chicken fajita mixture on the warm tortillas. You can squeeze a bit more lime juice over the top and add chopped cilantro if desired. Add optional toppings.

Check out the printable recipe card for these Easy Sheet Pan Steak Fajitas and Chicken with step-by-step directions, below.

Storage

Place leftover homemade fajita seasoning in a small jar, bottle, or plastic container and store at room temperature.

Store leftovers in an airtight container for 2-3 days.

While these are delicious fajitas, another great option is to serve the leftovers spooned over cooked white rice or even jasmine rice.

Tips & Tricks

For sanitary reasons, it’s best not to mix the cutting boards you use for meat and for veggies. Chicken, in particular, can cause a problem, so I use one side of the meat cutting board for the chicken, flip it over, and use the other side for the steak.

Make sure to check the meat as you near the cooking time. The steak tends to cook faster than the chicken. Don’t over cook either meat or they will become dry.

If a steak fajita is tasty and a chicken fajita is delicious, mixing them both together on one tortilla is a whole new taste sensation!

Looking for more one pan/one pot meals? Give these a try.

Easy to Make One Pot Coq Au Vin

Easy One Pot Chicken Marsala

One Pot Creamy Pasta Primavera with White Wine