Sheet Pan Fajitas

Ingredients & Substitutions

Here I explain the best ingredients for my sheet pan fajitas recipe, what each one does, 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 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:

• Bell Peppers & Onions – The classic fajita combo! I used a mix of red and green bell peppers for color variety, plus yellow onion. Feel free to use any color peppers and onions 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 (I always recommend this amount per pound of meat!).
• Olive Oil – Locks in flavor and keeps your protein juicy. I used this one, but have also used avocado oil for this recipe.
• Lime Juice – I use fresh lime juice because I always want fresh lime wedges for serving, but bottled lime juice can step in for a shortcut.
• Fresh Cilantro – Optional, but I usually top my sheet pan fajitas with a generous sprinkle for a touch of freshness and flavor.

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How To Make Sheet Pan Fajitas

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Slice. Cut the steak (or chicken) into thin strips, going against the grain. I aim for 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. Cut 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 to combine.
3. Arrange. Transfer the 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!

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:

• 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 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 this sheet pan fajita recipe on a weekend, start your meal with my Mexican shrimp cocktail — and don’t forget the skinny margaritas!