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.
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.
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.
If you’re using steak, freeze it for 15 minutes for easier slicing. This is not required, but freezing the meat briefly makes it firmer, so it’s easier to slice thinly. For chicken I skip this step, since the slices don’t need to be so thin. Slice your steak or chicken against the grain. This little trick breaks up the muscle fibers, making each strip super tender. I go for about 1/4 inch thick for steak and a bit thicker for chicken to keep things juicy. Choose an extra large bowl. You need a big one for all these ingredients to fit! Don’t want to wash an extra bowl? You can season your meat and veggies right on your sheet pan instead, and use tongs to coat everything evenly. I just find it easier to mix in a bowl. Space out the fajitas on the sheet pan. If they’re too crowded, they’ll steam instead of getting those tasty, caramelized edges. Drain the pan if needed. If you notice a lot of liquid in the pan 5 minutes before the time is up, drain it and continue roasting. For extra browning, place under the broiler. I don’t usually need to do this (you can see in my pictures that the steak and veggies are already nicely browned without it), but if you want more browning, stop baking a little sooner and broil for 2-3 minutes at the end. Be careful not to overcook. I always use the protein as the doneness indicator, not the veggies. You want your steak, chicken, or shrimp to be juicy and tender, whereas vegetables have a wider range where they still taste great.
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! Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info is for sheet pan steak fajitas. It will be slightly different if using chicken. 📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Winter Ebook Bundle!
