Best Sheet Pan Steak Fajitas (Easy Oven Recipe)
Sheet pan steak fajitas are easy to make and taste delicious. Plus, they are a great way to get your family or friends together for a fun meal.
Servings: 10 Servings
Calories: 556kcal
Equipment
- Small Bowls With Lid
Ingredients
- 1 lb thin steak cut into strips
- 1 lb chicken breast cut into strips
- 3 bell peppers red, yellow, orange bell pepper - cut into strips
- 1 onion sliced thin
- ½ cup olive oil
- ¼ cup lemon juice
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- ¼ cup lime juice
- 2 teaspoons chile verde seasoning - or your favorite seasoning mix
For Serving
- 10 Flour tortillas
- Shredded cheese
- Sour cream
- Guacamole
Instructions
- Whisk together ¼ cup olive oil, lemon juice, chili powder, and cumin in a small bowl with a lid to create the chicken marinade
- Add chicken strips to the marinade, ensuring they're well coated, then marinate for at least 30 minutes
- In a different bowl with a lid, combine ¼ cup olive oil, fresh lime juice, and chile verde seasoning for the steak marinade
- Coat thin strips of steak in the steak marinade and allow to marinate for at least 30 minutes
- Preheat the oven to 400°F and prepare 2 large sheet pan by lining them with parchment paper
- Arrange the marinated chicken and steak on one of the lined sheets, separating them with paper or foil
- Place the sliced onions and bell peppers on the second lined sheet
- Bake the chicken and steak for approximately 30 minutes, or until fully cooked
- Bake the onions and peppers for 15-20 minutes until they are softened
- Serve the tender steak, chicken, peppers, onions, cheese, sour cream, guacamole, and warm tortillas on a large tray for easy assembly
- Enjoy your delicious easy Sheet Pan Steak Fajitas!
Notes
- Be sure to slice your peppers and onions into similar-sized strips so that they cook evenly.
- I like to slice the chicken thinner than the steak so that the steak does not overcook in the oven and the chicken still gets down.
- You can use any type of steak you like for this recipe. I am a fan of a skirt or flank steak because they are lean and cook quickly, but sirloin steak is another great option.
- If using a very lean cut of meat such as a top round or bottom round roast, you may want to marinate it overnight.
Nutrition
Serving: 1Serving | Calories: 556kcal | Carbohydrates: 28g | Protein: 35g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 414mg | Potassium: 731mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2009IU | Vitamin C: 85mg | Calcium: 66mg | Iron: 4mg