Sheet Pan Steak Fajitas

This Sheet Pan Steak Fajitas is a super easy weeknight dinner is a crowd pleaser: juicy steak tips roasted alongside classic fajita style vegetables! A set it and forget it dinner that you can customize for serving based off your own dietary needs compatible with Whole30, Paleo and Keto diets.

Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas

We never get sick of using one of our favorite kitchen tools: the mighty sheet pan! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives. This Sheet Pan Steak Fajitas recipe is no different! It’s a classic fajitas made easy in one pan in the oven!

There are so many different ways you can serve this up to, which we love!

  • On a low-carb kick? Serve it up with cauli-rice!
  • Have kids? Serving it with tortilla (either gluten/grain-free, corn, or your favorite tortilla) works well here!
  • Want to do meal prep? Making a batch of rice to pack this away with makes this a great make ahead lunch of dinner for the week.

Sheet Pan Steak Fajitas Taco

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet pan beef fajitas

Meal Prep Containers:


If you like this recipe, try these other sheet pan meals:

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Sheet Pan Steak Fajitas

Prep Time 00:05 Cook Time 00:28 Serves 4

Ingredients

  • 3 bell peppers, cored and sliced
  • 1 onion, sliced
  • 2 tablespoons avocado oil, divided
  • 1-1/2 teaspoon fine sea salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1-1/2 pounds steak tips (about 1” by 2” pieces)
  • 1 tablespoon lime juice
  • tortillas, for serving
  • avocado, for serving
  • lime wedges, for serving
  • white rice, or cauliflower rice, for serving

Directions

  1. Pre-heat oven to 400 Fº and lightly oil a rimmed baking sheet.
  2. In a large bowl toss together 1 tablespoon oil, peppers, onion, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining spices. Place on rimmed baking sheet and bake for 20 minutes, stirring halfway through.
  3. Meanwhile to the bowl, add steak tips and toss with 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon of pepper and lime juice. Set aside to marinate while the peppers are cooking.
  4. Remove pepper mixture from oven once done and pre-heat broiler on high.
  5. Move the vegetables to each side of the sheet pan. Place steak in the center of the pan in one even layer.
  6. Place sheet pan on top rack below the broiler and broil for 5 minutes.
  7. Flip tips to the other side and continue to broil for another 3-5 minutes minutes, or until cooked through to your desired temperature. We cooked ours to about 145ºF (and let it come up to 155ºF when resting).
  8. Remove from oven and let rest for 5-10 minutes.
  9. Serve hot with tortillas, avocado and lime wedges and cauli-rice or white rice.
  10. For meal prep pack containers and let cool completely before covering.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!


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Sheet Pan Steak Fajitas

Sheet Pan Chicken Fajitas

This Sheet Pan Chicken Fajitas recipe is an easy and delicious weeknight dinner that you need to add on rotation right now! It comes from my girlfriend Gina’s newest cookbook, Skinnytaste One and Done and I am so excited to share it with you today! It’s a no mess, no fuss, easy dinner that everyone will love, plus you can serve it with all of your favorite fixins’!

Healthy Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Most of you probably know Gina, but if you don’t, let me tell you — she is seriously one of the most talented, sweet, humble, caring, and genuine people out there. She is also a killer cook, and makes the most GORGEOUS cookbooks. This is her THIRD cookbook, and I am beaming writing this because I am truly so proud of her. It’s just one of those books that needs to be in your collection. It’s stunning, packed with incredible recipes, and absolutely has something for everyone!

Skinnytaste One and Done is organized to help you make amazing dishes without all of the mess. It  includes everyday cooking equipment such as an Instant Pot®, a sheet pan, a Dutch oven, a skillet, a slow cooker, and an air fryer. This book is so well done (not surprising!), and I have so many other recipes bookmarked, like the Open Faced French Onion Burgers, Turkey Cheeseburger Soup, Weeknight Chicken Souvlaki, and so many more.

Easy Sheet Pan Chicken Fajitas

This book has 140 healthy, family-friendly recipes, 120 full-color photos, nutritional information for every recipe, and Gina’s cooking tips! PLUS, even if you don’t own all of the appliances, Gina gives alternative cooking directions using everyday cooking equipment where possible, so you won’t miss out!! She’s just the best.

Skinnytaste One and Done

These healthy sheet pan chicken fajitas are marinated to perfection, and come together in under 30 minutes. You will be the star of dinner!!!

Sheet Pan Fajitas

Want other sheet pan recipes? Try these LCK favorites:

And make sure to grab this amazing cookbook, Skinnytaste One and Done!! Those of you that know Gina, know that she puts her heart into her work and you can absolutely trust that these recipes will be family favorites! Plus, with the holidays approaching, it will make for the PERFECT gift (for yourself and others)!!

Sheet Pan Chicken Fajitas

Prep Time 00:10 Cook Time 00:20 Serves 4

Ingredients

For Chicken and Veggies

  • 1⁄4 cup pineapple juice
  • Grated zest and juice of 1 lime
  • 1 tablespoon olive oil
  • 1⁄4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 pound boneless, skinless chicken breasts, cut lengthwise into 11⁄2-inch-thick strips
  • Cooking spray (we used avocado oil)
  • 1 green bell pepper, cut into 1⁄4-inch slices
  • 1 red bell pepper, cut into 1⁄4-inch-wide slices
  • 1 large onion, cut into 1⁄4-inch-wide slices
  • Freshly ground black pepper

For Guacamole

  • 4 ounces avocado (about 1 small avocado)
  • Juice of 1⁄2 lime
  • 1⁄4 teaspoon fine sea salt
  • 2 teaspoons chopped fresh cilantro

FOR ASSEMBLY

  • 8 tortillas (We love Siete brand or local corn tortillas)
  • 1⁄2 cup (2 ounces) shredded cheese (we used cheddar)

Directions

  1. For the chicken and vegetables: In a liquid measuring cup, whisk together the pineapple juice, lime zest, lime juice, olive oil, onion, garlic, chili powder, cumin, oregano, smoked paprika, and 1⁄2 teaspoon of the salt.
  2. Place the chicken in a large bowl and add the marinade, making sure to evenly coat all the pieces. Refrigerate for at least 1 hour or as long as overnight.
  3. Adjust an oven rack in the center and another 4 to 6 inches from the broiler and preheat the oven to 400°F. Spray a large rimmed sheet pan with oil and set aside.
  4. Remove the chicken from the marinade, shaking off any excess, and place it on the prepared pan. Add the bell peppers and onion to the bowl with excess marinade, and toss well. Spread the vegetables evenly on the pan around the chicken and sprinkle with the remaining 1⁄2 teaspoon salt and pepper to taste.
  5. Bake on the center rack until the chicken is almost cooked through, about 15 minutes.
  6. Meanwhile, for the guacamole: Mash the avocado in a small bowl with a fork. Add the lime juice, salt, and cilantro, and stir to combine. Set aside.
  7. Switch the oven to high broil. Give the vegetables and chicken a good toss, move to the top rack, and broil until the vegetables are slightly charred and the chicken is cooked through, 4 to 5 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Place the tortillas directly on the top oven rack and broil until warm and slightly charred, about 1 minute, or char on an open flame on the stove top. Slice the chicken into smaller pieces and mix with the vegetables.
  8. To assemble, evenly distribute the chicken and vegetables among 8 tortillas. Top with the guacamole and cheese.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Healthy Food Friday: Hot Peppers {Plus How to Roast Peppers}

The months just keep flying by! May is already here, and this month for Healthy Food Friday I’m inspired by the idea of traveling around the world. You’ll see some flavors inspired by different cultures and cuisines this month!

Let me start by saying that I love all things SPICY. I put hot sauce and red pepper flakes on everything. Literally, everything. Last week I made a Honey Mustard Chicken Salad recipe; which will be coming to the blog in the upcoming weeks (see Instagram for a sneak peek). I typically add some cilantro and these roasted red peppers and it brings the dish to life! Since then, I am on a roasted red pepper kick. Whether it be roasted traditional red bell peppers or hot peppers, I am all about it! 

HFF_PEPPERS

Now… roasting your own peppers is way easier than you think. Follow these simple steps with your favorite peppers for a great addition to the condiment section in your refrigerator; and a definite flavor booster for some dips, salsas, toppings, and chicken dishes!
Pepper_steps

[yumprint-recipe id=’156′]Aroundtheweb

Roasted Red Pepper Ketchup from Seasonal and Savory

Hot Pepper Honey from The View from the Great Island

Flash-Fried Shishito Peppers from Brooklyn Supper

Baked Spaghetti Squash with Creamy Red Pepper Sauce from Two Peas and their Pod

Asparagus with Lemon, Mint, and Red Pepper from Karen’s Kitchen Stories

Eggplant and Roasted Red Pepper Dip from Tasty Yummies

Roasted Red Pepper Soup from Overtime Cook

Thai Chili Garlic Sauce from Jeanette’s Healthy Living

Roasted Red Pepper Cashew Cream from Beard and Bonnett

Cherry Bomb Chicken from Sugar Dish Me

Red Hot Pepper Jelly from Kitchen Daily

Homemade Chinese Chili Oil from Everyday Maven

I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

How do you eat peppers? Hot? Roasted? Dried?

How to Roast Peppers

Prep Time 10 min Cook Time 20 min

Ingredients

    You will need

    • 10 cups sliced peppers (you can use hot peppers or regular red bell peppers- I used Fresno Peppers)

    Step One

    • Clean and dry off peppers

    Step Two

    • Cut off step and scoop out seeds

    Step Three

    • Slice in half and lay facedown on a lined baking sheet

    Step Four

    • Place oven on broil (high) and place banking sheet in the oven; broil until pepper skin has mostly burnt/turned black

    Step Five

    • Transfer peppers to a ziplock bag; close and let steam inside the bag for 10 minutes

    Step Six

    • Remove from bag and peel off the skin! Store in a jar in the fridge.

    Directions

    Recipe Notes

  • -You can use less peppers, this will make a nice size jar for you to have in the refrigerator.
  • -They will last longer if water or oil is added to the jar.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!