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I wonder what Einstein of the culinary world decided to toss everything onto a single sheet pan and call it dinner. I’m sure people have been doing it since sheet pans were invented, but we just didn’t have a phrase or platform for it until recently when sheet pan dinners became all the rage. Well, give whoever made it mainstream a round of applause because today we’re diving into the fiesta of flavors with Sheet Pan Steak Fajitas! Now, hold your horses (or should I say, your cows?) because we’re not just throwing down a recipe; we’re embarking on a flavorful trek through the history of Tex-Mex cuisine, the magic of marinades, and the art of crafting the perfect fajita without setting off your smoke alarm.

This is, without a doubt, my most oft-repeated recipe—aside from tomatoes and burrata, but that’s hardly a recipe. I’ve made this so many times over the last five years with both chicken and steak, plus never-repeated combinations of chili powder mixes. I first had this during recipe development for an issue of Cuisine at Home, the food magazine I used to work at. One of my colleagues, Pam, created this, and I loved both the flavors and simplicity so much, I made it on repeat for a few months. It’s never fully disappeared from my rotation, but I don’t make it weekly like I used to. Here’s the original recipe—I haven’t changed it much at all, aside from the chili powders I use (see more on that below).

The History of Fajitas: Not Just a Fancy Word for “Meat in a Belt”

Fajitas are actually a pretty modern phenomenon and are not classically a Mexican dish. Originating on the range in Texas (yes, everything’s bigger and better there) and Northern Mexico, these little strips of grilled meat have become the darlings of Tex-Mex cuisine and Mexican-American restaurants. Who can resist watching the sizzling, smoking fajita platter go by? Not I.

The Marinade: It’s What’s Inside that Counts

Let’s talk about the soul of any self-respecting fajita—the marinade. It’s traditionally a concoction of lime juice, oil, spices, and all things nice. Now, we could use store-bought stuff, but where’s the fun in that? This marinade includes the tart tang of lime, the sharp bite of garlic, the sweetness of honey, Mexican spices like oregano, cumin, and coriander. You can absolutely use a pre-made chili powder, but I love to buy single-chili powders and mix up a combination. I’ve used combinations of pasilla, New Mexico, guajillo, ancho, and chipotle—just be sure you are familiar with the spice level of each chili powder and who you’re cooking for. I’m so used to thinking of chili powders for their fruity and smoky notes that I often forget that they are, in fact, a chili pepper!

Fajita Ingredients: Gather ‘Round, It’s Prep Time!

What do you need for this sizzle fest? Sliced peppers and onion are crucial to fajitas IMO. Flank or skirt steak are the best options for beef, or you can use chicken breasts or thighs, depending on your preference. The fixings are all completely up to you, but I like to take a more is more approach (to everything in life, really).

The Recipe: Let’s Get…Broiling

Time to transform your humble kitchen into a Tex-Mex haven. Crank that broiler up and let the heat work its magic. Stovetop fajitas have a time and place, but it’s not here today when you want an easy weeknight dinner, not a splattering mess to clean up on your stove…or scare the life out of your dogs and/or kids when the smoke detector goes off.

There you have it—fajitas that are quick and accessible at home for those nights you want something quick and don’t want to venture out to your neighborhood Mexican restaurant. I hope you love these and make them as much as I do. Happy broiling!