Chicken Fajita Sheet Pan Dinner - The Recipe Rebel (2024)

FAQs

When cooking fajitas do you cook meat or veggies first? ›

This recipe promises to be a one-pan dinner, but to ensure that the chicken's juices don't steam the vegetables — making them soggy — cook the vegetables first. Transfer them to a plate or cutting board, then cook the chicken in the same pan before bringing things together.

It is traditional to cut the chicken into thin strips for fajitas. This allows the chicken to cook quickly and evenly, while also providing a better texture when combined with the other ingredients. Cubes can also be used if you prefer a different presentation.

Skirt steak is the traditional cut used for fajitas. It used to be inexpensive, but now it's not so cheap; oftentimes flank steak costs less. Either will be a good choice.

Sorry, but fajita sizzle isn't real. TikTokers have discovered restaurants just add water or a sauce to make it appear like the dish is cooking. A viral TikTok showed a restaurant worker pouring water onto a dish to make it steam and sizzle.

The quick answer is all will work. If the weather is beautiful and you would like to cook your steak on the grill, that's awesome. If the weather is hot or rainy, or you want to get dinner on the table in a hurry, your grill pan, cast-iron skillet, or regular skillet all will work just fine.

Combine 2 tablespoons flour with every 1/4 cup cold water and whisk until smooth. Add the mixture to your sauce over medium heat, and continue to stir and cook until you've reached your desired consistency. Test with a spoon.

Steak Fajitas: While skirt steak is the traditional cut of meat used in fajitas, other cuts of steak can also be used, such as flank steak or sirloin steak. The steak is marinated in a mixture of lime juice, garlic, and spices, then grilled with onions and peppers.

Some recipes call for the ingredients to be raw when combined and then cooked; however, for the best results in texture and flavor, you should brown the meat before stuffing the peppers. Ground beef cooks at a slower speed compared to peppers, taking up to an hour in the oven.

The secret to this authentic Ragù Bolognese sauce recipe is cooking the meat in milk first before adding white wine and tomato paste. The texture will melt in your mouth! Serve with fresh homemade pasta, lasagna noodles or homemade gnocchi for a classic old world taste.

Do you cook meat before or after onions? ›

The onions benefit from low and slow while the meat benefits from hot and fast. The best solution is to do one and then the other, not combined. Meat first so there's fat in the pan for the onions and so you don't have onion pieces remaining as you try to brown the meat.