These steak fajita foil packs transform the classic Tex-Mex dish into an easy camping dinner that can be cooked on the grill or over the campfire. Made with tender marinated steak, peppers, and onions, it's a satisfying meal that cooks in less than 15 minutes.
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I love classic fajitas, but when I'm camping, if there's a way I can make something that tastes as delicious as the original with less dishes or work, I'm in. These steak foil packets have the juicy marinated steak, pepper, and onions that you'll find in the original, but without any pans to clean up.
Why You'll Love This Recipe
- It's cooked in a foil packet, making it a dishes-free camping meal.
- You can cook them on your grill or over the campfire.
Ingredients and Substitutions
- Steak--I recomend using sirloin steak for these steak foil packets. It's lean, flavorful, and reasonably priced. Flank steak would also work well here.
- Tortillas--I recommend using small flour tortillas. You'll be able to generously fill 3 tortillas from each foil packet.
- Lime juice--You should be able to get 2 tablespoons of juice from 1 large lime. To help extract as much juice as possible, roll the lime firmly against a firm surface before slicing and juicing. You can also substitute bottled lime juice.
How to Make Steak Foil Packets
1. Whisk the oil, lime juice, chili powder, cumin, salt, and pepper in a measuring jug.
2. Place the sliced steak, peppers, and onion in a resealable bag and pour the marinade over. Seal the bag and massage gently to coat. Chill for at least 1 hour and up to 8 hours.
3. Divide the steak, peppers, and onions among four double layers of aluminum foil. Fold each one up to create foil packets.
4. Cook the foil packets over medium heat on a grill or over a campfire until cooked through. Serve with tortillas, sour cream, cilantro, and extra lime wedges.
FAQs
Place your food in the center of the foil. Bring the long edges of the foil up to meet, and then fold them over a couple of times, creating a seam that runs over the top of your food. Then working with one end at a time, fold it over a few times to seal the end.
I like this method because it's easy to open the seal on top to check them for doneness and then close, if necessary, and it also creates an easy pouch for eating when opened.
Remove any leftover steak and vegetables from the foil and store in a sealed container in your fridge or cooler for up to 3 days. To reheat, wrap in foil and reheat in a 300°F oven or on a low grill until warmed through.
Tips and Troubleshooting
- To make it easier to slice the steak, pop it in the freezer for 15 minutes before slicing. If you're camping, you can even slice the steak before heading out.
- If you want to serve your fajita mixture in warm tortillas, wrap your tortillas in foil and toss them on the grill or over the fire while the foil packets are cooking.
- To make this recipe gluten-free, serve it with corn tortillas.
More Foil Packet Recipes You'll Love
Recipe
Steak Fajita Foil Packets
Equipment
Ingredients
- ¼ cup olive oil
- 2 tablespoons lime juice
- 1 ½ teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon table salt
- ¼ teaspoon freshly ground black pepper
- 1 ½ pounds sirloin steak cut into ¼-inch-thick slices
- 1 medium sweet bell pepper cut into ¼-inch-thick slices
- 1 small (or ½ large) red onion cut inot ¼-inch-thick slices
- 12 small flour tortillas for serving
- Sour cream, cilantro, and lime wedges for serving (optional)
Instructions
- Whisk the oil, lime juice, chili powder, cumin, salt, and pepper in a measuring jug.
- Place the sliced steak, pepper, and onion in a large resealable plastic bag and pour the marinade into the bag. Seal the bag and massage gently to evenly coat the meat and vegetables. Let it marinate in the fridge or cooler for at least 1 hour or up to 8 hours.
- Prepare a grill for medium heat (375°F) or prepare a campfire with hot coals.
- Divide the steak fajita mixture among four double-layered pieces of aluminum foil, discarding any marinade that remains in the bag. Fold up each portion to create a foil packet.
- Cook on the grill or over hot coals until the steak is cooked through and the vegetables are tender, 10 to 12 minutes.
- Remove from the heat and open each packet carefully to let the steam escape. Pile the steak fajita mixture into tortillas and top with sour cream, cilantro, and a squeeze of lime, if desired.
Notes
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- Get ahead--Slice the steak, pepper, and onions before heading out on your camping trip. Keep your vegetables separate from the steak until it's time to marinate.
- Freeze before slicing--To make it easier to slice the steak, pop it in the freezer for 15 minutes before slicing or slice it before it is fully thawed.
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- Warm tortillas--Wrap your tortillas in foil and toss them on the grill or over the fire while the foil packets are cooking.
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- Dietary--To make this recipe gluten-free, serve it with corn tortillas.
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